We’re back!

Almost exactly two years later we’re back!! But this time with several changes. All the recipes will still be vegetarian. But this time, whenever possible, they will be organic, and always gluten free. We also have the addition of a little one, a four year old who doesn’t always eat the same thing as we do, or with us for that matter (she takes her lunch to school a couple times a week), so that will be reflected in some of the grocery list items ha! Because of our health changes, and additional person, our budget has changed. We will aim to keep the weekly food budget under $125. And finally, I will just be posting the links to the recipes that I get online (thank you pinterest). But with notes of how we modified it, what we liked, what we didn’t like, and anything else I think is helpful to know. So here goes the first week back…

GROCERY LIST: Items with an * are not available in the organic section of our store…so they’re not organic.

Bag of carrots: $1
1 Cauliflower: $5
3lb bag onions: $3
Red pepper: $3
Green pepper: $2
Garlic: $1*
2 Jalenpenos: $.25*
Cilanto: $1*
2 Avocados: $4
10 roma tomatos: $7
3lb bag potatoes: $3
Cabbage: $4
Broccoli: $2
Lime: $1
2 Sweet potatoes: $2
2 Mozzarella cheese: $8
Cheddar cheese: $4
Eggs: $4
Qunioa: $6
Corn: $1
Can diced tomatoes: $1*
2 Pinto beans: $1
3 Black beans: $3
Oatmeal: $4* (This is surprisingly difficult to find organic, although we did find steel cut organic now)
2 Annies GF mac and cheese: $7
Gluten free pasta: $4
Pasta sauce: $3
GF Red Mill pizza crust: $4
Injera: $3* (If you can’t get injera shiro is good over rice or with pita bread…if there’s GF pita bread? But you can order injera online!)
Cereal: $3
Almond milk: $3
Apple sauce: $4
Veggie broth – I make this

THINGS FOR JUICE: we have a nutribullet and all three get a lot of our fruits and veg from it daily.
Kale: $3
Pineapple: $4*
Bananas: $2
Spinach: $2
Pears: $2
2 mangos: $2*
Blueberries*: $3
Carrots (shown above)

TOTAL: $120

THINGS IN THE SPICE CABINET: these are things I used this week that I had in my spice collection already. If you want to buy any of these for the following recipes include that in your budget.

Olive oil
Dried basil
Dried oregano
Garlic powder
Berbere (you can also look up recipes for how to make a blend online)
Shiro powder (chickpea flour)


Cauliflower Crust Pizza: http://tastykitchen.com/blog/2013/08/cauliflower-crust-pizza/

Notes: I used about a half a large head of cauliflower. I used rest in mashed potatoes/cauliflower. To keep the crust from getting soggy I think it’s good to make it on the thinner side, and next time I plan to flip curst part way through baking before putting the toppings on. We also don’t use the microwave. So instead of microwaving the “califlower snow” as they call it, I put it in a thin dish towel and popped it in the steam pan over a pot of boiling water on my stove for a few minutes. This is good, and to me good enough to skip any premixed pizza crust. But we also tried Red Mill’s GF pizza crust, because our Elsa girl LOVES pizza, and this is much closer to what she’s used to. For around $4 you get two large pizzas out of one package of mix. Definitely a keeper. To make sauce I just take a couple of roma tomatoes, garlic, sale, and pepper throw them in the food processor and blend away. If you have basil that would be great to add too. We topped with cheese and some pineapple, onion, and a little bit of green pepper we saved.

Quinoa Cakes: http://www.spoonforkbacon.com/2011/11/cheesy-quinoa-cakes/
Notes: These are SO good. SO GOOD. You can really use any cheese. I used cheddar cheese I had left so I didn’t spend any extra. I’ve used fontina and monetary jack, really I don’t think you can go wrong. I cut the flour out of the recipe, although you could use a substitute. And we didn’t buy any green onions. Not that they’re expensive, just not a necessity for us. You can really top them with anything. We tried feta this week, which was really really good. And avocado is also good. The mayo based aioli mentioned in the recipe is delicious. We’ve had it. We just don’t keep mayo around anymore, nor do I feel like it would be a good idea to buy some ha!

Southwest Soup: http://thishomemadelife.com/southwest-soup
Notes: This made a ton of soup! I make my own broth, and as we ate it for left overs I added more because I like my soup on the brothy side. I used jalenpeno instead of green chilies this time, and only half the can of corn so I could use the other half for the pinto bean burgers. Nate liked adding hot sauce and chili powder to his.

Pinto Bean Burgers: http://www.onedayatatime-recipes.blogspot.com/2013/06/tex-mex-pinto-bean-burgers.html
Notes: These are another regular around here. So good and so easy. I use yellow onion from the bag I get instead of red onion, and because I don’t have any, I don’t use the paprika. We use ground oatmeal instead of bread crumbs, and we like to top them with avocado.

Vegetable Cabbage Soup: http://snackinginthekitchen.com/2012/01/20/vegetable-cabbage-soup-with-jalapeno-chile-and-lime/
Notes: I use olive oil, and I didn’t garnish with sour cream, but it would probably be good! This also made a ton of soup. I only used half the head of cabbage, because it seemed like it was going to be a ton of cabbage. And it would have been. But I think it would have been ok. And I definitely will put more broccoli in this next time. I wasn’t sure how that would taste. But it was awesome.

Spicy Garlic Broccoli:
Nate took some of the broccoli we had left and sauteed it with olive oil, garlic, a little non-GMO soy sauce we had in the fridge, and some crushed red pepper. It was a delicious side/snack.

Mashed Potatoes and Cauliflower:
Peel and dice 2-3 potatoes. Cut the remaining half of your cauliflower into florets. Put it all in a pot of boiling water. Boil for 15 minutes or so, until the potatoes are tender. Mash by hand or in a food processor. Top however you like. For bigger families (or if you have a kid like Elsa who makes a meal out of this) double the batch!

Black Bean Burgers (double batch)
This isn’t a new recipe for us by any means, but with them being GF and so yummy I think we’ll be making them fairly often. In a bowl mash up a can of drained and rinsed black beans. In a food processor combine a couple of cloves of garlic, a small onion or half of a large one, and a bell pepper. Process that sucker! in another food processor grind up a bunch of oats until they’re nice and small. Start with a cup or so, but you may need to do more in a bit. Mix the oats and the green pepper/onion mixture into the bowl with the black beans. Add more oats as needed until it’s a sticky paste of a mixture almost like ground beef, just enough so that you can form little patties of it. Place them on a greased cookie sheet or stone and bake at 350 for 10 minutes on each side. We made a double batch this week and it make around 10-12 if I remember correctly. Elsa ate three one afternoon, so I kind of lost track. You can really add anything you like to the mixture, and obviously top them how you want. We had cheese, tomatoes, and avocado around this week. We like to make sweet potato fries to go along with them.

Sweet Potato Fries and Kale Chips
Cut the potatoes up, toss in olive oil and salt, and bake! For kale chips, tear or cut the kale into smallish pieces, toss in olive oil and salt and bake until they just start to get brown. Easy and delicious sides/snacks.

Yes, sometimes I need an easy 10 minute meal with no hassle. And sometimes we crave pasta. So there’s that. There are a lot of GF pastas out there. We just choose one of the brands with only one or two ingredients, not a bunch of chemical yuck or preservatives. And we either chop up some veggies and toss the pasta with olive oil and garlic to go along with them, or find an organic pasta sauce. Elsa’s GF Annie’s mac n cheese falls into pasta too. She loves the stuff, and it’s easy to pack in a thermos for her lunch.

If you just said “whaaaat?” then you need to google your nearest Ethiopian restaurant and go try Ethiopian food. SO GOOD!! Elsa loves it, and shiro is an easy dish to make at home. So for our shiro here’s what I do. This is totally modified, so don’t get all “this isn’t how it is in Ethiopia” on me, I hide extra veg in mine. And it’s not very shiro powdery. I start with two pots. One has a bunch of olive oil, some garlic, and an entire onion that I’ve processed to a pulp in the food processor. The other has boiling water and about five whole roma tomatoes and a couple of carrots cut up small enough to get tender without having to boil forever. The onions cook down while the tomatoes and carrots boil. When the skin on the tomatoes starts to burst I take them out. I take the skin off, food process them to a pulp, and add to the onion mixture. I do the same thing with the carrots. I add oil to the carrots, about a tbsp berbers, and sometimes a little water, to get them super smooth. Once everything is combined I add tumeric, cinnamon, cumin, salt, berbere, and shiro powder. These I don’t measure. I go by smell. Helpful right? Just do some of each, and spice it to taste. Stir together and that’s it. You can add butter, which is yummy. But you do use a loooooot of oil. iI only use a tbsp or so of shiro powder. if you look up shiro recipes you’ll find a wide variety of amounts for everything. Some say CUPS of shiro and/or water. I add very little of both. Our shiro is mainly vegetables.



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