Toasty Chickpeas

I was toasting my chickpeas and was thinking I should run a series of posts dedicated to chickpeas. Then I realized that I don't have many ideas for chickpeas stored away in my head- at least not enough for a series. 

Emma, come back to earth. Rewind.

So I came back from our capping ceremony today...(only five-ish more months to go!) and I was absolutely starving. I started grazing....

Trader Joe's Candy Cane Joe Joe's are the kind of cookie that really bring out my mindless eating habits. So I started my lunch with two of those...but then I remembered that I should probably throw in some greens. I got a salad ready to go and remembered a quick trick that I saw on an on demand episode of Rachael Ray...and I'm bringin' it here:

Toasty Chickpeas

• chickpeas
• salt
• paprika

Instructions:
Drain/Rinse/Pat dry the chickpeas...canned is fine, but 'fresh' taste so much better...

Heat up a heavy bottomed pan, and throw the chickpeas in. Dash in (?) some salt and paprika, and cook for 10 minutes on medium-high heat. Toss 'em around, and make sure they're good and crispy and browned up a bit. They're delicious on a salad , as a snack, etc. Yum. 

Wanna eat like me?

My salad:

-1.5 C spring mix

-1/4 C shredded carrots

-a bit of diced onion

-a quick shred of asiago cheese

-1/3 C of toasty chickpeas

-a tbsp of balsamic dressing

-1 slice of rustic no knead bread

-1 tbsp edamame pesto

Enjoy...and if you leave a comment, leave me a reason as to why I should go to the gym tonight. I need good ones.

Eating Well v2: Thankfully.

I could easily spend an entire paycheck at the store each week. Sometimes I make excuses to go to Whole Foods when I really don't need to. Luckily, Brett is quite good at knowing when we really do need to, and when I'm just having WF hallucinations. (That alone probably saves us close to $1000 each year).But now that new school bills are looming in the very near future But now that we're living on one income-and we're living in our first HOME, it's time to get serious. And since I couldn't find many $60 meal plans that were healthy, delicious and vegetarian, I decided that I would create my own. Armed with three $20 bills, we will eat. And we will eat well.

I'm thankful for the bright red cranberries in my fridge. I'm thankful for the dark green kale cooking on the stove. I'm thankful for those vanilla cupcake goldfish that have lasted over two weeks sitting atop my fridge. I'm thankful that I have GOOD food to eat. I'm even more thankful that my husband quit his second part time job so I have someone to share these foods with. But not the goldfish. Not those.

This week, for 59.66...we're eating:

Breakfasts:

-PB toast on homemade wheat bread, fruit

-smoothies

There is nothing like homemade bread. Nothing. He didn't know I snuck up on him with my camera. Whatta sport.

Lunches:

-leftovers with veggies, yogurts, and fruits

Suppers:

Sunday: quinoa with kale/mushrooms/butternut squash

Monday: chili with sour cream and rosemary olive oil bread

Tuesday: tomato/edamame grilled cheese on rosemary olive oil bread

Wednesday: vegetarian caesar salad with blackened tofu

Thursday: Happy Thanksgiving!

Friday: homemade pizza

     Saturday: Thanksgiving leftovers


Treats!
chocolate cake mini donuts with icing and sprinkles!

Spaghetti Squash With Peanut Sauce

This is so super easy, and it makes you feel like you're eating something fancy. It's perfect for a lazy night.

You need:

-1 spaghetti squash (poke holes into it with fork)

-2 tbsp peanut butter

-2 tbsp soy sauce

-4 tbsp rice vinegar

-red pepper flakes to your liking

-1 c snowpeas

-2 tbsp cilantro, ripped into bits (chopped? diced? eh?...I'm not a chef, you can pick which phrasing you like best)

Directions:

1) Roast squash in pan with one inch of water for one hour at 375 degrees

2) Whisk together peanut butter, soy sauce, rice vinegar, and red pepper flakes in small bowl and set aside

3) When the spaghetti squash is about 10 minutes from being done, steam up the snow peas

4) Halve the squash and scoop out seeds before scooping out the 'spaghetti'

5) Combine squash, peanut sauce, and snow peas in bowl and serve w/ cilantro garnish

Makes 4 servings...awesome as leftovers! Enjoy!!

A Watered Down Goddess

There's this salad dressing that I love. It's Goddess dressing. Except, it's not super light. And it's really intense. I needed to fix that.  So what do I do?

I take 1/2 a tablespoon and mix it with 2 tablespoons of warm water. I whisk that business up, I put that goodness over 1.5 cups of broccoli slaw (gotta getchur broccoli slaw in!), cover, and shake. 

And then I eat it. 

Ahhk? 

Give that baby a whirl. It's an awesome snack, and even though it's not as initially exciting as a huge handful of goldfish....it's really delicious and very satisfying. Once you stop thinking about the handful of goldfish.

Eating Well v1: Rinse and Reuse

I could easily spend an entire paycheck at the store each week. Sometimes I make excuses to go to Whole Foods when I really don't need to. Luckily, Brett is quite good at knowing when we really do need to, and when I'm just having WF hallucinations. (That alone probably saves us close to $1000 each year).But now that new school bills are looming in the very near future But now that we're living on one income-and we're living in our first HOME, it's time to get serious. And since I couldn't find many $60 meal plans that were healthy, delicious and vegetarian, I decided that I would create my own. Armed with three $20 bills, we will eat. And we will eat well.

Can I just say...this whole school and eating right thing is a lot harder than it looks. This past week was particularly rough for other reasons, but I need to get back on track because hint o' lime chips aren't doing much for me...nutritionally speaking, that is.

Also, I'm restyling Eating Well. Rather than dates, it's versions. I have no solid reasoning other than I think that I like 'versions' better. Y'know, v1, v2. It just looks more technical and savvy, and that's really what I'm all about. Technical and savvy. That's me.

You know.

Anyway, like I said...this eating right/living at school/inthecar thing is difficult. It's definitely doable, but it's tricky. There's plenty of this:

''This'' is a lid to a pot that I used more than once. For rice...and..for...pasta? So, at least they're similar. It's not like I'm cooking raw meat one day and alfredo sauce the next. I did rinse the pot...I just...well. I'll be honest. I didn't want to wash it. So I didn't. And I'm still here, and I'm fine. So. I'll probably do it again.




Did I just gross anyone out? It sounds like I'm more worried about justifying it to myself. But  I think I'm cool with it.


Anyway, this is what we spent: 58.97


And this is what we're eating:


breakfasts: peanut butter toast and fruit or berry smoothies


lunches: leftovers or salads with tofurkey and fruit


suppers:
-pizza on homemade dough
-seitan cutlets, mashed potatoes, veggies and salad
-two bean chili with rustic bread
-tofu and broccoli over brown rice
-pasta with salad
-tomato basil burgers on rustic bread with veggies




Am I alone on this dish washing reduction method? Speak up!


Share your link if you post what you eat! I love new ideas!


Eat well! 


xoxo

Eating Well on Sixty: 7/31-8/6

I could easily spend an entire paycheck at the store each week. Sometimes I make excuses to go to Whole Foods when I really don't need to. Luckily, Brett is quite good at knowing when we really do need to, and when I'm just having WF hallucinations. (That alone probably saves us close to $1000 each year).But now that new school bills are looming in the very near future, it's time to get serious. And since I couldn't find many $60 meal plans that were healthy, delicious and vegetarian, I decided that I would create my own. Armed with three $20 bills, we will eat. And we will eat well.

Before we begin! I would really appreciate anyone who stumbles across this blog regularly/not so regularly participating in my little poll at the top of the blog. It's on the left hand side, and it's asking readers/lurkers (if you lurk, please vote! And then come say hi!) to answer ''which DIY post would you most like to see?'' Thank you!

Kitchen Confessions:

• Sometimes, I'll cut a slice of bread and then I'll put the knife back into the block without washing it.
• If I pile dirty dishes into the sink neatly, I feel slightly better than if they were hanging around the counters/tables/bar top. 
• I lick the maple syrup bottle after I pour it.

Just sayin'. Any confessions? Anyone? Or is everyone neater/more sanitary than myself?

If you come over for breakfast, I will not serve you something that requires syrup (unless there's a fresh, unlicked bottle). I promise.

$_54.84___
 

This week:

Breakfast

-protein smoothies with frozen fruits
-toast with peanut butter and fruit

-banana pancakes

 

Lunch

Most days, leftovers from dinner will be eaten the next day as lunch. Other days, these are what I rotate in:

-veggie burger veggie wrap with veggies and slice of cheese

-baby green salad with green peppers, tofu

-brown rice, broccoli, spinach, and tofu

Dinner


Sunday

-Family gathering 

Monday

-Quesadillas with salad

Tuesday

-Pasta with roasted garden veggies and salad

I don't think there's anything quite as satisfying as eating vegetables out of your own garden.

Wednesday

-Black bean chili with baked potatoes 

 

 Thursday

-Tomato/basil/mozzarella grilled sandwiches on rustic with salad and raw veggies

Friday

-Pizza on homemade dough


Saturday

-Spaghetti squash linguine with creamy sauce

Snacks/Treats 

-mini smoothies with frozen fruit
-cheddar and apple melt
-chocolate chip banana bread

Last Week

Enjoy!

Eating Well on Sixty: 7/24-7/30

I could easily spend an entire paycheck at the store each week. Sometimes I make excuses to go to Whole Foods when I really don't need to. Luckily, Brett is quite good at knowing when we really do need to, and when I'm just having WF hallucinations. (That alone probably saves us close to $1000 each year).But now that new school bills are looming in the very near future, it's time to get serious. And since I couldn't find many $60 meal plans that were healthy, delicious and vegetarian, I decided that I would create my own. Armed with three $20 bills, we will eat. And we will eat well.

Check in tomorrow for a living well bit. I'm going to share what we cut this month in order to save for our big move!

Every week, there are some staples that I buy. They are:

-yogurt

-cheese

-soymilk

-coffee

-diced tomatoes

-flour

-apples

-bananas

-lettuce (depending on what I have in the garden)

What do you buy for staples???

$__57_

 

This week:

Breakfast

-oatmeal with raisins, walnuts, and brown sugar
-toast with peanut butter and fruit

-banana pancakes

 

Lunch

Most days, leftovers from dinner will be eaten the next day as lunch. Other days, these are what I rotate in:

-veggie burger veggie wrap with veggies and slice of cheese

-baby green salad with green peppers, tofu

-brown rice, broccoli, spinach, and tofu

-tofurkey roll ups, veggie sticks, cheese

Dinner


Sunday

-Indian take-out treat!

Monday

-Gemelli/Penne with edamame pesto

Tuesday

-Chili with rustic bread and steamed veggies

Wednesday

-Tofu squash burgers with potato coins, raw veggies, and salad

 

 Thursday
-Quesadillas with raw veggies and melon 

Friday

-Pizza on homemade dough


Saturday

-Spaghetti squash linguine with creamy sauce

Snacks/Treats

-melon chunks
-mini smoothies with frozen fruit
-cheddar and apple melt

Last Week

Enjoy!

Eating Well Round Up!

I could easily spend an entire paycheck at the store each week. Sometimes I make excuses to go to Whole Foods when I really don't need to. Luckily, Brett is quite good at knowing when we really do need to, and when I'm just having WF hallucinations. (That alone probably saves us close to $1000 each year).But now that new school bills are looming in the very near future, it's time to get serious. And since I couldn't find many $60 meal plans that were healthy, delicious and vegetarian, I decided that I would create my own. Armed with three $20 bills, we will eat. And we will eat well.

$__46.35_

There will be no menu this week, just confetti.

Over the past FOUR weeks, we have spent $204.85 on our groceries, for an average of $51.21 weekly!

Here is what made this possible:

-Sunday cook-fests on the busy weeks
-Coupons for things like Olivia's organics (through swagbucks) and yeast
-Sale on a tank of olive oil
-Mindful eating (Incredibly important)

-tea instead of expensive coffee ( good mugs help )

-homemade frozen treats on the hot days

To see the menus and more healthy recipes, click!

I'll be back next week with a fresh menu and MUCH more. Rather than just our grocery bill, I'm going to take the transparency to a whole new level. I will be including a 'living well' bit, and everything but our housing expenses will be here for all to see.

It's hot. Try this.

Grocery Cart Challenge

Eating Well on Sixty: 7/10-7/16 Planning Ahead

I could easily spend an entire paycheck at the store each week. Sometimes I make excuses to go to Whole Foods when I really don't need to. Luckily, Brett is quite good at knowing when we really do need to, and when I'm just having WF hallucinations. (That alone probably saves us close to $1000 each year).But now that new school bills are looming in the very near future, it's time to get serious. And since I couldn't find many $60 meal plans that were healthy, delicious and vegetarian, I decided that I would create my own. Armed with three $20 bills, we will eat. And we will eat well.

$__55_

 

This weeks total? Not too shabby, eh? If I add up the past three weeks, I am right on target in keeping with a $240/month budget. I think I will be able to swing $200, though.

What I am most excited about is how well we planned ahead this week. With all of the house buying excitement (I reeallllyy hope this works out...everything is looking good), and with me rushing to complete my last summer course earlier than planned, it's a bit hectic around here. So what did we do? We were up at 5 on Sunday, and after a Roo walk, a run, some chocolate berry pancakes, some quiet time and reading, we were ready to get cookin'. Rather than post pictures of the meals, I'll share some snapshots of my freezer:

We prepared all of this amazing food by 10:40. Our kitchen is tiny, but we made it work. I'm kind of a kitchen queen, and I really don't like having help- but it was fun to cook together and it's definitely something we're going to be doing every week now that schedules are getting tighter. If you struggle to find time to cook healthy meals because of a packed work week, consider this. It's such a relief to be ready for the week ahead!

This week:

Breakfast

-oatmeal with apples and hazelnuts and brown sugar
-toast with peanut butter and fruit

-greek yogurt/granola/berry parfait

Lunch

Most days, leftovers from dinner will be eaten the next day as lunch. Other days, these are what I rotate in:

-veggie burger veggie wrap with veggies and slice of cheese

-baby green salad with green peppers, tofu

-brown rice, broccoli, spinach, and tofu

-tofurkey roll ups, veggie sticks, cheese

Dinner


Sunday

-Chipotle. : )

Monday

-Tofurkey on rustic bread, veggie mac n' cheese, and salad

Tuesday

-Mango bbq beans over brown rice with salad (from this cookbook...I stole it from my mumma)
 

Wednesday

-Gemelli with edamame pesto (!) and salad (from the same cookbook as above...this is a fantastic recipe for your wallet AND your fat intake. Edamame is most definitely cheaper and lower in fat than pine nuts or cheese!) Basil came straight from our garden. ..I love basil, Don't you?

 Thursday
-Aloo Chole (I. Can't. Wait.) with jasmine rice and freshly baked naan. (I'm obsessed with Indian food. I'm slowly building up my spice pantry and cannot wait to dive into a homemade dish of Aloo Palak as soon as I get some Asafoetida.)

 

Friday

-Pizza on homemade dough


Saturday

-Tofu squash burgers (not shown in freezer picture..but the burger mixture is there in a baggie!) with sweet potato fries and salad

Snacks/Treats

-popcorn with Parmesan cheese and spices
-chocolate chunk banana bread
-greek yogurt with grapes

-mini smoothies with frozen fruit

Last Week

Enjoy!

Eating Well on Sixty: 7/3-7-9 Competitive Spirit Savings Version

I could easily spend an entire paycheck at the store each week. Sometimes I make excuses to go to Whole Foods when I really don't need to. Luckily, Brett is quite good at knowing when we really do need to, and when I'm just having WF hallucinations. (That alone probably saves us close to $1000 each year).But now that new school bills are looming in the very near future, it's time to get serious. And since I couldn't find many $60 meal plans that were healthy, delicious and vegetarian, I decided that I would create my own. Armed with three $20 bills, we will eat. And we will eat well.

I haven't gone to the store yet. Because I'm trying to make meals around what we have, I know that we will spend very little this week. So I'll update with the grand total.

$__34.33__

^I'll put it RIGHT there^

An ole pal from way back in my high school days (ok, not way back) left a comment on my last Eating Well:

"Hey Emma D stumbled (literally, via facebook) upon this blog and I enjoy it. I live in a big co-op house in Brookline with 16 others, and we all pitch in for groceries, cook family dinners Sun-Thurs, and eat really great veg fare. It is great having so many cooks because you see so many styles and recipes (I've thought about doing a Hive cookbook)...and all that for 25$ a week/person, which includes farm share produce and supermarket foods. hah don't mean to rub it in, $60 is a good number to shoot for, for 2 a couple. Sounds like you and Brett are doing well, I am glad to hear it... Keep cooking awesome food! "

So naturally, in the spirit of community, I felt compelled to out do him.

But seriously, his comment got me thinking. If you're looking to cut your bill down further, consider grouping together with friends and family one or two nights each week. Have each person bring one side, one dish, a bottle of wine, or even one ingredient! As comfortable as your two person dinner table may be, bust out of your comfort zone and enjoy a table full of good food, good beer/wine/lemonade, and neat people.

This week:

Breakfast

-oatmeal with raisins and walnuts and butternut squash

-toast with peanut butter and fruit
-grapefruit and toast
-chocolate blueberry pancakes (leftovers that we froze!)

-greek yogurt/granola/berry parfait

Lunch

Most days, leftovers from dinner will be eaten the next day as lunch. Other days, these are what I rotate in:

-veggie burger veggie wrap with veggies and slice of cheese

-baby green salad with green peppers, tofu

-brown rice, broccoli, spinach, and tofu

Dinner


Sunday

-Salad with veggie burgers, fresh fruit

Monday

-Fourth of July cookout with family!

Tuesday

-General Tso's Tofu with steamed broccoli and brown rice

 

Wednesday

-Butternut squash ravioli made with homemade wonton wrappers and salad (Again, this recipe is from SB book- I LOVE it. )

*The first time that I made this, I froze the wrappers. I think I should have put separating sheets between each one, because it literally took an hour to separate all of them. Any suggestions? Parchment? Wax paper?

 Thursday
-BBQ Tofu on the grill with veggie mac n' cheese and salad

Friday

-Pizza on homemade dough


Saturday

-Chili with salad and whole wheat cornbread
(this is leftover from last week, waiting for us in the freezer!)

Snacks/Treats

-popcorn with Parmesan cheese and spices
-lemon poppy seed muffins
-greek yogurt with grapes

-mini smoothies with frozen fruit

Last Week


Enjoy!