2013 Resolution Review

2011-year-resolution-400x400It’s July, we’re half way through the year! Let’s take a look at how I started 2013, shall we?

2013 Resolutions:

  1. Produce Garden
  2. Flower Garden for Giving
  3. No white sugar
  4. Chickens (shh, don’t tell anyone)
  5. Proper Clothing Line

January specific Resolutions:

  1. Whole30
  2. 30 days of Fitness

January. Now to review, we can start with January. I was almost spot on with a Whole30 AND 30 days of fitness. However, I know I skipped 2 days and then I konked out at 24 days. So really, I completed a Whole 25, give or take, and only 22 days of fitness, but it was an admirable start! If I do say so myself.

1. Now for the year’s resolutions. *Sigh* My produce garden is/was an epic fail. So sad! However, a good farm takes lots of care, planning, work, and attention. I have teamed up with a soil-expert friend of mine, Seppi Garret from Your Garden Solution, and I am confident that I will wrangle this yard yet!

I was able to get a few salads out of my  heritage greens before they became too bitter and I do believe I’ll get some more in the ground for the later half of the harvesting season. Nothing like a fresh salad! We also had success with carrots and onions this year, which we eat a ton of. I suppose is wasn’t a complete fail. Seppi and his son, Ben, were kind enough to help add a new bed by bartering a few pieces of wood, some vermiculite, cardboard and sweat for some video work documenting Seppi’s amazing yard built on the designs of permiculture. I love a good barter! We hope to continue to expand throughout the next year. Our yard is large and full of sun. We just need to work on good soil to bring forth a bountiful crop.

2. There is NO flower garden. Over zealous is not a new addition to my list of characteristics.

3. SUGAR! I try, I really do. I go in spurts with it, and it’s usually because of the lack of fresh food when I get home from work at 11pm and just feel hungry and drained. Of course, I realize fresh food will replenish my body, and the most exciting evenings offer me leftovers from my family’s dinner. However, they do not always enjoy something I would consider nutritious and sometimes I eat it anyway. Any kind of pasta is a direct offender. I don’t even like pasta. I vow to try harder.

4. The chickens have been an ongoing topic of discussion and planning. At this rate, I can feel a community of advocates growing stronger where I live. Perhaps we’ll change policy and break in new habits for our neighbors to learn and adopt. I’m also waiting to meet new, over-the-fence neighbors before I surprise them with our (sub)urban petting zoo. But we have a great location place, I know a guy with a coop and my research is hefty!

5. I turned 33 the other day and guess what I got for my birthday? That’s right! A clothing line. My family loves me.

perfect

I sense a theme in my posts this week and it’s that I’m not perfect. I think we all knew that, of course, but I want to impress that this is reality. Success and failure are relative and I feel very successful in my choices pertaining to a simpler life, a healthy diet and being fit-enough. Does that mean I’m gung-ho, 100%, on my game all the time? Hell no. But it certainly doesn’t mean I’m not doing a good job. Every new moment presents an opportunity for a better choice. Choose best as often as possible.

Oh, did I mention; I’m back at Crossfit717 as of Monday. Say hi, I’m too nervous to speak!

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Week 7: Menu & Receipt

Lately, I’ve been able to stretch my 7 day meal plan and shopping to 8 or 9 days. Whether it’s because I just don’t have the time or I’m force-feeding leftovers to the family, I’m grateful since we’re still in a tight financial spot, as so many of us are, and need to conserve every penny.

That being said, the 4-year-old who named this blog, turned SIX on February 23rd and her younger sister turned 5 yesterday. We aren’t outrageous with gift-giving but when the yearly “Birthday Extravaganza” comes around we celebrate our daughters from one birthday to the next, as any proper celebration should play out. 30(ish) days of extraordinary fun! The little extras add up fast and I’m honestly looking forward to re-tightening our pocket.

photoThis week’s menu was thrown together just for the blog. I went shopping Tuesday morning while my little one was at preschool. Upon my husband’s request, I picked up a roast, I also went for the organic chicken club pack which cuts the cost per lbs from $7.99 to $6.99 and includes portions for 2 dinners instead of one. Chicken thighs and wings seem to be a staple these days because 1) they’re a cheap option, 2) my family devours them and 3) they’re easy to make, bake and the leftovers are bangin!

Incidentally, a friend recently suggested a way to save money was to skip the organic chicken breast and go conventional. I won’t argue a monetary savings here and have typically suggested the same.  He added “Almost every article I read says that the nutritional benefit over regular chicken breasts is negligible. Most impurities and toxins are stored in fat and chicken is so lean that only trace amounts would even exist”.  He is an intelligent and trusted friend, with killer hair, so I stored this info in the ole’ brain and went for a sale on conventionally raised chicken drumsticks a few weeks ago, not breast meat, I realize. I roasted and served them to my girls for dinner. They didn’t gobble them up, as usual, but I didn’t give it much thought as appetite has ebbs and flows. The following day, I served myself a few for breakfast and nearly spit it out before I could get a napkin. The taste was so obviously inferior, it made me feel sick. Bad batch? I don’t know but it reminded me that choice does matter and organic chickens always taste better! I threw the rest away.

You’ll notice Tuesday starts off with chicken (cooked with onions and peppers) and noodles. I finally found a gluten-free, GMO-free noodle option at my local grocery store: TruRoots. After reading the website, I see they claim an ‘al dente’ texture after cooking. My husband, however, says he over cooked his first batch and they were a little mushy, but decent enough to eat. I didn’t warn him they were ‘different’ then his regular noodle variety so it doesn’t’ surprise me that it overcooked. Regular noodles could boil for much longer then required and still not become mushy. Imagine that sitting in your gut… just chillin. Despite over-cooking, he said he’d eat them again and that’s a win for me since we rarely have noodles and now we have some in stock.

photo-2Another exciting find I made was on thursday morning when I stopped by the grocery to pick up some taco shells for my now-5 year old’s requested birthday dinner: Bearitos. This little gem of a company is also non-GMO (found through my non-GMO app) and for a corn meal/chip company it was thrilling discovery since 85% of the corn in our country is genetically modified and that creeps me out. I suspect it’s mostly gluten-free as well, but they do not follow the testing practices for gluten so they do not claim it. They were delicious and had a more authentic taste then the cheaper, standard taco shells. I will now only buy GMO-free tortilla chips, as well. We’ve found and tried 1 or 2 other brands at my local store, my husband says they’re good but aren’t salty enough and I’m okay with that.

During this quick trip to the store, I decided to check the organic meat section for sales while I was there. Often you can find a few items marked down in yellow to add to your freezer and low and behold, I DID! 1 package of organic pork sausage (I often cut up and use sausage in my soups along with another protein) and 2 lbs of organic ground turkey breast were marked 50% off, so I snatched them up. That means you’ll have to add $4 for the taco shells and $12 for the extra organic sale-meat to my receipt for the week. Worth it!

I think I’ve covered everything from this week. My last request: Your favorite recipes including chicken thighs and ground turkey. Please comment here or add them to our Facebook page and you may see them on next week’s menu! Also, I added the spice combination I used for our taco seasoning to the Facebook timeline. Check it out & share with friends!


Basic Recipes & Local Treats

I often turn my nose at the idea of “paleo-izing” items from modern food culture. Bread, brownies, pancakes, noodles… attempting to recreate these items doesn’t allow you to fully change your habits. One of the first rules of new habits: Set yourself up for success. Not failure.

In my head, I either change or don’t change. Eating paleo bread makes me want to choose regular bread when there isn’t a paleo option. While I’m pretty black and white for myself, I understand folks may be easing their way into this lifestyle change or, perhaps, look to such food items for comfort or tradition.

CHOCOLATE CHIP COOKIES

That said, I’ve been known to bake chocolate chip cookies from time to time. You can find my Famous Chocolate Chip Cookie recipe in Paleo Parent‘s first book “Eat Like A Dinosaur” along with an arsenal of approachable go-to’s for families or people with a traditional palate including freezable chicken nuggets, fruit roll ups, waffles and more. I respect their copyright and would encourage you to check out the book for yourself, it’s been one of the most used recipe books in our house! Not to mention, there is a children’s book, their familiar back story of (un)health and an easy-to-read allergy index included on every single page.

Now that I got you all amped up on the idea of a delicious chocolate chip cookie, I’ve got great news for my local friends! Betsy’s Bakery created their first prototype! As soon as I saw their Facebook post about Paleo cookies, I grabbed a kid and headed right over. As the story goes, Betsy has Celiac disease and her bakery is entirely gluten-free! She also has dairy free, vegan and now (the most healthy of all) paleo options!

Betsy's Bakery in Mechanicsburg, PA has recently added a delicious PALEO cookie to their gluten free repertoire.

Betsy’s Bakery in Mechanicsburg, PA has recently added a delicious PALEO cookie to their gluten-free repertoire. Remember to support local commerce for the things you want in your life or don’t complain when it’s lacking.

When we chatted briefly about her chocolate chip cookies, future recipes and marketing to the audience of these sweet morsels, she thought Fridays would be a great day to offer fresh Paleo items. I agreed! As a used-to-be Crossfit’er I know how focused I was during the week, but by Friday it was definitely time for a reward. What better way to celebrate then with a naturally sweetened, protein and (good) fat packed dessert that tastes like a cheat, but isn’t! Remember to refrigerate paleo baked goods – fresh ingredients stay fresher when chilled.

ROASTED VEGETABLES

Paleo eating is easy and shouldn’t overwhelm anyone with ‘how to cook’. I am not, repeat, AM NOT a ‘good cook’. In fact, I didn’t begin really cooking, or understanding how to cook, until I decided to eat paleo. Plants and protein, so EASY. I typically roast or crock pot large proteins, I’ll pan cook smaller portions of proteins, and sauté or roast veggies. The creativity comes in the spice blends, medleys and pairings.

Roasted-Brussels-Sprouts-Carrots-and-Leeks-1.jJPG_.jJPG_-1000x288
To roast veggies:

  1. Preheat oven to 350
  2. Add a dollop of coconut oil or grass-fed butter to a baking sheet
  3. Place in oven till oil is melted
  4. Toss chopped veggies onto sheet
  5. Season to taste (salt, pepper and garlic are my go-to’s, be as simple or creative as you’d like with your spice)
  6. Toss veggies every 10-15 minutes until desired  – typically around 25-30 minutes for most of my vegetables – the softer the veggie the faster it cooks so I may wait to add onions to a sheet until half way through, etc
After greasing the pan, dip your veggie fries in egg then a blend of coconut & almond flours with preferred seasonings.

After greasing the pan, dip your fry-cut veggies in egg then a blend of coconut & almond flours and preferred seasonings. It’s definitely a special treat in our house. Who has time for dredging?

Alternatively – and a great way to cook ‘fries’ (sweet potato, carrot, zucchini, etc):

  1. Preheat oven to 350
  2. Chop vegetables to even sizing, add to bowl
  3. Pour melted coconut oil or grass-fed butter on top
  4. Season with preferred blend
  5. Mix
  6. Add to baking sheet
  7. Toss every 10-15 minutes until cooked

CHICKEN on the bone

I get asked how I roast my chicken a lot. I forget how something so simple can feel so scary for a new cook. It wasn’t 3 years ago that I cooked less than 10% of the time and now I do most of the cooking/preparing. Paleo food is EASY and that’s the whole point. While I roast/bake most of my chicken the same way (350 and flip/marinate every 20 minutes till cooked – whole birds I flip every 40 minutes) the wings I made for dinner tonight were too good not to share. I only regret I didn’t take a snapshot, but they were gone before I gave it a thought. Moist and crispy. They were a flavor so delicious the whole family enjoyed them.

I bake my wings and other chicken parts atop a cookie cooling rack, over tin foil on a baking sheet. Sophisticated.

  1. Preheat oven to 350
  2. Place wings on rack apparatus mentioned above, or something similar
  3. Brush with coconut oil or grass-fed butter
  4. Sprinkle with salt, pepper and Savory Spice Shop‘s Red Rocks Hickory Smoke Seasoning: Hickory smoke salt, Hungarian and California paprika, roasted garlic, toasted onion, black pepper, hickory smoke flavoring and oregano OR ANY OTHER SPICE/MARINADE YOU CONJURE UP
  5. Bake for 20 minutes
  6. Flip wings and repeat steps 3, 4 then 5
  7. When timer goes off the 2nd time, flip wings as you place them onto the tin foil covered baking sheet
  8. Wrap wings – I use an additional piece of foil for leaking and insulation – place in oven
  9. Turn heat up to 450
  10. Bake for 10 minutes
  11. Flip foil package and turn off oven – this is when I make salads, get the table set, etc.
  12. ENJOY!
A friend recently tried my Cookie Bar recipe and was delighted! I haven't made them since I originally posted this photo, perhaps I'll make a batch for an impending slumber party.

A friend recently tried my Cookie Bar recipe and was delighted! It’s been some time since I made a batch, perhaps I’ll whip some up for a certain (about-to-be) 5 year old’s slumber party. A special treat packed with protein!


Week 6: Menu & Receipt

I don’t have a lot of time today so let’s keep this short and sweet, I hit a total of $109.06. If I were shopping at one store, I would have put back a pack of wings or thighs, or perhaps a bag of apples. Instead I put back my baking essentials of honey, vanilla and something else at the 2nd store, in order to stay closer to the budget of $100. It’s not a hardship to be without stock for cookies or muffins. Choice!

It's a learning curve shopping at 2 stores with this budget so bare with me while I work out the kinks!

It’s a learning curve shopping at 2 stores with this budget so bear with me while I work out the kinks!

This week’s menu was made after I went shopping based on the available funds, sales and meat choices that were in the stores. If you noticed, I used a $1 off coupon for some nitrate free pepperoni – just check Applegate’s website!

Our fries are fresh cut from sweet potatoes and/or organic white potatoes. My sandwiches are on lettuce. And real chili doesn't have beans! Ask a Texan.

Our fries are fresh-cut from sweet potatoes and/or organic white potatoes. My sandwiches are on lettuce… And real chili doesn’t have beans! Ask a Texan.

What are you having for dinner this week? Leave a comment or join us on Facebook to chime in on another topic.

To check out previous $100/week budget Menu & Receipt posts click below.


Week 5: Menu & Receipt

Today was also prep day, which means I’ve been in the kitchen getting meals and food ready for both dinner and the week to come since I got home from the grocery. While one daughter laid down for a while then enjoyed a bath, the other played Operation and Clue Jr. with her daddy at the kitchen table. It was a lovely day.

Now, for this week’s menu.

There's nothing on here that isn't Paleo and it's all grass fed meats. $100 budget.

There’s nothing on here that isn’t Paleo. $100 budget.

And now for the receipt.

Notice I entertained two grocery markets today… a sunday… what was I thinking? However, I wanted to give Wegman’s a chance. Local friends are typically split between the two largest competitors in the area and I have to say, I’m sticking with GIANT for the majority of my shopping. I will continue to use Wegman’s to stock up on grass-fed proteins though. Their variety is to-die-for compared to what GIANT is currently offering and their prices are not insane. I was also a bit blown away by the Gluten Free section, although as I perused, I realized it was just more processed crap that I’d rather not eat. They had a few lower prices on certain items like Almond Flour, but their Coconut Flour inflation made up for it. Also, their gluten-free, non gmo cereals were priced at or higher than GIANT. Since I knew GIANT had Barbara’s brand on sale, and their organic apples (#1 on the Dirty Dozen) were dollars cheaper, I made up my mind that I would stop by on my way home… since it is on my way home.

Kudos to Wegman's for their compact receipt. I spent 70% of my budget there and got 30% less paper.

Kudos to Wegman’s for their compact receipt. I spent 70% of my budget there and got 30% less paper.

I went over budget by $10.61 today, the most I’ve ever gone over. I only have myself to blame, of course, deciding to ask my husband if he wanted lunch meat when I got to GIANT. His response was “No. Bread, soda and chips.” DARN!  The soda and chips alone were $8.19 and I bought my daughter a new pack of hair bands for $2.96. Without these items I would have spent $99.46 between 2 stores.

From the meats I purchased, all were Wegman’s Organic Brand . I also made sure to buy meats that would prepare well for more than one meal. For example, I knew I could use the leftover chicken quarters for a salad addition, we’d have roast beef for lunch and/or a leftovers dinner as well, OR I could use it in a stew. Always make leftovers!

Prep day went something like this:

  1. Chicken wings marinated in Frank’s Hot Sauce, onions, bell peppers, butter, salt and pepper. Baked for dinner at 350 for 45 minutes, turned and brushed twice. 
  2. Chicken quarters baked at 350 for 70 minutes with butter, salt and pepper. Turned and brushed twice.
  3. 4 large meatballs, 8 medium meatballs and a heart-shaped meatloaf made from 2lbs of ground beef and 1lb of ground lamb. Added to the mixture: 2 eggs; 1/4(ish) cup of coconut flour; (in the food processor) carrots, onions, celery, dates;  salt, pepper, thyme and savory seasoning. All sprinkled with garlic salt.
  4. A salad for my work-dinner tomorrow night was prepared while I made dinner salads. I added some of the extra roasted chicken to it after dinner was complete.
  5. Mashed white (for husband) and sweet potatoes.
I shaped my meatloaf into a heart to send my love to the fam while I am working. Thanks to Liz for the idea!

I shaped my meatloaf into a heart to send my love to the fam while I am working. Thanks to Liz for the idea! It’s her Valentine tradition.

After making a whole lot of dinner to satisfy each of our cravings (not my typical m.o.), we have half a dozen wings, 1 quartered chicken plus part of a quarter, and extra mashed potatoes for daytime meals and/or leftover night. Tomorrow, while I am enjoying my protein packed salad, my family will enjoy a meatloaf. I hope to have some leftover meatloaf with an egg Tuesday morning!

I forgot to boil eggs. They are such an important addition to my work-meals because of the protein and fat content. They fill me up and keep me going while on my feet. So, I’ll make time in the morning to boil a few.

What is on your menu this week? Leave a comment and let us know, or join us on our Facebook page to further the conversation.

To check out our other $100/week budget Menu & Receipt posts click below:


Week 2: Menu & Receipt

Here it is! Don’t make fun of my bad paint job.

Image

Our basement door, just off the kitchen.

Menu

  • Saturday: Tacos (seasoned ground beef and salsa on greens with carrot peels, cucumber slivers, chopped onions – check the bad pic on Facebook)
  • Sunday: Kabobs (chicken, pork, steak with peppers, onions, sprouts and bacon) with Brussel Sprout and Bacon Speared
  • Monday: Pork Chops with a salad and mashed (sweet) potatoes (and certainly applesauce)
  • Tuesday: Burgers with salad and fries (or burger ON salad, hold the fries)
  • Wednesday: Chicken Soup (broth, chicken breast, bag(s) of frozen soup vegetables, chopped and peeled additional carrots and onions, seasoned in the crock pot)
  • Thursday: Steak (mmm, steak) with baked (sweet) potatoes and a salad
  • Friday: $5 PIZZA NIGHT (or leftovers)
  • Saturday: Jumbalaya (broth, peppers, onions, garlic, chicken, shrimp and sausage, seasoned in the crock pot)

My shopping list tallied at $100.33 according to my calculator, before check out. That was after I decided to put a few things back to swap out for more proteins; one of the 2 frozen pizzas my husband requested $3.99; the entire stock of k-cups because (I had a coupon for a buy 2) I can get through exactly enough days with the coffee and tea I have $11.98; I put back grass fed hot dogs and resolved to not take short cuts when feeding the kids (besides we have sliced chicken, eggs and there will be plenty of leftovers for lunch options) $5.99; I decided against another jar of olives since I blew through the last one (munchies) and I have guacamole and celery in the crisper I can crunch on instead $2.29.

Choices.

recept

The cashier presented me with the grand total of $102.55. Not bad. Mind you, that also includes $44.44 in NON Paleo foods or housewares items. HOLY SHIT. Imagine if we just ate Paleo.

I’ll also be making hard-boiled eggs for snacking and salad, cookie bars (grainless granola like concoction, basically nuts and honey) and I have apples and bananas to turn into yummy breakfast or dessert options for the girls. That makes a week worth of (almost) Paleo eating.

Some more thoughts on Paleo being as affordable as you want to make it:

  • Robb’s rant, he will always hold a spot in my heart for opening my eyes to the power I have over my own health.
  • I follow Paleo On a Budget on Facebook
  • A quick google search (if you really want to know something, you can find the answer yourself) and here is a nice rundown on ways to cut the budget from the Lean Machine and 15 Tips for Eating Paleo on the Cheap from Following my Nose
  • Now harvest your own information. If you want something, you’ll make it work. Don’t blame anyone but yourself.

Have you visited us on Facebook?

To view more $100/week budget Menu & Receipt posts click below.


A Cheap & Healthy Perspective – Week 1

I hear it all the time, “I’m on a tight budget, I can’t afford to eat like you.” Well, I too am on a tight budget. $100/week for food, in fact. I have a family of 4 and this budget also includes non-paleo foods for my (amazing) husband because again, this is my journey and I won’t pressure him into it, nor will I sabotage myself because of his preferences.

A few things:

  • Is grass fed meat better? YES. Does that mean it’s all I eat? NO. I buy meat that is on sale. Some of it is grass fed (YUM) and some of it is not. From the sale meat, I create my weekly dinner plan.
  • When not fresh, frozen or canned veggies? FROZEN. Freezing vegetables will help lock in the nutrients but also doesn’t allow it to sit and soak in sodium until consumed.
  • Cooking serum? Coconut oil or butter. Real, unsalted, raw butter – THE best. Although I’m attempting a Whole30 right now so I’m sticking with coconut oil or bacon fat. Butter is a dairy.
  • Fast & easy? Sure, there are lots of fast and easy ideas I can and will share, but eating plants & proteins does require preparation and forethought. It’s a lifestyle CHANGE, so all you fast paced, eat-on-the-fly, no time for prep folks, take a deep breath and reevaluate your priorities. Is health one of them?  …Always make leftovers so you have them for breakfast and lunch options …bake some eggs in muffin tins and freeze for easy access …soups and stews in the crock pot are a lifesaver! …whole fruit and veggies are a sweet and crunchy snack option. SIMPLICITY in food brings forth a simpler life.

paleo-food-pyramid

With that being said, I’ve decided to share my shopping list and meal plan to help folks get started. Also because I’m a simple girl with simple tastes and my recipes/meals are far from fancy. I think most of you can relate to having small children or spouses who aren’t always adventurous with their palates. Also, they are not on a Whole30, I am, so I will post my variations to anything for my own plate. Here we go:

Sunday: Leftover Stew – In a crock pot on low, I tossed leftover roast and meatloaf, frozen veggies of our liking, and broth together. After seasoning to taste, I checked back at dinner time! To serve, I added a dollop of pre-prepared mashed cauliflower to a soup bowl and scooped some soup on top. One of my daughters enjoys soup in a bowl, the other enjoys soup on a plate sans liquid. Wa-la.

Monday: BBQ – 1lb ground beef and a can of Manwich. I had my husband dish out my portion of beef first, before adding the Manwich. The family had it with fries and apples, I enjoyed it on top a bed of greens and carrots.

Tuesday: Pork & Kraut (OF COURSE!) – In a crock pot on low, I added a layer of sliced onion, a layer of sauerkraut, pork loin, and a final layer of kraut. Checked back at dinner time and added some pre-prepared mashed sweet potatoes and apple sauce to my plate. MY FAVORITE MEAL.

Wednesday: Chicken with Onions & Peppers – My husband pan cooks the chicken and sautes onions and bell peppers. I enjoyed that atop a bed of greens, carrots, cucumbers, radishes and celery. The rest of the bunch had some noodles with their chicken.

Thursday: Leftovers for the family – There wasn’t anything ‘clean’ leftover so I enjoyed some frozen Tilapia, sweet mash and crunched bacon sprinkled on top. I keep a stash of frozen fish, shrimp and scallops for myself to enjoy on nights the family decides on pizza, spaghetti or other grain based choices.

Friday: $5 Pizza night for the fam ala Little Caesars. I will be enjoying a Large salad (1, because I don’t want the greens to go bad before eaten and 2, because I’m craving a big salad) with roasted chicken on top.

Saturday: Bacon wrapped turkey with roasted vegetables and salad.

For those of you who love a grocery bill, here is this week's bill, keeping with our goal of $100/week and including $29ish of non-paleo food.

For those of you who love a grocery bill, here is this week’s bill, keeping with our goal of $100/week and including $29ish of non-paleo food for the Mr.

My method of shopping and meal planning is to create the first few meals of the week from items we HAVE in the fridge, then write a list of items we would like in the house (veggies and fruit, etc). Once I am at the store, I keep a running calculator of each item I put in the cart, remaining super selective on the items I choose, even if on my list. For instance, this week I knew we still had 6 eggs so I passed on another dozen because I didn’t have an egg heavy menu planned. I complete all non-meat shopping first, THEN I go to the meat department and check out what they have for sale, spending the rest of the budget on protein that will pair with any/all of the produce we have in the cart.

Easy peasy.

I don’t enjoy sharing my entire menu (I find it quite boring) but if you find it valuable please let me know by commenting here or on our Facebook page. Thanks for reading!

To view more $100/week budget Menu & Receipt posts click below.