Grocery Hauls / Haul Videos
Today was a HUGE haul for me! My mother in law came to town to take us shopping. (She lives 45 miles away from us, so it’s a big deal) So when she comes over, we always go to Costco.
At Costco I spent a total of $207.87 , I couldn’t show you the receipt because she paid for everything and then I just gave her cash. It’s easier than having to split the groceries up, it tends to confuse the cashiers and causes it to take longer. Here is what I got:
- cat food $19.89
- Brussels sprouts $4.49 X 2
- 1/3rd pork loin $6.84
- 1/2 bag kale salad kit $2.54
- butter $6.99
- 1 avocado 91Â¢
- tomato $1
- romaine $2.24
- molasses $4.89
- tomato paste $6.69
- black beans $6.59
- kidney beans $6.59
- 3 dozen eggs $3.59 X 2
- oatmeal $7.99 X 2
- big can of green beans $3.29
- frozen broccoli $5.99
- 1/2 container of bread $2
- 2lbs ground beef $7.38
- 1/3rd beef roast $11.91
As for none food I am VERY happy to say I was able to purchase a special pressure cooker set for $79.99 . Normally when you got to the store, or look online, you can get an 8qt pressure cooker for $99, well I was able to get a set that has a 4qt AND an 8qt pressure cooker PLUS a steamer basket and a glass lid all for only $80. I was really needing one of these so I am so happy. I used it to cook beans yesterday and love it!
Next place was Whole Foods. Unfortunately my husband was rushing and left the bag in my mother’s car so I didn’t receive it until today actually. (THANKFULLY she had to come back to Omaha today for something else) She was able to freeze/refrigerate what needed to be kept cold so the food is still good. The croissants might go bad before we eat them all, but nothing I can do about it.
- Bob’s red mill cream of wheat $3.69
- Bob’s red mill masa harina $3.69
- Luna chocolate coconut bar 99Â¢ x 3
- bulk bin ginger snaps $1.90 ($9.99/lb)
- Luna smores bar 99Â¢
- Luna caramel nut bar 99Â¢
- bulk bin organic oregano 48Â¢ ($23.99/lb or $1.49/oz)
- bulk bin organic garlic powder $1.28 ($15.99/lb or $1/oz)
- Applegate farms uncured pepperoni (from deli) 77Â¢
- 365 deli Havarti cheese 1/2 pound approx $4.54
- 6ct package of Whole Foods Croissants $6.99
- 365 frozen organic cauliflower $1.99 X 2
- 16 ounce brewed coffee $2.00
- 20 ounce brewed coffee $2.25
- bulk olive bar $4.07 ($10.99/lb)
- bulk bin organic chives $2.46 ($40.99/lb or $2.56/oz)
- credit of 10Â¢ for bag refund
Total @ Whole foods was : $44.35
Finally we went to Trader Joe’s. (I told you it was a huge grocery haul day!) I had to refund some items, because I didn’t like them. That’s the great thing about TJ is there “if you don’t like it, bring it back” policy. No one else is better. In total I got $11.97 back from returns, so that’s already taken off the total.
- Organic free range chicken broth $1.99 X 4
- TJ Soy sauce $2.99 X 2
- Baking cocoa $2.49
- TJ Sriracha roasted garlic BBQ sauce $2.99 X 2
- can of TJ coconut cream $1.49
- TJ traditional marinara sauce $1.49
- TJ organic ketchup $1.99
- can of black refried beans 99Â¢
- TJ beets in vinaigrette – $1.69
- TJ unscented deodorant $3.49
- organic red palm oil $5.99
- Luna nutz over chocolate bar 99Â¢
- Luna smores bar 99Â¢
- cliff peanut butter bar 99Â¢
- TJ corn and chile salsa $2.49
- linguine pasta 99Â¢
- bananas 19Â¢ X 9
- organic carrots 99Â¢ X 4
- carrots of many colors $2.49
- Zipline beer $1.34
- TJ madras lentils $1.99
- TJ sliced almonds $3.99
- TJ frozen raspberries $2.69
- Golden potatoes $2.49 X 3
- Red wax Gouda cheese $3.18
- Turkey jerky $5.99
- Natural whole roaster chicken $9.05
Total @Trader Joe’s was $81.76 (if you take off the credit it would be $93.73)
All in all, don’t think I’ll be grocery shopping til next month. My freezer is completely full. I’ll probably buy like milk here and there, but that isn’t video worthy. Yikes… did the math and I spent a total of $333.98 O_O oh my…
So I bought a new product the other day at Whole Foods; this vegan gluten free cheese called Daiya. I’ve seen many a vegan rave about this stuff claiming it tastes “EXACTLY” like real mozzarella cheese. Well I won’t go into huge detail about it (review coming soon!); however I will say its much better cooked than not. I started out making a crust which is hard to see since I like thin crust. Sauteing some soy chorizo, prepped all the veggies. Rolled out my crust on a silpat, flipped into a pan. Pre Baked at 375 for 6 minutes, and ladies and gentlemen the rest was history. Now, in my house I have 1 die hard meat eater, and my husband who is more of a flexitarian like myself, however, this pizza has my step son fooled it was meat and my husband shocked it was gluten free AND vegan. Best of all, my stomach didn’t freak out from the milk or the gluten and at the end of the day we were all happy people. The following is the recipe as close as I could guess (I freehand all my recipes) because originally, I didn’t plan to post this, but it was so amazing I couldn’t resist. Depending on your flour brand and climate you might need more water or more flour.
2 cups gluten free flour mix (I suggest using my recipe, click HERE , however any brand will work that’s made for dough)
1 tablespoon yeast
2 pinches salt
1 1/2 tablespoons oil ( I used grape-seed)
2 teaspoons sugar
3/4 cup warm water
heavy pinch corn flour for dusting, optional
1 pre baked crust (listed above)
1 medium (or 3/4 Large) bell pepper, I used red
1 cup green onion tops
small handful cilantro leaves
1/2 can of black olives, drained and rinsed well
1 bag Daiya mozzarella flavor cheese shreds
1 tube Cacique soy-chorizo (or 8-10oz any vegetarian chorizo)
1-2 cups your favorite pasta sauce or see note below**
I started with the chorizo. You’ll want to follow the directions on the package because they vary, but you want to cook it over medium to medium high until the color darkens and it gets crispy. You might have to go a few extra minutes. Great thing is, you can precook this an hour in advance or a few minutes like I did.
For the crust: In a food processor put your water, salt, yeast, sugar, and oil. Pulse until the yeast is blended in well and let set 5 minutes giving it time to “bloom”. We will not be letting this dough rise, however, blooming the yeast will give it the traditional taste of pizza crust without the hassle.
Once your yeast starts to bubble and look like a science experiment. Take 1 1/2 cups of flour and add it to your food processor. Turn it on and let it blend. Slowly add more flour until the mixture comes together and looks like dough. You might need 2 cups or 3 cups of flour, it just varies. If you add a bit too much, don’t worry you can always add a splash of water.
At this point, preheat your oven to 375 degrees fahrenheit. Get a silpat or a piece of parchment or wax paper and put it on your counter. Put your dough on the counter and roll it to your desired thickness. We went for thin crust which only needs to prebake for 6 minutes, however; if you want something thicker you’ll want to 2X or 1.5X this recipe and prebake it for 12 minutes. Optionally you can take a pinch of corn meal at this point and dust on-top of the dough all over, this will prevent sticking later. If you prefer you can use nonstick spray on the pan. A good tip for transferring the dough is to put the pizza pan ontop of the counter with the dough sheet, slide your hand under the paper (silpat) and center it. Now in a rather quick, but smooth motion, flip the pan right-side up while holding the dough in place. Carefully peel off the paper or silpat and its that simple. Prebake your pizza until the top starts to firm up.
While crust is prebaking, prepare the toppings. Cut up bell pepper into 1/4 inch pieces. Halve the black olives, slice the tops off green onions, finely mince cilantro leaves, take the cheese out of the fridge, get your pasta sauce (see note if you don’t have**), and let your chorizo warm up if pre-made.
Take out the crust; spread your sauce on. I don’t like a lot of sauce, but use more if you want. Add the bell pepper, half the green onions, cheese, chorizo, other half of green onion tops, black olives, and cilantro. Adding the toppings in that order ensures the veggies cook enough to be tender and the chorizo is still crisp.
Bake at 375 for 20-25 minutes depending on how well you want the crust and the toppings cooked. If your oven runs hot, starting checking at 15 minutes. When done you’ll have what I nicknamed the “Monster Pizza”. Over flowing with melted gooey cheese, “sausage”, lots of veggies and crazy amounts of flavor. You can’t tell its vegan, you can’t tell its gluten free, but you can tell its awesome, and kid approved! 😉
**Note: If you don’t have pre-made pasta sauce an easy substitute is to keep canned tomatoes on hand. I prefer any fire roasted canned tomato product. Take chopped roasted tomatoes, strain liquid, and pulse in food processor a few times to blend part of it up and then use that in-place of sauce. Its super simple and quick for those pizza emergencies. (this also works as a tasty quick pasta sauce!)
*Also: If you don’t happen to like the toppings I’ve chosen, feel free to change them. I was just using what I had in the fridge at the time.
PLEASE TAKE NOTE: If you are making this and/or cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.
TIME SAVING TIP: You ever tempted by those ready-bake pizzas you buy at the grocery store, well never again! Make the crust, prebake and let cool down. Top with all your toppings and shrink wrap and store in freezer. Pizza will keep for 3-6 months. To bake just add 5-10 extra minutes onto cooking time. Try making mini pizzas and let your kids top their own, fun for the whole family!
(Nutritional information assume you used the same ingredients and serving size is 1/8th)