Costco, Trader Joe’s, & Whole Foods Grocery Haul 1-17-2015

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 91¢
  • 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 99¢ x 3
  • bulk bin ginger snaps $1.90 ($9.99/lb)
  • Luna smores bar 99¢
  • Luna caramel nut bar 99¢
  • bulk bin organic oregano 48¢ ($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) 77¢
  • 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 10¢ 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 99¢
  • TJ beets in vinaigrette – $1.69
  • TJ unscented deodorant $3.49
  • organic red palm oil $5.99
  • Luna nutz over chocolate bar 99¢
  • Luna smores bar 99¢
  • cliff peanut butter bar 99¢
  • TJ corn and chile salsa $2.49
  • linguine pasta 99¢
  • bananas 19¢ X 9
  • organic carrots 99¢ 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…

Love With Food Unboxing January 2015 – Deluxe Box

If you would like to get your own snack box for free, all you pay is $2 shipping. Click HERE or go to: http://lovewithfood.com/invite?m=r&ref=213t . Full disclosure: If you do use my link I will get 500 points for merchandise in the future. This is no gimmick, if you don’t like the box just cancel your subscription. It’s super easy. =)

I was SOO looking forward to my love with food box. I didn’t peek this time so my honest reactions are seen in the video. Some things I’m really excited about and some things not so much. For the most part the items are healthy, but the Mac n’ Cheese chips have yeast extract in them, which is msg basically, I will survive though! Here is a list of all I received in the deluxe 2015 box:

2 packets Dark Chocolate Cacao Nibs by BRITT
2 Chocolate Dipping coconut Mini bars by LUNA
1 packet Energy Kettle Cooked Apples by Big Slice
2 packets Somersaults by Somersault Snack Company
1 package Chocolate Chip Oatmeal Bliss Ginnyminnis by GinnyBakes
1 packet My Super Cookies, blueberry flavor. By Super Foods Co
2 tea bags – Breakfast in Paris Black Tea by Stash
2 packages Cassava Pops by Wai Lana
2 Velvet Truffles by Alter Eco
1 Black Truffle by Alter Eco
1 packet Crunchy Mac N’ Cheese by Eatrageous
2 packages of In-shell Almonds by Bobalu (not onions haha!)

19 items!! AWESOME!
Also got several coupons AND a gift card to hellofresh.com and a gift card to urban remedy!

ps.. I ate 1 of the velvet truffles while editing all of this, OMG! sinful!

I also just noticed that all but two of the choices (cacao nibs and super cookies) were actually gluten free. Love with food does offer a gluten free box but it costs more. This box was worth the money I think.

Quick & Easy Chocolate Pudding Recipe! – easy to make vegan


Quick & Easy Chocolate Pudding Recipe!
 
Prep time
Cook time
Total time
 
Quick, simple, and EASY homemade chocolate pudding is so good you'll NEVER buy the pudding pots again. I promise! This can be made vegan simply by replacing dairy milk with nondairy. I suggest coconut milk for a good rich flavor or almond milk for something a little more light.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 cups milk
  • 100g or 3.5 ounces dark chocolate
  • 3 tablespoons sugar - you can use no sugar or you can use more, up to you!
  • 1 tablespoon potato starch + 1 tablespoon water mixed together
  • optional: salt and thick sugar for the toppings
Instructions
  1. Over medium high heat add your sugar and chocolate pieces into a pan. Make sure you break up the chocolate bar for quicker melting. Stir constantly with a whisk so it does not burn. Continue until all the sugar is dissolved and you don't hear "crunching" anymore.
  2. Slowly add in your milk, if it looks ugly don't worry. As the chocolate remelts it'll come together. Once it's all melted try your mixture. If you need to add more sugar now is the time to do it!
  3. When you have it sweetened to your liking and all the chocolate is mixed with the milk add in your starch a little at a time. If you add it all at once you might cause lumps.
  4. Keep in mind that if you are eating this hot you might need to add extra starch. If you are going to chill in the fridge the mixture will firm up so don't over thicken it.
  5. Divide the mixture into however many servings you want, you can make 4 good portions with this recipe.
  6. If you want to add the sugar and salt do that now. A little goes a long way with this so be careful.
  7. Chill in the fridge until firm and cold. This will take around 4 hours. Enjoy!
Notes
-If you are making this vegan or nondairy make sure the chocolate bar you used does not contain milk.
-Try to use at least 75% dark chocolate, I used 90% cocoa by Lindt.
-You can use cornstarch or tapioca instead of potato starch.
-Pro tip; use martini or wine glasses to make the pudding more elegant!
Nutrition Information
Serving size: ¼th recipe Calories: 255 Fat: 16 Saturated fat: 10 Trans fat: 0 Carbohydrates: 25 Sugar: 17 Sodium: 115 Fiber: 3 Protein: 7 Cholesterol: 10
 DSCF4475

Vegan Hot Chocolate (Carob)

So today I went to my local cupcake bakery and they had handmade marshmallows so you know I HAD to buy one. They were so freaking awesome, but who just eats marshmallows by themselves? I know I don’t! So I had to make me some hot chocolate (I used carob though) that was equally as tasty as my marshmallow. This recipe makes 1 serving, its about 200 calories (more or less depending on which ingredients you use. Plain nondairy milk will be less). Its naturally gluten free and vegan depending on the ingredients. Of course, you can use regular milk, and cocoa powder. Its just up to you. Feel free to double or triple this recipe!

Ingredients:

1 1/2 tablespoons cocoa or carob powder
1 1/2 tablespoons (or more or less) sugar
2 tablespoons water
1 cup nondairy milk
1/4 teaspoon vanilla extract
small pinch salt
Marshmallows (optional)

Directions:

In a saucepan on medium heat add your cocoa powder (or carob), sugar, water, vanilla, and salt. Mix with a whisk until combined and it just starts to bubble. Add in your milk and mix well. Heat until just before boiling and transfer into a glass. Top with optional marshmallows and enjoy!

Alternative prep #1: This can be made in a microwave. Heat up your milk on high (700 watts) in bursts of 30 seconds until hot. Milk in rest of your ingredients and stir until combined. Reheat if necessary, and serve hot. Enjoy!

Alternative prep#2: This can be made in a blender, which will prevent any clumps of powder. You will need to warm up the milk and the water in a suacepan or use a microwave on high (700 watts) using 30 second bursts of heat, stirring after each burst until hot. Add liquid into blender first, then rest of the ingredients, blend on high until combined. This method works best for doubling or tripling this recipe. Enjoy!

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.

Gluten Free Red Velvet Cupcakes – Vegan/Low Fat/ Low Calorie

 

Even though they look brown (which they are, but only because I won’t use food dye) these are indeed red velvet cupcakes with cream cheese frosting- (CLICK HERE for recipe). These are amazing to take to office parties or any event where people might have varied diets. These cupcakes are safe for those with gluten allergies or celiacs disease, vegetarians and vegans, (if  using carob) safe for those allergic to chocolate, low fat, and low calorie (compared to most cupcakes)! Whoa! Not many recipes I know of are so socially friendly, so make a batch and take them to your next office party, but you better save a few at home, you might not get any!

Ingredients:
DRY:
2 1/2 cup all purpose Gluten Free Flour – Click Here for my recipe or use any store brought brand
1 – 2 cups sugar (use more if you want it sweeter, I use 1 cup)
4 1/2 teaspoons egg replacement powder – Click HERE for my recipe or any store bought brand works
3 tablespoons roasted carob powder or cocoa powder (I used carob)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons guar gum

WET:
1/4 cup water
1/2 cup oil
1 cup banana puree (about 2 large bananas) (if you don’t like banana flavor, use applesauce or 1 extra cup oil if you don’t mind the fat calories)
1 cup nondairy milk + 1 tablespoon vinegar – Mix and let set 5 minutes
1 tablespoon vanilla extract
2 teaspoon vinegar
2 tablespoons red food coloring / beet juice or water (If you don’t want artificial colors, just add 2 tablespoons water instead, that’s what I did)
2 – 4* tablespoons water (depending on the flour you use, you might need more, start with 2 tablespoons)

Directions:

Preheat your oven to 350 degrees Fahrenheit
In a large bowl, mix all of your dry ingredients together, if needed sift them to prevent lumps. Set aside.
In a smaller bowl or a blender (which I did), blend all your wet ingredients. A blender works best to prevent clumps of banana/applesauce. Blend until smooth and reserve until ready to bake cupcakes.

It is important to not mix your dry and wet ingredients together until just before you fill the muffin tins, so get them out and line with paper cups or liberally spray with nonstick spray (make sure its gluten free). When your oven is preheated and you’re all ready, Mix the wet into the dry until the lumps are gone. Fill muffin tin to desired levels: full makes about 14 cupcakes with big muffin tops, 3/4 makes 16-18 with just a little top, 1/2 way makes 20-24 cupcakes with no top.

Bake in the middle rack for 20-25 minutes or until a toothpick inserted in the middle comes out clean. If you’re going to frost them let cool completely first or frosting will run. For our frosting recipe please click HERE.

PLEASE TAKE NOTE: If you are making this and 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.

Prep time: about 5 minutes Cook time: Approx 20-25 minutes
Allergies: banana*(optional) , food dye*(optional)
This recipe is safe for those on a gluten free diet, vegan diet, low fat diet, low calorie diet, and if used, chocolate free diet. This is a great recipe to bring to a party, safe for almost everyone!

(Nutritional information assumes you’re using low fat dairy cream cheese and banana instead of oil, variations in recipe will affect calories:)