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…

Tip Tuesday: Storing Ginger

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Okay guys you’re going to think I’m nutty, but this is so simple It only took me a minute to explain it in video! Do you often find yourself buying fresh ginger for an extra kick to a stir fry or maybe you tried that old fashion recipe for ginger snaps and then just had extra? Here is a great tip to save you money on ginger! Peel a large piece of ginger and put it in a zip lock bag. Then when you’re ready to make stir fry or cookies, use a fine grater to shave some off. The texture is often nicer AND you won’t waste money on molded or dried out ginger again. It works great I promise!

If you have any tips for a tip Tuesday please leave me a comment or send me an email. Thanks!

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.

No Knead Bread stuffed with chili peppers & Cheese! (Pan relleno de chiles y queso!)

After I posted a photo of my homemade bread stuffed with cream cheese and candied chili peppers in a Facebook group, everyone all but demanded I show them how to do it. Of course I agreed happily, as any excuse to make this wonderful bread is welcomed in my house. I have to thank Steve Gamelin off of YouTube who has taught me so much about making bread easily. I have adapted this technique and hope to show you many recipes using the no knead overnight method. If you would like to check out his book, and I HIGHLY suggest you do because it is awesome. Here a link to amazon where it can be purchased or borrowed with amazon unlimited. My No-Knead Bread Cookbook (B&W Version): From the Kitchen of Artisan Bread with Steve.
I decided to make 4 larger sized rolls with this recipe so I used 1/2 block of cream cheese and 4 ounces of jalapenos but you can make 6, just adjust the recipe accordingly.


No Knead Bread stuffed with chili peppers & Cheese! (Pan relleno de chiles y queso!)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
Dough:
  • 3 cups all purpose or bread flour (unbleached is best)
  • 12 ounces of cool water
  • ¼ teaspoon instant yeast
  • 1 teaspoon salt
Fillings:
  • 1 ounce cream cheese per piece of bread
  • 1 ounce pickled/candied jalapenos per piece of bread
Topping: (optional)
  • 1 whole egg
  • 1 tablespoon water
  • 1 tablespoon sesame seeds
Suggested Materials:
  • Baking stone that can go at least 450° F
  • Parchment paper cut to the size of your stone
  • Wire cooling rack
  • Bowl/bench scrapper
  • Large glass bowl
  • Plastic wrap
  • Silicone brush
Instructions
  1. At least 8 hours before you want to make the bread, (14 is better), mix the dough ingredients in a bowl like shown in the video. A large glass bowl works best for you. Cover with plastic wrap and let set on your kitchen counter overnight. If your house is cold/drafty place into the oven and close the door. This should help keep it slightly warmer.
  2. Once your dough as more than double in size, scrape it out onto a well floured work surface. Form it into a ball as shown in the video and divide into 4 or 6 pieces. Take one piece of dough at a time and flatten it into about the size of your hand (roughly 6in x 3in). Place your cream cheese and jalapenos on top and pinch it closed. (really watch the video, much easier than describing it)
  3. Place onto parchment paper or baking sheet. Repeat with all pieces of dough. Cover with a flour sack towel or any lint free towel and let rise on your counter for 90 minutes. After 90 minutes get your oven preheating to 450°F and set your timer for an additional 30 minutes. In total dough should rise for 120 minutes (2 hours). If you don't have a pizza stone please see NOTES
  4. After 2 hours, prepare your egg wash by mixing water and egg thoroughly. Use your silicone brush to thoroughly baste the tops of the dough with egg. Cut 2 or 3 slashes onto the tops with scissors and sprinkle with sesame seeds if desired.
  5. Put into a hot oven on a pizza stone for 20-25 minutes. Bread should be nicely browned and when you tap on the bottom they sound hallow. Transfer to a wire rack and let cool for at least 20 minutes before cutting into them. If you skip the step the dough might not be cooked all the way through... and that would be sad. 🙁
  6. Store in the fridge for 3 days at most for best results.
Notes
Bread can be frozen if desired. Cool completely. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Store in a zip top bag and use within a few months.

If you do not have a pizza stone you CAN make this without, you just might not get as good of crust. Line a baking sheet with parchment paper or sprinkle down cornmeal on the bottom to prevent sticking. Let dough rise for 1 hour 45 minutes. Preheat the oven for only 15 minutes and baking directly on the tray. Remove from the tray onto rack when done cooking.
Nutrition Information
Serving size: 1 bread (4 portions) Calories: 468 Fat: 11 Saturated fat: 6 Trans fat: 0 Carbohydrates: 73 Sugar: 1 Sodium: 508 Fiber: 3 Protein: 16 Cholesterol: 83
 

Healthy Cornbread – Whole grain, low fat, and dairy free!

Healthy Cornbread - Whole grain, low fat, and dairy free!
 
This recipe is a culmination of MANY years of tweaking many recipes I have found online. I wanted to try to use something other than sugar and no milk products but yet still have a "tangy" taste. This recipe fits the bill and best of all it only 170 calories per slice!
Author:
Serves: 8 slices
Ingredients
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 cup water
  • 1 tablespoon apple cider vinegar
  • 5-8 tablespoons maple syrup (see note)
  • 1 tablespoon double acting baking powder
  • ½ teaspoon baking soda
  • 1 egg
  • 2 tablespoons oil
  • ½ cup applesauce
  • 1 teaspoon sugar for sprinkling, optional (see note)
  • 1 tablespoon vanilla, optional (see note)
Instructions
  1. Preheat your oven to 400°F or 200°c. Once preheated add in a large cast iron skillet or a metal baking tray and preheat for another 5-10 minutes.
  2. In a large mixing bowl add in all your dry ingredients, mix well, and set aside. In another bowl mix all your wet ingredients except 1 tablespoon of the oil. Set these aside until your skillet or pan is heated.
  3. After the 5-10 minutes of preheating your skillet, carefully remove it from your oven and add in your 1 tablespoon of oil. Use a brush if available to spread the oil around the bottom and sides to prevent sticking, this also creates a very yummy crust.
  4. RIGHT before adding it to the pan completely mix the wet into the dry ingredients removing any lumps. Add the mixture from a height to remove large air bubbles and make sure it coats the bottom of the pan. Return to oven and bake 30-35 minutes or until a toothpick comes out clean.
  5. Let cool in pan 20 minutes and enjoy!
Notes
In this recipe I used maple syrup. You can replace it with honey or another liquid sweetener if you choose. If you would like to use sugar you'll need to add ½ cup to ¾ cup depending on sweetness and another ¼ to ½ cup of water to adjust the consistency. For a mild tasting cornbread only add 5 tablespoons of maple syrup (even then it's slightly sweet), this is great for mixing with spicy chili. If serving as more sweet add 8 tablespoons maple syrup.

I used about 1 teaspoon of sugar to sprinkle on the top because it makes the top crunchy, this is totally optional and usually I don't do it!

I don't normally add vanilla but if you want a more dessert tasting cornbread add 1 tablespoon of real vanilla extract.
Nutrition Information
Serving size: 1 slice Calories: 170 Fat: 5 Saturated fat: 3 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 28 Sugar: 9 Sodium: 261 Fiber: 3 Protein: 4 Cholesterol: 26