Main Grocery Haul July 2015 | Asian Market, Whole Foods, Trader Joe’s, & Costco!

Here are the totals for each place I shopped at. I spent more than what I wanted, but I now don’t need to do much shopping the rest of the month.

Asian Market:

15lb bag of Nishiki Rice – $17.50
Bell Peppers – $6.02
Green Onions – $1.00
jalapeno – $0.13
ginger – $0.32
cabbage – $1.86
pork bellies – $7.86
mochi red bean cake – $1.79
Total: $36.48

Costco:
My mother-in-law accidentally kept my receipt, but I spent $161.22 , but I also returned $106 of items, so really wasn’t much.

Whole Foods:

Kahlona Organic milk – $5.39
2.41lb organic gold potatoes – $2.36
Pork sausage – $3.77
total: $11.52

Trader Joe’s:

Joe’s O’s – $1.99
TJ’s Mini wheats – $2.99
linguine – $0.99
penne – $0.99
frozen pineapple – $1.99
Madras lentils – $1.99
organic ketchup – $1.99
3 bananas – $0.57
REFUNDS -$15.15
total: -$2.13 (they paid me)

Whole Foods & Hyvee Grocery Haul – 02/07/2015

So this week’s grocery haul video is a combination of two places. Hyvee, a local store from the Midwest, as well as Whole Foods market. I spent like $110 dollars, not totally sure and I can’t list the stuff I bought because in the confusion of construction I lost the receipts! Oops, sorry!

Tip Tuesday: How to make Half and Half


How to make Half and Half
 
Prep time
Total time
 
Making half and half is easy to do and can save you money in the long run. If you use a high fat % cream the end product will be around 13% fat content.
Author:
Cuisine: Dairy
Serves: 4 cups
Ingredients
  • 1 cup cream
  • 3 cups 2% milk
Instructions
  1. MIx the cream and the milk. Super easy!
Notes
If you are buying light cream or a lower fat % than 35% reduce the amount of milk to 2 - 2½ cups.
Calories are shown for recipe demonstrated in the video.
Bonus tip: portion out into ¼ cup measurements or ice cub trays and freeze.
Great for portioning into your daily coffee. Just defrost overnight and shake well before use.
Nutrition Information
Serving size: ¼ cup Calories: 74 Fat: 6 Saturated fat: 4 Unsaturated fat: 2 Trans fat: 0 Carbohydrates: 2 Sugar: 2 Sodium: 24 Fiber: 0 Protein: 2 Cholesterol: 24
 

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.