This past week was a tremendous amount of fun. I went through cookbooks and scoured the internet for recipes and came across some really great breakfast recipes that I’m going to put into a post later this week. It seemed that every where I turned I found another awesome breakfast recipe and on Saturday I went so far as to have a second dinner that was a breakfast meal on Saturday night.
As for the numbers are concerned I spent $48.56 this past week and had 22 meals for an average cost of $2.21. With this spending I picked up the usual suspects of yellow onion, spinach, mushrooms, tomatoes and bell peppers. In addition to that I was able to get items that are in season that included acorn squash, butternut squash, red cabbage, Brussels sprouts, broccoli, cauliflower and asparagus. Throw in some tempeh and I was ready to take on the week.
Then it happened. I received in the mail a boat load of coupons and they included FREE Grape Tomatoes, FREE Carrots and FREE bag of frozen vegetables. I had created dishes for these items before I even got to the grocery store. I combined coupons from Mambo Sprouts and picked up a few other items including So Delicious Coconut Milk, Red Onion and Kale. Spending on these items came out to $14.48. The coupons saved me $10.67 (73%) and I spent $3.81. I am not an extreme couponist but you can see the impact on the bottom line when you clip and save.
As I said I am going to post my breakfast items from the past week in a later post so I will leave you with a very simple pasta meal that you can whip together in a matter of minutes and have it be healthy and delicious.
Ingredients: 2oz Farfalle Pasta, 3 Asparagus Spears, 1/4″ White Onion, 1 Garlic Clove, 1 Broccoli Crown, 1/2 Cauliflower Crown, 3 Crimini Mushrooms, 1c Vegetable Stock
Nutritional Information: 316 calories, 62g Carbs, 3g Fat, 6g Fiber, 15g Protein
Nutritional Breakdown: 74% Carbs, 18% Protein, 8% Fat (could use more fat. Instead of steaming saute veggies in coconut oil)
- Bring pot of water to boil.
- While water starts the process of boiling setup steamer to steam broccoli and asparagus.
- Slice Mushrooms and Onion. Dice garlic.
- After water begins to boil add salt and pasta.
- Once vegetables are done steaming (they will turn a bright green) remove them and chop into bite sized pieces.
- Bring vegetable stock to a boil in a shallow pan.
- Once vegetable stock is boiling add vegetables and pasta.
- Reduce heat and allow all the flavors to meld together.
- Serve in a bowl and enjoy.
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