Category Archives: Informative

Crock Pot Apple Sauce

 

Sure, fall is still a long time away, but now is the time to start stocking up on ideas for the bounty of apples coming our way soon! Last fall, a friend of mine had an apple tree that just went crazy. She gave me a huge bag of apples for free. I ate several as snacks, made some into apple crisp, had some on pancakes, some in oatmeal, and made some into muffins.

Now I have a half bag left… what do I do?

Once you’ve gotten all baked-out, may I recommend trying your hand at making your own applesauce? The jarred stuff at the super market is ok, if that is the only way to get fruits into your kids (or partners) diet, then I’m for it. But imagine knowing exactly what is in that stuff, no GMOs, preservatives, thickeners, emulsifiers, etc.

This is where your handy-dandy slow cooker saves the day yet again! Those things are worth their weight in gold, I swear. If you don’t have one, get on it. Try Goodwill, yard sales, or grandma’s basement if you can’t get one new.

Applesauce is super easy to make, all it takes is a little time cutting up the apples, then you set it and forget it and come home to the lovely smell of apples and cinnamon, and a batch of ready-to-go applesauce.

Apples are naturally sweet, and slow cooking makes them even sweeter. But you can add honey, sugar, brown sugar, and/or maple syrup to taste to make it your own. You can also use cinnamon sticks rather than ground, just remove them before eating.

Ingredients:

  • ~4 cups chopped apples
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • Optional: 2-3 tbsp sugar, maple syrup, or honey

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Step 1: Chop your apples, removing the seeds, stem, and core. Peel them or don’t, your call.

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Step 2: Add apples to the crock pot with the spices, cover and cook on low for 6-8 hours. That’s it!

Mash the apples up a little once they are done cooking, or puree in a blender for super smooth sauce. You can put into jars and keep in the refrigerator, or process in a pressure canner for longer term storage.

If you really have a lot of apples, or just want a larger batch, use a larger crock pot and triple the recipe or more.

 

Restaurant Review: Little Owl Coffee

 

In an unobtrusive section of Blake Street in downtown Denver, Colorado, lives a minimalist coffee-drinker paradise. This little gem is easy to walk right by, but once you’ve been inside you will crave its unique, laid-back yet hip vibe, and expertly crafted java jolts with an artistic flair.

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Little Owl Coffee, at 1555 Blake St. in the heart of LoDo (lower downtown), was established in spring of 2013. The interior is clean, natural, and decorated with mainly itty-bitty plants. Live branches, clusters of seasonal gourds, tiny air plants in teeny glass bulbs, and other plant life in bud vases adorn the standing bar and wood tables.

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The place is cozy, small but not too small to work on a laptop or enjoy a teacup of espresso with a friend. Their patio area is boxed in with small hedges, and each table top has its own petite glass jar and miniscule spoon for doling out natural brown sugar in case the espresso is too bitter for your tastes.

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You can watch the downtown foot and vehicle traffic rush by as you sit and sip your hand crafted beverage, including tasty teas, espresso, and a variety of espresso-milk combinations. They also boast fresh hand-made almond milk daily, and plenty of fresh, hand-made pastries and cakes.

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Oh, and of course the baristas are trained in the very adorable art of coffee-pictures. Makes me smile every time.

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If you find yourself in the area, I’d recommend stopping by. My personal favorite is the mocha latte, but there is plenty to choose from. With a variety of local and chain organic, healthy, and/or vegan snack options, hand-made almond milk and pastries, a friendly and talented staff, and a can’t-find-anywhere-else atmosphere, Little Owl is a must-see in downtown Denver.

Kale & Wasabi Pea Caesar Salad

 

Are you getting in the spring of things? Have you begun a whirlwind of cleaning out rooms, old clutter, elbow greasing the bathroom, and sorting through wardrobes? Do you day dream about tender green baby lettuce, the first sweet juicy strawberry, or delicate spring peas that pop in your mouth? I know I am!

Spring is a time of freshness, rebirth, and growth. The world re-awakens after a long, cold, terrible winter.

Though it is hard to believe now, with the still-cold, hard earth brown and bare, soon rain will drench everything, sun will warm it again, and greenery will burst forth! Birds have begun singing, small furry animals are emerging from hibernation, and gardeners all over are just itching to get outside and play in some dirt!

Now might be a good time to assess your food preservation options. If you don’t have canning jars or could use some more, I recommend at least a case of pint jars (wide-mouth can fit more in easily, you can can or even freeze them), as well as a case of quart jars, and if you make lots of different flavored jams, jellies, or salsas, maybe a few tiny 4 oz jars too. These also make great gifts!

Don’t forget the lids, regular mouth lids and  wide-mouth lids. These cannot be reused (they lose their seal) but the rings you can reuse.

Even if you don’t have a garden yourself, canning is an excellent skill to begin learning. You can get steals and deals at the end of the day in farmer’s markets, pick-your-own bushels of fruits at an orchard, or on-sale in-season produce at the grocery store.

Canning is a great, non-electricity-using way to store these seasonal delicacies for the future dreary winter, that we don’t even want to think about yet. Read my earlier foray into canning beans for more information, directions, and especially important safety information to consider if this is your first time (or hundredth).

In honor of this season of green, here is a lovely salad recipe using fresh greens, wasabi peas, sunflower seeds, and other fresh veggies. Feel free to make it your own based on your tastes and what is currently in season near you.

Ingredients:

  • 2 cups assorted greens (romaine, kale, spinach used here. also try arugula, watercress, chard, or endive)
  • 1/2 cucumber, washed and sliced
  • 1/3 cup wasabi green peas (use fresh peas if you have them or don’t like wasabi spice/flavor)
  • 1/2 cup homemade croutons
  • 2-3 tbsp Caesar dressing (or Ranch)
  • 2 tbsp sunflower seeds
  • Optional: grated fresh Parmesan or Romano cheese

Step 1: To make croutons, cut 2 slices of old bread into cubes. Toss in 2-3 tbsp olive oil, and sprinkle on seasonings (I recommend Italian). Toast on a flat cookie sheet in an oven at 350 for 10-12 minutes, until golden. Or use store-bought, or omit entirely. Up to you.

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Step 2: Shred or slice the romaine, spinach, and kale, and pile on a plate. Top with cucumber slices, sprinkle on the seeds, peas, and croutons, and add dressing. Toss lightly to coat.

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I had this for lunch with an apple, a piece of homemade corn bread (with canned corn in it) and a big glass of water. Just a perfect amount of crunch and spring flavors to perk you right up. Now if only there was no more frost danger so I can set out my seedlings…

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This post contains links from the Amazon Affiliates program. If you purchase these items through these links, the price you pay is not affected yet a portion of the proceeds go towards maintaining this blog (and my gardening addiction!). Thank you.

Baker’s Dozen: Quick Lunch Ideas

 

Happy Easter my dear readers! Hopefully you are reading this after the fact, because when this is published I wish you all the love of family and friends, good food, and chocolate bunnies. Wherever and whenever you are, thanks for reading! (By the way, you may enjoy last year’s Easter article, or this handy guide of ideas for leftover ham).

Somewhere between 11 and 1 each day, your stomach or your watch will bring up that daily question: What’s for lunch? While leftovers make a fantastic lunch option, you can only tolerate ham sandwiches or the same old pasta so many times in one week.

If you’re tired of the same sandwich every day, if you’re going broke eating out 5 days a week, or if you just want to try something new, look no further! Here are 13 great ideas for lunch today, tomorrow, next week, or forever. Mix it up based on your own tastes, and what you have available.

 

Simple Sandwiches
The classic lunchtime standby, a cold sandwich is the pinnacle of convenience. You don’t need to heat, mix, or do anything besides open the container and enjoy. Of course, if you are at home or have access to a grill/panini press, more power to you! Here are some fun ideas besides the tired PB&J.

Mediterranean Panini – This combination of fresh, Mediterranean inspired vegetables and warm melty goodness only needs one letter to describe it: Mmmmmmmm…

Vurgers (Veggie burgers!) – These little gems can be made 8-12 at a time and frozen for lunch in a flash. Eat them alone, on bread, or wrapped up, with your choice of toppings. I’d recommend cheese, salsa, and/or coleslaw.

Double Turkey BLT – With sliced turkey and turkey bacon, plus fresh crisp veggies, this protein-packed beauty should tide you over until the dinner bell rings.

That’s a Wrap
Wraps are even more simple than sandwiches because you can close the tortilla on both sides so nothing oozes out. And you can put just about anything you can think of into a wrap, don’t limit yourself to just lunch meat. Breakfast burritos are great at noon too.

Vegetarian Wrap – customize this with whatever you have available: shredded carrots, juilenned cucumber or zucchini, sprouts, homemade red pepper hummus, greens, avocado or guacamole…

Caesar Chicken Wrap – wrap up 1 cup of shredded lettuce (try Romaine, kale, and/or spinach), 1/2 cup grilled chicken (hot or cold), shredded Parmesan cheese, a few croutons and a drizzle of Caesar or Ranch dressing for a quick, easy, portable lunch.

Ham & Veggie Burrito – use whatever fresh or frozen veggies you have on hand to create a unique lunchtime treat. Eat cold or hot.

Super Salads
Salads have a bad rap for being “rabbit food”, something only the super healthy or super weird consider a meal, and not at all filling. That is just a downright lie! You can eat a pile of greens the size of your head for fewer calories than a ‘snack-size’ bag of chips, and if you add the right kinds of toppings you can stay fueled all day. Besides, there are other kinds of salads than the leafy green kind.

Kale & Barley Salad – a vegetarian delight, this hearty mix tastes amazing and will keep your tummy from growling for hours.

Creamy Tuna Potato Salad – with lean protein from the tuna, filling starch from the potatoes, and lots of fresh veggies, this meal has it all.

Steak & Orange Salad – thin slices of strip or flank steak pair perfectly with mandarin oranges and a balsamic vinaigrette. Feel free to use pear or apple slices instead and any dressing you like.

Asian Chicken Salad – use that old package of Ramen noodles in a healthier, more creative, and much tastier way than salty chicken water.

Soup’s On
Soups are a classic budget favorite because they are infinitely versatile and super cheap per serving. But if you get creative, there are plenty of filling, portable options, even some that can be eaten cold. Invest in a nice thermos, or take advantage of the microwave if you have one available.

Ham & Barley Soup – with layers of flavor from the ham bones, healthy kale and carrots, and whole grain barley, this soup should keep you going until quitting time. Add a garden salad, some thick hearty bread or crackers to complete the meal.

Baked Potato Soup – Potatoes are fabulous, they are so cheap and are very filling. Try this twist on classic baked potato soup for far fewer calories and your wallet and waist will thank you.

Broccoli Cheddar Soup – Best served in a bread bowl, but also great enjoyed with fresh crusty bread.

 

*Those recipes in italics are vegetarian/vegan friendly! Feel free to add meat if that is your thing.

Mediterranean Chicken

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Have you tried “diets” claiming to help you lose that last ten pounds just in time for summer, or a social event, or because you’re worth it? Have you taken diet pills, done crazy exercises, or eaten just one type of food (I’m looking at you, cabbage diet and grapefruit juice cleanse) for a set amount of time in the hopes of a miracle?
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Do you know what diet means? The primary definition is: “the kinds of food that a person, animal, or community habitually eats”. I’ve always been of the view that a “Diet” is just that, the things that you eat. A diet is not meant to be a 3-day or 2-week affair just to get you into your wedding dress or bikini then quickly discarded and replaced with drive-through lines. Diets of that sort never last and never give lasting results.
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Any diet which is high in whole foods and grains is bound to improve your health. Any diet which is heavy in processed foods with added sugars, sweeteners, salt, fat, and preservatives is bound to harm your health. The most successful dieters long-term also do not focus solely on food alone, but rather on the entire lifestyle.
The Mediterranean way of life, specifically the way of life in Greece, Spain, and other countries bordering the Mediterranean Sea, is just that. It focuses on staying active, eating whole foods that your body loves, lowering stress, increasing relationship bonds, and generally living as wholly and healthily as possible.
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If you haven’t heard yet, there is some evidence claiming the Mediterranean diet is the healthiest “fad” diet to ever come along.
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According to the Mayo Clinic website, a leading source for health information, “Research has shown that the traditional Mediterranean diet reduces the risk of heart disease…an analysis of more than 1.5 million healthy adults demonstrated that following a Mediterranean diet was associated with a reduced risk of death from heart disease and cancer, as well as a reduced incidence of Parkinson’s and Alzheimer’s diseases.”
 

The Mediterranean diet emphasizes:

  • Eating primarily plant-based foods, such as fruits and vegetables, whole grains, legumes and nuts
  • Replacing butter with healthy fats, such as olive oil
  • Using herbs and spices instead of salt to flavor foods
  • Limiting red meat to no more than a few times a month
  • Eating fish and poultry at least twice a week
  • Drinking red wine in moderation (optional)

The diet also recognizes the importance of being physically active, and enjoying meals with family and friends. Go for a walk after dinner, play with your kids or dog in the yard. Walk to the store, the grocery, the restaurant. Take a long bike ride on the weekend. Go up and down the steps seven times to finish the laundry. Tell stories, share food, love, and laughter.

IMG_0835If you follow this diet and lifestyle, you are sure to experience a plethora of health benefits. Your internal organs and skin will thank you for all the wonderful vitamins and minerals you are eating. The antioxidants in the vegetables, healthy fats, and red wine will help keep your body and brain young. And unwanted fat will have a harder time finding a resting place on your hips or gut if you are always in motion.

This is a simple recipe you can try to work extra Mediterranean-inspired flavors into your weekly meals. Start-to-finish only takes about 30 minutes, and dinner for four can be on the table. Serve with a healthy whole grain side like quinoa, couscous, or rice, or a potato medley and fresh green salad.

Ingredients:
  • 4 boneless, skinless chicken breasts or tenders
  • 1 whole yellow onion, slivered
  • 1 large beefsteak tomato (or 1 can diced, drained)
  • 1/2 cup diced red pepper
  • 2 tbsp olive oil
  • 3-5 garlic cloves
  • 1 cup chopped olives (try kalamata and/or pimiento)
  • Optional: 1/4 cup feta cheese, seasonings to taste
Step 1: In a frying pan on medium heat,  add the sliced onion and garlic cloves. Cook, stirring occasionally, about 7-10 minutes. Onions should become translucent and begin to caramelize and garlic becomes fragrant.
Step 2: Add the olives, sliced, and the tomato to the pan and continue to cook vegetables another 5-10 minutes, until tomatoes release their juice.
Step 3: Remove the vegetables to a separate plate and keep warm. Season the chicken, I used sea salt and white peppercorns. Cook the chicken breasts for 10-15 minutes on both sides, ensuring there is no more pink in the center.
Step 4: Add the veggies back into the skillet, and heat everything throughout.
Serve hot as is, or over your choice of grain or with a side dish. If you like, sprinkle with a tbsp or two of feta cheese or avocado. This dish could also be made with tempeh or pressed tofu instead of the chicken for a vegetarian/vegan option.
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Another chapter in my life

 

To all the readers who are in the New England praying fervently for spring to finally be here, so the snow mountains can begin melting and we can reclaim half the roads, I am one of you now!

Yes, that’s right, the Budget Epicurean has physically relocated across the country from Denver, Colorado to New Haven, Connecticut.

I question my sanity too, join the club.

Jobs brought us out here, but I already have a sneaking suspicion the beauty and ocean may make us happy about the change. Of course, driving a UHaul with a car being trailered behind it and two dogs in the cab for 32 hours, the final 12 of which are a force-you-to-do-20-on-the-highway blizzard isn’t exactly a picnic. But we made it!

I am quite excited to try all that the New Haven area has to offer, and it seems there is so much here! Of course, you may experience an uptick in seafood-related reviews and recipes. Cannot tell you how excited I am that the ocean is only 30 minutes away! And NYC only 2 hours by train. Lots of exploring to be done this year.

So dear readers, that’s the scoop. Hope you stick around for whatever comes next.

 

I’ll leave you with some ideas for St. Patrick’s Day this Tuesday. These recipes also work great for St. Patrick’s Day leftovers like leftover mashed potatoes, or leftover cabbage.

Final round of Walmart Grocery To Go

 

For my third and final test of Walmart Grocery To Go service, I decided I would go with ways to preserve meals and plan ahead. Because everyone is busy and convenience is king in today’s over-stimulated and demanding world, being able to plan ahead and cook meals in advance can save you on a hectic week night.

In preparation, I ordered several different sizes of Zip-Lock baggies, quarts, gallons, sandwich size, and snack bags.I got zip-and-steam bags, which you can put fresh veggies into, seal, then steam them in the microwave, and Crock Pot liners, for easier clean up. I ordered a few foil roaster pans with lids, for lasagna and casseroles to freeze.

I got many items which can be stored long-term and used in a variety of dishes, including black beans, pinto beans, Jasmine rice, chickpeas, split peas, black-eyed peas, barley, quinoa, and lentils. These will become soups, stews, curries, and chili. Dried fruits such as dates and apricots and raisins, and cashews and mixed nuts for trail mixes and granola bars.

I also ordered a few games, SkipBo and Phase 10, because it is always nice to have cards on handy when bored during a cold winter night or when friends come to call.

This order came around noon on Valentine’s Day, which I was spending alone. Because the S.O. had already moved to Connecticut to start a new job! Super exciting I know. More on that later.

The delivery guys were very sweet, and made sure to ask if I was okay with a substitution they had to make. If something you ordered is out of stock, they notify you by email, and then you have to verbally agree to it before you can accept the order. You have the option to send it all back and wait until what you wanted is in stock again, which is nice if you had your heart set on something.

So, one weekend or weeknight, when you have a few hours to cook, pick 2 or 3 recipes which store frozen well. Take stock of your refrigerator and cabinets for ideas. Almost all vegetables lend themselves well to soups and stews. Rice or potatoes are easily made into many dishes.

Be flexible; if you don’t have ground beef but have leftover chicken breast, you can still make a mean white bean chicken chili. And don’t be afraid to experiment!

Ideas include:

Now that you’ve chosen your recipes, gather all your ingredients. Spend some time chopping and peeling, feeling the texture of the vegetables, the lovely colors, the smells and tastes. Cooking is the best way to get back in touch with what we eat, and thus are putting into our bodies.

Once you have two or three pots happily simmering, you can entertain yourself elsewhere. Taste as you go, remembering that you will need to re-season when you reheat the dishes, as flavors may dull over time.

Now you can portion out your home-cooked goodies into individual or family-sized portions. Soups and stews can be spooned into freezer bags and laid flat to freeze. Lasagnas and casseroles can be assembled and baked in the roaster pans and then frozen to be thawed and re-heated in the oven later.

Now that is convenience food I can get behind!

How to health-ify pizza

 

Who doesn’t love pizza? Chewy dough, crispy crust, tangy sauce, myriad toppings. I adore pizza in all its many forms. Deep dish, thin crust, stuffed crust, veggie, pockets, rolls.

The problem is that chain pizza is really not healthy. We all know this. Mountains of cheese, grease that literally drips from each slice, fatty processed meats as the most popular toppings, and dough made with bleached white flour.

However, most people do not want to make a cauliflower crust, with ground flax and chia seed, all-veggie pizza with no sauce and kale.

There must be some middle ground.

Turns out there is! Good news, you can have you pie and eat it too. (Pizza pie that is) If you really have a craving, go ahead and order that $5 hot and ready. But every little step you take to healthify it will contribute to your long-term overall health.

Simply start with the addition of 1 cup of vegetables to your meal every day, and your body will thank you. It’s easier than you think!

Besides adding good stuff, you can also cut down on the not-so-good stuff. Try one step each time, and see which suit your tastes. Over time, your taste buds will become used to less and less fat and salt, and will come to appreciate new flavors.

Here are some tips:

  • Ask for half the amount of cheese, or no cheese at all
  • Opt for vegetable toppings like mushroom, onion, and spinach rather than bacon, sausage, or pepperoni
  • Make pizza at home with store-bought or preferably from scratch dough and fresh vegetables (a great way to clean the fridge!)
  • Just have one slice, and add a bowl of soup or salad to the meal
  • Buy a plain pizza (which will save you money too) and top with your own grilled vegetables at home
    • Topping ideas: wilted spinach, steamed kale, red bell peppers, sliced onions, banana peppers, microwaved sweet potato slices, cauliflower, broccoli, zucchini, squash, tomatoes

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Do you have any ideas of your own on how to health-ify pizza?

Track Your Finances: Mint.com

 

Everyone wants to have healthy finances. We all want to feel the freedom to spend our money however we please, to not have to worry about bills or making ends meet. And we probably all know a budget is the best way to make that happen.

The simplest way is to just sit down yourself and draw up a budget. You can use plain paper and pen, or fancy Excel spreadsheets. The most important thing is to be realistic and thorough. You need to know exactly how much money you bring in each month, from your job or business and investments, and how much money you spend each month.

Then, you need to make The Gap as large as possible. This means when you subtract your spending from your income, you have a positive number. The more positive the number, the more you can save for big goals like retirement, college, a vacation, or starting a business. You should also budget in some “discretionary spending” each month, so you do not feel deprived and unable to buy yourself small treats. Just make sure you keep it small.

Make sure you have an idea of how much you actually spend in various categories.

Consider the following categories of spending:

  • Housing (mortgage, HOA, insurance, taxes, rent)
  • Utilities (water, trash, sewer, gas, electricity, phone, internet)
  • Food (groceries, dining out, fast food, convenience foods, lunches at work, kids school lunches)
  • Health care (premiuims, copays, medicines)
  • Travel (gas, car maintenance and repairs, insurance, auto loans, bus passes, air fare, cabs or uber rides)
  • Gifts (birthday, Christmas, graduations)
  • Clothing (work clothing, uniforms, replacement or updates to you wardrobe)
  • Pets (vet bills, food, toys, leashes/collar, tags, shots, spay/neuter)
  • and even more categories if you’re a parent (diapers, formula, school expenses, doctors, child care, babysitter, activities, etc.)

The best way to get an idea of what you spend is to keep all your receipts for a month, or better yet a year. But who has the time and patience to collect all the receipts, keep them safe in one place, then add them all up by category?

Mint.com, that’s who!

Mint.com is my personal favorite finance tracking website and app. They have a super secure site, and amazing features. It enables you to link all you financial accounts: loans, direct deposits, credit cards, checking, savings, 401k, IRAs, and more.

Now Mint has three separate products:

  • Mint
  • Mint Bills
  • Mint Credit Score

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I use the classic Mint, because I signed up with the site many years ago. The Bills feature allows you to link all your bills in one place, and set a date each month to pay them off. This automates all your payments, so you are never late on a bill again, avoiding costly late fees and dings to your credit.

The Credit Score feature helps you get your free credit score, and see ways you can make it better. There are many factors which go into calculating your credit score, including total available credit, total credit use, length of credit history, and more.

The most widely used credit scores are FICO® Scores, the credit scores created by Fair Isaac Corporation. 90% of top lenders use FICO® Scores to help them make billions of credit-related decisions every year. FICO® Scores are calculated based solely on information in consumer credit reports maintained at the credit reporting agencies.

You have the right to access your credit score for free, once per year, from three separate companies:

It is recommended that you check one site each 4 months, thus enabling you to keep tabs on your credit throughout the year. Set alarms on your phone calendar or write it in your planner to help you remember when it’s time to check.

Back to Mint. There are several features which I love. First of all, they categorize all your spending. You can set up categories if there is something you spend money on regularly, such as “online video games”, “basketball season tickets”, or “Parks pass”.

You are also able to go in and manually change expenditures and put them into categories. If the program does not know what an expense is, it goes into “uncategorized”, like checks.

mint trends

As you can see above, all expenses for the past year are laid out in a pie chart. You can click on any piece of the chart to open that category and view each purchase. For example if you click “home” you would see each month a check or charge for the amount you spend on rent or mortgage.

This is a fantastic feature because if you’ve ever looked at a credit card bill and thought “WHAT the heck am I spending all that money on??” This chart can help. You can click through the “uncategorized” and “bills” and “shopping” and see each and every charge add up. It even adds you spending over time and tells you the categories in order of spending. So if you spent 12000 on housing, and 3000 on utilities, and 1200 on food, it will list those in order.

You can also break it down over time. So you can see how much you spent this month, the past 3 or 6 months, the past year, or over all time you have been part of mint. This helps track longer term spending, if you are trying to get a better hold of your budget, you can see your progress or backsliding.

Another feature, in the regular Mint, not even the Mint Bills, is their bill tracking feature. The software learns which bills come through at the same time each month, and can track the anticipated days you will be charged. Then you can see on a calendar all your upcoming bills for the week or the month.

mint budget

And finally, the budget tracking feature. Super amazing. You can set up as many or few categories as you want, and set your expected spending amounts per category. The program then tracks each expense for you, and shows you how much you have left to spend. This is a nice visual so you can see on the 20th of the month, you have $120 left budgeted for food, so you can keep your spending within budget.

The software can also add up all your expenses and debts, as well as any income and investments, and tell you your net worth. You can track this over time, as it is the greatest indicator of your overall financial health. A steadily increasing net worth is the greatest feeling there is. Link up your car loan, mortgage, student loans, etc. and track your progress paying them down. It is great motivation, and they regularly offer advice and ways to save even more money.

Of course, this only works if you actually check it regularly and stick to it. Luckily, Mint also has an app available for Android and iPhone, so you can track and check yourself on the go.

There are many other tracking softwares and options out there. This is just one, use a few and see what works best for your budgeting style and your life. Ultimately your budget is personal and unique to you, and its up to you how you want to maintain it.

 

Disclaimer: I am in no way receiving compensation from Mint.com or any other financial entities. This piece is author’s opinion.

 

Book Review: Plant-Powered For Life by Sharon Palmer, RD

 

Do you want to feel vibrantly alive? Do you want to be in the peak health of your life, no matter your age? Do you want to enjoy a constant kaleidoscope of rotating colors, flavors, textures, and aromas in your meals? Do you want to do your fellow mankind, animals, and the planet a huge favor?

Living a plant-powered life can give you all that and more.

I had the great honor of being asked to read and write a review for “Plant-Powered For Life“, the recently-released second book by Registered Dietician Nutritionist Sharon Palmer. Also the author of “The Plant-Powered Diet“, an avid blogger and speaker, and with hundreds of hands-on hours helping people empower their life and better their health through diet, Ms. Palmer knows her food.

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This is an insightful, instructive book which focuses on a whole-lifestyle approach to better health through better eating. It is exactly the kind of book I have been looking for. It includes tons of practical tips from how and what to shop for at the grocery store, to ways to prepare and cook different vegetables, to 125 plant-powered recipes.

There are also gorgeous full-sized photos of various recipes and produce sprinkled throughout every chapter. The food looks so tasty, it would make even the most hard-core carnivore crave a Farro and White Bean Burger, Thai Lettuce Wrap, or Strawberry Soy Lassi.

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She begins the book simply, by asking the reader to create a plant-powered life goal. There is a whole spectrum from die hard carnivores simply aiming to include more plants in their daily diet, to going full-blown vegan. You choose how vibrantly plant-powered you want your life to become.

Since I am a lifelong omnivore, I’d like to add more veggies into my diet every day, as well as having a minimum of one meatless day per week. I will keep packing in more and more veggies, until they begin to supplant the meat naturally.

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The book is broken down into 52 chapters, and each is a call to action about changing one small segment of your life. You can choose to take on one chapter per week for a year-long journey to plant power, or you can skip around to whatever chapters best fit in your life and speak to you.

Included in each chapter is 2-3 plant-powered recipes. These recipes feature seasonal produce, and a rainbow of variety. Ms. Palmer repeatedly makes the point that eating varied, whole, plant-based foods is the most ideal diet humans can follow.

Each fruit, vegetable, legume, or grain has a unique mixture of micro- and macro-nutrients that contribute to vibrant health. We need a rotating variety of these vitamins and minerals to achieve and maintain ideal health.

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All the recipes have suggestions for substitutions or variations; for example, if you follow a gluten-free diet for dietary reasons there are substitutions included to make the recipe gluten-free. Most have very brief ingredient lists, and prep/cook times under an hour. I have already found at least a dozen recipes I am super excited to try and get into my weekly meal rotation!

I am so happy to have this handy plant-based eating guide slash cookbook on my kitchen shelf. I’m sure I will refer to it for advice, ideas, and inspiration for years to come. Count me in for eating more plants this year!

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The best part of this article, is that Ms. Palmer’s team has been generous enough to enable me to give one lucky reader a copy of their very own! Below is a Rafflecopter giveaway; you can earn up to four entries, plus an extra one each day you Tweet about us!

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This giveaway begins at midnight MST on Sunday January 25, and ends Sunday February 22nd at noon MST.
a Rafflecopter giveaway