Tag Archives: Snacks

Decision Fatigue and Travel Stresses

We all know the importance of being prepared, and packing food and snacks when you will be traveling or away from home for a long time. Being prepared is one of my top ten frugal rules.

A bag of trail mix or a granola bar can save the day when you’re so hungry you can’t think straight but there aren’t many (or any) food options. This becomes even more true if you add children into the mix, who are not very good at waiting or ignoring hunger.

The most logical decision is to have snacks available. The Simple Dollar recommends planning ahead, packing food in coolers, and having less perishable things like boxes of granola bars always readily available. These tips are helpful whether in a car on a roadtrip or on a flight across the world.

But sometimes, even the best laid plans can go awry. There is construction that delays your route by hours, a big storm wreaks havoc, or your plane gets delayed/rerouted/cancelled. This is what happened to hubs and I when trying to get home from a family wedding in Maine last weekend.

Intense fog had rolled in, making it hard to see anything. Planes were unable to land, and circled Logan International for hours, trying to land before they ran out of fuel. In the end, over 400 flights were delayed or cancelled.

So now we were stuck in Boston, with no car or hotel or people to stay with. The airline rescheduled us to a flight the following day, but gave nothing at all for a hotel voucher or food. The only amenity we were given was the customer service rep telling us “we have cots in baggage claim, if you want one”.

Yes I’d like to sleep on a fold out cot, in an open room in a large airport, with all my bags out in the open, along with 500 other angry strangers. Sounds relaxing.

Unfortunately, by then it was late, nearing ten pm, and we just wanted to sleep. We were already exhausted from a long wedding weekend with little rest, and had reached the point of decision fatigue. The result was a pretty big hit to our finances.

What is Decision Fatigue?

Decision fatigue is that feeling when you have become so overwhelmed with making choices, whether multiple at once or over the course of a day, that when faced with another decision you are too exhausted mentally to think through something logically and instead choose anything, just to have the issue decided and to be able to stop thinking about it.

Your brain can only handle so many details at once, and we have a finite amount of decision making powers every day. This is why people like Mark Zuckerberg choose to have a limited wardrobe, or eat the same thing for breakfast and lunch every day. eliminating daily small decisions leaves more mental energy for bigger choices and creative thinking.

According to a 2011 study in PNAS, decision fatigue affects even the most logical of professions: judges. Judges are supposed to be the bringers of justice, carefully weighing facts and making the best decisions for the people, doling out punishments to fit the crimes. But the study showed that the decisions became harsher the longer it had been since the judges’ last meal! They serve harsher sentences when hungry.

If the smartest legal minds in the world fall prey to decision fatigue, don’t you think you would too? Well, that didn’t stop me from making some poor financial choices, that I knew at the time weren’t the best, and yet, we chose to make that compromise for immediate peace of mind and comfort.

The Damage

That one flight cancellation likely cost us at least one full flight.

We paid for a night in a hotel in Boston (which you can imagine is not cheap), 2 rides, to the hotel and back the next day, unplanned-for food for dinner that night and lunch on Monday (the hotel had free breakfast, which was great, but also was solely carbs), not to mention us both missing a day of work and having to use precious vacation hours to make up for it.

But all told, it could have been much worse.

What Can You Do?

So if your travel plans are wrecked, what can you do? Should you just pull out the credit card, and start buying all the food, coffee, shoes, and entertainment to get your mind off the stress? Just buy a whole new wardrobe once you get to your destination?

Of course not!

There are several things you can do, both in planning your trip ahead of time, and as the <insert travel disaster> is unfolding. It is unlikely you will finish the day with zero financial damage, but you can limit it to a few bruises rather than going 6 rounds with an angry tiger.

Make Important decisions first

We all have limited resources mentally. Especially at the end of a day, at the end of an already long trip. There are another dozen choices to make, so make it as easy on yourself as possible. Make the important decisions first, like whether to stop at a hotel halfway or drive straight through the night, or whether to try to get another flight out the same day versus renting a car and just driving.

These choices will depend on your situation, and also your own personal values. If you are in a great place financially and don’t care about the cost, you just want a fancy hotel to sleep, then go for it. If you are on a tight budget with almost no wiggle room, perhaps the free cot is worth it, and more appealing than an airport chair. What to wear to bed, when you can get to the grocery store, or what to do when you get home can wait.

Pack extra!

 

This goes for food as well as strategic packing of toiletries and clothing. Thank goodness we had packed layers, not knowing what the weather would hold. I ALWAYS pack a minimum of 2 extra pair of underwear than nights planned for the trip. Because you just never know, and they don’t take up much space. We still had clean clothes to wear, and didn’t have to incur the extra expense of going to a laundromat or dry cleaners while traveling.

See my list of snacks recipes for ideas, or the internet also has literally infinity ideas. Choose items which can be kept at room temperature, or ideally a range of temperatures. Granola bars are perfect, trail mix, dried fruits, nuts, chips/popcorn, whole fruits like apples or bananas… you get the idea.

Pack something for the travel to your destination, some for the travel home, plus a little something extra. We were able to eat the trail mix anytime hunger pangs hit, and thus stave off extra, expensive, food purchases in the airport. (Note: TSA does search food now, in the name of “efficiency”… so it may behoove you to pack things in see-through containers like Ziplocks so they aren’t touching your almonds and raisins, and take them out when going through screening.)

Use what you have

We did take advantage of the tiny breakfast buffet at the hotel. They offered small yogurts, orange juice and cranberry juice, coffee, bagels and toast and English muffins. We each had some juice and yogurt, and 2 cups of coffee. We split an English muffin, and took a bagel on the road as an extra travel snack.

If you have free food available to you, take advantage of it, even if it is not something you would normally eat. I try not to have too carb-heavy breakfasts, but a bagel that was free is better than $8 at Starbucks. By the third day you may get tired of trail mix or granola bars, but you can eat like a king once you’re safely home.

Have some miles or points banked

For those of you familiar with travel hacking, I’m sure I don’t need to expand on this. But if you’ve never heard of this, it is where you use credit card or chain rewards programs to earn free things. Cash back rewards, rental cars, hotel stays, and flights are all possible if you know the rules of the game.

Even if you don’t have the time or energy to invest hardcore into travel hacking, you can still sign up for a credit card with good rewards, or a hotel chain at which you frequently stay. That way, if you unexpectedly have to overnight in Omaha, you can put the $100 cash back towards the Red Roof Inn, or use your free stay at a Hilton, and take some of the sting out of the purchase.

Roll with it

As a kind lady I was next to at the airport for a few hours said, “Anything can be rescheduled, as long as you’re not dead”.

She had a great outlook. Several people were panicking about missing work, meetings, classes, etc. There are of course some things which are more important and cannot be rescheduled, like births and birthdays, graduations and wedding and ceremonies. But generally speaking, as long as you are alive, it will be ok.

No one likes delays, but try to remember it is likely either something out of everyone’s control, and / or it is for your own safety. I wouldn’t want a plane full of people to land blind, and potentially hit the watch tower or miss the runway. If there is a mechanical malfunction, do you really want to trust your life to that plane or car? Better to be patient and wait until the problem can be resolved than take that chance.

Deep breaths, and remember this too shall pass. And it will pass much easier if you have a handful of popcorn and a good book.

 

What travel troubles have you experienced? Any tips to keep disruptions from derailing your finances?

Weekly Eating 8/7/17

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Monday:

Breakfast – Cherry Vanilla Protein Smoothie. What you see is what went in the blender, except I used frozen already-pitted cherries. The fresh ones were for snacking all week.  🙂

Lunch – chili with edamame and grapes. Organic frozen edamame are my favorite, because I love them (covered in sea salt of course) and they count as a green vegetable with any meal!

Dinner – one pan rosemary chicken and potatoes with zucchini. I speared chunks of chicken onto the rosemary stems, and sprinkled the leaves all over about 4 cubed potatoes. 2 zucchini got diced into spears, and the whole thing covered in foil and popped in the oven at 400 for about 35 minutes. It was so delicious, and really easy cleanup!

Snack – banana pudding y’all! We made some from scratch, and it was gooooooooood! We used ginger snaps instead of vanilla wafers, and I had no idea pudding is actually so easy! Tasty, and dangerous…

Tuesday:

Breakfast – smoothie! The rest of yesterdays (I made a double batch, and put the rest in the refrigerator)

Lunch – Chili with edamame and grapes. Yes this week is pretty boring, but I had SO MUCH chili left over from last week. Rather than freeze it I decided that was just what I was eating this week. It’s easy, super healthy, and super cheap.

Dinner –  macaroni & cheese, not even healthified, just something that was quick and easy to throw together, plus we had several types of cheese in the refrigerator that needed using. I sprinkled it with paprika to look fancy.

Wednesday:

Breakfast – 2 hard boiled eggs & a homemade pretzel chocolate peanut butter granola bar

Lunch – chili mac n cheese, just leftover chili and leftover mac n cheese mixed together. But oh em gee it is SO GOOD.

Dinner – gyros! Hubs made this one, since his favorite food of all time is a burrito. He loves other cuisines’ takes on burritos too, like enchiladas, sushi burritos, or schwarma. Or gyros. Mmmmm.

Snack – handful of pretzels and M&Ms

Thursday 

Breakfast – a piece of blueberry pie left from last weekend’s party

Lunch – tasty pasta

Dinner – broiled chicken breast, potato salad & kale. I tried cooking the kale in lemon juice until soft, but I think I let it go too long. It got this dark olive green color, and was barely edible. Next time I think I’ll just stick with kale chips!

Friday

Breakfast – granola bar & 2 hard boiled egg whites. Yes sometimes I get boring and repeat meals, what of it?! Plus, boiling a dozen eggs at the start of the week and making large batches of things like granola bars gives us plenty of quick protein filled breakfast and snacking options. So necessary at 6:30 am.

Lunch – chili mac n cheese = finally finished both the chili and the mac n cheese! Yes!

Dinner – Chipotle! I had been hard core craving this for almost 2 weeks, and finally caved. C’est la vie, I don’t regret it. Plus, I get a burrito bowl, and they always pack that container full. I put part of it into my own tortilla when I get home, and that way I turn one bowl into 2-3 meals! That’s like $3 per meal. Aw yessss.

The Weekend

This weekend is pretty relaxed, just going to Saturday morning rooftop yoga, and the Durham Farmers Market. We planned to explore some towns near us perhaps, and do some organizing at home. Maybe some video games… by maybe I mean definitely.

Total: $89.35

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Lessons Learned

This was a good week, some things at our jobs were finally calming down and assorted outstanding items were done, so stress levels decreased overall. Always a nice feeling. Plus using up leftovers, even if it means repeat meals, is a top 10 frugal strategy.

On the flip side, I didn’t make a meal plan this week, so the meals were figured out the day of usually… and we also went out to eat twice, which is not our norm.  It is what nudged the week’s cost up, as groceries alone were only about $30. But it felt much more special exactly because it is a rare event!

How about you guys, did you have a great week or a learning week?

Weekly Eating – 7/31

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Excuse me while I have an existential crisis real quick…

{OMG WHAT ITS AUGUST!? It was January like 2 seconds ago, we just moved to a new state, started a new job, had no furniture but an air mattress and knew not a darn soul… now we’ve been here TEN WHOLE MONTHS and have, like, a real adult home?!? And friends?? WHOA. Pretty sure this is where I should insert “hashtag blessed” or something..}

Okay, thanks for hanging in there readers, on to the deets of this week’s noms!

I had made a big ol’ pot of crockpot chili on Sunday night, which is one of my favorite things to do. I take all the kinds of dried beans in the house, and soak them in water overnight. In the morning, I pour out the water, refill it, and add the extra tomato juice, veggies, meat, and spices. Then you just let it rock and roll all day.

It is insanely cheap, because dried beans. It is also insanely versatile, use up the ends and bits of whatever, lentils, bell peppers, onions, black beans. So it is a little different every time. This became lunches several days, kept the work-from-home hubs from starving, and also chili cheese dogs and chili baked potatoes! <3

Monday:

Breakfast – bagel with almond butter & apple. This has become one of my favorite to-go breakfasts, so fast and easy, yet healthy!

Lunch – stuffed poblano peppers from last week’s food swap

Dinner – eggplant parm & pasta. I have tried multiple times, I just cannot like eggplant! This saddens me, because it is so good for you, and people very often want to give it away. But I just cannot.

Snack – white bean rosemary hummus with raw veggies. Y’all, if you have not tried this yet you are missing out! Get out the blender, go read the recipe right now, and make it!

Tuesday:

Breakfast – 2 egg veggie omelet. Had some onions, peppers, and mushrooms so I stir fried them and wrapped them in eggs!

Lunch – tuna noodle casserole. This is giving it a bit more credit than I probably should. I just took some leftover cooked pasta salad that already had bits of peppers and onion and mayo, and added a can of tuna to it to give it protein. Then I called that lunch!

Dinner – baked blue cheese & spinach chicken rolls with oven-roasted potato wedges & garlic aioli. Sounds super fancy, I know, but honestly it is literally 3 ingredients! Just thin chicken breasts, a pinch of blue cheese and handful of spinach, roll up and secure with cooking twine or toothpicks and bake!

The garlic aioli is 1-2 garlic cloves diced small, 2 tbsp. lemon juice, and 1/2 cup mayonnaise, mixed well. This is an excellent dip for chicken and potato wedges. Feel free to pull out this recipe anytime you need to impress someone but have seriously 5 minutes to focus on making the food.

Oh, and I also got a little crafty this week! I had seen a YouTube video for a bathing suit wrap that’s almost no-sew, and just had to try it. Of course, I didn’t get to it in time for the beach last weekend, but that’s ok.

It really was so easy! Just cut it to the right width to wrap around you, cut arm holes, and braid 3 strips of fabric for the shoulder straps. The straps were the only sewing part, and it took like 10 minutes total! I can’t wait to go somewhere that I can use it!

Wednesday:

Breakfast – homemade pretzel PB choc chip granola bars using THIS RECIPE from Tiffany @ Don’t Waste the Crumbs

This recipe was so easy to follow, and I LOVE pretzels, so how could it possibly go wrong? Well, I think using JIF added more oil than it needed, what with the extra coconut oil, so it was pretty greasy… but the flavor was out of this world delish, so this recipe is a keeper! I will definitely tweak it and make these again.

Lunch – crock pot turkey chili, I brought in a big enough container that I could only finish half! Good thing we have work refrigerators

Dinner – slow cooker pulled beef sandwiches with steamed broccoli and pinto beans. I literally just stuck a pound of beef roast in the crock pot before work, came home and shredded it. Could not ask for a simpler, but seriously tasty, dinner!

Snack – white bean hummus with raw veggies

Thursday 

Breakfast – pepper & onion omelet for me, cherry vanilla smoothie for the man. I think we’ve found a new favorite! 1/2 cup frozen cherries, 1/2 cup cherry juice, 1/2 cup yogurt, 1 scoop vanilla protein powder. It is GOOD!

Lunch – the rest of the turkey chili & more white bean hummus! See how making big batches of things early in the week can mean less work the rest of the week?

Dinner – turkey burritos! Because burritos are the kings of food.

I also had a great batch-prep night because this is when I went grocery shopping for the weekend parties (see below). I cooked up like 6 pounds of ground turkey and beef and packed it in 1lb zip locks to freeze, got a great deal on marked-down overripe bananas that I froze to make smoothies and bread in the future, and washed and cut up and bagged grapes, cherries, and strawberries for snacks.

Friday

Breakfast – vanilla Greek yogurt with strawberries, chia seeds, & walnuts. I made a grave error at the store, and grabbed flavored Greek rather than plain. I do make my own yogurt, but haven’t mastered the making it thicker like Greek yogurt part. So I got some for the hubs to put on burritos… oops. Well, now we will have smoothies and yogurt for breakfasts.

Lunch – Beef & veggie leftover soup. I took my small crock pot to work, and used up the little bit of leftover pulled beef, beans, broccoli, and some kale. I added a bit of barley, and let it go on my desk all morning. The office smelled great, and I had a cheap hot lunch!

Dinner – One pan roasted chicken, potatoes, and cauliflower with a side salad. I know this dinner is so “white” i.e. not much color. And also, not stir fry. But the below mentioned cheap chickens were around, so I roasted one, and Kroger also had a 5lb bag of potatoes for 0.99, so…

Hence the side salad, for at least a little greenery in our diet.

Snack – granola bar nomnomnom

The Weekend

Saturday is a neighborhood potluck, for which I plan on making some potato salad and ham sandwiches. I also got whole chicken on sale this week for 0.79 / pound!! Can you even believe it! Yeah I stocked my freezer, as you’ll see below in the total…

And then Sunday we are hosting  a wine tasting by Unique Pairings! I’m super pumped because it means an excuse to eat all the cheese and sweets and try lots of wines! This also helped to inflate the food budget a little, but totally worth. I adore hosting parties.

Total: $177.86

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Lessons Learned

Uh, yeah, so we overshot by $100. BUT. As noted above, we are going to 2 different parties this weekend, and most of the extra food was for appetizers/foods to share. Also, as hosts, we will frequently wind up with tons of leftover food, which will likely feature in a lot of next week’s meals.

Plus, SEVENTY NINE CENTS A POUND for chicken!! Come on. Tell me you wouldn’t buy like ten if you had the freezer space for that. A lot of this was stocking up on good sales, so that in future weeks we won’t have to spend as much on meats/etc.

How about you guys, did you have a great week or a learning week?

Last Minute Apps & Snacks

 

So, rumor has it tonight is some big sportsball thing…

Just kidding, of course as an American I’m aware of what is basically a national holiday, the Super Bowl! This year we even get back Roman Numerals (remember those things from history class? dare you to remember what more than 3 letters stand for…)

SuperBowlLILogoThis is a little ironic for me this year, as I just moved from CT (New England) to NC (the South, like Atlanta). While I could root for either, I think I like the Falcons’ colors better TBH.

0

Whether you’re hosting or attending a party, you may not have had time to fully prepare, or you may have realized you have way more guests than you have chicken wings. In that case, you could panic and spend this week’s paycheck at the deli or getting a pizza…

OR you could try any of these super-simple app and snack ideas, each guaranteed to cost <$10 and take minutes to put together! I know which one I’d go with.

*Twice baked potato skins: Rinse and poke holes in a dozen medium potatoes. Bake at 350 for 45 min – 1 hour, until soft. Cut in half, scoop out the insides into a bowl and mash with some cheese or milk. Load back into skins, top however you want, and bake open-faced for another 15- 20 minutes. You could even build a “pick-your-own-toppings” bar, or let them keep warm in the oven until needed.

*White bean dip: Open a can of white beans, drain. Puree in a blender, and add garlic salt and lemon juice to taste, slowly pour in olive oil until you get your desired consistency. Serve with pita chips and fresh veggies.

*Bruschetta: Slice Italian bread thinly, top with diced tomatoes and a drizzle of olive oil and/or balsamic vinegar. Bake at 350 for 15ish minutes, sprinkle with basil, parsley, and/or garlic salt.

*Mac-n-cheese bites: Make a box of mac n cheese, then scoop into a greased muffin tin. Sprinkle with bread crumbs or crushed crackers, bake at 350 for 20-30 minutes. Portion control!

20160920_183456

*Bacon-wrapped asparagus: Take slices of bacon and wrap around 2-3 bunched asparagus spears. Lay on a pan and bake in the oven at 350 for 20-30 minutes, until bacon is crispy but asparagus is soft.

*Football deviled eggs: Make deviled eggs as normal (hard-boil a dozen, cut in half, take out the yellows. Mash with some mayo and mustard, fill back into the white halves) but then make them cute with football “laces” made from chives, black olives, etc.

*Caprese salad: Super simple, just layer sliced fresh mozzarella and tomato with some basil leaves, drizzle with olive oil. Bonus points if you get baby mozarella and grape tomatoes and put them on a skewer!

20160724_074011

*Quesadillas! Who doesn’t love quesadillas, they are a perfect hand-held food. Just take 2 tortillas, fill as you like with beans, avocado, guac, hummus, any kind of cheese, and fry on both sides until golden. Slice into quarters and serve with dips and toppers.

*Crock Pot Meatballs! There are so many options, but the best ones are just toss-it-in-and-wait. Swedish Meatballs are a classic, of course you could do regular tomato sauce and serve with thick hoagie buns, or try sweet and sour for an Asian twist.

IMG_2601

*Loaded nacho bar: Open a bag of chips and dump into a big bowl. Line a table with smaller bowls of beans, salsa, guac, sour cream, sliced olives, shredded lettuce, cheese, etc and let your guests customize to their heart’s content.

*Black bean hummus: open and drain a can of black beans. In a blender, combine with a clove or 2 of garlic, 2 tbsp peanut butter (yup you read that right), and olive oil. Whir until smooth!

IMG_9481

*Spinach Artichoke Dip: there are so many variations, but I’d go for any crock pot version. This way you can toss all the ingredients in, turn it on high when you arrive, then by halftime that dip is ready to keep the party rockin when all the wings are gone

*Football pepperoni roll pinwheels: roll out a tortilla, cover with a thin layer of pizza sauce, mini pepperoni, and cheese. Roll tightly, press down to make an oval shape. Cut into slices, lay on the side, and draw football laces with mustard, sour cream or sliced pepperoni

*Football shaped fritter: these are the cutest darn things, and actually quite healthy! Don’t let the beer-chugging manic shushing everyone know there’s a serving of veggies in there

Vegetable-Pancake-Footballs-Super-Bowl-Recipes-Super-Bowl-Football-shaped-food-and-appetizers-

*Classic cheese or veggie tray: if you have some carrots, celery, broccoli, cauliflower, or radishes, just serve with some ranch dressing or any dip. And if you’ve a brick or chunks of random cheeses, now is a perfect excuse to lay them all out artfully and clean your fridge at the same time

Whatever you make or eat, make sure you enjoy the company. That’s what any party is really all about!

Cranberry Orange Muffins

 

One of the best things about fall is all the wonderful scents and flavors that come into season.  Of course the powerhouse is Pumpkin Spice, undisputed king of the fall flavors.  But I’m more of a fan of the littler-known seasonal delights, like nutmeg, fall squash, citrus, and cranberries.

IMG_7535

And of course, cranberries & oranges go together like peanut butter and jelly in the fall. Cranberry & orange tastes great on chicken, pork, or fish, they go together in relish for your Thanksgiving turkey, or baked into bread, cookies, and of course muffins!

These muffins are light and moist, with a lovely sweet tang from the juice and the berries. Perfect for snacking, quick breakfasts, or midday snacks. These muffins can also be frozen in single layers and popped into baggies for an on-the-go treat later. Simply microwave or pop in a toaster oven for a warm fluffy breakfast.

IMG_7517

Ingredients:

  • 1 large orange
  • 1 cup orange juice
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 cup fresh, dried, or frozen cranberries
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda

IMG_7518

Step 1: In a large bowl, mix together all the dry ingredients (flour, sugar, baking powder & soda, ) and in another bowl mix all the wet ingredients (egg, oil, juice). You can juice an actual orange for the juice if you have the ability.

IMG_7520

Step 2: Grate the peel of one orange, and mix it into the wet ingredients. Mix the wet into the dry ingredients, and fold together until moist. Add in the cranberries. If you’re using frozen cranberries, thaw and drain them first so your batter doesn’t get too watery.

IMG_7523

Step 3: Either spray muffin tins with cooking oil or line them with muffin papers. Pour about 1/3 cup of batter into each opening. Bake at 350 F for 25-30 minutes, until the muffins are browning on the top and a toothpick inserted in the middle comes out clean.

IMG_7528

Remove your lovely muffins and let them cool enough to take out of the pan. Then enjoy at least one (or three, I won’t tell!) while they’re still warm.  MMMM MMM! So delicious with coffee, hot tea, or some fresh hot chocolate.

IMG_7529

 

Cranberry Orange Muffins

Cranberry Orange Muffins

Ingredients

  • 1 large orange
  • 1 cup orange juice
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 cup fresh, dried, or frozen cranberries
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions

  1. In a large bowl, mix together all the dry ingredients (flour, sugar, baking powder & soda, ) and in another bowl mix all the wet ingredients (egg, oil, juice). You can juice an actual orange for the juice if you have the ability.
  2. Grate the peel of one orange, and mix it into the wet ingredients. Mix the wet into the dry ingredients, and fold together until moist. Add in the cranberries. If you're using frozen cranberries, thaw and drain them first so your batter doesn't get too watery.
  3. Either spray muffin tins with cooking oil or line them with muffin papers. Pour about 1/3 cup of batter into each opening. Bake at 350 F for 25-30 minutes, until the muffins are browning on the top and a toothpick inserted in the middle comes out clean.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/breakfast/cranberry-orange-muffins-2/

PBB Sandwich – SNAP meal

 

When it comes to sandwiches, almost anything goes. And your options for frugal lunches is quite expansive. You have all the “salads”: tuna, egg, chicken. Probably more. You have lunchmeat, from bottom of the barrel bologna to the fanciest $20/pound roast beef. Then you have the endless options with peanut butter.

Peanut butter is a frugal food star because it is still pretty cheap per ounce, yet packs a big protein and caloric punch per tablespoon.

Peanut butter is great on its own. Or with jelly. Or with some nutella (brand or store brand ‘chocolate hazelnut spread’). Or mixed with some plain Greek yogurt. But this combo is my favorite: peanut butter and banana. If you have honey too, drizzle a little on for a full-blow “Elvis” sandwich.

Ingredients:

  • 2 slices bread (or a tortilla)
  • 2 tbsp peanut butter
  • 1/2 banana, sliced

IMG_5145

Step 1: Spread on the peanut butter.

Step 2: Slice the banana about 1/2 inch thick. One banana can make two sandwiches, or you can put two layers of slices on.

This breakfast, lunch, or snack is quick to make, portable, and costs only $0.38 per sandwich!

Less than 5: Honey Sweet Potato Snack

.

Happy almost 4th of July! Whether you are having a small family get-together, a backyard BBQ, or going out to a picnic-and-fireworks party, enjoy our independence from the Crown and be safe! I’m sure there are overwhelming amounts of recipes involving burgers, apple pie, and anything red white or blue flooding the internet. So I went another way: to highlight a simple, humble veggie that I think doesn’t get enough attention.

Little bright orange jewels, so good for your health, sweet potatoes are more than a Thanksgiving side dish. Any time of the year, they can add nutrients and fiber to your diet and become an easy side dish or snack, even a main dish or dessert.

sweet_potatoes_570

Sweet potatoes are one of nature’s best sources of beta-carotene, the provitamin-A carotenoid. And an adequate supply of Vitamin A ensures  proper growth and development, immune system function, and healthy eyesight. Vitamin A deficiency is estimated to affect roughly 1/3 of children under the age of 5 worldwide, leading to developmental problems, eyesight deficiencies, and blindness. However Vitamin A is fat-soluble, not water-soluble, which makes it harder for your body to get rid of excess, leading to the possibility of toxicity if over-supplemented. Always ask a doctor or physician before starting a supplement regimen.

Not all sweet potatoes are orange, they can also be purple due to anthocyanin pigments. These molecules have important antioxidant properties and anti-inflammatory properties. World’s Healthiest Foods states: “Particularly when passing through our digestive tract, they may be able to lower the potential health risk posed by heavy metals and oxygen radicals.”

They also clear up the common confusion: sweet potato vs. yam. They can be very similar in terms of size, shapes, and skin colors, though they both come in a variety of flesh colors. Turns out, sweet potatoes are FAR more common in the US than are yams, so at a store it is pretty safe to assume you are buying a sweet potato, even if a sign says “yams”.

Anywho, sweet potatoes were on sale, and I wanted to incorporate more into my diet, so I bought a few. Luckily they keep for a long time so I could figure out what to do with it. Turns out, these can be the simplest snack ever. Simply take one to work with you, and whenever you need a tide-me-over between lunch and quittin time, or breakfast and end-of-board-meeting, pop it in the microwave, top as you please, and you have a filling, healthy snack. This is a sweet treat, though you could go savory instead with, say, goat cheese.

Ingredients:

  • 1 small-med sweet potato
  • 2 tbsp honey
  • -or- 1 tbsp sugar + 1 tsp cinnamon

So simple, just stab the potato a few times with a fork to let steam escape. Microwave the potato for 8-10 minutes, until soft. Break it open, drizzle on some honey, and enjoy! With about 100 calories per cup, this is a super healthy choice all around.

Try using sweet potatoes anywhere you would use regular potatoes for extra fiber and vitamins. Make sweet potato chips, roast chunks in the oven as a side dish, boil and mash them with some brown sugar and butter (just be careful of amounts, it’s easy to overwhelm the health benefits with sugar and fat!), throw some into soups, stews, and curries. See how you can creatively add some sweet potatoes into your 4th of July festivities!


 

Homemade granola bars + Make your own vanilla extract

As a simple on-the-go breakfast, post-workout snack, or get-you-through-the-afternoon munchie, I love granola bars! Endlessly varied in terms of type of nuts, berries, chocolate, flavors in them, they are always in my pantry in multitudes.

Usually I buy whatever is on sale, say $1-2 for a box. I have a rotation and favorites, but am not brand loyal by any means. But even at $1 for a box of 6, it can get expensive. So I figured, I already have lots of different types of nuts and dried fruits, and oats. It can’t be hard to make my own.

After googling a bit, I found this recipe for home made granola bars, which is close to what I had on hand. But I didn’t want the chocolate part (shocking, I know!) because I’d be storing them in my book bag and gym bag and don’t want to deal with melty chocolate all over my workout shoes or laptop. So as usual, I took the framework of the recipe and made it my own with what was on hand and the pan size I was working with. The results were splendid!

Ingredients:
3 cups oats
1/4 cup raisins
1/4 cup craisins (dried cranberries)
1/4 cup smashed pistachios (I shelled them, put them in a ziplock baggie and smashed them up with a spoon. For reals.)
1/2 cup smashed up candied peanut halves (also ziplock pulverized)
1/4 cup chia seeds (bought a few months ago and had no idea what to do with them… perfect.)
1/4 cup vegetable oil
1/2 cup honey
4 tbsp butter
1/4 cup brown sugar
1 tbsp vanilla extract

Step 1: Mash up the nuts, then mix together oats, dried fruit, nuts, seeds and olive oil. Stir to coat well, then bake in a flat oven safe pan at 350 for about 10 minutes, to make everything brown and toasty.

Step 2: In a pan over medium heat, stir together butter, brown sugar, honey and vanilla. Bring to a boil, then remove from heat. Pour over the granola mixture, and stir well to coat everything. Bake at 300 for 25-30 minutes, until warm and brown. Remove from the oven and let cool or stick in the refrigerator for a little while. Cut into bars the size you like.

I used a 9×13 pan, and as such I got 16 bars. They are very soft, so I put them in the fridge for about an hour before I cut them up.

I individually wrapped each bar in a plastic baggie, and am storing them in my pantry. They are delicious! The honey makes it so sweet, I don’t think you’d need chocolate anyway. Probably could even have done without the extra brown sugar.

I love these because I can use whatever dried fruits or nuts/seeds I have available. The next batch will include dried apricots and plums. You better believe sometime into the fall I will be making some bars with pumpkin seeds in them! I think I’m going to try experimenting with peanut butter in the honey instead of just butter too.

These are vegetarian, and could easily be made vegan as well. If you go easy on the oil/honey they are quite healthy and filling. And very inexpensive! Buy whatever fruits/nuts/seeds you like on sale, oats are cheap in bulk. This batch probably cost me $5 total?


Speaking of  inexpensive baking, did you know you can make your own vanilla extract from just vanilla beans and vodka? Seriously, that’s it.

A bottle of vodka on sale was about $7, the beans were a bit pricey at $4 for 2. But that’s $11 for about a gallon of vanilla that I can use pretty much forever. If I invested a bit more I could even jar it myself and give it as gifts or sell some. When you get low you just add more vodka and maybe after a year another bean or two. Jackpot.