Day 15: $160 Challenge

 

Yesterday was pretty uneventful. I had been craving v-con’s cheesy sauce, so had to split groceries with hubs again. Besides, we needed margarine.

 

Day 15:

Starting Cash:     $110.79

Spent:     $5.78

Ending Cash:     $105.01

 

Purchases:

Smart Balance Light Buttery Spread with Flax @$2.99, 2 packages firm tofu @$3.59, 1 jar minced garlic @$2.49, 1 bag baby spinach @$2.50.

all divided by 2.

 

Breakfast:

  • PB Banana Smoothie

Lunch:

  • Leftover Split Pea Soup

Dinner:

  • Tofu Florentine

We have a ton of nutritional yeast, so this recipe was actually very cheap and easy to make. I’m not going to write it out since it is from a cookbook, but you can easily find it in a Google search if you’re so inclined.

As you can see, we used raw spinach. I will def be sticking to cooked spinach for this dish in the future.

We still have half a loaf of Food For Life Ezekiel 4:9 sprouted flax bread, so that’s what we used. I love Ezekiel, but really would have preferred an english muffin, or home fries.

 

day15

look at that liquid gold.

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Day 9: $160 Challenge =(a day behind)=

So yeah. I have been slacking on the blog a bit. This blog post is  for yesterday. I have also seriously been slacking on schoolwork this term. My entire day off Tuesday was spent burning Halloween music for work… for fun. I was determined to be productive yesterday. The library opened at 9AM and I was there, slacking off, all day. But first, in trying to avoid losing morning momentum, I opted for Starbucks drive-thru over using the espresso maker at home. I thought I still had money on my card. Unfortunately, it wasn’t quite enough to cover it… so, I also bought 2 Luna bars.

 

Day 9:

Starting Cash:     $132.95

Spent:     $3.45

Ending Cash:     $129.50

I’m up $16.03. Not bad! That should at least cover the gas for an outing.

 

Purchases:

1 Venti Blonde Roast, $1.47 after prepaid card was applied, 1 Caramel Nut Brownie Luna bar @$0.99, 1 Peanut Butter Cookie Luna bar @$0.99

 

v— I’m sure you can guess what I had for:

Breakfast:

Hint: it was everything mentioned so far in this post.

I think I’m over the whole Luna bar thing now. *tummy ache*

Lunch:

  • leftover couscous and this particular chili.

Dinner:

The Bearded Lady on Food Face plates!

  • Chickpea Cutlets (Can you tell I am a big fan of the Veganomicon?)
  • Roasted Vanilla Carrots

 

Roasted Vanilla Carrots

ingredients

2 large carrots (this is all we had left; adjust recipe as needed)

1 Tbs vegan margarine

2 tsp. vanilla extract

2 tsp. maple syrup

sprinkle o’ salt

directions

Preheat oven to 400. Wash carrots. Mix vanilla and maple in a small bowl. Spread margarine on carrots and place in a small bread pan and sprinkle with salt. Cover with foil and bake 40 minutes. Uncover and pour vanilla maple on carrots. Bake another 20 minutes, turning carrots every 10 minutes to evenly coat.

Her beard is maple mustard. Her hair is BBQ sauce. Ain’t she purdy?

day 10

Day 8: $160 Challenge

$0 spent! Easy to do when ya don’t leave the house. High five?

We actually had a lot of food choices here. I could have had oatmeal with my bananas and rice milk. I could have had beans on toast. I could have had chickpea salad, noodle soup, or made cutlets with the 1/4 box or so left of vital wheat gluten.

Nope.

I had 2 plain Boca chicken patties and a Lara bar that was stowed in the fridge a few weeks ago after the Buffalo Dirty Girl Mud Run.

I did make a healthy dinner, though. 😀

 

 

Image

 

Couscous is by far my favorite pasta. We topped this with a hybrid of something like chili and a Mediterranean lima bean dish from the Veganomicon. I’m going to call it… Chili! Clever, right?

Oh yeah, remember how I said we were out of TVP? I was wrong. Clearly, we need to clean out the pantry.

 

This Particular Chili (tasted better than the name implies).

Ingredients

2 med onions, chopped

1 large carrot, chopped

1 lg can whole tomatoes, manually crushed and/or chopped

1 regular sized can each black and kidney beans (or whatever beans you like)

1/2 Tbsp garlic powder

1 Tbsp oregano,

1/2 tsp thyme, salt, pepper

2 Tbs chili powder

1 Rapunzel bouillon

1/2 c TVP (we used beef style)

… and these last 3 ingredients make this chili special …

pinch nutmeg

2 Tbs red wine vinegar

1 Tbs maple syrup

Directions

Saute onions in oil in soup pot. Add everything. Bring to a boil. Reduce heat to simmer. Cover for 40 minutes. Serve on couscous.

Enjoy!