lovin' life... lovin' food

The Grocery Challenge: Week 6 ($225)

I didn’t count week 5 in here nor did I log it because Trig and I traveled for the first time without the kids. I stocked the fridge with a few basics for the kids and their caretakers but I didn’t stock up the way we normally do. I didn’t want it to skew the average cost at the end of this challenge because that wouldn’t be fair.

Well, I’m definitely getting much better with coupons. I got back a total in $20 by planning well and using sales or coupons. I’m starting to get the hang of this and I’m also recognizing that it’s ok that my family averages around $200 a week on food. We dine out 1 meal a week so at the end of the day I’m ok with this value. Without this challenge I wouldn’t have recognized that but I also wouldn’t have gotten my frivolous grocery shopping under control. I only shop 1 day a week now, and when we’re out of something, we’re out. My only exception is organic whole milk for the kids, but so far I’ve planned ahead well.

Speaking of organic, I buy what I can in organic but not everything I buy is organic or local. I used to be somewhat of a local fanatic and only bought local produce and meats, but since having kids I’ve loosened up a lot on that and buy berries in the winter and even occasionally some grape tomatoes. I’m ok with it because it works for us. My organic priorities are dairy and any other animal products. I’m pretty lenient with fruits and vegetables and tend to buy whatever was “more” local that week. I always pick local over organic too.

Anyway, here’s this week’s haul:

BJ’s: $105
organic baby spinach (giant tub) $4.99
2 packs of mini cucumbers – 16 total $7
2 lbs romaine lettuce $4.99
frozen kale $4.99
frozen mixed berries $9.99
frozen strawberries $9.99
sugar snap peas $6.99
12 oz blackberries (not organic) $3.49
12 oz raspberries (organic) $6.49
loaf whole wheat bread $2.69
6 cans chick peas $4.39
30 pack biscuits $10.29

Whole Foods: $120
gallon organic milk $5.69 <- more expensive than other brand but dating was better
4 cans extra large pitted olives $3
6 cans cannellini beans $5.39
6 cans artichoke hearts in water $18
2 lbs asparagus $6
2 red peppers $3.50
2 dozen organic eggs $7.50
bag of clementines $5
leeks $3
2 lbs eggplant $6
bag of lemons $5
5 avocados $5
5 loose mushrooms $2.50
whole wheat english muffins $2.50
1 lb organic strawberries $5.50
1 chocolate croissant (whoops!) $2
3 lbs bananas $2
rotisserie chicken $9
35 slices American cheese $7
1.25 lbs atlantic salmon $20

 

Previous posts:
Week #4: $150
Week #3: $275
Week #2: $175
Week #1: $251

Teeny Tiny Vanilla Yogurt Pancakes

I have a rotation of a few different breakfast options I offer my kids – homemade banana cranberry muffins, Cheerios in milk with berries on the side, toast with almond butter and apple slices, or pancakes with yogurt on the side.

I recently tested out a new recipe for teeny tiny vanilla yogurt pancakes using Stonyfield Organic yogurt. I’m a Stonyfield Clean Club member, and we were challenged to create the best yogurt pancake. I’d like to think this is it!

Since a lot of the food I make is for my kids too, I wanted to make sure these pancakes were low in sugar. They also happen to be egg free which makes it a great breakfast option when we’re out of eggs. or muffins. or Cheerios. or toast.

These teeny tiny vanilla yogurt pancakes fit perfectly in my kids’ hands. The second time I made them (let’s not talk about my first attempt – I completely forgot the baking powder!) Raffi ate 6 of them and Ali ate 4. I consider that a success! I served some plain and some topped with a thin coating of almond butter.

Breakfast is served.

Teeny Tiny Vanilla Yogurt Pancakes

Makes 20 minis

Ingredients:
1 cup flour
1 teaspoon baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1 cup Stonyfield Organic vanilla yogurt
a dash of milk if necessary
1 tablespoon unsalted butter

Directions:

1. Whisk together the flour, baking powder, baking soda and sugar. Add the yogurt and whisk together. If the batter is too thick add enough milk to thin the batter out a bit. This was about 2 tablespoons of milk for me.

2. Heat 1/2 tablespoon of butter in a large frying pan over medium heat. Add tablespoon sized dollops of pancake batter to the pan. When the batter bubbles flip each pancake over. Remove from the pan when cooked through.

3. Repeat step two until you’ve cooked all the pancakes. Enjoy alone or with syrup, your favorite nut butter, jam, and fresh berries!

*As a Stonyfield Clean Plate Club member, I received a coupon to buy the yogurt used in this recipe. This post was created in partnership with Stonyfield. All opinions are my own. I buy Stonyfield yogurt all the time – especially YoBaby.

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