I’m having a lot of fun grocery shopping right now to discover what great sales I can walk away with. It’s a fun thrill, especially for this time of the year when fresh local produce isn’t available.
My steals again came from Beiler’s Penn Dutch Market. How much did I spend this week? $17.98. I did go in with a shopping list for my cooking classes but not a personal shopping list. So I grabbed what I consider staple groceries and I’ll develop a menu around what I bought. My steals this week are organic gala apples at $.79/lb, tumeric root at $4.99/lb, organic compari tomatoes $1.49 and organic zucchini squash at $.69/lb. What I didn’t buy (because I already have it in my pantry) that was a fantastic deal as organic acorn squash for $.49/lb and organic butternut squash for $.49/lb! That was really hard to pass up.
Here are a few recipes I plan to make with this week’s grocery steals:
Cheesy Grain Free Garlic Bread – from Holistically Engineered
Rustic Zucchini Tian – from Feasting At Home
Turmeric Tea – from Wellness Mama
Chocolate Avocado Pudding – from The RESTART Cookbook
1 green-tipped banana
1 avocado (mushy to the touch)
1/4 cup cocoa powder/ raw cacao powder
1/4 cup coconut milk (or any milk)
Directions: Blend all ingredients in a food process/blender until smooth. (Use milk to make it desired consistency).
Why a green-tipped banana? For those who want to control blood sugar, green-tipped bananas are less sweet because they are not fully ripe, therefore they won’t spike your blood sugar as much as fully-ripened banana will. You can learn about this and so much more by participating in my next RESTART Program.
Let me know what you think of this week’s recipes!
