It has been almost a year since I wrote Small Town Grocery Shopping Part One. And here we are, all settled in this lovely small, special town in Southern Minnesota. I am very confident and consistent with the daily, weekly, and monthly grocery shopping habits, so it’s time for Small Town Grocery Shopping Part Two.
Coconut Oil Makeup Remover How To
Back in August, I created this Coconut Oil Makeup Remover How To for Nutiva.
I also shot all the images, and this Lavender just makes me calm and happy so seeing the pictures again reminds me to go get a bouquet stat.
Small Town Grocery Shopping Part One
I started writing Small Town Grocery Shopping Part One before I wrote 11 Favorites from 11 Years in California where I said,
I made about 80-90% of our meals from scratch at home. I came back to Waseca, Minnesota and realized that living like that was a bubble. There is no such thing as purple cauliflower here and every single time I check out at the grocery store, a clerk asks, “Do you know what this is?” (And still, I’ve had people argue with me for years that you can’t “eat healthy” in a small town. Now I know the truth. It’s different, but you still can. How do I know that? Because one -> I’m doing it and two -> the clerks ask me questions like that which means stores do carry things, you just need to seek them out and then be willing to learn how to prepare and eat it. I’m still working on that post for y’all.)
Gluten Free Recipe Roundup Five
In my next life, I think I’ll strictly be a food blogger. While writing the Gluten Free Recipe Roundup Five, I realized how much I love cooking, baking, creating, and sharing it all. I don’t get enough time to do it, and so, in my next life, I’ll just stick to 100% food blogger. Mmmmmkay?
People have long wondered how I can go without gluten, this, that or the other. Honestly? It’s not hard. Not today at least.
Ryan and I went out for dinner last night for our 9-year anniversary, and during our conversation about something unrelated to food he said to me, “I feel like you’re seeing this as a lose/lose situation. It’s not. Life is a win/win.” His optimism helps me get through everything, but what he said about that situation is kind of how I feel many look at food – a lose/lose if they aren’t able to eat whatever, whenever, and however they want.
Have to give up gluten, grains, dairy, peanuts, soy, ect.?
It really won’t be so bad.
I promise.
With recipes like the ones below, you’ll see how it can be a win/win…..for flavor, satisfaction, and (obv) healing.
{Miss the first three roundups? Grab them now! Gluten Free Recipe Roundup + Gluten Free Recipe Roundup Two + Gluten Free Roundup Three + Gluten Free Recipe Roundup Four}
Gluten Free Recipe Roundup Five
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- How to Make Chia Pudding. This isn’t a huge recipe by any means, but sometimes knowing exactly how to do the fundamentals can change your outlook on trying new things. This “recipe” has been pinned over 7,500 times on Pinterest, and if you want validation for it, all you have to do is click HERE to see what people had to say! p.s. I have only ever made it using THIS coconut milk, so that’s the one I know will work perfectly. I can’t be 100% certain on any others.
- Apple Pie Chia Pudding. Now you can turn that Chia Pudding base into something fall, festive, and delicious. There is a bonus recipe stuck in there, too, for Cinnamon Vanilla Whipped Cream.
- Banana “Splits.” I don’t have an official recipe for this one, but I did some photos for a client around the idea, so I’ll share with you how to do it. Grab a banana, and slice it down the middle lengthwise (to break it up, I also cut it in half). Then, smother with your favorite nut butter (pictured uses Beardy Boys Pecan Spice – incredible, but I recently tried Georgia Grinders Maple Caramel Almond Butter on it and it was insanely awesome!). Finally, top with Bare Chips (if you can still find the Pumpkin Spice ones, choose those) + Enjoy Life Mini Chocolate Chips, and some dried Goji berries. And there you have it.
- MCT Matcha Latte. Do you have to be off the coffee/caffeine train? Or just love the beautiful color of Matcha. Then you’ll love this MCT Oil-boosted Matcha Latte.
- Roasted Root Vegetable Buddha Bowl. Root veggies meet Buddha Bowl. It doesn’t get any better. This Buddha Bowl is packed with all the flavor, none the gluten. 🙂
- Ultimate Nut Butter Guide. Ta daaaaaa…….I have finally released a jumbo-licious guide on How to Make Nut Butter. In this guide, you are going to learn: prep steps, nut options, salt options, oil options, sweetener options, nutritional boost options, additional dessert-like ingredient options, how to determine quantities, and how to make the nut butter. There are visual graphics like this which you can PIN FOR LATER, and all the necessary information to DIY. You are welcome.
Let me know what you try from the Gluten Free Recipe Roundup Five, and what your favorites are! As always, be sure to contact me, if there is a recipe or idea you’d love to see me bring to life!
p.s. I also recently wrote a big post on Coconut Manna…..35 Ways to Use Coconut Manna.
Xox,
SKH
How to Cut a Whole Pineapple
Today’s post is colorful. I’m going to show you how to cut a whole pineapple, and share a new recipe!
Pineapple yellow is the main color.
I’m not even a yellow fan, but this is luscious.
Summer is looming….
Last night I made fresh juices using pineapple. Try it: cucumber + celery + pineapple. The night before I made a Caribbean Baby Scallop Stir Fry meal. We love pineapple around here. Sometimes it makes my mouth do funny things (when I eat it raw – OAS – oral allergy syndrome), but I love the natural enzymes it produces and sweet juices extracted.
I recently learned how to cut a whole pineapple. Yes, I realize this is fairly pathetic that I just did. No shame if you still don’t know how to cut one up. I’ll show you now.
How to Cut a Whole Pineapple
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Cut off the top.
Cut off the bottom so it will stand up straight.
Cut off all “spikes” while the pineapple stands.
Core out the middle with a small, round cookie cutter (or anything you can to core it).
Slice into rings or cubes (I did rings that time).
Yes, and that concludes the process. I have just made you a summer fruit champ. You’re welcome.
You can eat it fresh and plain.
Or, you can be super awesome and try putting it into a stir fry.
Try this one….
Caribbean Baby Scallop Stir Fry
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Caribbean Baby Scallop Stir Fry
Author: Sarah Kay Hoffman
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- pepper mix (I got mine from Trader Joe's, but once the Farmer's Market opens this weekend I will buy them fresh)
- whole pineapple
- ½ pound fresh wild baby scallops
- cilantro, to taste
- sea salt, to taste
- coconut oil, for sauteeing
Instructions
- Cut your whole pineapple into chunks. (Don't know how? See above. Timely, I know.)
- Place the pineapple, peppers, cilantro and a little sea salt in a large pan (the Wok works perfectly) with a little coconut oil.
- Place the scallops in a separate, small saute pan. Saute in a little coconut oil.
- Merge together when the scallops are done (Note: they will only take a couple minutes)
And that’s it. Our little stir fry couldn’t be easier to make. (Note: If you are currently needing to stay away from Nightshades, then this is a nightmare for you. Don’t proceed, just make it for someone else to enjoy. Yes, that’s what Gutsy girls do sometimes.)
If you love pineapple recipes, check out my Grilled Chicken Kabobs, Pineapple Quinoa and Homemade Pineapple Vinaigrette recipe from last summer.
Xox,
SKH
The Rising Cost of Food
The heat is on, and I don’t mean from my oven (not know anyway)! The rising cost of food is real.
According to the San Joaquin Herald, “Higher prices are eating up funds.” And of course, this should come as no surprise to you. If you have been paying even a little attention to your grocery bill in the past few months, you will clearly have noticed a spike. But did you realize these percentage increases (also taken from the San Joaquin Herald):
- Broccoli up 20.9%
- Oranges up 13.7%
- Red Apples up 13.7%
- Ice Cream up 13.7%
- Grapes up 7%
- Ground Beef up 6.6%
- Bananas up 6.5%
- Lemons up 5.3%
- Tomatoes up 3.8%
The Rising Cost of Food
Because this isn’t going to get any better over time, I decided that rather than play the rising-cost-of-food game, I’d take food by the reigns and combat as much as I could.
A great friend recently introduced me to Hip2Save. I’m not usually a big on these websites (which is strange because I’m extremely frugal), but Collin’s sit is fantastic!
The best thing (for me) I’ve found (due to my friend) thus far was her, Coffee with Collin Coupon Organization part 2. This was all the inspiration I needed to get started. The day I read through the post, I went out and crafted my own.
Collin is absolutely right that you need to do what works for you. Because I differ a lot from Collin and other traditional couponing phenoms, my book is laid out differently and with fewer sections. I call mine the “Healthy Lifestyle Coupon Binder.” You will never find cookies, cupcakes, and foods with 20+ ingredients in this binder – even if they could go inside the “Free Tab!” I also didn’t need sections for candy, grains and a few others. Why? Because that’s not a realistic grocery shopping trip for Ryan and me.
I don’t use this new found love of clipping coupons as a means to buy anything and everything that’s on sale just because it’s on sale. But here is why I decided to do it: “A Penny Saved is a Penny Earned.” I take the principle and carry it over to Organic vs. Non-Organic. If I can save money on Non-Organic items, then essentially I have more to spend on anything and everything Organic I want. For me, for now, it’s mainly just The Dirty Dozen (and other miscellaneous things).
Question: How are you currently cutting corners to still be able to nudge in all the necessities for a healthy lifestyle? Do you have any favorite coupon sites to recommend?
Xox,
SKH