Tropical Chia Pudding (Fed 2 for $3.03)

Trying to eat less meat and think of different things for breakfast other than the usual bacon and eggs. This pudding is fresh and delicious. You could substitute different fruits, whatever is in season. It’s best if you can let it set overnight before serving.

Mix together 2 T. chia seeds, 1/2 C. fresh champagne mango, diced, 1 C. fresh pineapple, diced, 1/2 C. soy milk (coconut would be best). Put in the fridge to set overnight.

In the morning, put 1 sliced banana and 1/8 C. soy milk in the food processor and blend, then add to the chia pudding. If you leave the banana in overnight, it’s not so yummy in the morning. You want to add the banana fresh, right before you are going to eat it.

Chia Pudding

2 T. chia seeds $.90
1/2 C. champagne mango, diced $.25
1 C. pineapple, diced $.75
1/2 C. soy milk (coconut) $.75

1 banana $.20
1/8 C. soy milk $.18

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Roasted Corn Salsa

There’s a restaurant that makes a roasted corn salsa in our town that I LOVE. Every time I go there, I get a burrito bowl and I add so much of the corn salsa it’s ridiculous. So every time we have some sort of Mexican food, I make this and add a ton.

Roasted Corn Salsa

Roasted Corn Salsa

In a skillet, on medium-high heat add 8 oz. frozen corn (or you can use fresh corn, I just used what I had on hand), 1/2 diced red bell pepper, 1/2 diced green bell pepper, 1/2 diced yellow onion, 1/2 tsp. roasted garlic salt, 1/2 tsp. kosher salt, 1 tsp. olive oil. Roast for about 15 minutes, stirring so it doesn’t burn. You want it to get roasted, but you don’t want it to stick to the pan.

8 oz. frozen corn $.79
1/2 red bell pepper, diced $.60
1/2 green bell pepper, diced $.40
1/2 sweet onion, diced $.40
1/2 tsp. roasted garlic salt
1/2 tsp. kosher salt
1 tsp. EVOO

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Vegan Quinoa Burrito Bowls (Fed 4 for about $4.19)

burrito bowlI’m not going to lie, I didn’t think I would like these this much. However, they were the best burrito bowls I’ve ever had. My husband said they were much better than the restaurant we frequent to get these. And they were so fresh, and didn’t cost much to make.

Prepare quinoa by boiling 2 C. water. Once the water is boiling, add 1.5 C. quinoa, juice from one small lime, 1/2 tsp. kosher salt, and 1/2 bunch chopped cilantro, stems removed. Cover and boil for about 12-15 minutes. Turn heat off and fluff with a fork, set aside.
Cilantro Lime Quinoa
While the quinoa is cooking, dice up other vegetables you want to use in the burrito bowls. These burrito bowls had sliced olives, pinto beans, an avocado, sweet onions, roma tomatoes, and roasted corn salsa.
Then let each person assemble their bowl with whatever they want in it. Cheese and sour cream could also be added, but that would un-veganize the dish 🙂

Roasted Corn Salsa

Roasted Corn Salsa


1.5 C. quinoa $1.16
2 C. water
juice from 1 lime
1/2 tsp. kosher salt
1/2 bunch cilantro, chopped
pinto beans, dry, prepared $.75
Roasted corn salsa
1 roma tomato, diced $.30
1/2 sweet onion, diced $.40
Avocado, diced $.89
Black olives, sliced $.69


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Vegan Toasted Almond & Cranberry Couscous (Fed 4 for $4.18)

Not only is this dish delicious, it’s so nice to look at, packed with protein, and you can make it really fast.


Preheat oven to 350 degrees and lay out 1/2 C slivered almonds in a shallow dish. Toast in the oven for about 10-12 minutes, stirring halfway through.


In a medium pot, boil 2 C. water. Add 1 tsp. Kosher salt and 1.5 C. Israeli Pearl Couscous. Turn down to low-medium heat, cover, and simmer for about 8-10 minutes. Remove from heat and add 1 tsp. extra virgin olive oil. Let it set until it reaches room temperature (I put it in the fridge because I ran out of time).

almond dressing

In a small bowl, juice one small lemon (about 2 tsp. juice), removing seeds. Slice one scallion thinly and add to lemon juice. Add 1 tsp. Extra Virgin Olive oil and 1/2 C. craisins (cranberry raisins). On a side note, my husband said he wished I used regular raisins instead of craisins, he said they were too tart for his liking. I REALLY liked the craisins. I would just do whatever you think you’d like more. It is a totally different dish using one over the other. After you remove the toasted almonds from the oven, add those to the bowl and combine. Add this to the couscous and stir to combine. Top with freshly ground black pepper & serve.


Roland Israeli Couscous, 5-Pounds Bag

1/2 C. Slivered Almonds, Toasted $1.00
2 C. Water
1 tsp. Kosher Salt
1 1/2 C. Israeli Pearl Couscous $1.79
2 tsp. EVOO, divided
2 tsp. lemon juice $.20
1 scallion, sliced thinly
1/2 C. Craisins $1.19
Fresh Ground Black Pepper

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Potato Breakfast Beds (fed 2 for $3.05)

IMG_9334My husband loves potatoes for breakfast, but it always seems like a lot of work to fry potatoes first thing in the morning. This time I got a head start and put them on the night before. I prepared baked potatoes in the crock pot the night before. The morning of, preheat your oven to 425 degrees. Scoop out the insides of the potatoes and add your fillings!
In each potato, put about 1/3 C. grated sharp cheddar cheese, 1 tsp. butter, 1/3 C. bacon bits (fresh), one egg, and sprinkle the tops with some fresh ground pepper.
Then bake in an oven (preheated to 425) for about 15-20 minutes. You want the yolk to still be a little runny, or it gets kind of rubbery.
2 previously baked potatoes $.19
2/3 C. sharp cheddar cheese, grated $1.66
2 tsp. butter
2/3 C. bacon bits $.88
2 eggs $.32
freshly ground pepper

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Pulled Pork (About 15 servings for $6.86)

IMG_9323Pork butt was on sale this week at the grocery store for $.98/pound, and you can do SO much with leftover pulled pork. So I made some this weekend and will use it throughout the week for meals. This is a simple recipe because you can just put it in the crock pot and forget about it for hours!

I got a 7 lb. pork butt, which I had to cut up to get to fit into my crock pot. But first I cut off the layer of fat on top. Then I covered the pork in a rub which consisted of 1 tsp. chili powder, 1 tsp. roasted garlic salt, 1 tsp. kosher salt, 1/2 tsp. fresh ground black pepper, 1/2 tsp. cinnamon (I use King Arthur Flour Vietnamese Cinnamon).
Slice up 1 medium sweet onion and put in the bottom of the crock pot with 2 tsp. minced garlic, 1 C. apple juice, and 1 C. beef broth. IMG_9216 Put the pork in the crock pot any way you can get it to all fit in there, you are going to shred it afterwards, so no worries about keeping it in one piece. IMG_9217 Set the crock pot on low and cook for about 7-8 hours. After 8 hours, take pork out of the crock pot and, using two forks, shred the pork and set aside. Strain the broth from the crock pot, saving 1 C. broth, and remove the fatty pieces from the broth. Put the pork back in the crock pot, along with the saved broth. Add whatever sauce you like to the pork, making it however saucy you like. I used about 1 C. of BBQ sauce, and keep on low until ready to serve! This goes great with a good cole slaw!

We used leftovers for days… BBQ sandwiches, pulled pork nachos, baked potatoes…
Pulled Pork
7lb. Pork Butt $6.86
1 tsp. chili powder
1 tsp. roasted garlic salt
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. King Arthur Flour Vietnamese Cinnamon
1 C. apple juice
1 C. beef broth
2 tsp. minced garlic
1 C. BBQ sauce of your choice (or more or less, depending on your liking)
PLUG: My favorite BBQ sauce of all time: Head Country Original Bar-B-Q Sauce

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Vegan Cole Slaw (6 servings for $2.99)

IMG_9300Here is a vegan take on cole slaw, pretty simple, but thought I would share in case you haven’t thought of it!

Shred (I used my julienne cutter) 1 head of cabbage. Mix with 1/2 sweet onion, diced. Then grate, using a cheese grater 4-5 carrots, depending on how carroty you like your cole slaw. In a separate bowl, combine 1 C. Follow Your Heart Original Vegenaise, 1/4 C. soy milk, 1 tsp. white vinegar, 1 tsp. sugar, 1/2 tsp. kosher salt, 1/2 tsp. freshly ground pepper. Pour over the cole slaw and refrigerate for at least two hours before serving. If this doesn’t look like enough “dressing” at first, just wait until after the two hours before adding more, the juices come out of the shredded veggies and it gets jucier!

Take to a BBQ, but don’t tell your friends the difference until after it’s all gone!

1 head of cabbage, shredded $.69
1/2 sweet onion, diced $.40
4-5 carrots, grated $.40
1 C. Follow Your Heart Original Vegenaise $1.00
1/4 C. soy milk $.50
1 tsp. white vinegar
1 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. ground pepper

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