Friday, January 4, 2013
The start of a new year always brings out the thrifty in me. Maybe its due from all the excess and spending from the holiday season, this time of year I find frugal self again by way of batch dry bean cooking, granola making & an attempt at reigning in the non existent grocery budget - more like creating and sticking to a weekly grocery budget (has anyone else seen a crazy increase in food, have I just been blind for the past year and not noticed until now?).
I had forgotten how insanely easy and tasty homemade granola is. A post by Somer at Vedged Out inspired me to add quinoa to this batch of granola and let me tell you I loved the added texture!
On paper and in my head this master plan of mine sounds pretty good, but what happens & why my non existent food budget is out of control are all the pretty and tasty foodie goodies I am lured to every time I hit up our local natural food store - teas, baking items, super foods, kombucha; they are my crack. Believe me, I make a list and take it with me, I tell myself I only need what is on the list but then I find myself leaving with a lot more than what I had come for. So, to try and combat that urge to throw in anything and everything into my basket that appeals to me I am going to try and practice less is more. I have also set a goal to save up a bit of money for a trip Justin and I are taking in March - written lists & goals work for me. I will keep you posted as to how this goal of mine pans out with a couple of planned posts.
What are your goals for 2013?
Do any of you suffer from overspending at your favorite food stores & specialty shops?
Food Budgets - have any tips and tricks as to how you stick to yours, do you even have a food budget?
makes approximately 3 cups worth
you will need:
1 Sharon persimmon - peeled & roughly chopped
1/3 cup grade b pure maple syrup
3 tbsp coconut oil
2 cups oats (gluten free certified if making gf)
1/4 cup quinoa (uncooked)
1/4 cup unsweetened shredded coconut
1/4 cup dried cranberries
1/2 cup whole raw cashews, broken into pieces/some left whole
1/4 tsp pink Himalayan sea salt
pre heat oven to 300*
in a mini food processor, combine persimmon & maple syrup until persimmon is liquefied/pureed.
in a small sauce pan, combine persimmon mixture and coconut oil cook over medium heat until coconut oil has melted.
in a large mixing bowl, combine all remaining ingredients (oats through salt), stir the wet into the dry until the dry mixture is well coated with the wet.
Line a rimmed baking sheet with parchment paper, evenly spread the granola mixture onto the baking sheet.
Bake until in a pre heated oven for 30 minutes, halfway through baking (at the 15 minute mark) stir up the granola to prevent over browning.
Remove from oven - using the back of a spatula firmly press the granola down into the pan. Allow granola to fully cool on the pan - once cooled transfer to an airtight container and enjoy throughout the week!