You may have seen my post on Smartphone Apps mention BerryCart, but I haven’t posted about it specifically, so, let’s dive in and I’ll fill you in on all the deets.
For those of us who are Organic/Healthy Shoppers, a lot of the shopping apps can be a bummer because there are not a lot of choices.
BerryCart to the rescue! With BerryCart, you can find Cashback deals on the best Organic, Gluten-Free, non-GMO, Vegan foods and more.
What I really like is that you can combine BerryCart savings with other savings apps (like Ibotta, Checkout51, and Fetch Rewards) to double and triple dip! BerryCart can be used at any store that sells the items in your BerryCart list!
You can also use coupons and other savings (like your Target RedCard to save an extra 5%) to bring down your out of pocket costs!
What I love about Berrycart is that a lot of these brands are carried at stores that don’t accept coupons like Grocery Outlet and 99 Cents Only.
Examples of items I have seen for sale at our local Grocery Outlet in the past week:
BerryCart is a game-changer for those of us who want to eat better, but have a budget.
All Cashback rebates are redeemed through the BerryCart iPhone or Android apps. To get started, click here to check out the website and download the app.
Did you know that September is Hunger Action Month?
Recently I wrote about Porchlight Community Services. This month, they are offering a $5.00 discount on their weekly food share when you mention that you saw this article on my website!
The prices are very reasonable:
Seniors / Individual- $15
Family (Small)- $25
On average, you will go home with over $100 worth of food each week. And if you have food allergies or a special diet, just let them know and they will be happy to accommodate you as best they can!
In case you were curious, here is a sneak peek of just a few of the types of items they frequently have:
Cow’s milk, non-dairy milk, eggs, cheese, yogurt, lunch meats, juice, lemonade- WOW! And that is just a small sample, there are fruits, veggies, frozen food, shelf-stable/pantry items, baked goods… You Name It!
The big kid LOVES banana bread, so I am always looking out for new recipes, especially those that are higher in protein or lower in added sugar.
Recently we found ourselves with an overabundance of oatmeal, so I looked online for recipes to use it up and I discovered Oat Flour. You basically grind up oatmeal in your blender or food processor. Because it doesn’t contain any natural gluten, you have to use another flour with it otherwise your bread just… falls apart. It also doesn’t rise, so you will need to add leavening (baking soda in this recipe).
I also had received 30 bananas the next day, so I knew the time had come… TO MAKE BANANA BREAD!!
After looking through several recipes, I cobbled together a recipe that incorporated what I had on hand, and had all of the appropriate chemicals via ingredients to form quick bread. If you are interested in learning about baking and cooking ratios to form new recipes, check out Ratio by Michael Ruhlman– It’s great!
1 c. Oat Flour
1 3/4 c. AP Flour
2 t. baking soda
1 t. salt
1/2 c. melted butter or melted coconut oil
1/2 c. brown sugar, not packed
2 ripe banans, mashed up
5 ounces plain Greek yogurt
1 T. Vanilla
1/2c chopped nuts (I like pecans, but walnuts work too) OPTIONAL
Grease a loaf pan and set aside Preheat oven to 350 degrees.
In a small bowl mix flours, soda, and salt. Set aside.
In a large mixing bowl, combine butter and sugar until well mixed.
Add bananas and continue to mix until incorporated.
Add eggs one at a time. Once they are blended, add yogurt and vanilla.
Combine dry ingredients into wet, and add nuts (if desired). This batter is very wet!!
Pour into greased pan and bake for 45-55 minutes.
Once the bread is cooled, remove from loaf pan and serve with butter or cream cheese.
To make the recipe Gluten-free, use gluten-free oats, and a 1 for 1 Gluten-free flour.
To make the recipe vegan, use coconut oil in place of butter, substitute a flax egg, and use dairy-free Greek-style yogurt.
On Sunday, we made dinner for a friend. She’s a vegetarian, and we wanted to make something hearty, filling and nutritious. After searching for a few stuffed squash recipes, and hitting up the grocery store, I picked up a butternut squash. Originally I wanted a acorn squash, but most of the stores were wiped out from Thanksgiving.
We chose ingredients that were healthy and worked well together. This recipe is naturally vegan and Gluten free. There is an option to top the squash with poached eggs, if you want a little more protein.
This recipe is a little more work than my usual fare, but it’s really tasty and makes A LOT. To save time I used one of the bags of Mirepoix (pronounced meer pwah)I had prepped and froze last week. If you don’t do prep cooking, check your local grocery store freezer case for frozen mirepoix.
I get all of my spices from Penzey’s. They have 67 stores across the country, and you can order from their website too. They frequently have coupon codes for free samples or shipping when you place an order- It’s worth a google search!
You can serve this as a main dish or a side.
1 large butternut squash
1 T. Olive Oil
2 cups vegetable broth
2 T. Butter
2 small Granny Smith Apples, cored and chopped
1 cup carrots, diced
1 cup celery, diced
2 cups onion, diced (I used a sweet onion)
1 can garbanzo beans, drained and rinsed (15 ounce can approx.)
Cut Squash in half, remove seeds/membrane. Brush with oil, salt and pepper.
Bake at 425 for 30-45 minutes, until squash is fork tender.
While squash is cooking, In a large pan, melt butter, and saute fruit, veggies, and spices/herbs. Cook over low heat for about 20-30 minutes. Add garbanzo beans, arils, and broth. Cook for another 20-30 minutes or so, or until broth is mostly absorbed and garbanzos are tender.
As the stuffing cooks, once the squash is cool enough to handle, scoop out about 1/3 of the squash. You want to create a cavity for the stuffing. Set the “guts” aside- You can chop it up and add it to the stuffing, or serve it on the side (I just ate it with butter while the stuffed squash cooked).
Place the squash halves on a baking sheet, and fill the cavities with the veggie stuffing. Top with more salt and pepper, as needed.
Bake at 350 for 20-30 minutes. Serves 4 as a main dish, 6-8 as a side dish. For added protein when served as a main dish, top each portion with a poached egg. Not sure how to poach an egg? Alton Brown has a great tutorial here.