Healthy Math

I just got back from the grocery store on this beautiful Saturday morning. Mike and I eat in 85% of the week, so my the time Saturday comes around, our supply is running low to say the least!

The Arvada Farmers Market started up for the season (YAY!) and knowing I’d be heading there, I refrained from buying a ton of greenery. Our farmers market has a local farm stand that allows you to fill a whole bag of veggie goodies, for $10!!!!!!! Like a kid on Christmas!

Hearty grocery Bill!
Hearty grocery Bill!

So, that being said, I went, I shopped (not buying my usual veggie stash) and walked out having spent a cool $144!

Holy cow!!!!! (And I don’t eat meat!)

Grocery Goodies
Grocery Goodies

Driving home though, I started doing the math….the whole trip spurred from us debating whether or not to go to Panera and just grab breakfast. Well, a healthy breakfast sandwich there, plus coffee, for two is about $18.

Here’s how my bill compares, just considering the breakfast items I used this morning:

Organic brown eggs (a dozen): $3.29

A bunch of organic kale: $.98

Organic tortillas: $1.99

Tofurkey Sausage: $4.49

Total: $10.75

And I only used 3 eggs, 2 pieces of kale, 1/3 of the sausage, and 2 tortillas. So we have enough for another 4-5 breakfasts!!!!! We also paired our meal with purple grapes & watermelon (around $6 for 2 watermelons and a bunch of grapes).

Happy Breakfast
Happy Breakfast

Healthy isn’t expensive, it just takes time. And it’s time well spent!

Happy Breakfast!

Root Down & Hash Brown

Day 18 of the #plantfueledyoga challenge brings the root down recipe

For the past few days, Sarah and I have been focused on a plant-based environmental connection for our 21 day challenge. Plants help nourish our bodies in a cruelty free way, plus have a significantly lower carbon footprint. So, let’s use our knowledge for a wonderfully nutrient dense, cruelty free recipe.

Root Down & Hash Brown

Ingredients

1 large sweet potato
1/2 onion, minced
2 gloves garlic
2 tblsp olive oil
1 package drained tofu
2-3 cups of kale

Heat the olive oil in a large skillet. Mince the garlic and onion and add.

Peel the sweet potato, then dice into cubes and put into a bowl with a few tablespoons of water – microwave on high for 3 minutes. Once a bit soft, add to saute. Saute for about 8-10 minutes.

Cube tofu and make sure all excess liquid is drained. Add to the saute.

Cook until tofu is browned. Add a splash of pepper (salt if you’d like), and serve with whole grain toast or a fruit cup!

 

Your Connection Yoga pose: Staff pose 

This pose allows you to truly root down into the ground. It’s an awesome pose to center, begin or end your day with. Here’s a video that explains it perfectly! Staff Pose 

Namaste

Breakfast Crepes filled with smoked cheddar & asparagus scramble and

The World Cup has been raging strong at our household and it’s been extremely exciting to watch! Now, we don’t have cable (I’ll wait until everyone catches their breathe) but we’ve able to stream it through our Roku…have been hanging on every kick!

So, this past Saturday my sister, brother-in law, Mike and I gathered in our newly renovated kitchen/family room to watch the game and eat some good grub.

I was feeling inspired by the Argentine spirit, plus always like to pull out the big guns when company is over, so made Argentine-style breakfast.   After we filled up, we headed to the Cherry Creek Arts Festival to jam out with some Soul School (who were amazing!). Hope you had a Happy 4th of July!

Egg Scramble

 Breakfast Crepes filled with smoked Cheddar & asparagus Scramble

I served these with sweet potato & onion hash browns – simply diced up a sweet potato & 1/3 of an onion & sauteed in garlic.  Delicious!

Crepes

1 cup of whole wheat flour

1/2 cup of almond milk

1/2 cup water

2 eggs

2 tablespoons melted butter

Mix all ingredients together, butter being last, until lumps are out. Take 1/4 cup and scoop out the batter onto a heated skillet  (melt some butter in the skillet first). Spread the batter thinly in the pan – cook on medium for 2-4 minutes a side, then flip

Crepes

Egg Scramble

A handful of fresh asparagus, chopped

4 chunks of smoked cheddar, sliced in bitty pieces

2 garlic cloves, minced

6 eggs

a splash of coconut milk

1/4 of a small onion, minced

Heat oil, onion & garlic in a skillet for three to six minutes. Add the asparagus and cook for another 3-4 minutes, mixing frequently. In a separate bowl, mix eggs and coconut milk. Add mixed eggs to veggies – mix so egg scrambles slowly. When almost done, add the green onion & cheese. Stuff crepes with egg scramble & top with tomato & avocado.

Happy Breakfast!

 

Cherry Creek Arts Festival

 (This is my sister and I at the Cherry Creek Arts Festival!)