January 15, 2014 by Caitlin

January 31, 2014 by Caitlin

December 27, 2018 by Caitlin Leave a Comment

January 31, 2014 by Caitlin

Recipe: $11.71 Per Serving: $1.17-$1.46 Disclaimer: The food for this post was provided by Whole Foods, but all opinions are mine. Sunday is my day off. It is the only 24-hour-period in which I don’t have to be anywhere. This is sometimes a problem because Sunday also happens to be football day. Which means Zac doesn’t...Read More »

Have you ever made hummus? It’s pretty simple stuff. Chickpeas, lemon, garlic, oil, and maybe tahini if you’re feeling fancy. Store-bought hummus is delicious, but it’s not very cheap and it’s full of preservatives and additives and such. Sometimes I’m lazy and sometimes I’m cheap. Hummus making is both. I recently came across this version...Read More »

Recipe: $2.75 Per Serving: $ 0.55 My friend Shonali is a chef who used to provide plenty of comic relief (and real relief) as the hostess of our old restaurant. Now she’s constantly stuck in a million feet of snow on the East Coast while we bask in the sunshine of San Diego. Okay, sorry,...Read More »

Recipe: $4.10 Per Serving: $0.82 In general, I’ve never been one for following recipes or hoarding cookbooks. I find that most cookbooks have a specific theme, and I’ve never found a theme that I really wanted to follow. (Frugal real food is the theme I want!) However, I’ve been trying to change my tune a...Read More »

Chickpea "Ratatouille" - Forks Over Knives Author: Caitlin Recipe type: Entree Prep time: 10 mins Cook time: 1 hour 15 mins Total time: 1 hour 25 mins Serves: 4-6 Ingredients 1 cup dried chickpeas — or about 2.5 cups cooked, drained ½ onion (med-large), diced 2 cloves garlic, minced optional red bell pepper (1/2 cup), sliced 3 tomatoes, diced 1 zucchini or summer squash, sliced or diced 2 tbsp apple cider vinegar 1 tsp olive oil 1 tsp oregano 1 tbsp freshly grated ginger ½ tsp salt juice ½ lemon ground black pepper to taste Instructions Soak chickpeas overnight and simmer in a pot of water for 1 hour. (Or used canned & drained chickpeas.) Mix all ingredients together in large bowl and pour into casserole dish. Bake covered on 400 for 30 minutes. Remove from oven, stir well, then return to oven for 45 minutes. Remove from oven, let rest 5 minutes, and serve. Notes: You can easily substitute jarred tomatoes for the fresh, and swap out any of the vegetables for whatever you have on hand. I often serve this with salad, quinoa, or whole-wheat naan. It’s excellent with pasta as well! Recipe by Frugal Nutrition at https://www.frugalnutrition.com/chickpea-ratatouille-forks-over-knives/

Recipe: $5 Per Serving: $1.25 Did you ever see that movie Forks over Knives? It had quite an impact in our home about two years ago. We watched it after a massive grocery store trip in which I bought wayyy more meat than I normally would because Zac was more of a meat-past-bacon kind of...Read More »