The costs of healthy eating

Here's the honest truth...I get really jazzed up when people talk about how expensive it is to buy fresh, wholesome food and while I agree that it seems that way on the surface, I have to respectfully disagree. I truly think that the expense is not one of money, but of time, which is what most people are short on. This is our family grocery story.

We are essentially a family of 8. My hubby owns his own business and I am a homemaker. We have 6 children ages 20, 17, 13, 11, 8 & 5 - 4 boys, 2 girls. There are nights that we do not have every one sitting down for the evening meal, but for the most part, I cook for 8 (with leftovers about 50% of the time). Breakfasts consist of dry cereal and milk for the most part . Our rules for breakfast cereal is that the sugar content is under 10 grams per serving. Once in a blue moon, we will have a family breakfast of homemade waffles or overnight french toast casserole. Lunches for the youngest 5 are 99.9% of the time brought from home in the form of sandwiches, homemade bagels or leftovers. When it comes to grocery shopping, I follow the organic rule for the dirty dozen list and will buy organic if it is the same price or even a few dimes more on those items not on the list.

Let's start with dairy. We buy one gallon of regular 1% milk each day which calculates to about $21/week. We do not buy organic because frankly, we can't afford to. Our milk budget would increase by roughly 100% if we did. We do buy milk that is taken from cows who are not treated with hormones. I buy (2) containers of organic Greek plain yogurt and (1-2) large containers of organic vanilla yogurt each week. I also buy a 4 pack of organic caramel Greek yogurt each week. The yogurt costs roughly $15/week. Salted organic butter is usually a bi-weekly purchase and unsalted organic butter is usually a monthly purchase. It ends up costing about $7/week. The children like individual cups of yogurt for school (Chobani) and also yogurt tubes (Stonyfield or Simply Go-gurt). The weekly costs for these items are roughly $5. Ice cream is homemade about once per month and I buy two containers of organic half and half at $4 a pop so roughly just under $2/week. Cheese is a HUGE expense here. We buy deli American cheese and provolone slices. I also stock up on shredded pizza cheese and Mexican blend shredded 1-2x per month and always have at least 2 bricks of low fat cream cheese in the deli drawer. Cheese purchases for the month are probably just above $30/week. Total Dairy purchases for a month: $80

Meats: We eat mostly chicken. Chicken breasts, boneless chicken thighs and whole chickens. I am in the process of finding a local, organic farm that will be affordable enough for us to buy chicken in bulk. For now we buy humanely raised, no animal product fed, hormone free chicken from the grocery store. Unfortunately, I know for a fact that these chickens may or may not be fed GMO grain hence the search for locally raised organic. Chicken purchases for the week are roughly $20. All other meat/fish purchases are around $10/week (including nitrate/nitrite free lunch meat products). Total meat purchases: $30

Dry/canned goods: Canned meats (tuna and chicken) $3/week . Boxed/tubed tomato products $5/week. Pasta $4/week. Pasta sauce $2/week. Rice/grains $2/week. Dried beans $3/week. Flour $10/week. Sugar $2/week. Yeast $1/week. Spices/condiments $1/week. Breakfast cereal $10/week. Snack items (pretzels, animal crackers, fruit cups, PF Goldfish crackers or Annie's snack mix) $12/week. Baking products $1/week Total dry good purchases: $56

Produce: Organic apples $7/week. Bananas $4/week. Organic/local seasonal fruits $5/week. Organic greens $4/week. Organic tomatoes, celery, carrots, potatoes $6/week. Onions $1/week. Other veggies $3/week. Total produce purchases: $30

Frozen: Veggies & organic fruit $30/week

For the most part, our grocery bill is under $1000/month* with 8 of us. That is less than $30/week for each person. We eat VERY well and mostly healthy, whole foods. Generally we probably eat a vegetarian meal 2-3x per week whether it be pasta, beans or a high protein grain.

I do not buy cookies, crackers (except those listed above in snacks), frozen prepared foods, bread or any bread products (rolls, bagels, etc.). I generally do not buy canned products although I will occasionally buy beets and sauerkraut in a can. We do not buy soda or fruit juice except for special occasions. Potato chips are almost never bought, but we do keep organic tortilla chips on hand and usually some Newman's Own Pineapple Salsa (hubby's fave). I make all of our bread/bread products including bagels, soft wheat tortillas, pita bread, etc. I also make all of our jellies & jams. This past summer I also experimented with canning pickles, relishes and what few tomatoes I harvested from our garden. I hope to do even more this summer. We also have 8 layer hens and from spring to late fall, we get roughly about 7 eggs per day. We almost NEVER eat out.

Don't get me wrong, there are sometimes I wish I could open up a box of Kraft mac & cheese and serve it like I used to, but for a few minutes more, I can whip up a roux and a fabulous cheese sauce and pour it over some whole grain pasta. There are also times I wish I could buy a package of Oreos or a can of Spaghettios and feel good about letting my kids (and myself) eat them, but I just can't. The more I learn about what goes into processed foods, the more strongly I feel about making everything from scratch.

I understand that not everyone has the same situation as I do. Not everyone has the time to make their own bread or make homemade "whatever" on a regular basis (although you'd be surprised how quickly you can knock out a couple loaves of bread once you get the hang of it). I just wish more people would understand that preparing good, wholesome food doesn't really cost more than your time and in the long run, will likely be less expensive if you factor in known health issues from eating "The All American Way".







*This dollar amount does not reflect paper products (TP, paper towels), drug store items (feminine needs, OTC medicines, hygiene items) or cleaning products (dishwasher tabs, laundry detergent, bleach).

Best of holiday baking - 2011 - Part 1

I found a load of new recipes on Pinterest for my annual holiday baking along with a few from the King Arthur flour website. Most of them were really good. No - really. I am going to break them down into a couple of blogs because I don't have the time to type them all out at once.

Lemon Lime Cookie Truffles

*These are so easy...and SO good. No, I mean seriously good. I sent some up to the neighbors before Christmas and was just asked yesterday if I had any more. Big hit with anyone who likes zesty citrus flavor!*

1 recipe of sugar cookie dough - baked in bar form & cooled (I did not use the whole recipe, but most of it. I also used a confectioners sugar recipe to make it lighter.)
1 8 oz. package of cream cheese, softened (use 1/3 less fat...no one knows the difference)
2 lemons, zested & juiced
2 limes, zested & juiced
Vanilla flavored almond bark, for dipping
Green & yellow sanding sugar (optional)

Crumble sugar cookie bars into large bowl. Add in softened cream cheese, lemon & lime zest & juices. Mix well and form into balls. Freeze for about 20 minutes. Meanwhile, melt almond bark over double boiler. With two forks or a long skewer, dip frozen balls into melted almond bark setting on flat surface lined with wax paper to cool. If desired, sprinkle with green & yellow sanding sugar while still wet.

Keep refrigerated in airtight container.


Swix Gingerbread Biscotti

*These are probably the most aromatic and strongly flavored biscotti I have ever tasted. If you like ginger & orange, you will LOVE them! They were awesome with an afternoon cup of coffee.*

1 1/4 c. all purpose flour
1 c. spelt (I did not have spelt and was not heading to the store so I substituted whole wheat flour with fine results. Bob's Red Mill does make spelt and I did find it after the fact.)
1 tsp. baking powder
1 T cinnamon
1 tsp. ginger
1/4 tsp. nutmeg (freshly ground does make a huge difference)
1/4 tsp. allspice
1 egg plus two whites, lightly beaten
1/2 c. brown sugar
1/4 c. molasses
2 tsp. vanilla
Zest from one large orange
1/2 c. chopped pecans
white chocolate to drizzle or sanding sugar (optional)

In a small bowl, whisk together dry ingredients. Set aside. Mix together eggs, sugar, molasses, vanilla and zest in stand mixer. Add in dry ingredients and nuts. Chill dough for about 30 minutes (you don't have to do this, but it will make the dough easier to work with and less sticky).

Preheat oven to 325.

Remove dough and shape into two approx. 12" long logs on silpat or parchment lined baking sheets. If using sanding sugar, sprinkle over the top and press down a bit to set. Bake for about 1/2 hour. Logs are fully cooked when firm to touch. Remove from oven and cool slightly, but do not turn oven off. Cut into 1/2" pieces. Lay pieces on sides and place back into oven for 10 minutes. Remove, turn pieces over and place back into oven for another 10 mins. Cool completely. Store in airtight container. These do freeze ok.



Cran-Pistachio Cookies

*Oh my...these were my definite favorites this year. I had to put them up in the freezer as soon as they were all cooled because I could have eaten all of them! I love pistachios...and I was tempted to eat them all as I was cracking them open for the recipe. Of course, adding a little bit of green food coloring made them very festive looking for the holidays too! The original recipe called for bagged sugar cookie mix and boxed pudding mix. I tweaked it so I didn't have to use those processed items.*

1 1/2 c. confectioners sugar
1 c. butter, unsalted
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/4 c. all purpose flour
1/4 c. corn starch
1 tsp. baking soda
1 tsp. cream of tartar
2 T. plain greek style yogurt
1 8oz bagged pistachios (obviously shelled before added)
1/2 c. dried cranberries
few drops of green food coloring (optional)

Preheat oven to 350.

Cream butter & sugar. Add in egg, extracts, yogurt and food coloring (if using). In small bowl, whisk together dry ingredients and add to butter mixture. Blend in pistachios and cranberries. Drop by rounded teaspoons onto silpats and bake 8-10 minutes being careful not to over bake. Cool completely on wire rack.

Next post: PB choc. chip biscotti, Tuxedo biscotti and Salted Caramel Shortbread bites - STAY TUNED!