Halfway Mark -- But What's the Point?

I continue to keep this blog, barely, logging my daily food intake and expenditures. I blew my budget out of the water in the first month. Since then, honestly, I haven't really been trying. Because what's the point? I don't want to quit, so I keep going. But I don't really have a purpose anymore. No goal. The only real enjoyment I get from this is cooking and sharing recipes and photos. I've learned the cheap foods are foods I don't like to eat day after day. And the cheap grocery stores have crappier produce. It's summer in Portland, the best produce is available at the Farmers Markets, and it's pricier.

It seems I either need to euthanize this blog, or redirect. Cooking with a new vegetable each time? Or new ingredient? I don't know, I need to think about it some. For now, signing off.

Risotto Verde Recipe & Day 44 Recap

This risotto is super creamy and flavorful with a couple of my favorite veggies: leeks and spinach. It's a healthy version of the traditional risotto but you'd never know the difference. I swear. This is a modified version of a recipe from What's Cooking Vegetarian cookbook (took out some herbs).

Ingredients
3 pints vegetable stock
2 T olive oil
2 garlic cloves, crushed
2 leeks, shredded
1 1/4 cup aborio rice
1 1/4 cup dry white wine
8 oz baby spinach
3 T natural unsweetened yogurt
Salt and pepper
Shredded leek to garnish

Directions
Boil stock in a large saucepan, reduce heat to simmer. Heat oil in a separate pan and saute garlic and leeks for 2-3 minutes. Stir in the rice and cook for 2 minutes, stirring until well coated. Pour in half the wine and a little hot stock. Cook over gentle heat until all liquid has been absorbed. Add remaining stock and wine and cook over a low heat for 25 minutes or until the rice is creamy. Stir in the baby spinach, season well with salt and pepper, and cook for 2 minutes. Stir in the yogurt, garnish with the shredded leek, and serve immediately.

Breakfast
Coffee with fat free half and half and sugar
Blueberry cobbler fat free yogurt

Snack
Banana

Lunch
Leftover butternut squash mac 'n cheese

Snack
Half bag of fritos from the vending machine ($1)

Dinner
Risotto Verde

Day 43 Recap. Running total: $547.98

I was hungry for fries last night and stopped at Freddie's on the way home. $1.99 bag of frozen fries.

Breakfast
Instant oatmeal with dried cranberries
Coffee with nonfat vanilla creamer

Lunch
Half "meat"loaf sandwich with olive oil mayo on whole wheat
Pear

Snack
Snap peas
Strawberry

Dinner
Baked fries
Fry sauce (olive oil mayo and ketchup)

Running Total: $545.29

Meriwethers: Huevos rancheros and coffee - $15?

New Seasons Market
Red wine vinegar: $3.99
Heinz ketchup: $1.99
Boca ground "burger": $3.50
Parmesan: $2.45
Frozen squash: $2.59
Whole wheat pasta: $2.49
Bulk salad mix: $1.82
1 yellow onion: $1.24
1 stalk celery: $0.21
2 roma tomatoes: $1.27

Safeway
Pico de gallo salsa: $2.00
Tortilla chips: $1.79
Fat free half and half: $1.49
1/2 dozen eggs: $0.99
2 bananas: $0.45
2 pears: $2.07

"Meat"loaf and Butternut Mac 'n Cheese Recipes

This "meat"loaf recipe tastes like the real thing only it's much better for you at only 140 calories per slice (makes 8 slices). The Butternut Squash Mac 'n Cheese recipe is a modification of a Rachel Ray recipe. I hate squash but I love this mac 'n cheese. You'd never know there was squash and it's so flavorful and creamy.

"Meat"loaf Recipe
Ingredients
1 pkg Morningstar Farms ground meatless all vegetable burger crumbles
1/2 cup panko
1 cup diced onion
1/2 cup ketchup
2 eggs
1 stalk celery diced
1/2 teaspoon vegetable oil
Oregano

Directions
Preheat oven to 350. Saute onions and celery in oil over medium heat. In mixing bowl, combine meatless burger crumbles, eggs, oregano, and panko. Add onions and celery and mix. Press into a loaf pan sprayed with cooking spray. Bake in oven for about 60 minutes. Spread ketchup over loaf during the last 15 minutes of baking time.

Butternut Squash Mac 'n Cheese
Ingredients
1 lb whole wheat fusilli
Salt
1 T olive oil
2 T butter
1/2 medium onion, diced
2 T fresh thyme leaves
3 T flour
2 cups vegetable stock
1 (10 oz) bag frozen cooked butternut squash, defrosted
1 cup fat free half and half
2 cups shredded cheddar
1/2 cup grated parmesan
1/4 t ground nutmeg
Black pepper

Directions
Cook the pasta to al dente in salted water. While pasta cooks, heat olive oil and butter in a saucepan over medium heat. Add thyme and onion and cook 1-2 minutes, then add flour and cook together 1-2 more minutes. Stir in the stock, then combine with butternut squash until warmed through. Put in a blender and puree until smooth, put back in saucepan. Add half and half and bring sauce to a bubble. Stir in cheeses bit by bit and season the completed sauce with salt, nutmeg, and pepper. Toss with the pasta.

Comcast & Days 40-42 Recaps

I am finally back online as of last night, after a couple days of trouble. But yay! I didn't have time to blog last night though, so no pictures. Let's see if I can remember the last few days...

Day 40
Breakfast
Key lime nonfat yogurt
Coffee with nonfat vanilla creamer

Snack
Almond poppyseed mini muffin from a coworker

Lunch
Tossed salad with tomato, Walla Walla onion, feta, homemade croutons, red wine vinegar and olive oil

Dinner
Leftover "meat"loaf and butternut squash mac 'n cheese

Snack
Chips and salsa

Day 41
Brunch at Meriwethers
Coffee with cream and sugar
Huevos rancheros

Snack
Chips and salsa

Dinner
Butternut squash mac 'n cheese

Day 42
Breakfast
Whole wheat toast with canola margarine
Coffee with nonfat 1/2 and 1/2 and sugar

Lunch
Butternut squash mac 'n cheese

Dinner at Hoda's
Super felafel pita

Day 39 Recap

I went to New Seasons last night to pick up stuff to make a Midwest meal of meatloaf and mac 'n cheese, but I'll have to report back later what I spent. And the recipes. They were healthier - and more tasty - than the traditional dishes.

Breakfast
Instant oatmeal with dried cranberries
Coffee with nonfat vanilla creamer

Lunch
Tossed green salad with Walla Walla onion, feta, homemade croutons, olive oil, and white wine vinegar

Snack
2 pieces manchego cheese

Dinner
Tossed mixed greens salad with Walla Walla onion, feta, homemade croutons, tomato, olive oil, and red wine vinegar
Meatless meatloaf (recipe to come)
Butternut squash mac 'n cheese (recipe to come)

Brownies At Work, Girls Night Out, & Day 38 Recap

My coworker brought brownies to work and set them on the table by my desk. They had chocolate chips in them. I had three. In my defense, they were 1" squares.

After work I went to this awesome Girls Night Out event at Fit Right NW, a local running store, with my friend Dana. There were lots of vendor booths and presentations on things like finding the right sports bra. The salon booth gave away fliers about how to wear your hair during workouts and how to take care of it after a work out. There was a chocolate booth, a wine booth, and a catering business booth. Women-owned small businesses, including one that made non-poofy running shorts. I got a wonderful new sports bra that "encapsulates and contours" instead of making a smooshed uni-boob. There was also a raffle and I won an item of Brooks clothing. Wahoo!

Breakfast
Coffee with nonfat vanilla creamer
Brownie

Snack
Brownie

Lunch
Half "B"LT sandwich (with fakin bacon)
Roasted red potatoes

Snack
Brownie

Dinner
Scrambled egg and roasted red potatoes

Girls Night Out
Caprese salad skewer
Chocolate

Snack
Microwave popcorn with garlic powder

I Heart Fakin Bacon and Day 37 Recap

I love tempeh, and I especially love a tempeh product called Fakin Bacon which Erica turned me onto. Tempeh is a soy product made from whole beans that are fermented. Tofu is also a soy product, which I hate, but it is not made from whole beans and it's processed differently. Tempeh is higher in protein and is easier to digest. And, it's more flavorful with kind of a nutty flavor. Fakin Bacon has a smoked hickory flavor which is delicious. You saute it in a little olive oil and it crips up like bacon. We put it in a salad last night and I had it in a "B"LT sandwich for lunch today. Yummy!

Breakfast
Strawberries and cherries
Coffee with nonfat vanilla creamer

Lunch
Cheddar, lettuce, tomato, olive oil mayo, and mustard half sandwich on whole wheat

Snack
Whole wheat toast with canola margarine

Dinner
Tossed green salad with Walla Walla onion, toasted hazelnuts, feta, fakin bacon, olive oil, and balsamic vinegar
Crusty bread
Olive oil, balsamic vinegar, minced garlic, and salt for dipping
Manchego cheese
Toasted almonds
Quince

Dessert
Square of 70% dark chocolate

Roasted Potato Recipe & Day 36 Recap

I got some red potatoes from the Farmers Market this weekend and I have a pot of rosemary growing in my kitchen windowsill, so I made this recipe last night from the Best Recipes cookbook. I've never had a bad recipe out of that cookbook, in fact, they're the best! These roasted potatoes are crispy on the outside and soft on the inside, and very flavorful.

Ingredients
2 lbs red potatoes
Olive oil
Salt
Ground black pepper
2 T fresh chopped rosemary
2 cloves garlic, minced

Directions
Preheat oven to 425 degrees. Cut potatoes in half, then into 3/4" wedges. Toss with olive oil, salt, and pepper in a big bowl. Put on a shallow baking sheet in a single layer, flesh side down. Cover tightly with foil and bake for 20 minutes. Take the foil off, bake another 10-15 minutes. Flip them all over and bake another 5-10 minutes until browned. In the last three minutes of roasting, sprinkle with the rosemary. Take them out and toss with the garlic in a big bowl.

Breakfast
Leftover lemon curd and raspberry tart from Evan's bday
Coffee with nonfat vanilla creamer

Lunch
New Seasons Caesar salad

Snack
Harvest cheddar sunchips

Dinner
Roasted red potatoes with rosemary and garlic (see recipe)
Reduced fat triscuits
Cheddar cheese

Snack
Microwave popcorn with garlic powder

ISP Divorce and Days 31-35 Recaps. Running total: $500

I have been very frustrated with my internet service provider recently, and finally divorced them a couple days ago. It was a wireless provider and the signal has been really weak for several months. This makes navigation really slow. Many times I have no connection at all. I've already called and complained twice, both times they told me a tower was down. On Day 31 I was trying to upload a photo and it'd drop me right in the middle of a slow upload. I'd get a connection again, try again, and it'd drop me again. Finally I bagged it, and canceled my service. Now I'm shopping for a replacement.

The ISP Divorce combined with the fact that I'm not meeting my goal of $150/month on healthy food has made me lose motivation for keeping this blog. I've already blown my 90 budget out of the water in a third of the time. I blew one month's budget just this weekend. It was a special occasion, my boyfriend's 30th birthday. Most social events revolve around food, and this was no exception. We went to a nice dinner on Friday night, a BBQ on Saturday, and a picnic in the park on Sunday. And a family dinner last night, but that didn't hit my budget. Uuuugh. I never really realized how much I spent on food until I did this blog. I've been aware of what I spend on groceries, but not what I spend on eating out. That's what really hits the budget.

I really can't even tell you what I've eaten the last few days. This weekend there were a lot of indulgences, which were delicious. But my digestive system is definitely a little wonky now. I only ran one time last week, no other exercise. I'm feeling a little off as a result. This week, back to healthy eating and I've penciled in some exercise onto my calendar. Today, spin class. Tuesday and Thursday lunchtime runs with my coworkers. Wednesday and Friday lap swimming. Saturday strength training and a bike ride. Sunday morning long run.

Day 30 Recap

Not too much to speak of yesterday. A boring post.

Breakfast
Lemon chiffon fat free yogurt
Coffee with fat free half and half and sugar

Snack
Blueberries

Lunch
Broccoli bacon salad

Snack
Cinnamon roll at the office

Dinner
Leftover mac 'n cheese and cornbread

Snack
Microwave popcorn with garlic powder

Sneaky Mac 'N Cheese and a Day in the Life: Day 29 Recap

I went to Erica's tonight and she tricked me into eating winter squash. She snuck it into macaroni and cheese, and I'm not going to lie, it was delicious. Here's the recipe: http://www.foodnetwork.com/recipes/ellie-krieger/macaroni-and-4-cheeses-recipe2/index.html. Incidentally, I also learned there's really not a lot of down time caring for an infant full time. Oh my gosh! And Gus is a great baby! I achieved a new level of respect for Erica.

Day 29 Recap
Oatmeal with blueberries and dried cranberries
Coffee with expired vanilla creamer - finally finished it!
Leftover cheesy spinach orzo
Dinner at Erica's: sneaky mac 'n cheese and a tossed salad with facon

I'm Back. Let's Call It Running Total: $350

Ya, I've been gone for a few days. Partly because I've been busy and mainly because I've been eating out. Here's my confession for the past few days. I got groceries and also paid for three meals out, let's call it $150. I think that's safe.

Friday, Day 26 Recap
Instant oatmeal and dried cranberries
Coffee with expired vanilla creamer
I think lunch was wild rice
Dinner was the Screen Door Plate at the Screen Door: salad, mac 'n cheese, sweet potato fries

Saturday, Day 27 Recap
Bagel and egg sandwich
Coffee with cream and sugar
Lunch at Radio Cafe: grilled cheese and fries
Dinner at Pata Negra: spanish tortilla and patatas bravas

Sunday, Day 28 Recap
Banana and almonds
Coffee with cream and sugar
Lunch provided by Blue Lake Olympic triathlon (a couple bites only, otherwise digestive trouble!)
Papa Murphy's take-and-bake pizza

Cheesy Orzo Recipe

Why can't I get a good picture of this?

This is a Rachel Ray recipe that I've modified to include spinach and thyme. I picked up the aforementioned ingredients plus bulk orzo at $5.25.

Ingredients
2 T olive oil
1/2 small onion, diced
2 cloves garlic, chopped
3 cups veggie stock
2 cups orzo
1/2 cup grated parmesan or romano
5 cups spinach
1 T fresh thyme
Salt and freshly ground black pepper

Directions
Preheat 8 inch pot with tight fitting lid over medium heat. Add oil, onion, and garlic and saute for 2-3 minutes. Add broth and bring to a boil. Stir in orzo and return to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. A few minutes before it's done add spinach and thyme. Remove lid and stir in cheese. Season with salt and pepper to taste.

Poached Eggs Over Rice Recipe

This was a perfectly poached egg that slid off to the side, then broke when I scooted it back to the middle. I swear!

Thank you to Erica for recommending this recipe found on 101cookbooks.com. It's surprisingly flavorful. The egg makes sort of a dressing and the red pepper flakes add a little kick. I had everything except rainbow chard, which I picked up for $2.29. Serves four.

Ingredients
1 T olive oil
1/2 onion, chopped
2 pinches salt
Pinch crushed red pepper flakes
3/4 cup organic extra firm tofu (optional), 1/4" dice (I hate tofu, didn't use)
1 small clove garlic, chopped
2-3 cups dark leafy green, deveined, and finely chopped
2-3 cups pre-cooked whole grain rice (I used 2/3 brown rice and 1/3 wild rice)
4 good quality eggs

Directions
Fill a wide-mouthed saucepan with 3-4" water and bring to a simmer

Warm the olive oil in a large skillet over medium high heat. Stir in the onion, salt, and crushed red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu and brown a tad (if using). Stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stire in the pre-cooked rice and saute until hot. Remove from heat and set aside. Season to taste.

Gently crack an egg into a ramekin (or mug in my case), carefully slip into a mesh strainer over your sink - some of the whites will run through and strain off. This minimizes the fly-away whites you normally get. Carefully slide the egg back into the ramekin/mug. Lower down into the simmering water and let the egg slip out. Let it simmer for a few minutes, past the poit when the white have become opaque. If you like a loose yolk, cook for less time. Remove egg with a strainer or slotted spoon and serve it atop some rice. Repeat process with remaining eggs.

Pricey Grocery Stores Attract Skinniest Shoppers

I'm sure by now you've noticed that I exceeded my $150 monthly food budget in just a couple weeks. I'm improving as the weeks go by, but still, in the end I'm being proven wrong. There's no doubt about it.

As further proof, a friend sent me a link to a recent article on MSNBC recently about a survey done in Seattle. The survey found that obesity rates were higher in lower-end grocery stores than in higher-end grocery stores. Whole Foods shoppers had an obesity rate of just 4% while Albertsons shoppers rang in at a whopping 38%. The study's lead author, Adam Drewnowski, said these findings suggested that obesity is linked with income level. And, furthermore, healthy food is more expensive.

I found another article by the survey's lead author published in the November/December 2009 issue of Nutrition Today entitled, "Can Low-Income Americans Afford a Healthy Diet?" In short, the answer is no. He says that lower-income households purchase cheaper, more energy-dense foods like cereals, pasta, potatoes, legumes, and fatty meats. And their vegetables and fruits are often limited to iceberg lettuce, potatoes, canned corn, bananas, and frozen OJ. Incidentally, does this sound like a Midwest diet to anyone else? Or just my household's diet???

The article also talked about the Thrifty Food Plan (TFP) put out by the US Department of Agriculture to support the argument that healthy diets can be inexpensive. The TFP is used as the basis for maximum food stamp allowance. In June 2008, the TFP was estimated at $588.30 per month for a family of four. Um, that's roughly my food budget times four. Drewnowski also argues that the TFP is low in palatability and variety, and also time intensive to prepare, a luxury many low-income Americans don't have.

So clearly, this is not going to work out for me. I'll keep trying and see this venture to the end, if for no other reason to see just how wrong I am.

Link to MSNBC article: http://www.msnbc.msn.com/id/37280972/ns/health-diet_and_nutrition/

Link to Thrifty Food Plan: http://www.cnpp.usda.gov/Publications/FoodPlans/MiscPubs/TFP2006Report.pdf

Broccoli-Bacon Salad Recipe, Day 25 Recap, Running Total: $197.62

I was weak and bought a bag of New York Cheddar Kettle chips on sale at Albertson's for $2.50 while I was renting a Red Box movie. Like I said before, Albertson's is the devil. You'll see they were my dinner, and yes, they gave me a stomach ache.

This Broccoli-Bacon Salad recipe came from an employee wellness campaign website at work called Thrive Across America. Cheesy name, I know. Teams of five log their daily physical activity and it shows you traveling along a virtual route through our territories across America. It's a competition. My team's not winning. That's okay.

Ingredients
Clove of garlic, minced
1/4 cup olive oil mayo
1/4 fat-free sour cream
2 t cider vinegar
1 t sugar
2 heads broccoli, finely chopped
8-oz can water chestnuts, chopped
4-5 T fake bacon bits (the recipe actually calls for 3 strips bacon, crumbled)
3 T dried cranberries
Freshly ground pepper to taste

Directions
Whisk garlic, mayo, sour cream, vinegar, and sugar in a large bowl. Add broccoli, water chestnuts, fake bacon bits, cranberries, and pepper and stir to coat with the dressing.
----------------------------------------------
Breakfast
Instant oatmeal
Coffee with expired vanilla creamer

Lunch
Leftover 3-day chili with shredded cheddar

Snack
Strawberries

Dinner
Kettle chips

Expired Creamer, Groceries & Day 24 Recap. Running total: $195.12

I went to Safeway last night to stock up on groceries. Lucky for me I got to take home a couple leftovers from BBR. This helps my cause. Unlucky for me today I noticed my vanilla creamer expired in April. Ah well, it hasn't made me sick and I'm trying not to spend money, so screw it.

Safeway
Fake bacon bits: $2.25
Can water chestnuts: $1.35
Fat free half and half: $1.49
4 fat free yogurts: $1.80
1/2 dozen eggs: $0.99
California Pizza Kitchen white pizza: $5.99
Tillamook baby loaf of cheddar: $5.99
2 heads broccoli: $2.06
Head of garlic: $0.50
Dried cranberries: $1.99
2 pints strawberries: $2.99
Total: $27.40

Breakfast
2 mini bagels, scrambled egg, slice of cheddar, mayo, and mustard
Coffee with expired vanilla creamer (just noticed today and it's not killing me so screw it)

Lunch
Leftover pasta with salsa romesco

Snack
Strawberries
Dry roasted wasabi edamame

Dinner
Leftover spinach white pizza