Pumpkin Spice Muffins

I love this time of year.
The air is rich with the aromas that remind us of warmth.
Cinnamon, balsam, peppermint, brown sugar -- all dancing in the air, calling us
back to the moments that have left smile lines all over our hearts.

Making candy cane cookies in grandma's kitchen.
Unwrapping a meowing box of kittens on Christmas morning.
Decorating your first tree as newlyweds.
Watching your footy pajama-ed children beam with joy
as the lights twinkle, the hot cocoa is poured,
and the nativity story retold.

The world tells me to "hustle and bustle,", but I can hear my soul
counter-offering, "Be still." I look at my children now and can't bear
the reality of the time passing; each moment slipping away with the diaper changes,
the bath time, the books that are read.

I don't want to miss it.

When they remember "home", I want them to see calm, peace, joy,
and the beauty that came from just BEING together;
breathing in and out the wonderful rhythm of

"us".

It brings me much happiness to recreate such warm recipes that will
someday hopefully conjure up special memories deep in the hearts of my children.
When they take a bite and their taste buds spin a tale of cinnamon and brown sugar -
I hope they feel loved.




|| GLUTEN-FREE PUMPKIN SPICE MUFFINS ||

In stand mixer, mix together:

1 C. of pumpkin puree
1/4 C. melted butter or oil
1/2 C. whole milk
1/2 tsp. pure vanilla extract

In separate bowl, sift together:

1 1/2 C. gluten-free all purpose flour blend (I use Bob's Red Mill)
3/4 C. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher sea salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger

Slowly mix dry ingredients into wet ingredients.

Pour batter into a lined muffin tin. Yields 12.

Bake at 350 for 15-18 minutes.

Confessions + Gluten-Free Apple Crisp

Dear Diary, I am still pregnant. 40 weeks and 2 days. If pregnancy isn't long enough
already?! I know I shouldn't complain. Even today's reading from "Jesus Calling" was eerily
relevant to my life. I felt like God was reaching down from heaven and giving me a little spanking.

That's what's up.

"You have been on a long (true that), uphill (YES!) journey, and your energy is almost spent (almost?!).
Though you have faltered at times (who me?), you have not let go of My hand. I am pleased with your
desire to stay close to Me (well, good). There is one thing (great), however, that displeases Me:

your tendency to complain." - Jesus Calling 10/9/2014

I literally laughed out loud. The Big Man upstairs is funny and brutally honest!

Anyway. Some of my friends, earlier this week, were all like, "You are so calm and composed!"
And then my spiritual director texted me and said, "You seem so happy on FACEBOOK!"

Whoa. Red light. I swear I am not trying to live a façade, but apparently it is happening?
Of course I'm all smiley and happy - I'm a choleric/sanguine, extrovert that thrives on being with
people and keeping up my life as a party. But you guys, when this overdue momma goes home or is left
alone for any substantial amount of time -- it gets ugly. I am an emotional train wreck that cries
out to Jesus, but then backs off because there are "bigger problems" in the world than being pregnant
forever. Like ebola?! The Middle East?! I'm snapping left and right, teaching my kids cuss words
they should never be exposed to until... never.

I've had a couple other mommas/women mention that I should just be so grateful that I even get
to "carry life" - and I am! But seriously, I AM HUMAN. And humans get tired. Even life
with my toddlers - love them to death - but sometimes I lock myself in the bathroom and just stay
there until I feel better about the day, situation, etc. Again, human. Broken. Selfish. Vain. Whiney.

Fill in the blank. And that's just being honest.

I serioulsy just intended to deliver these pictures from our apple picking adventure a couple
weekends ago + a recipe for gluten-free apple crisp, and look what you got?! I'm sorry, y'all.

Oh and that's the other thing. I can barely swallow veggies right now, but sugar and carbs?
All day, baby. All day. Thus - you get awesome recipes like this one and I gain 50 aaaand counting
pounds!!! You're welcome for being pregnant. But yea - I really love my baby and my kids and my
husband. Just in case anything got lost in translation. I'm good now.





COMMERCIAL BREAK: I had to share this "real life" moment. It was all "cute and fun" until
both brothers decided that they HAD TO HAVE the one and only apple picker. Whose kids are those?!






|| GLUTEN-FREE APPLE CRISP||
PREHEAT oven to 375 degrees //

5-6 cups sliced, peeled apples || toss in 2-4 tbls of sugar (or pure maple syrup)
and place in 2 quart baking dish. Set aside.

MIX TOGETHER in separate bowl //
1 C. rolled oats (I used Chex brand instant gluten-free oatmeal)
1/2 C. packed brown sugar (or pure maple syrup)
1/4 C. Bob's Red Mill all-purpose gluten-free flour
1/4 tsp. nutmeg, ginger, cinnamon

A splash of fresh lemon juice and vanilla is great too!

CUT IN //
1/4 C. grassfed butter (or coconut oil)

Sprinkle oat mixture over sliced apples.
Bake for 30-35 minutes or until fruit is tender and the topping is toasty golden.
Serve with massive amounts of ice-cream and a big cup of coffee!!!

Aaaaaaand bring some over to me. Ok, thanks.

The BEST Gluten-Free Donuts EVER

I could handle the season of FALL year round. Seriously, the first day that it dropped down
to 68 degrees I had to stop myself from busting out my scarves, wearing boots, lighting candles,
making pumpkin pie, and sipping apple cider all at the same time. Pace yourself, Brittany.
But last winter was seriously scarring. I have not forgotten the polar vortex or the irony of the
movie "Frozen" being released and played on REPEAT in every house, including ours, across America.

So we are taking full advantage of every day now to enjoy "all the fall things" to the fullest.
Apple, pumpkin, cinnamon and sugar - windows open, candlelight, warm drinks, fresh baked donuts...

I had to share the recipe. I've made several attempts at a gluten-free donut in the past couple
of years and it was all just "meh". But THESE babies. Hold me back. They can keep up with any
apple orchard or pumpkin patch fare out there. Yea, that's what I'm saying.

This recipe is not my own. I wish I had come up with this deliciousness, but no. I found this in
the "Simply Sugar and Gluten Free" cookbook / blog. This girl knows what's up.
Standing "O" going out to Amy!!! We LOVED the chocolate + apple-cider versions of this recipe!!!

Fall just feels better when donuts are involved, no?!

Gluten-Free Zucchini Bread

I feel all warm and fuzzy inside when we slide a pan of this zucchini bread mix into the oven.
The cinnamon, fresh grated nutmeg and maple syrup - it smells like fall! I usually end up burning the
tips of my fingers as I try to "gingerly" slide a piece out of the pan well before it has cooled - so
that I can slather on some grassfed butter and celebrate Thanksgiving in my heart!

I always make two loaves - because the first one is mainly just for sampling purposes of course.
Actually, this bread freezes well (3-4 weeks) and I like to have a loaf or two in the freezer...
to make me and my family happy!!!

______________________________________________

Preheat over to 350 and grease two bread pans //

Mix together:

2 C. finely shredded (drained if needed) zucchini
1/2 C. melted butter (coconut or sunflower oil works well too)
1 C. sugar (or 1 1/2 C. pure maple syrup)
4 eggs
2 tsp. cinnamon
1/4 tsp. fresh grated nutmeg (or 1/2 tsp of ground nutmeg)
1 tsp. sea salt
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. xanthan gum

Then slowly add:

3 C. all-purpose GLUTEN-FREE flour (I use Bob's Red Mill)

Combine all ingredients well, pour into bread pans, and bake for 45-50 minutes.

Gluten-Free Waffles + a Side of Perspective

You know what? Having allergies and cravings are one thing. Having allergies and cravings
whilst pregnant are quite another. Yesterday, when the doorbell rang and the nice mailman handed
me a flat, square box, my children shrieked, "PIIIIIIZZZZZZZA!?" In all of their existence, we
have NEVER had a pizza delivered to our house. Not one. But they were thinking what I've been
thinking for months: deep dish. Give it to me now. Or don't - because it will make me sick.


Two years of straightening out my diet and health issues. It's like my body is being ironed -
not my clothes - and let me tell you something, it is painful! Physically and emotionally.
My poor husband hears the bulk of it. When they go to canonize him someday, will someone please
add that to his testimony? I'm like his purgatory on earth. Food rants on repeat for this man.
Bet you're glad you didn't marry me. I told him when we were dating: "I am NOT just a pretty face."
I remind him of that now. Don't say I didn't warn ya, buddy!

It is just in these past couple of months though that I have realize how good I actually have it.
When I look at the foods I CANNOT eat compared to the list of foods that I CAN - I sigh a prayer of
thankfulness. Ok not really. I tend to twitch and get a little weepy - hi, my name is Brittany and
I am a recovering food addict.

I can't tell you how many e-mails I've received asking for ideas, diet solutions, favorite cookbooks,
places to start, etc. Most of which end with: "HOW MUCH DO YOU SPEND ON GROCERIES?!"

The golden question. A lot. That's my answer. But it's the only way to keep me and my family
healthy - so COST is a non-issue. We give up things in other areas to make this happen. We've
taken "let food be thy medicine" to a very serious level here. Hippocrates is the man.

And that's when I think of all the people, especially in third world countries, but even right here
in my own backyard. The ones who would laugh tears of joy to have my diet...
while I cry because I can't have just one freakin' Oreo.

Perspective. It's humbling.

Reminds me to be thankful for what has been given. It could be so much worse.
Little Miss Pampered Pallet here - recovering one day at a time.

____________________________________________________
Most of you know we make most things from scratch in our household. Boxed gluten-free mixes,
sauces, etc. still usually contain ANOTHER allergen that we have to avoid... soooooo you better
believe I do a couple back flips when I pump out a recipe from scratch that comes pretty darn
close to what I remember of the gluten-filled world!!!


VANILLA-ALMOND WAFFLES
(gluten-free + dairy-free + refined sugar free)
1 C. brown rice flour
1/2 C. all-purpose gluten-free flour (we use Bob's Red Mill)
1/4 C. tapioca flour
2 eggs
2 tsp. baking powder
1/4 tsp. sea salt
1 tbls. vanilla
2 tbls. pure maple syrup
1/4 C. sunflower oil
1 1/4 C. unsweetened almond milk (could use rice milk or water)

Whisk and pour into oiled/buttered waffle iron. Magic will occur. Yields: 6-8 waffles.

I'm always impressed when a gluten-free breakfast item manages to "hold together"
under great amounts of fresh fruit and pure maple syrup! These made me happy happy happy.

AND because I don't tolerate yeast at the moment, I have been able to make some
mighty tasty sandwiches out of these waffle babies too!

P.S. these do well from freezer to toaster to stomach. Just FYI. Midnight snack.
I'm so pregnant.

An Easter Morning Tradition

It's tradition around these parts to bake something that RISES on Easter morning!
How about you? Any special traditions for the Triduum?

It is really just a simple, but delicious, visual of what RISING to NEW LIFE
looks like for kids. Mix, pour, place in dark oven - which in the wild imagination is really
a tomb - and wait for it... the GLORY of risen baked goods!!!

If you're in the market for some gluten-free happiness coming out of your "tomb"
this Easter morning here are some of our favorite recipes that rise...

CINNAMON ROLLS

CHOCOLATE CHIP BANANA BREAD

BLUEBERRY MUFFINS

APPLE CIDER DOUGHNUTS

PUMPKIN SPICE BREAD

Don't miss the $50 GIVEAWAY to Matilda Jane Clothing!!!

Quinoa Crepes

We have this little tradition. It's called Hobbit Breakfast.
Every Sunday after Church we come home and cook up a warm, hearty "second breakfast."
It's become so popular with my kids that they discuss the details throughout Mass.
I'll get an "attempted whisper" - usually accompanied with splattering saliva in my ear
while trying to pray, in pew, "Are we having pancakes or eggs today, momma?!
And and and be-cwuz I wuv sy-wup - we need sy-wup."

It's all baking, frying, flipping, sizzling, and uncontrollable drizzling of the maple
syrup when we get home. It's cozy. Reminds me of "home." As the world should be.


|| QUINOA CREPES ||
gluten free, grain free, dairy free

1 C. quinoa flour
2 eggs
1/4 tsp. sea salt
1 C. water or non-dairy milk
1 tbls. sunflower oil

Whisk ingredients together until smooth. Crepe batter should be runny.
You may have to add another 1/4-1/2 cup of water or non-dairy milk to reach
the desired consistency.

Heat 2-3 tbls. of sunflower oil in skillet. Pour in 1/2 c. of batter - tilting the pan
in a circular motion to allow the batter to spread out. Think thin.

These take about 2-3 minutes on each side. We like ours on the crispy side, so we usually
let them go for a few minutes longer. Add more oil to pan as needed with each new crepe.

Fill 'em up, wrap 'em up, devour like a true citizen of The Shire.

Yields 4-5 crepes.

PALEO || Turkey Sausage + Eggs Benedict-ish

Gluten-free, dairy free, sugar free, MSG free, antibiotic free, no added hormores -
you will drop a pretty penny, or a good 1,000 of them, at your local health food store
to pick up a pound of sausage with that label.

The good news is, you can make your own darn-spankin' good sausage at home for half the
cost! Have your meat and eat it too. That's what I'm talking about!

This recipe is P A L E O. I know, soooo hipster. Pull this out of your freezer and let your
non-health-nut friends swoon. Let them take a bite, and they'll be back for breakfast
every day there after. You have been warned.



It's really not revolutionary or anything.

TURKEY SAUSAGE

1 lb. free range, happy, ground turkey
(I have also used lamb and pork with great success)

2-3 tbls. shallot / minced
3 cloves of garlic / minced
2-3 tsp. of gray sea salt
1 tbls. rosemary
1 tbls. oregano
(We also enjoy scallions, celery, thyme, sage... the possibilities are endless!
I mean don't go pouring in Cheerios or anything, but a squeeze of lemon might be nice.)

Mix all together, cover and refrigerate for 30 minutes before shaping into balls.
Using a scoop, form sausage into balls and place in tupperware for later use or freezing.

Yield // 14-16 sausages

I make a big batch of these every 2 weeks and put in my freezer to pull out as desired.
Just use a skillet with a slick of olive oil over medium heat to cook these babies through.
Scroll down for a fan-cy breakfast idea that uses this sausage!!!




Eggs Benedict-ish

This sausage is great in place of the bread that is traditionally LOVED with eggs benedict.
I also am currently crushing on leeks. Like, hardcore. Roasted?! Mmmmmm... yea.

Stack it up:

Roasted asparagus // toss in EVOO + sea salt - 400 degrees for 10 minutes

Leek sauce // toss 2 leeks + 2 cloves of garlic in EVOO + sea salt - 400 degrees for 20 minutes
Let cool - then puree in blender with 1/4-1/2 C. EVOO until smooth. It's good, people.

Turkey sausage patty (cooked)

Egg (I prefer mine scrambled)




Cavemen have never had it so good!!!

Banana Chocolate Chip Muffins

When I hear "gluten-free" I think: "NOT normal!"
"Gritty." "Bean-flavored." "Rice-like." "Dense." ... and then I sing
this little song I wrote called "Ode to Wheat" with a tear in my eye.
Not really. But it's pretty bad.

It is rare, but it happens, that I come across a product or recipe
that actually "does it" for me. This is one of them. So I have to share!

Dear Wheat, I miss you and think of you every day.
But these little muffins are gonna give you a run for your money.
Because they are good. Capital G...OOD!
_____________________________________
GLUTEN FREE BANANA CHOCOLATE CHIP MUFFINS || yields 12
BATTER:
2 very ripe bananas
1 egg
2 tbls. melted butter (Earth Balance works well for non-dairy)
1/2 C. sugar
3/4 C. all-purpose gluten free flour blend (I use Bob's Red Mill)
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. xanthan gum
dash of vanilla

TOPPING:
1/2 C. chopped chocolate chips

Mix well and pour batter into a paper lined muffin pan.
Sprinkle the chopped chocolate chips on top before baking
at 350 degrees for 15-18 minutes.
_____________________________________
I promise this recipe will fool any wheat lover.
Just don't tell them you used bean flour and I'm sure
you'll have fans on your hands!!!



<<< LAST CHANCE >>> Go enter to WIN some Arbonne Make-Up Primer
before you go! My girl, Amy Zucco, has hooked up my readers!

We Plan to Eat

If you would have asked me five years ago about what I would feed my future family,
I probably would have given you details about fried chicken, homemade pizza, and Funfetti cake mix.
In all honesty, we DO still sometimes splurge on our "American Diet Loves" - as long as it doesn't
breach our allergy restrictions. Like I totally have a box of Fruity Pebbles in my cereal cabinet right now
...mmmm hmmm... but NOT the norm. It was a birthday gift that I am LOVING.
I seriously haven't had a DYE infested cereal in over two years.
___________________________
:: MY PERSONAL TAKE ON OUR "DIET" ::
A healthier lifestyle with unhealthy splurges here and there.
NOT an unhealthy lifestyle with healthy splurges along the way.
___________________________
It really isn't a diet, but a way of life for us now.
Yes, dad... we still eat like rabbits!

Balance. I don't freak out if my kids devour a fun-size pouch or two of M&Ms
after an Easter Egg hunt at Grandma's house! I use to though. I've come a long way.
Again - this is not a RELIGION for us. Being mostly plant-based/whole foods/gluten-free
is what works for OUR family... mainly because it keeps us feeling %100.

And by 100% I mean UUUUUHMAZING!!!!
You can read more about our struggle with allergies and food journey HERE.

Because THAT is what has brought us to this moment. The moment where I give YOU
a tour of what our family's meal plan and grocery list looks like this week.

Here is what you all have been waiting for!
Please feel free to leave comments, catch me on Facebook,
or shoot me an e-mail (lilyfieldmomma@yahoo.com)
if you have any comments or questions. I LOVE TO CHAT FOOD!

I have CODED the meals so you can see in better detail what goes on in regards to
eating plant-based (or vegan) and whole foods. ALL our meals are gluten-free. Meat and eggs make a few
appearances, and cheese comes into the picture for like 2 seconds with this week's plan!

As a way of life, we try to avoid as many animal products as possible.
If animal does come into our home, you can bet it is cage-free, free range, no added hormones,
nitrate-free, antibiotic-free, etc. - as close to the way GOD made it as financially possible!

I make most things from scratch to avoid additives, preservatives, and unmentionables.
Gluten, MSG, GMOs, artificial dyes, and processed sugars are not our friends.
I try to keep it as fresh and organic as possible... and we think it's pretty tasty!

Ready? Here we go!
P.S. You'll see "leftovers" mentioned TWICE.
It is the only way to stay sane in the kitchen, my friends!

P.P.S. I don't usually "plan" breakfast and lunch anymore.
After doing this for four years - I just KNOW now.


V = 100% PLANT-BASED / VEGAN
VEG = Vegetarian
___________________________________________________________________________________
Monday
Breakfast: toast // smoothies (strawberries, banana, broccoli, spinach)(V)
Lunch: Roasted carrots and red potatoes over fresh spinach // apple wedges (V)
Dinner: Beef and broccoli over rice
*We love Udi's gluten-free multi-grain bread!
Toppings for toast include: nut butter, fresh fruit, maple syrup, Earth Balance
___________________________________________________________________________________
Tuesday
Breakfast: Apple Pie Rice (V)
Lunch: Stir-fried veggies - in EVOO & fresh garlic // oranges (V)
Dinner: Spinach-Leek Soup (a VEGAN variation of my Kale Soup) // salad (V)
*Apple Pie Rice is our version of "oatmeal" since we can't tolerate it.
We add cooked apples with honey and cinnamon to warm rice. Warm and hearty!
___________________________________________________________________________________
Wednesday
Breakfast: Scrambled eggs // fresh berries (Veg)
Lunch: Fresh veggie and fruit tray // spring rolls (V)
Dinner: Leftovers (V)
*You can see more of what I eat for lunch HERE!
___________________________________________________________________________________
Thursday
Breakfast: Some kind of muffin! Banana or Pumpkin? (Veg)
Lunch: Grilled chicken salad // grapes
Dinner: Fried eggplant marinara over noodles // roasted cauliflower and carrots (V)
*Check out my friend, Arisa's, Fried Vegan Eggplant HERE!
We make ours gluten-free with marinara sauce.
___________________________________________________________________________________
Friday
Breakfast: Cereal // smoothies - (blueberries, banana, carrot, spinach)(V)
Lunch: Vegetable soup // rice crackers
Dinner: Tomato-Basil-Mozzarella sandwiches // fresh veggies
*We are going out for dinner later in the evening - the sandwiches are a snack!
BOYS are so hungry ALL the time FYI.
___________________________________________________________________________________
Saturday
Breakfast: Coffee cake // fresh carrot-apple-lemon juice (Veg)
Lunch: Asian chicken lettuce cups // apples with peanut butter
Dinner: Earth Tacos with Trader Joe's pineapple salsa // homemade guacamole
*For my Asian chicken lettuce cups I use THIS RECIPE.
I just use ONE chicken breast and add way more veggie to the mix. SO YUM.
___________________________________________________________________________________
Sunday
Brunch: Pancakes // bacon... because who doesn't love bacon?!
Dinner: Leftovers
___________________________________________________________________________________
Snack Time
For the most part we try to snack on fresh fruit or veggies,
but sometimes we'll whip up something extra yummy like cookies, applesauce, or fruit leather!
___________________________________________________________________________________

So I have this rule. It's kind of silly and slightly vain, but I try to always
shower and get ready before I run out to multiple grocery stores with my children.

First of all - it makes ME feel better. I feel more pumped up and ready for the task,
and not to mention more confident. My children are average BOYS - if I am going to be chasing
them up and down the aisles of the grocery store, I want to look good while doing it

This is NOT to bash others who work-it yoga pants style!
I'm just sharing about what makes ME feel comfortable.
I have been spotted running errands in sweats too! It happens.

Plus I really feel it makes us more approachable. I love to stop and talk to people along the way
and allow my kids to bless their day... because I hear it A LOT: "These babies made my day!"
I LOVE TO SEE GOD USING THEM EVEN IN THEIR TODDLERHOOD!

This list reflects my menu for the week.

PLEASE NOTE: This list does not include the basics that I stay stocked up on at home -
items like gluten-free flours, honey, rice, legumes, dried fruit, oils, spices and herbs, etc.
I also keep a supply of whole wheat bread (for Nathan) and frozen veggies in my freezer.


#1: Get to know the lay-out / prices of your local grocery stores. Make a list of regular purchased items
and compare prices. I will most certainly make a trip to another store if it will save me money.

#2: Go through the fridge, freezer, and cabinets before making a menu. What do you ALREADY have
that you can use? Start your menu plan based off of that information.

#3: Check sale fliers! The stores I shop at each week are mainly determined by the BEST OFFER.
Coupons for the foods we eat seem few and far between. I'll snag some every once in awhile, but for
the most part I rely on SALES. If organic kale is on sale, I work that leafy green into as many
dishes as I can that week. Planning AROUND THE SALES will make your dollar go farther.

#4: Sometimes... I go to Aldi. GAAAASP! I definitely hit up Aldi when I can't find a good deal
or for items that aren't exactly healthy anyway... Liiiiike potato chips! Guilty pleasure. We are in love.
And pickles! Oh and get this - they sell the EXACT SAME corn tortillas that Whole Foods sells.
Yea... I'll buy those from Aldi and pocket the change I save!
Again - see #1 - I would not know this if I hadn't compared prices!

#5: Raise your right hand and repeat after me:
"I WILL NEVER EVER... EVER go shopping without
a menu plan and detailed grocery list."
Walking into a grocery store without a plan of attack will leave you vulnerable and unarmed
against the your biggest enemy: "IDEAS". Ideas of what you think you might - maybe want to make.
Planning, if you stick to it, ensures you won't over-buy.
________________________________
Here are some of my favorite places
to get ideas for menu planning:
The Kind Diet (cookbook) // The Kind Life (website)
Forks Over Knives
Keeper of the Home
The Unrefined Kitchen
100 Days of Real Food
Delighted Momma
Papa's Toolshed Mama's Kitchen
Food Network (magazine) // (website)
Pinterest
________________________________

#6: Plan to prepare meals that use one or two of the same : ingredients to maximize that item to its
fullest potential. This will create less waste too. If I buy a bunch of fresh basil - it will show up in spaghetti,
on sandwiches, in soups, etc. Make the MOST of your purchases.

#7: I shop 3-4 stores on a bi-weekly basis. I know that this is overwhelming for many.
I have found that it is the ONLY way for us to stay in budget and eat the way we do.
Seriously though, I daydream about being able to just buy EVERYTHING from Whole Foods.
That would be a luxury! If you just can't emotionally handle the idea of running to multiple stores -
then adjust your budget. It is not worth your sanity!

#8: Don't go to the grocery store hungry. Pack a snack. That way you won't be tempted!
Plus it is a great way to keep little pirates who want to jump ship... in the cart!

This is how we roll. Over half the table is covered in ORGANIC PRODUCE.
A small portion is taken up with hormone/antibiotic-free animal products and non-perishable items.
The produce will last us a week. All other products are for the next TWO WEEKS.
My routine is "big grocery trip" every other week with a "small grocery trip" on the off weeks.

#9: Be realistic. If you can't make everything from scratch, find healthy alternatives.
I totally bought a box of TO-GO gluten-free snack packs for the kids this week.
We are BUSY and they will be going places that don't offer gluten-free snacks.
These make MY life easier... and delicious!

YOU MADE IT!

So there you have it! Hope you have enjoyed menu planning and grocery shopping with me this week!
If you were here in person, I would totally give you a bite of my Clif bar to celebrate!

Oh that's rule #10: HAVE A PARTY when you are done! Reward yourself. It is a LOT of work.
But totally worth it when it comes to your budget and foodstyle of your family, right?!