Written by Karen @ To Work With My Hands, Contributing Writer

Whether you enjoy it or hate it, gathering food and preparing it for our families is something we all have to do.

Sometimes I really enjoy it. At other times…not so much. But, with over 27 years of experience behind me, I’ve learned a few things that have helped make it a natural part of my routine.

It all starts with a plan.

Building The Menu:

Since I shop for groceries every other week, I plan our meals two weeks at a time. Meal planning this way has a few advantages:

• It corresponds with my husband’s pay schedule so I can do all of our shopping, bill paying, and errand running at once.
• When food items are on sale, I can stock up and repeat a menu twice during the menu cycle.
• Shopping every other week instead of weekly really does save on the grocery bill (we tested out the weekly shopping trips once and were stunned at how much more we spent.)

I begin with an Excel spreadsheet with blocks for 21 meals. On each row I list the menu for the first week, type a slash mark, then list the menu for that same day the second week. Often I will just type “x2” beside a meal and we’ll have it both weeks.

Filling in the Menu:

I follow a distinct routine each time I build a new menu. The very first thing I do is transfer meals. Nearly without fail, we will have a meal or two leftover from the previous menu that we never got around to preparing for one reason or another. Because I already have the ingredients on hand, I’m already lowering the next grocery bill.

Next, I shop the pantry, refrigerator, and freezer. If we have leftovers or extras that can be made into new meals, I add those to the menu and note any additional items I’ll need to buy to prepare them.

The next step I take is to shop the sales ads. All of the grocery stores I shop have online ads, which makes it a breeze to browse their sales. I regularly shop 5 different stores for our groceries, snagging the best deals at three of them, and buying the rest that we need at Sam’s Club and Wal-Mart.  

I buy nearly all of our produce at one of the stores and the other two offer weekly Buy 1, Get 1 Free sales, which I use to lower our bill for the menu or to stock up on things we use frequently. Armed with sales information, I then use those items to create menu plans.  

Finally, if I still have holes in the menu, I go to my old menu folder for ideas from previous weeks that I may have forgotten about.

Making the Shopping Lists:

While checking the sales ads, I jotted down the items I planned to buy. The only remaining lists to make are those for Sam’s Club and Wal-Mart.

As much as I’d like to avoid Wal-Mart, the things that I can’t get elsewhere get purchased there, and we are still a large enough family that shopping at Sam’s Club makes sense.

I keep a master Excel worksheet for each of these stores with a list of the common things we buy.

When I realized we were often buying the same things over and over at Sam’s Club, I created a master sheet. Now, all I have to do is go down the list and decide if we need to purchase each item during the upcoming trip.

I make a list on the side of the items we need, add any additional items, copy and paste it into an email, and send it to my husband or teen son (who almost always does the Sam’s Club shopping for us).

Wal-Mart is my beast! I start with the master list, making note of the basics that we need in each department. After those are typed into my list, I go down the menu, meal by meal, noting any additional items I need to prepare them. These are added to the Wal-Mart list. Sometimes I email it to myself, but often I just print it out because nearly without fail, someone will ask me to pick up _____ while I’m at Wal-Mart and I need to add it to the list. 

My Favorite Shopping Habits:

For a couple of years, I tried the coupon game. Eventually, however, I gave it up because it was so time-intensive, and I found that we were actually changing the culture of our eating habits because of them. Now, I will occasionally use them if they are easy, a great deal, and something I would have purchased anyway.

Instead, I prefer to shop for the best deals I can find. During the summer, I visit the farmer’s market and local produce farms to get the freshest produce available and at great prices. For the rest of the year, the practice of pursuing ads and gleaning the best deals has worked much better than trying to pair coupons with my purchases. 

Buy 1, Get 1 Free deals are some of the best ways I’ve found to save, and I try to always stock up on things that we use frequently when they are offered in these sales. 

My very favorite shopping habit, however, is using shopping apps to save. SavingStar, Ibotta, MobiSave, and Checkout 51 are my favorites. Although they are slightly different, the basic principle with each is to scan the barcodes from purchased items, upload the sales receipt, and get cash back in your account! There are various payout methods for each, but my favorite are those that offer a direct transfer to my PayPal account. Over time it really adds up and is much less time-consuming than dealing with coupons. 

Finding unique ways to shop and save is as individual as each family, but with a few basic principles in hand, you’ll be well on your way to a routine that is effective, yet low-impact – even with more than a few mouths to feed.

What are some of your favorite menu planning and shopping tips?

The post Meal Planning and Shopping Tips appeared first on Day2Day Joys.

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Real Food on a Budget Protein Packed Nut Butter Bites Baby Steps towards Better Health (plus salad tips!)

Written by Contributing Writer, Kari at Living Strong, Health & Wellness

Snack time!

Personally, I’m not a big “snacker”. I can go meal to meal without needing any extra food to keep me going. Although, having a family, I need to have a plan on hand for our meals and snacks and then I need to make sure they are ready and available to eat!

My kids, on the other hand, seem to need a snack every 30 minutes. I can understand why since they are on the go, non-stop, active kids. This can present a problem when you are wanting to feed your family healthy foods that nourish the body.  Unfortunately, the quick and convenient, grab and go processed options you find on the grocery store shelves don’t make the cut for me. It’s hard enough to make sure they have nourishing and healthy lunches everyday – then to add in snacks to mix, that means more creative ideas are needed!

I know it would be easier to go this route, but I’ve spent too many years building a strong foundation of health in my family, this is one area I don’t want to skimp on.  This means I need to be creative in the kitchen when it comes to snacks.

I have a long list of snacks that we rely on, but one of our favorites are these Nut Butter Bites! The kids love helping with them as well – which I think makes them even more enjoyable. Kids love helping and being a part of creating the food they eat.

These amazingly healthy bites are a great snack for my active kids and only a couple are needed for them to feel satisfied. Packed with protein from the nut butter, a healthy source of energy from raw honey, good and healthy fat from the coconut and extremely low in sodium – you can ‘t go wrong with these delicious treats! They are more like a dessert than a snack. That’s always a plus!

To top off these already great nut butter bites, roll them in sucanat (unrefined cane sugar), shredded coconut, cocoa powder or mini chocolate chips (we like Enjoy Life! allergen-free brand). Hands down, these are healthier than any overly processed and refined ‘snack’ you can get off a shelf.

Sure, there’s a few minutes of time involved, but isn’t your family worth it? Of course they are!

Along with many other healthy snacks, appetizers, beverages, main dishes and desserts, this recipe can be found in my cookbook, Real Food. Real Kitchen. So Good! I hope you and your family enjoy these as much as we do!

Easy Peasy Nut Butter Bites

 

Print

Finding healthy options for snack time isn't always easy! This is a quick and simple snack that is protein packed and healthy all the way around! It can also be adjusted to fit any allergy needs you may have.

Author: Kari Newsom

Recipe type: Snack

Serves: 24-36

What you need:

• ½ cup organic natural peanut butter (no added ingredients, just peanuts) or nut butter of choice
• ½ cup organic raw honey
• ½ – 1 cup organic unsweetened coconut, finely shredded
• ⅓ cup organic mini dark chocolate chips, soy-free (we like Enjoy Life! brand, allergen-free)
• sucanat (unrefined sugar) for rolling the bites (other options: you can roll them in coconut, chocolate chips or cocoa powder)

What to do:

1. In a medium size bowl, mix the peanut butter and honey until combined thoroughly.
2. Add the chocolate chips. You can add more or less according to your taste (I always add the larger amount).
3. Add the coconut in ¼ cup amounts until the consistency reaches a thick, yet semi-sticky state.
4. You don’t want it so sticky that you can’t roll it, but you don’t want it so dry that it wont hold together. Find the happy medium.
5. Once you are able to roll them and they still have some stickiness to them, roll into balls and then roll in the sucanat.
6. Place on wax or parchment paper on a baking sheet or plate.
7. Refrigerate for a while so they can harden up a bit, transfer to a glass jar and keep in the fridge.

3.2.2885

 What is your favorite healthy snack?

The post Protein Packed Nut Butter Bites appeared first on Day2Day Joys.

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Cooking with my daughter Julia is one of my favorite things to do. 

She loves helping! I have been slacking on my meal planning lately, but when I am on top of it, she is right there by my side eager to help. 

Cooking when it’s easy and tasty is something I always strive to do. This Beef Stew is the best because you just dump the ingredients into the crockpot and later you have a delicious dinner… AND the best part? No huge mess to clean up!

**I wish I had a photo of the cooked stew but after basketball practice we ate it up so quickly.

5.0 from 1 reviews

Beef Stew in the Crockpot

 

Print

Prep time

20 mins

Cook time

4 hours

Total time

4 hours 20 mins

 

Get your pj's on and enjoy a bowl of cozy beef stew, perfect for a winter day.

Author: Rachel

Recipe type: Crockpot

Cuisine: Classic

Serves: 5-6+

What you need:

• About 20-25 baby carrots, diced
• 2-3 potatoes, chopped (can use sweet potatoes)
• 1 small onion, chopped
• 1 stalk celery, chopped
• 32 ounces organic beef broth + 10 ounces of more broth or water
• 1-2 pounds of grass-fed stew beef
• 1 C corn
• 2 T ketchup
• 1 t paprika
• 1 T parsley
• 1 t onion powder
• 2-3 cloves of garic, minced
• 1 t apple cider vinegar
• 1 t sea salt
• ¼+ t pepper
• ¼ C *flour (I used arrowroot) for the roux
• 2 T butter- use some in roux & before serving
• optional: 1 C frozen peas (not shown)

What to do:

1. Gather ingredients
2. Chop and dice all vegetables
3. Turn your crockpot on high heat and add the beef
4. Pour in chopped veggies then cover with beef stock
5. Scoop in the herbs & seasonings, stir and cover
6. Let cook for several hours
7. After about 4+ hours, make a roux with some of the butter, mix in with stew
8. Before serving add remainder of the butter, stir
9. Serve in glass bowls, repeat :)

3.2.2885

What is your favorite soup or stew in the crockpot?

The post The Best Beef Stew in the Crockpot appeared first on Day2Day Joys.

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Chicken Tortilla Soup With A Kick How to Make a Green Smoothie Crock-Pot Apple Crumble {Sugar & Gluten Free}

Written by Kari @ Living Strong, Health & Wellness, Contributing Writer

It is October and it’s officially cooling down enough to try this great recipe, which is perfect for any chilly weather you might experience over these next few months!

This belly warming soup is simple, quick and so delicious! All you need is a blender and a stock pot (or slow-cooker) and you’re set to make the most amazing tortilla soup you have ever had! You can keep this a mild meal or add some extra peppers to give it that kick that keeps you coming back for more!

This is not only a favorite in our house, but in houses all over these wonderful states! I’ve shared this recipe over the years and then it was included in my cookbook – and it gets rave reviews every time! I have never found a restaurant that has a soup that compares to this! You definitely need to try it! I’ve taken the text from the cookbook to include allergen-free information as well as more tips to make it even healthier!

Chicken Tortilla Soup With A Kick:

What you need:

• 1 whole fryer chicken
• 8 cups chicken broth (can make while cooking the chicken)
• 16 ounces of diced tomatoes
• 1 medium yellow or white onion, cut in half
• 2 cloves garlic – ½ cup fresh cilantro
• 1 teaspoon raw honey
• 3 chipotle peppers soaked in adobe sauce
• optional, 2 avocados
• optional, ½ cup full-fat yogurt, plain
• optional, tortilla chips
• optional, shredded cheese

What you do:

1. To prepare the stock and the chicken, plan to start preparing the meal in the morning.
2. Cook the whole fryer by placing in a slow cooker, covering completely with water, adding seasonings and spices (salt, garlic powder, parsley, pepper) and cook on low for 8 hours.
3. After 8 hours, remove the whole fryer from the slow-cooker using slotted spoons. Place in a bowl and allow to cool for about 5-10 minutes. Begin removing the chicken from the bones and place on a plate. Pull the meat with two forks. This is your shredded chicken.
4. Strain out the liquid in the slow-cooker into a bowl (if you’ll cook the soup in the slow-cooker) or stock pot (if cooking soup on the stove) to remove any large pieces of meat or bone that fell off the chicken (it gets super tender). If you used a bowl, once it’s strained, replace liquid back in slow-cooker.
5. Separate about 1 ½ to 2 pounds of shredded chicken and add to the broth.
6. In a blender, puree the tomatoes, onion, garlic, cilantro and honey until smooth.
7. Pour this mixture in with the broth and chicken. Stir to combine.
8. Add the chipotle peppers if you are wanting that kick to your soup. If not, omit.
9. Continue cooking in the slow-cooker for about an hour and a half or on the stove-top over medium for 45 minutes.
10. To serve, prepare the bowls by putting some avocado and yogurt in the bottom of the bowl. Crunch tortilla chips and place on top. Next, ladle the soup over the prepared bowls and top with shredded cheese. Wow, get ready!

 Yield: Approximately 14 cups

 I’m special because (if using “optional” ingredients, the allergy-free info below may change):

dairy-free, egg-free, gluten-free, grain-free, soy-free

 Substitutions:

*Full-fat yogurt: full-fat sour cream

 Health Made Easy: 

if you’re short on time, you can purchase your broth, but make sure it’s organic and low-sodium | homemade broth will supply your body with so many nutrients that you’ll never get out of store bought brands, so choose homemade if possible | don’t have time to cook a whole fryer, purchase chicken thighs, bake and shred | use fire-roasted tomatoes or seasoned diced tomatoes | you don’t need to put all the optional extras in the bowl first, but boy does it sure taste good that way | store leftovers in glass mason jars in the fridge | if you use the chipotle peppers the soup will get spicier over a couple days | choose non-gmo tortilla chips

Enjoy! Enjoy! Enjoy!

What is your favorite soup to keep you warm during the autumn and winter seasons?

The post Chicken Tortilla Soup With A Kick appeared first on Day2Day Joys.

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Written by Kari, Contributing Writer

With school starting soon and routines getting back in order, if your child attends school, packing a lunch is a part of that routine. I’m not sure about where you live, but the choices for ‘hot lunch’ are not acceptable at my daughter’s school, so everyday is a ‘cold lunch’ day. I understand the convenience of your child eating hot lunch at school, but the overall consequences are nothing short of disastrous.

{photo credit}

And no, I’m not exaggerating.

{photo credit}

Understanding where food comes from, how it’s made and what ingredients or chemicals are in the food, it’s not too hard of a decision to make your child’s lunch if you are proactive in your child’s health.

A year or so ago they even made a decision to make school food “healthier” by getting rid of all milk choices over skim and 1% milk. How is this healthier? I like to inform other parents, who are health conscious like me, that having your kids drinking this low-fat and fat-free milk does nothing but deprive them of necessary fats and spikes their insulin levels every time they drink it. Not a habit you want your body doing constantly.

And now that they are wanting to add aspartame to the flavored milk – that makes it even worse. I won’t even go into the fact that the milk comes from conventional cows that have been pumped full of antibiotics and hormones. But serving our kids this kind of milk isn’t helping the obesity issue nor the type 2 diabetes epidemic among our kids.

So…how as parents do we keep our children well-fed during school? How can we make it simple, yet not boring? How can our kids enjoy eating cold lunch while most kids around them are eating hot lunch?

Well, I’m in my 5th year of making my children lunches for school and I have a pretty good handle on what works for my kids on a day to day basis. Not all of my suggestions may work for you, your schedule or your child’s tastes, but it’s a good starting point and can spark ideas in you that you can successfully implement in your house to make sure your kids have a healthy lunch box too!

Some items I like to have on hand to make packing easier are:

• thermoses for hot meals
• various size Pyrex bowls with lids that little hands can take off easily, but are strong enough to not cause leaking
• reusable snack bags (I have cloth/canvas ones, but sometimes I still use regular old Ziploc bags)
• insulated lunch bag
• ice packs (I always stick these inside Ziploc bags in case they break or leak – and this has happened several times)
• reusable utensils and stainless steel water bottles

*If you don’t want to send your kids to school with glass (some ages this may not be realistic), then find plastic containers that are BPA-free.

A few rules about the contents:

1. Always have protein in the lunch.

This is good for stabilizing blood sugar levels and helps keep tummies feeling full longer. Good choices are cultured milk (like Kefir or Amasai), fish, beef, chicken, turkey, bison, raw cheese, eggs, raw leafy greens, beans, legumes.

2. Include healthy fats everyday. 

Those healthy fats are so important for our kids. They assist with cell repair, hormone function, brain health and more. They will also keep your kids feeling full longer. Examples of healthy full-fat foods: avocados, full-fat plain yogurt, whole milk cottage cheese, whole milk, cheese, nuts, grass-fed butter, eggs, coconut oil, etc.

3. Good, energy giving carbs!

Those kids need energy so they aren’t falling asleep during their long days. Good carbs are fruits, beans, legumes, whole-grain grains (sprouted or soaked are best), blueberries, raspberries, chia seeds, flaxseed, almonds, honey, quinoa, etc.

4. Clean water.

Make sure they have good, clean water to drink while they’re at school. Most schools allow your child to have a water bottle at their desk – or at least access to their water bottles while they are in class. Having water as the beverage option is perfect in lunches, especially since lunch is either before or after recess – they’ll need to stay hydrated.

Here are a few ideas from my house:

Leftovers.

This is always the easiest and most convenient. I cook healthy dinners, so they gets healthy lunches.

Soups.

During the colder months, the crockpot is my friend. Sending warming and beneficial soups (like chicken noodle or vegetable soup) is a fun change for kids.

PBBH.

For those days when my kids just want a sandwich, they get a homemade spread of peanut butter, butter and raw honey on real sourdough bread, with some Enjoy Life! mini chocolate chips sprinkled on top. They love it!

Healthy ‘sides’.

Think summer sun pickles, slices of raw cheese, chips and homemade salsa, homemade banana bread, roasted chickpeas, etc.

Probiotics.

My children get full-fat yogurt at least 3 times a week in their lunch. I add some raw honey, a tad bit of grade B maple syrup and chia seeds. Not only is this filling, but gives their immune system a good boost and will give them satiety and lasting energy.

Outside the box.

Have you tried cheese quesadillas? These take about 5 minutes to make in a skillet with tortillas, cheese and coconut oil. Fold in half, slice and put in a thermos so they stay warm. Pasta with meat sauce is always a winner. Noodles and butter with parmesan cheese. Sliced hard boiled eggs, raw cheese and crispy sourdough bites. Burritos and enchiladas are quick and easy and filling! We also do French toast, pancakes and waffles quite often. If we make any on the weekend, we make a bunch extra and freeze them, pop them in the oven while the kids are getting ready, prepare with grass-fed butter, grade B maple syrup, cut up in pieces and put into a thermos. It’s always a hit. You can also try homemade crispy chicken nuggets (grain-free, dairy-free, egg-free is an option) with a side of ranch dip made with yogurt and seasoning.

The possibilities are endless, especially if you do leftovers a lot. Just make sure you have some extra when you prepare meals and you’ll have a variety of lunch options for your child. Figure out what your child will and will not eat. How much time do they have for lunch?

If you put too much food in, it will most likely all come back home. If you find certain items they just won’t touch – exchange it for something else. I realized over four years that school lunches are a battle I choose not to fight. I can concentrate on certain items at home for breakfast and dinner or snacks rather than fighting everyday when they’re not getting consumed at lunchtime.

Try to stay away from controversial foods. By this I mean if your child drinks Kombucha – have them drink it at home instead of at lunch. Yes it’s healthy. No it’s not harmful. But we shouldn’t be those parents trying to ‘make a statement’ with items that may be controversial in the sight of the school leaders. Kombucha does contain small traces of alcohol – so leave it at home and pack water, milk (or dairy alternative) or spa water for a flavored water alternative. My daughter thoroughly enjoys her Black Cherry Chia Raw Kombucha – but she never takes it to school. Most of those above lunch ideas can be found in my cookbook, Real Food. Real Kitchen. So Good!

If you find your child feels left out when her classmates are eating pizza and cheeseburgers – then maybe you can plan a couple meals during the month where the leftovers she takes will be what her classmates will have for hot lunch, like pizza, just healthier versions. I’ve done this for my daughter and she was really appreciative that I did that for her.

Packing your child’s lunch doesn’t have to be a burden for you, nor does eating it have to be boring for them! My daughter gets more comments on her lunches and all the kids wish their mommy and daddy would make their lunch like hers! That’s a sign that kids are open for something new and creative when it comes time for lunch at school.

How do you make your child’s cold lunch fun and healthy?

The post Reinventing the Cold Lunch appeared first on Day2Day Joys.

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Written by Jenn @ A Simple Haven, Contributing Writer

This summer, my little family and I took a two and a half week road trip through Canada and Maine. We made several stops along the way; either in a hotel or a friend’s house for a night or for several days in a rental house.

We travel pretty regularly as a family but this was by far the longest we’ve been away from home and all of the conveniences home affords–especially in the kids and food departments.

Adventures in traveling with kids is a story for another day. Today’s topic is attempting to feed your family real food on the road.

Having spent a week in a beach house last year, I had learned a little about how to feed my fam decent stuff away from home. This year’s trip was way more challenging:

I had a kitchen to do some meal prep in, but not until about week into the trip. A few days were spent entirely on the road in rural Canada with few convenience meal prospects (the words “can we at least find a Taco Bell?” actually escaped my mouth). Other days were spent in cities eating out for every meal, the cost of which I was trying to offset with homemade stuff where I could.

The bottom line? Pack strategically and (outside of food sensitivities) lower your standards. And enjoy the ride.

Eating Real Food on the Road

1. Plan Ahead

I’m pretty plan-oriented in general, but trips and Christmastime are where my MBTI “J” comes out most. Make some lists, friend.

A month or two before your trip, start writing down all the food you think you’ll want to bring, buy, or make for the road.

My lists were divided into stuff for the car, perishables I’d want to cook with I had a kitchen, and non-perishables.

2. Buy Ahead

For me, one of the unforeseen costs of travel is always the snacky stuff for kids that I don’t usually buy. My kids’ fav are those organic baby food pouches. I know. They’re two and four and way beyond baby food. But they suck them down and I’m happy because they’re getting a modicum of veggies.

Downside? They ain’t cheap. So I hit up Costco before our trip and bought a bunch in bulk.

3. Pack Strategically

Depending on the length of your trip and the grocery situation at your destination, you’ll want to bring basics that might be hard to find (or crazy expensive) when you arrive.

For me, these were quality meats, cheese, milk/milk alternatives, good oils, and random favorites like real maple syrup and Ezekiel cinnamon raisin bread. I also packed stuff that would be annoying to have to buy/find at our destinations: a few spices and good coffee & tea.

The non-perishables all fit in a large canvas bag, no problem. The perishables required more attention; if I wanted the beef to last through our first week in hotels, I had to be diligent about keeping the cooler full of ice.

4. Make Ahead

One of the best ways to cut costs on the road–and eat decent stuff–is to make your own snacks. Some of my favorite road trip snacks to make are granola bars, homemade Larabars, muffins, and popcorn. Throw in some fruit or veggie sticks and a loaf of bread, a favorite nut butter, and raw honey to make sandwiches and you’re set.

5. Lower Your Standards

If you’re not the Type A type, forget I said anything. If the thought of feeding your kids Taco Bell makes you spasm, read on.

Barring food allergies or sensitivities, just relax. Yes, you want to feed your kids real food. But you also want to enjoy your vacation–so compromises will be necessary.

Over the course of our trip, my usually easy-going toddler started (publicly) screaming “yucky!!” to old stand-bys. In light of his sleep-deprivation and car-seat imprisonment, I decided not to die on the hill of food: he ate at least two meals consisting of little more than fries and ice cream.

I cringed, gave him an extra dose of cod liver oil, and reminded myself that we were in survival mode, not creating childhood habits.

What are your best tips for cooking/eating well while on vacation?

The post Eating Real Food on (Really Long) Road Trips appeared first on Day2Day Joys.

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10 Easy Freezer Meals {Including a Family Favorite}

Freezer meals are so easy and convenient.

As a busy mom of 3, some days I fail to plan dinner, 4pm rolls around and I’m thinking what in the world is for dinner? I don’t like to admit it but meal planning is one of my weaknesses. Can any of you relate?

So when I have meal planned, it helps, but what I find helps me the most are freezer meals. This can be done several different ways but the ways I think are the easiest are the “dump all ingredients into a freezer zip bag and freeze method” and the method used to make this chicken divan recipe I am about to share with you.

When I was late into my 3rd pregnancy and preparing for my first homebirth, I decided to make a bunch of meals, for our family to enjoy when baby London arrived and to share with a couple of friends who were also having babies around the same time.

This method is preparing several batches of the same recipe and freezing them in a….

Please join me over at The Humbled Homemaker where I am sharing this recipe, plus 9 other ideas!

Do you ever make freezer meals? What are your favorite recipes?

The post 10 Easy Freezer Meals {Including a Family Favorite} appeared first on Day2Day Joys.

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Written by Jenn, Contributing Writer

Several months ago, I came across a few blog posts and videos explaining how to set up a household notebook.  While hardly revolutionary, I had never heard of such a thing. Thank you, interwebs.

Since then, I have adopted my own version and don’t know how I’d function without it.  Nearly every piece of paper I regularly need or receive can be contained in my cute little binder from Target.

It helps me live more intentionally, be more organized, and collect less clutter.

I also like that:

• Important receipts don’t get lost.

• Meal plans and ideas are easily found.

• Grocery lists and related food documents (co-op info, etc.) are all in one place.

• I stay on budget better.

• I’m more focused and intentional in my house projects.

• Random kids’ papers have a home.

• My random papers have a home.

It did take some time to set up, but the initial investment was totally worth it.  I refer to it daily, even if it’s just to see what’s for dinner or to drop in a receipt.

Occasionally, I’ll clean out anything that’s dated or needs to be stored elsewhere (kids’ coloring pages pile up after a while).  But generally, my notebook is not something that adds to my workload; rather, it makes my life way easier.

Everyone will likely have different preferences about categories and format.  Here’s what has worked for me so far:

My Household Notebook

Materials:

• 1 Three-ring binder (mine is from Target), cute factor preferred

• Avery Pocket Tab Dividers (These are my absolute favorite).

• Several plastic sheet protectors for important documents

Categories:

Home :: This section contains spring cleaning lists, house project ideas, Christmas and birthday ideas, pet information, and any documents or loose items related to current house projects (swatches, etc.).

I use this section the most on Sunday evenings when I check the house project list to see what I might work on during the week.  I’m usually in the midst of at least a couple of projects and the master list helps me prioritize.

Budget :: This holds my monthly budget spreadsheet (see above), where I attempt to document what I’ve spend each week for groceries and miscellaneous items.  We use a cash envelope system for one area of our budget (where we have the least self-control) but use a credit card for the rest.

Basically, I keep my receipts in the pocket of the tab divider and, about once a week, enter the amounts I’ve spent in the different categories on the printed spreadsheet.  Having this information readily available helps keep me on budget.

Yes, using cash for everything would save me this step.  But we don’t keep a balance on our credit cards and cash doesn’t earn you airline miles .

I also make a short list of anticipated expenses for the month—irregular things like family pics, garden supplies, an upcoming road trip, etc. I don’t (and couldn’t) account for everything ahead of time, but the list helps me prioritize and be more intentional in my spending.

Meals :: This section holds my monthly meal calendar. I only plan for dinners, about two weeks at a time.  I refer to my List Plan It seasonal lists of meals when I’m meal planning—I got mine with Stephanie Langford’s Plan it Don’t Panic eBook (highly recommend) but you could also get them here.

Grocery :: This holds any document related to food or food co-ops I’m in—my crazy cost-comparing spreadsheets, Dirty Dozen list, grocery checklist (another List Plan It favorite), etc.

Kids :: This contains the babysitting info sheet for sitters, kids’ favorite works of art, letters from Grammie, medical papers, and any other kid-related bits.

Personal ::  I admit, I labeled this section “Wifey.” That’s me.

This is dedicated to anything of personal interest that is unrelated to blogging or home decor (I have other binders for those).

Right now, it holds batik bookmarks from our friends in Malaysia, a pamphlet on a local nature preserve, Simple Mom’s reflection questions for New Year’s Eve, a muscle testing info sheet, and some favorite articles on parenting and prayer.  And this fantastic list from Ann Voskamp.

In case you were interested.

So, there it is.  Again, nothing revolutionary, but a great help to me in this season of life.

Do you use a household notebook?  If so, how does it work?

The post What’s So Great About a Household Notebook appeared first on Day2Day Joys.

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Written by Kari, Contributing Writer

Meal planning has never been one of my favorite activities. I remember when I got married almost 13 years ago the dread I faced every time I went to the grocery store. I never had a plan, I never knew what to get and I had no creativity. My husband was a trooper, because I sure didn’t woo him with my amazing skills in the kitchen. As time went on, I moved from the same ole repeated 5 meals to a broader menu, but I still despised the duty of planning meals and grocery shopping. My solution? Continue to skip the planning and complain every time I went shopping. Wrong solution.

Over the years I have developed a whole new perspective on this task and I have found that I can do it joyfully.

First and foremost, in the Bible, we are told to:

“Whatever you do, work at it with all your heart, as working for the Lord, not for human masters,”~Colossians 3:23, NIV

This would include feeding and taking care of my family. After all, if I grumble and complain about this task, it won’t be much of a blessing to my husband or kids. They will see that taking care of them is a burden for me and it won’t be enjoyable. Also, what example is that for my kids? Not a good one, that’s for sure.

Back in 2008 I began the process of becoming a Certified Health and Nutrition Consultant, which has been a huge part in changing my perspective in this area. A couple certifications I hold are for Fitness Nutrition and as a Personal Fitness Chef. You bet I look at meal planning and feeding my family differently. It’s no longer a dreaded task nor a burden to me. It’s an honor to be able to take such good care of my family as I sow time into their lives by preparing healthy and nutritious meals.

I’ll have to be honest though – at first, I still struggled with grocery shopping, planning and preparation. I always forgot to take something out of the freezer or I forgot the ingredients to make a side dish and I would find myself getting frustrated and resorting to convenience rather than nutritious. It occurred to me one day that I absolutely had to implement something I had operating in every other area of my life except meal time: ORGANIZATION and a PLAN!

That’s just what I did and in the matter of a week or two, I had a simple, yet extremely effective meal planning binder and system set up that worked for ME. This ONE change has saved me time, money and sanity over the past three years.

It’s not complicated, nor is it unrealistic. It keeps my most frequently used recipes in one place, I have my preparation details for the week right in front of me and I’m able to keep all my menu plans stored here so I can go back and get ideas when I’m feeling uncreative.How to make this SIMPLE and EFFECTIVE meal planning binder:

1. – I took a 1” binder (can be larger if you want) and put dividers in it.

2. – I named each section for what was most pertinent for me and my family (Menu, Main Dish, Sides/Appetizers, Dessert, Drinks)

3. – I made up a weekly menu plan and weekly preparation form to be my go-to on a daily basis.

4. – I have a month calendar so I can put all the dinners on it and I can see a broader view of what the month’s meals look like.

How to use this binder and allow it to make meal planning PRODUCTIVE.

1. – Every week I take some time to plan my meals for the following week.

2. – I’ll fill out the menu sheet, then I’ll fill out my prep/details sheet so I know what I have to do on a daily basis (take beef out of freezer, soak pecans, make crème fraiche). This is a life-saver.

3. – Then I go through the menu and make my shopping list. This is where I saved so much money! Buying stuff I didn’t need, then having to go back and spend more money to buy what I did need.

4. – LOOK at this sheet everyday to make sure you don’t forget anything. If you need it “out” so you’ll remember to look at it, hang it on your fridge so it’s in front of your eyes all the time.

5. – Store your most used recipes in their sections. This way you’re not searching all over for the “last place you saw it”.

6. – Make notes on your meals and recipes. This way you’ll know how often you should or shouldn’t prepare it. Notes such as: “Excellent!” or “Hubby loved it, kids didn’t”. Also note any alterations you made to the recipe and whether it worked or not!

7. – Keep your menu plans so you can refer to them later.

It may take a couple weeks to get in the swing of things and remembering you have this wonderful tool, but once you get in the routine of this – your meal planning and shopping will be so much easier.

Now, to wrap this up I’ll share with you one of my go-to autumn recipes that has it’s place in my binder. It is my quick and easy Cinnamon Roll Smash. This is a great, healthy alternative to those store bought cinnamon rolls or ones made with pre-made pastry dough.

Cinnamon Roll Smash:

What You Need:

Almond Flour Crust

– 2 cups almond flour
– 1/2 cup coconut sugar (you could also use organic cane sugar)
– 2 tablespoons whole milk or heavy cream (use coconut cream for dairy-free option)
– 1 tablespoon real butter, melted (via stovetop is best, you could also use raw coconut oil)
– 1 tablespoon vanilla – make your own
– 2 teaspoon baking powder – aluminum free
– 1/4 teaspoon kosher sea salt

Filling

– 1 cup toasted almonds, toasted pecans or toasted walnuts
– 1/2 cup real butter, melted (can use coconut oil)
– 1/2 cup coconut sugar
– 1/4 cup sucanat (or brown sugar)
– 2 tablespoons grade B maple syrup
– 1 tablespoon vanilla – make your own
– 2 teaspoons cinnamon
– 1/2 teaspoon kosher sea salt
– 1/8 teaspoon ground cloves (optional)

What to Do:

To get complete instructions on how to make these amazing treats, visit Cinnamon Roll Smash and make them as soon as possible! Your family will thank you for it! Now, enjoy the simplicity of meal planning which will make your routine easier, your wallet fuller and will leave you more time in the kitchen to make amazing snacks like these!

Enjoy! And don’t forget: Everyday make your life A LIFE WORTH LIVING!

*this post may be linked to: Encourage One Another, Titus 2sdays, and WFMW*

How do you simplify meal planning? Do you have a system?

The post Organized Meal Planning Made Simple appeared first on Day2Day Joys.

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Written by Kristen, Contributing Writer

This has not been the grandest year for my garden. There’s no abundance of tomatoes to can, no peppers to freeze, and hardly enough basil to make one batch of pesto, but I decided to give myself grace with gardening and not aim for perfection. I’ve realized that even in an off-year with the garden, certain crops always do well.

One of those for us is Swiss chard, and I’ve got more than our family cares to eat. In the past I would lightly steam and freeze it to use in place of frozen spinach in recipes, but it rarely would get completely used up, and I’d rather save the freezer space for something else, like blueberries. I still hate to see it just sit in the garden, though!

The Dehydrator to the Rescue!

My husband really blessed me this year with an Excalibur food dehydrator (Amazon affiliate link), and it’s been a lifesaver when it comes to preserving food with little time and effort from me. After doing lots of peaches, herbs, and some tomatoes, it dawned on me that I should dehydrate the chard for the winter!

Dehydrated chard (or other similar greens) can be added to soups, pastas, breads, smoothies, and more. They take up very little room in the pantry and can quickly add a boost of nutrition to any recipe. Leafy greens are famous for their high content of vitamins and minerals, and having them on-the-ready will be a great help to me this winter and early spring!

How to Dehydrate Chard

The steps to dehydrate chard are so easy! These steps leave you with a dried chard that could still be considered raw. Some people feel that chard and other dark leafies should always be eaten cooked to diminish the oxalic acid in them that can act as an anti-nutrient. If you are concerned about oxalic acid or think that you’ll use your dehydrated greens mostly in smoothies, you can lightly steam the leaves before dehydrating them. I don’t think this will be our primary use, so I dehydrated them raw.

1. Remove the thick stems and veins, and wash the leaves so that they are free of grit. Remove any discolored leaves or sections. (If you want to dehydrate the stems, you certainly can. Just slice them into smaller pieces and expect them to take longer than the leaves.)

2. Lay the leaves on the dehydrator tray in a single layer. A little overlapping is fine, but too much will cause them to dry unevenly and too slowly.

3. Fill up all of the trays, or lay out all of the leaves that you have, and dehydrate the leaves according to your machine’s directions. In my dehydrator, the chard leaves take longer than green herbs, but less time than juicy fruits or vegetables.

4. Once the leaves are completely dry, place them in a food processor. Pulse it to crumble the leaves uniformly.

5. Store the dried and crumbled leaves in an airtight container. I prefer glass jars, but plastic freezer bags work as well.

Ta-da! You can now enjoy chard all through the cold winter and early spring months.

It’s amazing how one giant grocery bag filled with chard can be dehydrated down to a quart-sized jar of dried chard! I’m imagining soups, baked pastas, and green tortillas all made with our dried chard.

Have you ever dehydrated greens before, or do you like to freeze them? Is there another veggie that you like to dehydrate for easy food storage? Do share!

*this post is linked to: Encourage One Another, Titus 2sdays, and WFMW*

The post Dehydrating Greens for Easy Nutrition All Winter Long appeared first on Day2Day Joys.

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