May 14, 2013 by BettyCupcakes
I’m sure it goes without saying that I’m still digging my way out of boxes and packing tape. I’ve still been cooking, but it’s a bit less inspired than usual and more perfunctory. Can’t let the wee one starve!
I’m also in the middle of revamping our entire grocery/meal planning process. Since we moved, our expenses have increased a bit. Since there’s no more money coming in, it’s time to start rearranging the budget we already have. The easiest thing to cut are groceries, so I’m switching to monthly meal planning. I’ve got a crazy big spreadsheet in Excel going on with our meals for 4 weeks (breakfast, lunch, dinner, and snacks!) and another that lists all of the items we buy, how much I think we need for a month, and estimated cost.
This weekend I’m going to do a big shopping trip at BJ’s (a wholesale club), Trader Joes, and Good Health to stock up for the next three weeks. Then I’ll save a bit of money for each week to buy milk, veggies, etc. Once I’ve finalized the meal plan, I’ll share it here. Maybe it’ll give you a few ideas of what to have for dinner!
Besides unpacking and meal planning, Sammy and I have also been hopping around our new area going from playgrounds to playgroups. I joined an awesome Meet Up group (if you’re in the South Shore area of Massachusetts, let me know and I’ll give you the name) that’s super active and full of friendly mamas and babies.
Last week, one mama held a playgroup at her house. Everyone brought different nibbles to share- brownies, guacamole, trifle, cupcakes, and more- you will not go hungry at playgroup.
I brought this blueberry bread. It’s easy, vegan, and thankfully, a huge hit among both mamas and babies! The pictures are from my phone- I wasn’t intending to write about this bread, but the mama’s asked for the recipe.
Healthy Blueberry Bread
For the bread:
- 2 tablespoons ground flax seed
- 1 tablespoon chia seeds
- 1/4 cup water
- 1 1/2 cups soy milk
- 1 tablespoon white vinegar
- 1/4 cup olive oil
- 3 cups whole wheat flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon pumpkin pie spice
- 1 cup frozen blueberries
For the sugar topping:
- 4 teaspoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 teaspoons olive oil
- Preheat oven to 375. Spray a 9×5 loaf pan generously with non-stick spray.
- In a small cup, combine the ground flax seeds, chia seeds, and water. Stir to combine and set aside. The mixture will thicken up- you’re using this in place of an egg.
- In a measuring cup, combine the soy milk and the vinegar. Stir and set aside.
- In a large mixing bowl, combine the whole wheat flour, sugar, baking soda, baking powder, sea salt, pumpkin pie spice, and frozen blueberries. With a wooden spoon, mix all dry ingredients well.
- To the soy milk and vinegar, add the flax/chia/water mixture and the olive oil. Whisk to combine and add to the dry ingredients. Stir until well combined. Dough will be thick.
- To make the sugar topping, combine brown sugar, pumpkin pie spice, and olive oil.
- Spread the dough evenly into the prepared loaf pan. Scatter the sugar topping over the top. Bake for 55-60 minutes. You will want to test this loaf with a knife or toothpick to make sure the middle is not still raw. Knife or toothpick inserted should come out clean or with just a few dry crumbs.
Makes 1 big loaf ~12-16 servings