When people hear I shop at ALDI, one of their questions is usually…”What do you buy there?”
Now just like any grocery store, you can make all kinds of food choices at ALDI – everything from junk food to good, real food. They stock a lot of organic foods, chicken and lunch meats from animals raised without antibiotics (#1 factor in my book for meat purchase), and a huge selection of quality produce at prices you won’t believe.
The closest ALDI to me is about 15 minutes away, so I typically don’t go in for just a few items. I make a list of what I need and know that I’ll inevitably pick up a few extra too. Some of the items I like there (for different reasons, but almost always related to cost) are: tortilla chips, almonds, wine, eggs, yogurt, bacon, lunch meat, chicken, frozen fish and shrimp.
So here goes for what my last trip there yielded with prices.
Grand Total was:$72.07
- Romaine Hearts $1.99
- Baby Portabella Mushrooms $1.99
- Cauliflower $1.99
- Salami Bites $3.49
- Ham (lunch meat) $3.29
- Broccoli Crowns $1.79
- Granola (organic) $2.69
- Pretzel snacks $1.79
- Egg Noodles $1.49
- Beef Broth $1.79
- Whole-Milk Organic Yogurt $2.99
- Tuna (Pole-Caught) $.99
- Sharp Cheddar $1.89
- Peas (Frozen Organic) $1.99
- Linguini Noodles (Organic) $1.19
- Pineapple $2.29
- Mangoes (four) $2.36
- Avocados (two) $1.78
- Lemons (bag of six) $2.79
- Gala Apples (3 LB) $2.99
- Flower Bouquet $3.99
- Roma Tomatoes (16 OZ) $.79
- Bananas (Organic 2 LB) $1.38
- Green Peppers (2 Pack) $.89
- Blueberries (2 Pints) $2.58
- Baby Spinach (Organic) $1.99
- Kefir $2.89
- Oven-Roasted Almonds $4.99
- Tortilla Chips $1.69
- Large Eggs (Dozen) $.89
- Large Eggs (Dozen) $.89
This new recipe from 100 Days of Real Food took me just about 40 minutes from start to finish and was absolutely delicious!
It is part of the brand new cookbook “Fast and Fabulous” from Lisa Leake that was released on Tuesday, Oct. 24. The cookbook is full of great recipes that I can’t wait to make for my family.
This White Chicken Chili is easy to make, yet tastes like something you’d order from a restaurant. She achieves great flavors without using tons of ingredients. It’s a complete meal in a bowl.
I gathered everything I needed to make the recipe easy to prepare.
I always recommend using the best tasting ingredients you can find. And for me, that includes using Publix Greenwise chicken.
Personally I love making soup in my Dutch oven. I included a few photos of it cooking as I added the ingredients.
Here was my bowl topped with fresh, chopped cilantro, avocado, shredded cheese, sour cream and sliced jalapeños (not pictured).
And the best part… my son loved it!
Don’t take my word for it. Order your copy of this gorgeous hardcover cookbook for yourself directly from Amazon for only $16.48 – click here.
Today was a great day for me, and one big reason was that I received my brand new, pre-release cookbook from the writer and creator of the website “100 Days of Real Food” in the mail.
It’s called “Fast and Fabulous” and is the second cookbook from author Lisa Leake. Her first cookbook made it to #1 on the New York Times Bestsellers List.
I have a passion for cooking ‘real food’ for my family, and the website “100 Days of Real Food” was one the first big inspiration for me on this path.
I can’t wait to share some recipes from the new cookbook with you soon!
You can pre-order it now from Amazon here (ships Oct. 25).
You can order the first cookbook from “100 Days of Real Food” on Amazon here also.
30 minutes is all it takes to make up this protein-packed, satisfying snack. Great for adults and kids alike. Anyone who likes popcorn will love this fun and healthy snack.
You season them yourself, so make them with garlic, cajun, italian, mexican, spicy or any other flavor you want.
(for my preferred seasoning)
- 1 Can of Chick Peas (garbanzo beans) drained
- 1/2 TBL Olive Oil
- 1/2 tsp garlic powder
- 1/4 tsp onion poweer
- Couple dashes of salt (amount need varies based on how much salt is in the can)
- Dash of cumin
- Pre-heat oven to 400 degrees
- Mix chick peas, olive oil and seasoning together
- Spread out on baking pan (I like to put mine in the toaster oven, but any oven works)
- Bake for 15-20 minutes (time varlies slightly depending on your oven and how ‘done’ you want them)
- Remove from oven, leave on pan for five minutes or so before eating
This dressing is quick and easy to make with a few handy ingredients. It can easily be altered to match different flavors for your meal. The avocado provides the main oil ingredient of the dressing so no mayonnaise or olive oil is needed.
– 1 Haas avocado
– 1 Tbl. Plain Yogurt (I prefer whole-milk. I did not use Greek)
– 2 Tbl. Sour Cream (I prefer whole-milk.)
– 2 Garlic Cloves minced or smashed and chopped
– 1 Tsp. Lemon Juice (more to taste if needed))
– 1/4 Tsp. Black Pepper
– 1/2 Tsp. Salt (more to taste if needed)
– 1 Tsp. Dried Herbs (Dill, Basil or a combination of both)
– Slice avocado in half. Scoop the fruit out into a bowl and mash.
– Scrape mashed avocado into jar or keep in bowl for serving.
– Add rest of ingredients.
– Shake vigorously with lid on jar or wisk if in bowl until well mixed.
Serve on your favorite salad and enjoy!
– another option would be to use a Tbl. of fresh chopped cilantro for a Mexican flare instead of using dried herbs.
I have always loved food. For the last few years, I’ve been on a journey to learn as much about how to buy, make and eat good foods that benefit my family. Just like other areas, knowledge helps us make sound choices. Here are the four main philosophies that guide me most of the time. Call it clean-eating, eating real food or eating like our grandparents used. I strive to stick to these at least 90% of the time.
- Eat Real Food
- This may sound obvious… but it means eating things like real butter, peanut butter, cheese, etc. <-Yes, those are actually good for you. If anything ever says something like “cheese food,” “peanut butter spread,” “buttery taste”… then it’s more of a food product. Our bodies were designed to eat actual food and not things processed with many additives.
- “Fat doesn’t make us fat, sugar makes us fat“ – Dr. Mark Hyman. Keep repeating that one. It will help you in many ways and hopefully help you rethink lots of foods.
- Eat full-fat dairy products: whole milk, butter, cheese, yogurt. It was not until about 50 years ago that people would have even considered not eating whole-milk dairy products. And guess what? All of the low-fat and fat-free foods have just increased our consumption of sugar. Refer back to number 2. By doing this, you will enjoy foods in the least processed way you can.
- Care About Words Over Numbers
- If it comes from a plant or eats plants, go for it. If it’s made in a plant, think twice! This matters more than how many calories something has, since not all calories are equal or have the same affect on our bodies.
- If you have to count numbers, count the number of ingredients in your food. Counting calories makes us feel good about being in control. More often than not it makes us feel deprived, wanting more or defeated if we don’t do it perfectly. Young children naturally stop when full. Most of us adults could learn something from that, too.
- Some of the best foods for our bodies have no extra ingredients at all, because they are the ingredient.
- When Buying Organic Matters
- Eating well is not all about eating organic. Eating all organic would be great, but most of us really cannot afford that option. So that means we have to choose what we will purchase.
- Re-train your brain to only want good quality (organic usually and grass-fed when possible) meat and dairy. We cannot peel or wash these items like produce. The reality of most commercial meat and dairy farms is that they pump animals full of antibiotics their whole life. These are not good for us. Items not labeled organic may contain antibiotics. Many “free-range,” “cage-free” meats can be good choices as well. For milk, I personally recommend (for anyone in FL), Dakin Dairy brand. Whole Foods and Rollin’ Oats Market sells it.
- When you want to support smaller farms and more sustainable farming. This may not be the case for all organic farms, but in most cases it does not make a difference.
- Wheat (Bread) is Not the Problem
- The quantity of wheat we consume is more than most even realize. Many packaged foods contain wheat you probably didn’t even know about. We eat more baked goods than earlier Americans did. It wasn’t always so easy to buy a cupcake, doughnut or box of crackers.
- Find some bread and baked goods that you can make from scratch. This is not just because they usually taste better than mixes, but you can control the ingredients. If you cannot pronounce the name of something in your bread, you probably do not want to eat it. Here are four of my favorit favorite bread recipes.
- Buy quality pre-made bread and baked goods if you’re going to buy them. Read the label, look up the company if you have time. It will be worth it for your taste buds and your body.
- I personally recommend King Arthur brand flour. As far as I can tell from some research, they don’t use many of the chemicals that others do, it’s an employee-owned company and in my personal experience things bake well with it. Plus, it can be found in most regular grocery stores.
A few websites and resources I particularly recommend to help you on your journey:
If you would like to discuss or ask questions about anything listed or left off of here, just leave them in the comments.
I have always loved cereal and have especially loved granola. In the last two months I’ve started making my own. It made great Christmas gifts for some friends and family poured into mason jars.
Some of you have asked for the recipe, so here goes.
The first one is baked low and slow and is well worth the wait.
I got the recipe from one of my favorite food blogs, 100 Days of Real Food. You can find it here. Below are the things I chose to add in it:
- Oats – I prefer Bob’s Red Mill Thick Cut or Trader Joe’s Rolled Oats.
- Almonds, walnuts, pecans and pumpkin seeds. I left out the sunflower seeds.
- Get the unsweetened coconut from Whole Foods (or other similar store). It’s worth it. Much better than the other.
- Add in some raisins, cranberries, cherries or any other dried fruit you like after it’s cooled a bit.
Then there are those mornings where you’d really like granola, but haven’t made it yet. That’s where this one comes in. You make it on the stove top and let it cool for a few minutes. Voila! Fast granola from scratch.
- 2 cups oats
- 3 tablespoons honey
- 1 tablespoon butter
- 1/4 cup sliced almonds
- 2 tablespoons raisins or cranberries
- 2 tablespoons unsweetened coconut
- In a large skillet, toast oats over medium heat until golden brown. Careful not to burn. Remove and set aside.
- In the same skillet, cook and stir the honey and butter over medium-low heat until bubbly, about 1-2 minutes.
- Stir in the almonds, raisins, coconut and oats until coated.
- Pour into a large bowl or tray to cool.
- Enjoy with milk or yogurt!