Rainbows... and shopping at Whole Foods on a budget

I ate a rainbow today.

Red and yellow peppers. Baby carrots. Avocado. Red cabbage. Blueberries. 

... how many colors of the rainbow can you find in the kitchen?

Have you heard?... the USDA is replacing the food pyramid... with a plate! 

What do you think?

Audrey and I recently took a tour of Whole Foods...  and learned so much from it we have been shopping there lately...

(with same budget!) 

I want to share some tips Iv'e been learning...

Tips for Shopping at Whole Foods

• Set up a personal tour at your local store.  You will learn so much!  Learn how to find their deals, look for certain labels and brands and really take advantage of the store.
• Shop the bulk bins.  The items are cheaper because you aren't paying for packaging or brand names , you can get as much or as little as you want. 
• Shop for produce that's in season.  People usually stick to the same veggies and fruits all year long.  Try new stuff, it's healthy and can be cheap too. 
• Remember portion sizes, instead of having a huge piece of beef, chicken or fish, stick to 3-4 oz portions... "reconfigure your plate". 
• Fish is too expensive? Get a whole fish. They weigh it, clean it and portion it for you.  This way you know for sure what kind of fish you are eating and can save some money as well. 
• Make a list... and actually take it with you ( :.  There is so much healthy and yummy temptation in this store... but if you have a list you can stick to just what you need. 
• Print out some of their whole deal newsletter coupons or pick the newsletter up when you are there.  You might find a good deal or something you need among the coupons. 
• Take advantage of their website, they have great recipes that you can usually make or adjust to your budget.

Do you ever shop here?  What tips do you have? 

Share them!!!

*No compensation was given for this post. I was given a tour and think more people should take it too!

Panela, tomato and Melon Salad

The kids and I have stated our vegetable garden. It was a full day of work with fights over the water hose, several breaks for snacks and getting wet, need for baths post gardening and a ladybug release to celebrate. 

  Tomatoes, peppers, strawberries, mint, cucumbers and squash. 

Audrey has a "let's water the plants mami" obcession going on and Jeremiah keeps checking out the strawberries hoping to beat the squirrels to the first one. 

I find joy in seeing my picky eaters try the different dishes from our cosecha (harvest), they are much more willing to try knowing they have worked hard at growing the veggies. 

I have a yummy recipe to share that uses plenty of seasonal fruits you might have in your garden or are easy to find in the store, including tomatoes, melon, jicama, basil, watercress and cilantro. 

It would make a perfect meal paired with bolillos or french bread...

or make a yummy salad for your Cinco de Mayo celebraciones!

Grilled Cacique® Panela over Summer Tomato & Melon Salad with Lime-Chile dressing

Ingredients:

Salad: 1 package (10oz) Cacique queso Panela, cut into 1/2-inch thick slices 

1 tbsp. olive oil

4oz assorted baby/small multi-colored tomatoes, washed in cold water

1 cup watermelon cut  cut into 1/2 inch cubes or balls using a melon baller

1 cup honeydew melon or other green melon cut into 1/2 inch cubes or balls

1/2 cup jicama, peeled and julienned 

1/4 cup fresh basil and cilantro leaves, tossed together

1 bunch watercress or baby arugula, washed in cold water,then dried well

Dressing: 1/3 cup fresh lime juice

1/2 tsp. chipotle chile canned in adobo, minced fine with some of the sauce in the can

1/3 cup extra virgin olive oil

salt and pepper to taste

Preparation

For dressing add all the ingredients together, mix well and season with salt and pepper, add more chipotle if more spice is desired

For cheese: preheat the grill or bbq. Be sure the grill grate is very clean and place it on BBq to heat up. Once the coals are ready and the grill is smoking hot, lightly oil the grill and the cheese slices. Carefully place the cheese on the grill for about 10 to 15 seconds until the cheese takes some grill marks, and then remove from the grill. 

For salad: lay a bed or watercress or baby arugula on a large platter. Arrange the assorted melons, tomatoes and jicama on the greens. Lay the grilled cheese over the salad, and then drizzle with the dressing. Sprinkle basil and cilantro leaves around and add a touch of salt and ground pepper. Serve immediately. 

 Enjoy!

*No compensation of any kind was given for sharing this recipe with you.  Cacique sent me this recipe just in time... when I'm planning my veggie garden dishes(:
Salad picture credit: Cacique

lunch and a bath

Ingredients:
couscous, orzo, baby garbanzo beans, red quinoa (Harvest Grains Blend Trader Joe's)
celery
carrots
strawberries
blueberries
field greens
shredded red cabbage
organic baby greens
radicchio leaves
romaine lettuce

Mix all with a light vinaigrette.

It was yummy!
Enjoy.


We skipped dessert. Audrey and I drew a milk bath, and were in the bath for a half hour.
I recommend it.