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My Top 5 Organic Food Picks For Shopping On A Budget

My Top 5 Organic Food Picks For Shopping On A Budget

Hi! I hope that your week is going smoothly.

 

It’s Wednesday, yay. The weekend is creeping up on us and it is most welcomed. The weekend approaching also means grocery shopping time is approaching (I go on Fridays).

Speaking of grocery shopping, I was having a conversation with a friend and they told me that they would like to shop for more organic foods but they are on a tight budget. Understandable because yikes, organic foods can be incredibly expensive and if you’re like me, there are just certain organic foods that you buy. Recently, I have paid more attention to price differences in organic and non-organic foods and I have been finding some interesting results. Mind you, all of my price comparisons have been done at Kroger because I think it’s a great chain and I do all of my shopping there, so I’m not quite sure what the differences would result in at other grocery store chains. Nonetheless, I want to share with you 5 budget friendly organic foods that I purchased at Kroger. Most of the items I chose have either a minor difference in price between organic and non-organic with organic costing slightly more, but for a few items, the non-organic was priced higher (GASP!!) than the organic equivalent. Shall we have at it?

 

Brands used: Simple Truth Organic, Chiquita

Organic Carrots

Pictured is a 5 lb bag but the price of a 2 lb bag of organic carrots is $1.99. The price of a 1 lb bag of non-organic carrots is .89 cents. Difference if you double the non-organic size: organic carrots are only .21 cents more.

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Organic Potatoes

Now this is interesting. A 3 lb bag of russet organic potatoes is $2.99. Although they are not the exact same type, a 3 lb bag of non-organic red potatoes costs $3.69! Difference: .70 cents with the non-organic potatoes costing more.

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Organic Beans

This one was my favorites to record because of the huge price difference. Kroger almost always has 10 cans of organic beans on sale for $10.00 dollars. Awesome deal and I’m talking all varieties of beans. On the other hand, non-organic brands were charging $1.49 for 1 can of black beans and $1.79 cents for 1 can of pinto beans. Difference: if you bought 10 cans of black beans, then there would be a $4.90 difference with the non-organic costing more.

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Organic Bananas

Bananas are super cheap whether you buy them organic or not. In my opinion, they are the greatest healthy food deal you can buy. 1 lb of organic bananas will cost you .65 cents and 1 lb of non-organic is priced at .55 cents. Difference: .10 cents with organic costing more.

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Organic Broccoli

This one isn’t quite as great of a deal as the others, but organic broccoli is nonetheless close in price to its non-organic brother. 1 lb of organic broccoli is priced at $1.99 and 1 lb of non-organic broccoli will cost you $1.39 cents. Difference: .60 cents with organic costing more.

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Hope this helps 🙂

Vegan Alfredo Sauce (Contains Nuts)

Vegan Alfredo Sauce (Contains Nuts)

If it’s Sophia Loren’s secret to staying beautiful and fabulous, it’s going to be on my dinner table. PASTA, that is. Not just any pasta made with any boring pasta sauce. Creamy, vegan, hearty, and healthy pasta sauce.

 

The timeless beauty is a huge believer in the power of pasta in small amounts and I am too. In fact, I am huge believer of eating pasta with Alfredo sauce when it’s made from vegetables as opposed to heavy cream. I present to you: Vegan Alfredo Sauce made from…… cauliflower! Variations of this amazing sauce have become a trend in the vegan world. I’m not sure who started it but you’re a genius. If you make it the right way and with enough seasoning and let me really emphasize the seasoning part (salt and pepper are important in this), it will turn out fabulous. I’m not the biggest fan of salt but when you’re making vegetables such as cauliflower the base of your sauce, seasoning is crucial. So just taste test as you go along. You know the drill.

 

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My dear friend Lindsey suggested that I make a substantial main dish today because people are fasting for Lent. So, for anyone that is unsure of what to eat tomorrow or just while you’re fasting in general, hey right here!! 

 

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This dish only takes around 25 minutes including putting everything together-how awesome is that!?

 

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Enjoy! 

 

Vegan Alfredo Sauce (Contains Nuts)
Serves 6
Feeds 6-7 depending on portion sizes!
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Total Time
25 min
Total Time
25 min
Ingredients
  1. Sauce
  2. 4 cups cauliflower
  3. 1 tbsp minced garlic
  4. 1/4 cup sautéed onion
  5. 1/2 cup unsweetened cashew milk
  6. 1 1/2-2 tbsp nutritional yeast
  7. 1 tbsp olive oil
  8. 1/4 tsp paprika
  9. Seasoned salt and pepper to taste
  10. Veggies
  11. 1/3 cup onion
  12. 1 cup mushrooms
  13. 2 small heads broccoli
  14. 2-3 tbsp olive oil to saute
  15. Pasta
  16. 2 packs of brown rice pasta or pasta of choice
  17. Additional toppings after pasta and sauce combined
  18. 2 tbsp nutritional yeast and more seasoned salt/pepper if necessary
Instructions
  1. Boil the pasta according to directions until al dente.
  2. Boil the cauliflower in a large pot for 7-10 minutes or until tender depending on how large the pieces are.
  3. Saute the onions to add into the sauce for a few minutes in olive oil.
  4. Drain the cauliflower, add the onions and other sauce ingredients to a food processor and process until thick and creamy.
  5. Add the veggies and more olive oil to a pan and sauté until tender-about 7 minutes.
  6. Drain the pasta and combine it with the sauce and veggies.
  7. Top the pasta with additional nutritional yeast and taste test to see if more salt and pepper is necessary.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Golden Beet Curry Chili

Golden Beet Curry Chili

This dish is as upbeet as it gets.

Different name though, right?

 

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But the taste is like nothing you’ve tasted before. This. dish. is. amazing. Truly. Are you wondering how I came up with it? I have actually been making chili with red beets for a long time now. I was craving curry the other day and had some golden beets in the fridge aka perfect “meat” for chili. I simply toned down the amount of curry I added and boom, I had a 5 star chili dish with small but magical hints of curry. 

The other star of this dish is the brown basmati rice made in vegetable broth with green onions. The flavored rice is a lovely compliment to the already incredibly flavorful Curry Chili. It just takes this dish to another level, whereas unflavored rice tends to just add substance without a delicious taste. 

Meatless Monday can be made way easier with dishes such as this. Throwing everything into a pot can’t be that difficult! The other pieces part of the curry chili puzzle include cauliflower, russet potatoes, and kidney beans. What is this madness you say? You just have to trust me on this one, the flavors are out of this world. The cauliflower cooks down perfectly and sort of melts into the chili, and somewhat emulates the texture of rice. 

I really hope that you love my Golden Beet Curry Chili as much as I do and you can show me your recreations on instagram, and twitter (upbeetandkaleingit) with #marysmeatlessmondays. 

Making health your priority is everything and this dish is a great first step<3 

 

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Simply fabulous and hearty. This dish will warm your soul and keep your stomach happy.

 

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This post contains Amazon Affiliate links! Help support upbeetandkaleingit when you purchase through my blog! Thank you!

Golden Beet Curry Chili
Serves 6
A hearty and healthy curry chili!
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1/2 medium sized onion chopped (I used red)
  2. 3 medium sized golden beets peeled and cubed
  3. 3 medium sized russet potatoes cubed
  4. 1/2 head cauliflower
  5. 1 can rinsed and drained kidney beans
  6. 2 cups vegetable broth
  7. 1/4 cup olive oil
  8. 1 can tomato sauce
  9. 1/2 cup full fat coconut milk
  10. 1/2 tsp cinnamon
  11. 1/2 tsp cumin
  12. 1 tsp paprika
  13. 1 tsp curry powder
  14. 1/2 tsp garlic powder
  15. Salt and pepper to taste
  16. Basmati Rice
  17. 1 1/2 cups rice
  18. 3 tbsp green onions
Instructions
  1. Saute the onions for a few minutes in olive oil.
  2. Add the other vegetables, broth, tomato sauce, spices, and coconut milk.
  3. Cook the basmati rice according to directions and add green onions the last ten minutes of cooking along with dashes of garlic and onion powder.
  4. Let the Curry Chili cook for 1 hr on medium heat.
  5. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Ethiopian Cabbage (Tikil Gomen)

Ethiopian Cabbage (Tikil Gomen)

Wednesday World Food Tour! First stop: Ethiopia!

On the menu: Tikil Gomen aka awesome cabbage dish bursting with bold flavors. So pack your bags because as Guy Fieri says, we’re going to flavor town. 

Now, you cannot find many dishes that come healthier than this and it only takes 25 minutes max to cook!! I did indeed slightly deviate from the original recipe, as I did end up adding tomato paste, which I think was a fabulous move. I also did not add curry but instead opted to throw in some paprika. For you cabbage patch kids out there, you’re going to love the cabbage in this dish. For those who are not super fans, I really think you may overcome your fears because this dish is that good. 

Are you wondering where that gorgeous orange color comes from? That would be the Turmeric. Ah, yes, the deep orange, potent spice that has been used in Indian and Chinese medicines for longer than I can probs count. Turmeric has been known to be a powerful anti-inflammatory agent throughout the years. Count me in. The taste is VERY strong but no worries, the perfect amount goes into my Tikil Gomen dish. 

So, lets get going because it’s time to get cultured and experience the wonders of flavors from across the world.

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This post contains Amazon Affiliate links! Help support upbeetandkaleingit when you purchase through my blog! Thank you!

Ethiopian Cabbage (Tikil Gomen)
An Ethiopian dish bursting with flavor.
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Ingredients
  1. 3 medium chopped russet potatoes
  2. 5 large chopped carrots
  3. 1/2 large head chopped cabbage
  4. 1/3 cup chopped onion
  5. 1 tbsp minced garlic
  6. 2 tbsp tomato paste
  7. 1/4 cup olive oil
  8. 1 cup vegetable stock (may need to add more as needed)
  9. 3/4 tsp turmeric
  10. 1/4 tsp cinnamon
  11. 1/4 tsp cumin
  12. 1/4 tsp paprika
  13. salt and pepper to taste
Instructions
  1. In a large pan, start out by sautéing the garlic, onions and vegetables in the olive oil on medium heat for 5 minutes. Then, add the spices, tomato paste, and cabbage. Add the vegetable broth as needed to cook the vegetables and stir every couple of minutes for roughly 15-17 more minutes or until the veggies are soft. Your total cooking time will depend on the size of the vegetables.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Garden Pesto Pasta

Garden Pesto Pasta

You can eat your greens and have carbs with them too!

 

Happy #marysmeatlessmonday recipe! On the menu for your meatless Monday: incredibly simple Garden Pesto Pasta made with pasta of course (I love brown rice pasta), kale, sliced almonds, garlic, green onion, olive oil, nutritional yeast, salt, pepper and a magnificent basil pesto sauce. I topped off the pasta with some nutritional yeast, which takes on the taste of parmesan cheese, just much more nutritious and vegan of course.

 

Moms out there, I’m guessing it’s hard to get you kids to eat their greens. This is a fantastic way to get your kids to eat kale and not even know it. Not to mention, it will leave the whole fam feeling satisfied, even with no meat or dairy.

Pesto is pretty awesome on top of everything-ever try it on toast with avocado? New obsession. But there is nothing like pesto pasta. The taste is so clean and refreshing, and you feel good about yourself after you eat it! No guilt like after cheesy high fat and high calorie Alfredo. Try it and see, I bet you’ll love it. I keep mine pretty low salt and pepper but you can add as much as you’d like. Same with the nutritional yeast. Some people love to douse it on and others prefer a mere tablespoon for topping. 

So, to the pasta.

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How gorgeous is that green!? Remember, green is lean.

 

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Did I do any successful convincing here??? I sure hope so! Tag me on instagram and twitter (upbeetandkaleingit) with your recreations and #marysmeatlessmonday. I am also now on Pinterest! Stay happy and healthy, my friends.

 

 

This post contains Amazon Affiliate links!  Help support upbeetandkaleingit when you purchase through my blog!  Thank you!

Garden Pesto Pasta
Serves 5
A delicious vegan pasta recipe!
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 head of kale of choice
  2. 1 box pasta of choice
  3. 1 tbsp garlic (I buy organic pre minced)
  4. 1/2 cup almonds
  5. 1/4 cup olive oil
  6. 1/2 cup vegetable stock
  7. 2 tbsp green onions
  8. Salt and pepper to taste
  9. 1 1/2-2 tbsp nutritional yeast to top (optional)
  10. Pesto
  11. 1 large handful of fresh basil
  12. 1/4 tsp garlic
  13. 1/2 cup olive oil
  14. 1/4 tsp nutritional yeast
  15. Salt and pepper to taste
  16. This may seem like a lot of olive oil but this recipe easily serves 5-6!
Instructions
  1. Cook the pasta according to box and until al dente.
  2. In a pan, sauté the kale and garlic in the olive oil and vegetable stock until fairly wilted. Then, add the green onion and almonds and cook until kale is completely wilted. This should take 10-12 minutes.
  3. Put the ingredients for the pesto into a nutri bullet or food processor and pulse until combined.
  4. Drain the pasta and add it to the kale. Pour the pesto sauce over the pasta while it's hot. I added 2 tbsp of nutritional yeast to take the place of parmesan but this is optional. I taste tested and added a little more salt and pepper at the end before serving.
  5. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Raw Vegan Chickpea Salad And Baked Fries

Raw Vegan Chickpea Salad And Baked Fries

Happy lunching! 

With the easiest vegan salad recipe that ever did exist.

I am a HUGEEEE sandwich lover. Especially for lunch. There is nothing like a feel good sandwich with a side of baked french fries. Except red wine and dark chocolate. But we will save that for another time.

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The photo looks like me in the morning before I put on my makeup. Realllllll messy. What is the beauty of this recipe? A healthier and meatless alternative to chicken salad.

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Oh hey french fries. Dogs may be man’s best friend but you are definitely a woman’s best friend. French fries+nexflix+red wine=bliss.

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Ever had Vegenaise? It’s a vegan’s alternative to mayonnaise….and it tastes just like mayonnaise. Crazy right? You can find it at your local grocery store typically in the healthy food’s section!

The chickpea salad is complemented by sweet raisins, crunchy cashews, and celery. Yum. A little bit of paprika and a dash of garlic powder make for the perfect combination of spices. Not too strong but they do the job. 

As for the french fries, I used 5 Yukon Gold Potatoes. They were medium in size. I cut them into narrow yet semi thick slices. They take 40 minutes to bake, so not too shabby time wise.

Enjoy this awesome sandwich!

Raw Vegan Chickpea Salad
Serves 3
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. For Sandwich
  2. 1/2 cup chopped cashews
  3. 1 can rinsed and drained chickpeas. Pat them dry
  4. 1/2 cup chopped celery
  5. 1/3 cup raisins
  6. 1/3 cup vegenaise
  7. 1/4 tsp paprika
  8. Dash of garlic powder
  9. Salt and pepper to taste
  10. Bread of choice
  11. For fries
  12. 5 medium Yukon Gold Potatoes
  13. Olive oil
  14. Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees
  2. Slightly mash the chickpeas in a bowl. Add the rest of the ingredients and combine.
  3. Drizzle olive oil, salt and pepper over the potatoes. Bake at 375 degrees for 25 minutes. Pull out the potatoes, flip them and bake another 10-15 minutes depending on size
  4. This recipe will serve 2-3 people
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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