This week in 20 dollars of groceries was way over budget. On Tuesday, I have a little get together and I did say that I did not want to count alcohol and food we are preparing for a party. Highlights is two bottles of Lambic Framboise, frozen packets of Acai Puree, and gluten free BBQ sauce (which I did not know was gluten-free — I picked out the cheapest BBQ I could find).
Ehh…that’s ok. Anyways I thought maybe we can start Monday off with some salad!
Maybe I should start eating more salad — eat salad once a day, everyday. I’ve attempted a few times before by taking salad to work and everyone assumes that you’re on a fad diet. Example:
Day 1: Coworker: what are you eating lunch?
Me: Just salad.
Day 2: Coworker: what are you eating today for lunch?
Day 3: Coworker: What are you eating today for lunch?
Coworker: Are you on a diet?
And that ends the conversation. I don’t know why people assume I was dieting. And it usually leads to someone telling me that I don’t need to diet. Please. I eat a lot more at home anyways. I like making salad and I do just more than Caesar. I can make filling and I can prove it.
The salad I’m going to make is from Good Food Buzz, but I made a little changes. Also, I made a chimichurri sauce for the dressing and it tastes AMAZING!
Quinoa, black bean, Arugula salad (I need a shorter name )
1 cup of Quinoa
1 can of black beans – drained
Arugula – I bought a box of prewashed Arugula from Sprouts (2.99)
1 Avocado (0.50)
1 Red Bell Peppers (0.50)
Feel free to change up the portions to whatever you like. My box of Arugula is good for about until Friday (assuming I’m the only one who eats the salad) so I probably am going to use a 2nd avocado and more bell pepper.
1. In a saucepan, cook quinoa until it’s fluffy and set it aside to cool.
2. Chop bell peppers and avocado.
3. Add the chopped bell peppers, avocado, and quinoa to the arugula.
Cost to make:3.99 (did not include the cost of beans and quinoa because I bought them a while back). 3.99 for 5 days equals to 0.80 a day, I think I should start making salad at home more often.
This a very versatile sauce. Apparently people in Argentina use this sauce like ketchup — this usually goes with steak. My friend uses Chimichurri sauce with her fish and growing up she would dip bread and chorizo. Today, I’m going to use it as a dressing. Can’t wait to try pairing it with other things!
1/2 cup of oil (I used grapeseed)
2 tbsp of red vinegar
1 cup of chopped parsley (0.50)
4 cloves of garlic chopped (0.33 for one garlic)
1 tbsp of salt
1/4 tbsp of black pepper
1/4 tbsp of red pepper
Note: I used the Ninja to chop the parsley. I mixed the oil, red vinegar, garlic, salt, black pepper, and red peppers and put the parsley last.
Also to note, I need a cute container to serve sauces.
Cost: 0.88. If you already got oil, vinegar, and spices — you can pretty much make almost any type of dressing .