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One Hundred Dollars a Month

I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Sweet Potato and Quinoa Salad w/ Raisins and Walnuts

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Quinoa is one of my favorite super foods! It’s packed full of protein and is just as healthy as it is yummy. I like to throw it in all sorts of salads because it’s crazy versatile. It tastes great with a kick of sweet or all savory. This fun recipe combines both for a healthy salad that packs a massive flavor punch. I meant to share this, I really did. Buuut, that didn’t happen. I might have eaten the whole thing myself, leftovers and all. Oops! I guess I have to pack something else in the HH’s lunch.

Ingredients

1 large sweet potato, peeled, cut and cubed
3 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup cooked quinoa
1/2 red onion, thinly sliced
1/2 cup walnuts, chopped
1/2 cup raisins
3 cups spinach, chopped
2 tablespoons balsamic vinegar
Salt and pepper to taste

Directions

Preheat the oven to 400 F. Place the sweet potato on a cookie sheet, drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until tender or about 1 hour. Dust with  cinnamon and let cool.

Cook quinoa. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.

If you do not have a rice cooker, simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.

While potatoes and quinoa are cooking, mix all remaining ingredients together plus the 2 remaining tablespoons of olive oil. Once the sweet potato and quinoa are done, toss with the other ingredients and salt and pepper to taste. Enjoy!

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Butternut Squash and Quinoa Salad

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Butternut Squash and Quinoa Salad

I’m not always a super health nut, but sometimes when I’m packing lunches for the HH, I try to stick with some healthier options. Sometimes I go overboard and he complains his lunches taste like cardboard, but then I make something like this and it gets rave reviews. Which is totally awesome because quinoa is packed full of protein and is just as healthy as it is yummy. Healthy and tasty lunches? Mission accomplished.

Butternut Squash and Quinoa Salad

Ingredients

Salad
3 cups cooked quinoa
1 butternut squash, peeled, seeded and cubed
2 cups fresh spinach, chopped
Olive oil
Salt and pepper to taste

Dressing
1/4 cup balsamic vinegar
1/2 cup blue cheese crumbles
2 tablespoons olive oil
Salt and pepper to taste

roasted butternut squash

Directions

Preheat the oven to 450 F. Place the butternut squash on a cookie sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until tender or about 15 minutes.

Cook quinoa. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.

If you do not have a rice cooker, simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.

While squash and quinoa are cooking, mix all dressing ingredients together until well blended. Once squash and quinoa are done, place them in a large bowl with the spinach. Pour the dressing over and toss to coat. Serve warm or chilled. It’s delicious either way.

Butternut Squash and Quinoa Salad

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Blackberry and Toasted Pecan Quinoa

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Blackberry and Toasted Pecan Quinoa

So many people automatically think oatmeal for breakfast if they want something warm and hearty on a chilly fall morning. Think again. Quinoa for breakfast is where it’s at. In fact, I might start a “Vote for Quinoa” campaign. And once you try this recipe below, I think you’d totally become a backer too.

red quinoa

Ingredients

1 cup milk
1 cup water
1 cup quinoa {I used organic red quinoa from Vitacost}
2 cups fresh or frozen blackberries
1/2 teaspoon cinnamon
1/3 cup roughly chopped pecans, toasted
4 teaspoons agave

Preheat oven to 350 F.

Cook quinoa in water and milk. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {use the milk and water as your liquids here}.

If you do not have a rice cooker, simply add the quinoa, milk and water in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}. Let cool covered for about 5 minutes.

While the quinoa cooks, roast the pecans in oven for 5 minutes or in a skillet over medium heat for about 4 minutes.

Stir blackberries and cinnamon into the quinoa, top with pecans and drizzle with agave. Enjoy!

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Quinoa Spinach Salad with Tuna and Corn

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Quinoa Spinach Salad with Tuna and Corn

Maybe it’s my mind playing tricks on me, but I think red quinoa has a totally different taste to it than the plain stuff I’m used to. Red quinoa seems to have more of an earthy flavor, more of a crunch, and you know what? Eating healthy never tasted so good. This recipe is keeper!

red quinoa

Ingredients

2 cups red quinoa, cooked, rinsed and cooled
4 tablespoons olive oil
1 cup corn kernels {fresh or frozen, thawed}
2 tablespoons chives, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
3 {5 oz} cans of tuna, drained
5 oz of chopped spinach
1 tablespoon white wine vinegar
Salt and pepper to taste

Quinoa Spinach Salad with Tuna and CornDirections

Cook quinoa. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.

If you do not have a rice cooker, simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add corn and saute until warm.

In a large bowl, combine quinoa, corn, chives, parsley, cilantro and tuna. Toss until combined

In a separate bowl, whisk together remaining olive oil and vinegar, and salt and pepper to taste. Pour over the quinoa mix and toss well to combine.

Serve over spinach leaves and add a giant scoop of the quinoa mixture on top. Enjoy!

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Mavis Butterfield Etsy