Sweet Potato Muffins

    Finding a way to eat healthy food inexpensively is challenging.  I face this obstacle weekly as a plan our menu and make out the grocery list.  Honestly, it can be very frustrating.  Sometimes I have to take a break from menu planning because I can’t get the numbers and the food to line up.  There are so many things I want to make but eggs, butter, and fresh vegetables add up quickly.  Our newest challenge of eating local has stretched the budget even thinner.  Why yes, we would love to have fresh broccoli for supper, but not at $4.00 a pound.  One week I did cave and buy half a pound.  I then proceeded to burn it while it roasted in the oven.  Whoops.  We have been purchasing the majority of our produce from Snow’s Bend, a local farm in Coker that uses organic farming practices.  Although the broccoli I just mentioned sounds expensive, you would pay much more for the same amount of organic broccoli at Publix.  This week we ate swiss chard, bok choy, turnip greens, butter lettuce, romaine lettuce, and onions.  All of which were so fresh and full of flavor - flavor that could never be imitated in grocery store produce.  This sounds silly, but I told J.T. that I feel like Julia Child shopping at the market.  I am currently reading her memoir, My Life in France, (which I picked up on our recent trip to see her kitchen!) and she shopped the markets on the streets of Paris for the freshest fruits, vegetables, meats, and seafood.  I am fascinated by that woman.  

    Onward to the point of this entire blog post: sweet potato muffins.  I will confess that these sweet potatoes were purchased at Publix.  Sweet potatoes are out of season and there were none to be found at the market.  One of the many things I love about sweet potatoes is that they are inexpensive.  Even at full price they are a mere $0.99 a pound and they are classified as one of the clean 15 vegetables.  I made a dozen of these as a gift to my Mama on Mother’s Day.  My mother graciously shared them, so we all had one topped with ice cream for dessert.  Everyone thought they were delicious and I agree.

Ingredients

• 1 ½ cups whole grain gluten-free flour blend
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup pure clover honey
• ½ cup virgin coconut oil
• 2 eggs, at room temperature
• ½ teaspoon vanilla
• 1 ½ cups mashed, roasted sweet potatoes, about 1 pound

Directions

1. Preheat the oven to 350 degrees and line a 12-cup muffin tin with liners.
2. In the bowl of a mixer fitted with a paddle attachment, stir together the flour, baking soda, baking powder, kosher salt, cinnamon, and nutmeg.  
3. In a large glass liquid measuring cup, whisk together the honey, coconut oil, eggs, and vanilla.  Pour the wet ingredients into the mixing bowl and mix on low speed until just combined.  Fold in the sweet potatoes.
4. Divide the batter equally among the prepared muffin tin.  The cups will be fairly full.  Bake for 18 to 20 minutes, or until a pick inserted into the middle comes out clean.  Yields 12 muffins. Cool completely.  Refrigerate for up to 5 days or freeze for up to 3 months.  

* I made my own gluten-free whole grain flour, but you can also substitute whole wheat flour.   The recipe behind my whole grain flour blend came from here.  I used the following ratios:

·         350 grams buckwheat flour

·         350 grams oat flour

·         300 grams arrowroot flour

This flour recipe makes more than what is required for this recipe.  Store any extra in the refrigerator.  

J.T.’s Brownies

     I have been on a brief hiatus from my blog, but I am trying to get back into the swing of things.  It dawned on me earlier today that I don’t have to take a picture of every single step of a recipe.  Editing pictures, styling food, and trying to make your blog look halfway decent for readers (or reader...thanks Mama!) is time consuming.  A picture of the finished product should suffice as a blog post, so that is my new strategy.  

     My latest obsession is the farmers market.  For months I have been talking about doing a new experiment, where we only eat the vegetables that come from the market.  This forces us to eat local, try new things, and live by the seasons.  For example, right now greens are in season - collards, mustard greens, bok choy, swiss chard, and on and on.  J.T. and I are eating vegetables we have never tasted.  I am sick of washing greens, but the summer crops will be in soon.  Vegetables really do have more flavor when they are eaten in season.  We still do our weekly trip to Publix for milk, oats, cereal, bananas, and a few other pantry staples, but meat, pork, eggs, and vegetables are all purchased at the market.  Now, a little bit about these brownies.

     It is no secret that my husband loves desserts - especially anything topped with ice cream.  These brownies have been a regular staple in our freezer over the last year.  I originally stumbled across this recipe while looking for a dessert that required very few ingredients and was inexpensive to make.  Over the years, I have adapted it to better fit our real food diet. I am in no way proclaiming that these brownies are healthy - they do have over a cup of sugar in them.  I was able to swap all-purpose flour for white whole wheat flour, which does qualify for making them a bit more nutritional.  Butter or coconut oil can be used interchangeably in this recipe, so if you do not have coconut oil, use butter.  Once again, I love that these brownies can be frozen.  Simply individually wrap them in saran wrap and place in a freezer safe Ziploc bag.  I like a fully stocked freezer, see...

Ingredients

• 1/2 cup cocoa powder plus 1 ½ tablespoons
• ½ cup coconut oil plus 3 ½ tablespoons
• 1 ⅓ cups pure cane sugar
• 2 large eggs
• ½ teaspoon kosher salt
• 1 teaspoon vanilla
• ⅔ cup whole white wheat flour

Directions

1. Grease a 9 x 9 inch square baking pan with coconut oil and preheat the oven to 350 degrees.  
2. In a medium sized bowl, stir together the cocoa powder and coconut oil.  Stir in the sugar, eggs, kosher salt, and vanilla.  Very slowly stir in the flour until all the ingredients are incorporated together.  The batter will be fairly thick.  Spread the batter into the prepared baking pan.  Bake for 22 to 25 minutes.  I always err on the side of under baked brownies.  Let the brownies cool slightly in the pan before cutting into squares and removing to a wire rack to cool completely.  Yields 9 large brownies or 16 small (for J.T. it makes 9).  These brownies can be individually wrapped and frozen.  Reheat in the microwave for 30 seconds.  

Meal Preparation: Grocery Lists

    In a recent job interview, I was asked to describe myself in one word.  Without hesitation I replied “picky.” Throughout my life, my mother has consistently reminded me that I am a very picky individual.  I am picky about clothing, picky about men, and picky about food, just to name a few.  Over the past (almost) year of marriage, I have come to realize just how picky I am about purchasing our groceries and planning our weekly meals.  Honestly folks, I do not believe I can hand the power of the grocery list over to anyone else.  My grocery lists are elaborate and probably a wee bit over the top.  These lists are divided up by category and a price is listed for each item.  If a coupon goes with the item, the coupon is listed along with the price after the coupon discount.  A few days ago I shared my menu plan for last week and the upcoming week. Dinner would be a disaster each night if I did not have my grocery list and menu plan.  These two tools are my secret to getting dinner on the table every night between 6:00 and 6:30.  This plan works but it also takes work.  

    My weekly grocery list is based on two things: items that are on sale and items that we need.  I do not deviate from this list unless the store is out of stock.  If I must have the item, I try to find a substitute of equal price or I simply hold out until the next sale.  My detailed grocery list gets me in and out of the store in about 45 minutes.  This time frame includes checking out with coupons and our trip to and from the store.  It goes to show that being prepared saves time.  Most Saturday’s I have my husband with me to push the buggy and unload at checkout.  While he unloads, I am able to watch the scanner to make sure the prices ring up correct.  

    Speaking of price, most of you know that I have a weekly grocery budget of $60 a week.  This $60 covers every single meal we eat for the entire week.  For our little family of two, it provides us with 42 meals.  To be fair, I will divulge that I place a $50 order with vitacost once a month to restock pantry essentials, which breaks down to an additional $12.50 a week for food.  Even with the vitacost order factored into the equation, we are only spending an average of $1.73 a meal.  Most of the ingredients used in our meals are organic, local, or low pesticide level foods, so $1.73 a meal is a bargain.  

    I exclusively grocery shop at Publix because I love the clean store, the availability of organic products and their generous coupon policy.  We also go the farmer’s market every Saturday to purchase local eggs, beef, and pork.  I wish we could purchase all of our vegetables at the market, but right now it is not financially possible.  Frozen vegetables are a huge bargain over fresh and this keeps me going back to Publix for the majority of our produce.  I have shared before that I utilize southernsavers.com and iheartpublix.com for sale and coupon matchups.  These two websites are indispensable to me in the meal planning process.  I hope the things I have learned and shared are able to help someone else who wants to feed their family real food on a budget.  Below, I have listed my shopping list for this week’s meals.  When menu planning, I try to incorporate as my items as I can which I already have on hand into our meals.  This means nothing goes to waste and we are never overflowing with groceries, but we have enough.  

Whole Wheat Graham Crackers

    My how I have missed my cooking blog over the last few weeks!  A new full-time job plus a crashed computer hard drive equals no blog posts.  My sweet husband has been a saint and taken care of my computer issues.  I cannot count how much time he spent at the computer store getting my documents, pictures, and music recovered.  From now on, I will be backing my files up on another device.  Lesson learned :)  Also, my very gracious father gave me his old laptop computer which he no longer needed.  For $75 I have a new (used) computer with all my old files loaded on it.  

    I have yet to figure out a good balance between working, cooking, cleaning, laundry, and blogging.  Out of everything that must be done I know that blogging is not an absolute necessity, although, I do enjoy this creative outlet and miss it terribly.  For now I will leave you with these graham crackers.  They have become a new pantry staple in our household for J.T.  He prefers to eat them with peanut butter or ice cream (or both).  I have adapted the original recipe from The Homemade Pantry by substituting all whole white wheat flour and butter.  This removes the white refined flour and shortening - two things I avoid.  Before adapting the recipe, I followed the original version.  J.T. cannot tell a taste or texture difference between the two recipes.  I will warn you that these crackers are hard work.  Rolling the dough out takes some serious arm muscle power.  I hope to eventually adapt this to a slice and bake recipe, but for now the workout will not kill me.  One of the main reasons I love this recipe is that it can be made in advance and frozen.  You can then pull out however many you need and recrisp them in a 375 degree oven for 3 minutes.

Recipe adapted from The Homemade Pantry

Ingredients

• 2 ¼ cups whole white wheat flour
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ cup brown sugar
• 7 tablespoons butter, chilled and cut into cubes
• ¼ cup cold water
• 4 tablespoons honey
• 2 teaspoons vanilla

Directions

1. In the bowl of a heavy duty mixer fitted with a paddle attachment, mix together the flour, salt, baking powder, baking soda, cinnamon, and brown sugar on low speed until everything is combined.  Add the chilled butter.  Start at the lowest speed possible and bring the speed of the mixture up gradually to a medium high.  Beat the dry ingredients and the butter until the mixture resembles a coarse texture.  
2. In a small glass measuring cup, stir together the water, honey, and vanilla.  With the mixer on low speed, slowly pour the wet ingredients into the dry.  Gradually increase the speed of the mixer until the dough begins to come together.  The dough will be crumbly but should hold together.  Roll the dough into a ball and wrap it in wax paper.  Refrigerate for at least 2 hours (or the dough can be frozen at this point).  
3. Set the dough out of the refrigerator for one hour before you begin rolling it out.  Lightly flour two pieces of wax paper.  You will be rolling the dough out on a large dough board or pastry mat between the two pieces of floured wax paper.  Divide the dough ball into quarters (it is easier to work with smaller amounts of dough at a time).  Roll the dough ⅛ to ¼ inch thick.  Use a 3-inch biscuit cutter to cut out the crackers (or you can attempt to make perfectly symmetrical squares).  Place the cut out dough on ungreased cookie sheets.  Using a fork, poke several holes in the top of each cracker.  Bake at 350 degrees for 11 to 12 minutes.  Yields about 32 crackers.  Remove the crackers to a wire rack to cool completely before storing.  Keeps for up to one week in the pantry and for three months in the freezer.  

Banana Muffins

     I love bananas.  In fact, I eat one every day for a snack.  Being the frugal cook that I am, I also love the fact that bananas are a cheap fruit.  Once a week, I pick up a bunch of organic bananas at Publix for $0.99 a pound.  This entire bunch costs me around $2.50 but normally a little less.  I always buy seven bananas because this gives me one for everyday of the week and this makes for a cheap snack at $0.37 per banana.  On occasion bananas brown and become very ripe before I have a chance to eat them.  When this happens, I peel the banana and freeze it.  Once I have two overripe bananas in my freezer, I make these banana muffins.  I mainly make these muffins for myself.  J.T. absolutely loves Pumpkin muffins and Sweet Potato muffins so I keep our freezer stocked with those for him to eat.  In my opinion, mini muffins are easier to eat while working at a desk, so that’s why I like the smaller size.  These banana muffins are fairly low in sugar, because I do not care for overly sweet muffins which taste more like a cupcake than a muffin.  Since bananas are naturally sweet, it doesn’t take much honey to sweeten the batter.  I store these in the freezer and every morning I put two in a container to take to work.  By mid morning the muffin has defrosted but you can microwave it for 20 seconds to rewarm it instantly.   

Ingredients

·         1 ½ cups gluten-free whole grain flour blend*

·         1 teaspoon ground cinnamon

·         ½ teaspoon ground nutmeg

·         1/8 teaspoon ground allspice

·         1 teaspoon baking soda

·         ¼ teaspoon baking powder

·         ½ teaspoon salt

·         ½ cup coconut oil

·         ¼  cup honey

·         ¼ cup almond milk

·         ½ teaspoon vanilla

·         2 eggs

·         1 cup over ripened mashed bananas (about 2)

Directions

1.      Preheat the oven to 350 degrees and grease (or use cupcake liners) a 24-cup mini muffin tin or a 12-cup muffin tin. 

2.      In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and salt.  In a small glass measuring cup, whisk together the coconut oil, honey, vanilla, and eggs.  Make a well in the center of the dry ingredients.  Pour the wet ingredients into the dry ingredients and stir until just combined.  Fold in the mashed bananas.  Divide the batter equally among the muffin tin.  Bake mini muffins for 8 to 10 minutes.  Remove from the oven and leave in muffin tin for 2 minutes (you may skip this step if using cupcake liners).  Move the muffins to a wire rack to cool.  Yields 24 to 28 muffins. 

You can also make these muffins using a regular size muffin tin.  Divide the batter equally among a 12-cup muffin tin and bake for 16 minutes.  Yields 12 large muffins.   

* I made my own gluten-free whole grain flour, but you can also substitute whole wheat flour.   The recipe behind my whole grain flour blend came from here.  I used the following ratios:

·         350 grams buckwheat flour

·         350 grams oat flour

·         300 grams arrowroot flour

This flour recipe makes more than what is required for this recipe.  Store any extra in the refrigerator.  

Publix – February 21, 2013

     This Monday I start my new full-time job at the University of Alabama.  For the past 1 ½ years I have been studying for my CPA and doing part time work at three different places.  I am looking forward to the consistency of working the same hours at one place, five days a week.  With my other jobs, I never knew when I would be working, so I could squeeze in a load of laundry or baking a batch of muffins if I had part of the day off.  I will not really have the opportunity to do that anymore.  My wonderful husband has offered to take over doing laundry, so that leaves all the meal preparation up to me.  J.T. and I like to eat dinner between 6:00 and 6:30, because this gives us more time after supper to watch tv and relax.  On rare occasions when we eat after 7, it feels like by the time we eat dinner and clean up, it is time for bed.  If we want to continue to eat at our usual time, I will have to get dinner on the table fairly quickly after I arrive home from work.  Each week I always have a menu plan, but I have decided to get as much prep work done over the weekend as possible.  For example, if I know we are having soup one night, I will make the cornbread muffins and freeze them over the weekend.  This leaves only the soup for me to cook that night for dinner.  I have been doing this for the past few weeks and it has worked successfully.  Yesterday, I took the day off work for myself.  I spent all day in the kitchen and our freezer is busting at the seams!  Today, my body aches and I am very sore all over from standing on my feet all day.  However, I know it will be worth it next week when much of supper has already been prepared.

·         Dairy

o   ½ gallon Publix Greenwise Organic milk @ $3.99

o   Publix Greenwise Eggs @ $4.29

o   ½ gallon almond breeze almond milk @ $2.50 (not pictured)

·         Grocery

o   (1) Publix Greenwise Organic Toasted Oats Cereal @ $3.79

o   (2) Publix Greenwise Organic Oats @ $3.98

o   2 lbs. Gourmet House organic brown rice @ $2.70

·         Meat

o   Publix Greenwise Chicken thighs @ $3.48

o   Publix Greenwise Chicken drumsticks @ 3.48

·         Frozen

o   (2) Green Giant valley fresh steamers (sugar snap peas) @ $2.59

o   1 lb. Publix whole okra @ $1.69

o   (2) Cascadian Farm broccoli & Spinach @ $5.18

§  (2) $1.00/1 manufacturer coupons & (1)$2.00/2 Publix coupon - $1.18

o   (2) Cascadian Farm peas @ $4.98

§  $1.75/2 manufacturer coupon & $2.00/2 Publix coupon - $1.23

·         Produce

o   Organic Bananas @ $0.99/lb. - $3.08

o   1 organic green bell pepper @ $2.99

o   Publix Whole mushrooms @ $1.99

o   3 lb. bag yellow onions @ $3.29

o   2 lbs. Publix Greenwise Organic carrots @ $2.58

o   5 lb. bag grapefruit @ $2.50

o   1 garlic bulb @ $0.39

Total before coupons              $64.83

Less: coupons used                   (7.75)

Total with Tax                        $57.08

Granola Cereal

I have been making this granola cereal since J.T. and I made the switch to real food.  J.T. and I always eat a bed time snack, anytime between 8 and 9.  My snack of choice before our food overhaul was rice Chex cereal.  Chex cereal has an extensive line of gluten free cereals and it was nice to actually be able to purchase this cereal relatively cheaply with coupons.  Cheap was great until I realized all the ingredients on the nutrition panel where things I didn’t even recognize.  I started playing around with the idea of a granola cereal.  Most granola is fairly high in calories and a typical recipe contains oats, butter (or oil), nuts, dried fruit, and sometimes chocolate chips.  Since I am not a huge fan of dried fruit and my stomach prefers that I eat nuts in moderation, I wanted to eliminate both of these ingredients from my granola.  I also didn’t see the point in adding more sugar – the chocolate chips – to a snack that was already sugary enough.  This left me with oats and oil.  I tested batch after batch of granola cereal until I settled on something I loved.  This particular recipe has been made with more honey, with less honey, with whole grain puffed brown rice, and with whole grain puffed millet.  I like the texture of corn the best.  It is larger in size than both the rice and the millet.  This makes the oats cling better to the corn, resulting in larger clusters of granola.  I make a batch of this every week and look forward to my little bowl each night.  I eat this in ½ cup servings with a splash of almond milk poured on top.  I don’t miss the Chex cereal one bit! 

Ingredients

·         2 cups rolled oats

·         2 cups whole grain puffed corn, such as Arrowhead Mills

·         1 ½ teaspoons cinnamon

·         3 tablespoons coconut oil

·         3 tablespoons pure clover honey

Directions

1.      Line a large baking sheet with parchment paper.  In a large bowl mix together the oats, puffed corn, and cinnamon.  Stir in the coconut oil and honey.  Spread in an even layer on the prepared baking sheet.  Bake at 250 degrees for 75 minutes. Let cool completely.  Break apart into clusters and store in an air tight container.  Yields about 8 (1/2 cup) servings.  

J.T.’s Cheese Crackers

     These are J.T.’s favorite crackers and he eats them every day as a mid-morning snack.  When we first started the real food challenge, I assumed that crackers and cereal would be my biggest obstacles to recreate in the kitchen.  I was right.  Dozens and dozens of these cheese crackers have been produced in my kitchen and it took many, many batches before I finally created the perfect consistency and flavor for J.T.  His favorite store bought crackers are Hot & Spicy Cheez-It’s, so I was attempting to make something that was similar.  These cheese crackers are very easy to make, but I always have a game plan when it comes to making my life simple.  There are four ingredients in these cheese crackers and everything revolves around the cheese.  I solely purchase Cabot Cheese, because our store does not sell Organic Valley cheese and this is the next best option.  Cabot is farmer owned and operated and produces high quality products.  About once a month Publix runs an 8 ounce block of Cabot cheese on sale for $2.50.  This sale normally lasts two weeks and I purchase one or two blocks each week.  The next three ingredients rarely ever go on sale, so I just bite the bullet and purchase these whenever there’s room in my budget.  Once I have all my ingredients together, I get to work and double the recipe listed below.  This gives me four cracker logs, or enough for four weeks.  Every weekend I defrost a log, slice, and bake.  It literally takes less than ten minutes.  On Saturday, I wrote about purchasing these containers.  The crackers fit perfectly and I will be ordering another set soon.  I divide the 24 crackers into six individual portions, and every morning before work one gets popped into J.T.’s lunch bag.  I have a confession.  I feel as though I have been holding back some of my most frequently made recipes.  This post will begin a mini-series of pantry staples that I make week in and week out.  Next week’s topic is cereal, so stay tuned! 

Recipe adapted from 100 Days of Real Food

Ingredients

·         2 cups whole wheat flour, preferably King Arthur

·         1 (8 oz.) block Cabot Vermont sharp cheddar cheese, shredded

·         10 tablespoons cold unsalted butter, diced into cubes

·         1 teaspoon crushed red pepper flakes (decrease or omit for less heat)

Directions

1.      Place the flour, cheese, butter and crushed red pepper flakes into a food processor.  Pulse until the dough comes together into a ball.  Dump the dough onto a pastry mat or dough board and shape into a round disk.  Use a knife to divide the dough in half.  Roll each half into a log that is approximately 9 inches long (if freezing for later, 9 inches fits perfectly into a Ziploc bag).   

2.      Slice each log into 24 cracker rounds.  I use a ramekin to flatten each cracker slightly.  Be sure to lay a piece parchment or saran wrap over the dough before pressing down with the ramekin.  Place the sliced cracker dough onto an ungreased baking sheet.  Bake for exactly 15 minutes at 375 degrees.  Remove the baked crackers to a wire rack and cool completely.  Store in an airtight container for up to one week.  Yields 48 crackers. 

Note:  These crackers freeze beautifully.  Each dough log can be wrapped in saran wrap and placed in a Ziploc bag.  Be sure to defrost the dough overnight in the refrigerator before baking.  I set mine out of the refrigerator for a few hours before I bake it.  The dough is much easier to slice at room temperature. 

Publix – October 26, 2012

     The month of October has flown by!  After feeling like September would never end, I am sad to see October pass by so quickly. One day from now will mark the 6 month wedding anniversary of J.T. and I.  The first 6 months have been so much fun and I cannot wait to see what is in store for our future.  We will be celebrating this weekend and I am looking forward to what J.T. has planned.  I smell seafood J

     

     A little update on our “real food” experiment:  According to my blog, we have been eating “real food” since September 7.  J.T. and I constantly talk about how we feel (physically, mentally, etc.) since cutting down tremendously on our consumption of processed foods.   We both have seen a definite change.  I was worried about gaining weight, since I wouldn’t be eating anything with artificial sweetener.  Everything we eat around here is real – honey, maple syrup, butter, coconut oil, olive oil, etc.  Surprisingly, neither one of us has gained weight since changing to higher calorie dense foods.  J.T. has actually lost 2 pounds (keep in mind this is a man who eats homemade brownies topped with full fat vanilla ice cream every night before bed).  We both feel full for longer periods of time.  I will admit that this change in lifestyle has not been easy.  I went from buying all J.T.’s school snacks, such as peanut butter cracker packs and nutri-grain bars, to making homemade crackers and muffins.  I also typically make a batch of brownies (or cookies) and granola cereal on a weekly basis.  I try my best to keep our freezer stocked with homemade waffles, pancakes, chicken stock, vegetable stock, pizza crust, cornbread, etc. to make life a little easier during the week.  I find myself constantly doubling recipes and freezing half.  Practically everything we eat is made from scratch now and I wouldn’t have it any other way.  I love feeling better.  

·         Dairy

o   1 gallon Publix Greenwise Organic Milk @ $5.99

o   ½ gallon Silk almond milk @ $3.49

§  $2.00/1 manufacturer coupon - $1.49

o   1 dozen Publix Greenwise Organic eggs @ $3.99

·         Grocery

o   (3) Publix Greenwise Organic cereal @ $1.99 each - $5.97

o   2 lbs. Publix Great Northern beans @ $3.49

o   Spring Tree Grade B Maple Syrup @ $4.75

·         Meat

o   1 lb. Publix Greenwise Chicken sausage @ $5.54

·         Frozen

o   Publix Greenwise Organic Vanilla Ice cream @ $3.50

o   (2) Cascadian Farm Organic Broccoli & blueberries @ $5.98

§  (1) $0.85/1 manufacturer coupons & (1) $2.00/2 Publix coupon - $3.13

·         Produce

o   Organic bananas @ $0.99/lb. - $2.05

o   1 organic Granny Smith apple @ $2.69/lb. - $0.83

o   1 Del-Monte Pineapple @ $2.99

§  $1.00/1 manufacturer coupon - $1.99

o   1 head green cabbage @ $1.24

o   1  sweet onion @$1.29 - $0.65

·         Other

o   7^th Generation dish liquid @ $2.50

§  $1.00/1 manufacturer coupon $1.50

o   Publix Parchment Paper @ $2.79

Total before coupons              $60.66

Less: coupons used                   (6.85)

Total with Tax                        $53.81