Cooking from Scratch for Your Wallet

"I'm terrified of the library!"

Those are the exact words a good friend of mine said to me tonight.  It knocked my socks off!  How can anyone be terrified of the library?  I suggested that she get a cook book from the library after she confided that she was terrified of cooking as well.  I felt like I was worlds away from my dear friend at that moment. 

We were having a lengthy discussion about cooking.  No, not heating up.  Putting a frozen lasagna in the oven or adding water to pancake mix IS NOT cooking.  I mean real live, measuring cup, pure flour, raw ingredient cooking.  It's becoming a lost art, isn't it? 

After nearly crying about enormous credit card debt and saying that 80% of their meals are eaten out, and the remainder came pre-made/out of a box,  I told her about the enormous value of cooking.  Just a few quick reasons: way cheaper, tastes better, healthier, no artificial ingredients, colors, preservatives, you're in control, emotionally rewarding, and it's fun!

So I challenged her to make pancakes without Bisquick.  Pancakes aren't terrifying, right?  I'm sending her some great, simple, healthy recipes.  You can't suddenly just start making 3 meals a day from scratch.  You'll pass out.  Start with two recipes a week: one breakfast and one dinner.  It takes me about 5 minutes to whip up a batch of whole grain waffles, and costs just pennies compared to Eggo's.  And when they come hot off the waffle iron with some warmed apple slices and a sprinkle of cinnamon on top... Heaven!

I do not have a single box of mac and cheese, hamburger helper, or frozen lasagna.   When I revamped our eating habits about 6 years ago, my husband lost 20 pounds in 3 months without making any other changes.  I realized then that food is powerful.  Are you harnessing its power, or simply filling up?   Eat things raw, naturally, and from scratch.  I challenge you!  Your health, wallet, and life will improve.

Easy Delicious Taco Soup

Heat 4 cups of water to a boil on the stove.

In a blender place 1/4 yellow onion, 1/2 red bell pepper, 1 tomato, 3 cloves garlic, 2 cups carrots, 1/2 tsp. cumin, 1/2 tsp. chili powder, 2 tsp. salt and pepper to taste.

Pour the boiling water (you may not use it all) over the vegetables and blend on high til smooth.  Pour soup back into the pot and add 1 can black beans (drained) and 1 can whole kernal corn.

Top with the following add-ins as you desire:

Avacado cubes

green onions

crushed tortilla chips

sour cream

grated cheese

fresh lime juice

shredded lettuce or cabbage