Cash Back Without The Hastle: Why You Should Download “Dosh”

So one of my new goals for 2018 is to stay connected through my blog and get my thoughts down in writing if nothing else. I already know I will hit my first goal of blogging once a month in January because I have another post in the works, but this was too good not to share! If you know James in ‘real life’ you know he is a master at bringing money in/saving money and he’s at it again! I think I could have lived my whole life and never would have known about this awesome app, so I am sure glad he found it! Here’s his review of it:

I’m passionate about many things, but some I am more passionate about than others. One thing I’m particularly passionate about is helping my friends make money and save money especially when it happens with little to no effort. I have recently found an amazing way to help my friends save and make money yet again! I plan to post about a few of them in the upcoming weeks, but this post is about Dosh (such a weird name).

I saw a friend post about Dosh and how much cash back they already received. I was skeptical as usual so I decided to do a lot of research. The first thing I noticed was that it had 4.5 out of 5 stars in the App Store with over 11,000 reviews. That’s pretty crazy because I never see ratings that high. I realized that it does pretty much the same thing that Ebates and Ibotta do except it’s like those apps on steroids! With Dosh there’s†cash back without the hassle:And if you’re a skeptic like me you’d probably like to know that they have partnered with over 100,000 businesses as of April 2017 and are continually adding more. You’ve heard of many of them including Sam’s Club, Wal-mart, Forever 21, Macy’s, Sheraton, Avis, Wendyís, Brookstone, Barnes & Noble, The Ritz-Carlton, Target, Neiman Marcus and The Home Depot to name a few.

It is SO SIMPLE to use! I downloaded it less than 2 weeks ago and have already earned over $200 without doing much of anything at all!†
The best part is that it shows me how much my friends that I introduced to it have earned as well! While I earned just over $200 in less than two weeks, my friends have earned†$270.18! Now that makes me happy knowing that I was able to help my friends earn that much money in such a short amount of time!

This is how you get started:

Step 1: Download the Dosh app†using this link and get $5 when you complete Step 2

Step 2: Link your credit card(s)*

Step 3: Go about your life 🙂

*This is where I was most skeptical, but when I discovered that Dosh uses the same security as major banks and that your credit card information isn’t stored, I linked my first credit card in a jiffy.

My first experience with how it works came when I bought 4 items at Sam’s Club. By the time I walked out the door I had a notification from the app showing me how I earned 63 cents at checkout! How crazy is that!? I literally didn’t do anything different than I normally do when checking out at Sam’s Club! 63 cents doesn’t sound like much, but every little bit adds up especially when we go to Sam’s Club often and order from Wal-mart grocery pickup all the time (another partner with Dosh).

I’ve already seen so many friends kicking themselves for missing out on deals on travel or normal purchases because they waited to get the app. After they realized they could’ve cut their hotel stay in half they quickly downloaded Dosh and started using it. Don’t be like those friends. Get on it today. 🙂

Disclosure of Material Connection: Some of the links in the post above are ìaffiliate links.î This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commissionís 16 CFR, Part 255: ìGuides Concerning the Use of Endorsements and Testimonials in Advertising.î

 

Sloppy Joes, Sloppy Sloppy Joes

I used to enjoy Sloppy Joes as a kid but for some unknown reason stopped eating them for years. It wasn’t until I moved in with Michelle in Baton Rouge (who LOVES Sloppy Joes) that they even popped up on my radar again. and again. and again. Now they are a ‘go-to’ on our weekly menu! Of course, I searched for the BEST recipe out there and then made it even healthier. I hope you enjoy it as much as we do!
Modified by Mariah Rutter
Recipe type: Main Dish, Entree, Beef
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 4-6 servings

Ingredients
2 Tablespoons Grass-fed Butter (KerryGold or another similar brand)
½ Cup Onion, diced fine
1 Red Bell Pepper (I actually use more to add veggies in. I will also be adding cauliflower next time for more sneaky veggies!)
1½ Teaspoons Garlic, minced
1 Pound Ground Beef (we use 93% lean) or 1 Pound Ground Turkey
1½ Tablespoons Coconut Sugar
2 Tablespoons Dijon Mustard
2 Tablespoons Worcestershire Sauce
¾ Teaspoon Liquid Smoke (Wright’s Liquid Smoke is a good option. Check the labels!)
1 Tablespoon Chili Powder
1 Teaspoon Smoked Paprika
1 Cup Ketchup (My suggestion would be Annie’s or another healthier option)
¼ Cup Apple Cider Vinegar
Salt and Pepper to taste
Buns for serving (We don’t always do the buns, but when we do I use GF ones)

Instructions

Heat a dutch oven or skillet over medium heat and add the butter. Once melted, quickly add the onion and stir occasionally until translucent. Add the peppers and garlic and stir occasionally for 1 minute then add the ground beef/turkey and break it up with a wooden spoon, stirring it all together. Allow to cook for 3 minutes, stirring occasionally.
Add the coconut sugar, mustard, Worcestershire, liquid smoke, chili powder, and paprika. Stir for 30 seconds and then add the ketchup and vinegar. Allow to cook for 5 minutes, season to taste and serve or cook up to 1 hour on low and then serve. The longer it cooks the better the flavor.
Scoop onto buns that have been brushed with butter.
Notes
This can be made in the slow cooker, but you may want to double it if your slow cooker is a regular sized dish. Make sure you stir every now and again and only cook on low up to 3-4 hours as you don’t want it to scorch.

ENJOY! If you try this I would love to know what you think in the comments. 🙂

A Life without Pizza Is Not the Life for Me

Pizza, oh Pizza. Is there any other way to start this post than with a Haiku I found via Google? I think not.

Simple. Moving. Accurate. Delicious.

I have a very hard time choosing ‘favorites’ in nearly every category, but when it comes to food, you really can just forget it. Too many delicious options to pick one. However, let’s just say that if I had to make a Top 8 List, Myspace style, Pizza would definitely have a permanent spot.

I couldn’t resist this reference.😂

My appreciation for pizza and all the never ending options out there is serious, so you can imagine the internal struggle I faced when I willingly decided to embrace a paleo way of eating. I knew I felt better when I ate this way, but, but pizza. No grains or cheese? No problemo my friend! I’ve GOT this. That doesn’t apply to pizza though, right? RIGHT?! In the timeless words of the Arrested Development cast, I couldn’t help but think to myself “I’ve made a huge mistake.”

Slowly, I came around to the idea that this was what I wanted to do for myself and health and if I didn’t do it then, I don’t know if I ever would have. Many of my processed and unhealthy favorites (i.e. junk food) got the boot when I changed my eating habits and I truly did/do feel better, but it was a process getting to where we are today where I very rarely miss them. Vanessa, the mastermind behind Clean Eating with a Dirty Mind , put it perfectly in her new book regarding the “stages of paleo.”

Couldn’t have said it better myself.

Part of the journey to acceptance and where we are now is an 80/20 approach. We stick to the paleo guidelines 80% of the time, and the other 20% we enjoy foods that fall outside those guidelines and ‘treat’ meals that are SO not paleo. This helps us to keep our balance and feel our best. Another part of the journey was learning how to cook and bake. I am a big fan of spiralized veggies or spaghetti squash in place of noodles, cauliflower rice/mash/crust, etc., and all substitutions that help you enjoy close to your old favorites without feeling deprived. There are plenty of Pinterest recipes out there that can get you close to the real thing, (I’ve pretty much pinned them all!😁) but when I need to recreate something as dear to my heart as pizza, I don’t mess around. I go straight to the genius that is Brittany Angell. This woman knows what’s up. She never ceases to amaze me with her skills of taking healthier ingredients, often grain/dairy/sugar free so that people with allergies and intolerances can enjoy their food too, and turning these ingredients into masterful dishes you would NEVER guess are healthy. I discovered her Grain Free Thick Pizza Crust about a year or so ago and it has been a staple in our household ever since. I thought I’d pay it forward and share that with y’all today.

 

 

Notes:

I didn’t have Psyllium Husk when I first discovered this recipe, so I have always substituted Xantham Gum in its place.

Brush the partially baked crust with a little oil before adding the toppings. Confession: I use Olive oil spray to grease the parchment paper, my hands when spreading the dough, and the partially baked crust. I’ve found it to be easier and less of a mess.

Brittany mentioned that this crust doesn’t absorb much sauce and she was definitely right! (I may or may not have learned the hard way.) I personally use tomato paste cut with a little oil or watered down and seasoned to my liking. If you do use a pre-made pizza sauce be mindful about how much you use, or else you could end up with a mess on your hands.

The great thing about having a tried and true crust like this is that you are free to tailor it to whatever type of pizza you’re feeling that day. Go paleo and do a ‘meatza’ with just sauce, toppings, and meat of your choice! Go Hawaiian and add pineapple and ham! I’m personally a big fan of mushroom, onion, green pepper, garlic, black olives, spinach, and some sausage. YUM! The more veggies, the better in my book. James loves his sausage or pepperoni. If you tolerate it well, go classic and even add your favorite cheese…in moderation of course! 🙂 Another option that we have used from time to time is Daiya, a non-dairy ‘cheese’ that is a close enough substitute when you’re avoiding dairy. What is your favorite kind of pizza? I’m always up for new suggestions for us to try and would love to hear from you!

A Thought for Tuesday

Here’s what I’m reflecting on today: As school is starting back up I am reminded of all my teacher friends who pour their hearts out into their students. They do their very best for so many children making quite the impact, I know it!! Thanks y’all! You are overworked & underpaid, but please know how much you are appreciated!
With that being said, it is NOT their responsibility to ensure that our youth turn out to be model citizens. It never has been and never will be. This responsibility has always belonged to and will always belong to us, the parents! WE are the ones who determine the future of our families and country by how well we raise up our children. This can work in combination with the other mentors our kids have (teachers, coaches, etc.) or it can work against it, but it still is the primary influence. So what does this tell me? It tells me that I have to get to work!! I have to stay dedicated to becoming the best version of myself, so that Camille & any future children we have can have a model of virtues and values. When I think of the most well rounded children I know, the ones I am constantly impressed by, 9 times out of 10 I can look at their parents and find a mentor. They are men & women who are constantly seeking wisdom & serving others. These are the parents I hope to be like. 

 Sometimes it can feel like we have an uphill battle, I know it. However, what would happen if we swapped out complaining about the way this world is, worrying about the direction it’s heading, or worst of all remaining indifferent, and instead did the most impactful thing we can do? Change! Grow! Can you even imagine how different things would be in our homes, communities, states, country on a short term & long term timeline? 

That’s what I will be working to do, at least. I don’t want to simply raise good kids. That’s nice, but I know that we can do even better if we set the bar higher. I know James & I will be dedicated to raising great kids who grow into great adults. 

Honey, Listen, Listen! (goldfish thought número uno)

  
Anyone that knows me knows my mind runs about a mile a minute, or it stands still. I’m either thinking about a million and one things at a time, on to the next big thought, or practically nothing at all. Very rarely do I have a happy medium. This has led me to develop several bad habits like interrupting or only half listening and I HATE it.

I can only imagine how frustrating it is to be on the other side of a conversation with me feeling like I don’t care about what that person has to say, because I DO care. I WANT to be a good listener. I want to take in what my friends and family are saying to me because what they have to say is valuable and deserves to be heard. Even if it’s just a casual conversation, I want them to know it matters to me. YOU matter to me! This is even more important to me now that Camille is here. I want that sweet baby girl to know how precious she really is to me and I can’t do that by giving her my divided attention. SO…I’m going to put an end to this bad habit ASAP…but I need your help! I might not like it every time, but if you and I are speaking on the phone, or face-to-face and it seems like I’m not giving you the attention you deserve, PLEASE call me out on it. I am a big fan of constructive criticism. Sometimes we really need a little outside perspective to grow and become the better version of ourselves. (Although I can guarantee that I’ll respond better to gentle and respectful feedback vs. harsh critics 😉 )

I want to grow and get better in this area. I want people to know how much I love and care about them. Whether you’re my husband (hey James!) or the cashier at the grocery store, you deserve that from me. So please…help a sista out! I WILL BECOME A GOOD LISTENER!

Paleo Fruit Cobbler/Crumble

Hey friends!

Remember when I had high hopes and grand dreams of catching y’all up-to-date on my life, keeping you posted on my pregnancy, and sharing lots and lots of paleo recipes? Well that clearly didn’t go as planned. I have started to write again  and will have a post that actually will catch y’all up-to-date, but to hold you over while you’re waiting here is a favorite dessert (and sometimes breakfast) recipe of ours!

Blueberry Crumble

Paleo Fruit Cobbler/Crumble

Ingredients

• 2 pounds blueberries
• 2½ cups blanched almond flour (we use Honeyville – click here for the ingredients we use)
• ¼ teaspoon sea salt
• 4 tablespoons butter or palm shortening
• 2 tablespoon maple syrup
• 1 teaspoon vanilla extract

Instructions

1. In a bowl, combine almond flour and salt, (melted) butter, maple syrup, and vanilla
2. Spread a thin layer of your dough on an 8 x 8 inch baking dish
3. Once the bottom is covered, pour your blueberries on top of it
4. With the remaining dough, roll small balls (crumbles) to place on top of the blueberries
5. Bake at 350° for 35-45 minutes
6. Remove from oven, then cool and serve

This really is a favorite around here! It is extremely easy to make and tastes delicious! I had a random craving, began throwing some ingredients together, and in the process stumbled upon a similar recipe at Elana’s Pantry for “Peach Crisp.” We didn’t have peaches in the house, so I went with what we did have- blueberries. James is more of a blueberry kinda guy anyway, so this worked out in my favor. I also added an extra layer of dough on the bottom because I thought I was making a pie to begin with and changed my mind half way through. I tend to do that, but it works out for the most part. If you’re not a blueberry fan it’s okay! You can make this recipe with any fruit you’d like 🙂 If you are feeling extra ambitious and want to really treat yourself, you can make healthy ice cream to go along with it! You won’t need your Carb-Ease®Plus or Crave Check SR™ for this one! 😉

I’d love to hear what you thought if you give this one a try! Always looking for ways I can improve and not afraid of constructive feedback! 🙂

White Chocolate Peppermint Pancakes & Paleo Chocolate Syrup

White Chocolate Peppermint Protein Pancakes with Paleo Chocolate Syrup. I know it is a mouthful of a description, but I’m sure you’ll agree with me after trying these pancakes that it is at least a very delicious mouthful.

In case you couldn’t tell from my last post, I was pretty excited about the release of the White Chocolate Peppermint Meal Replacement Shakes from AdvoCare. Apparently, I was not the only one, because they sold out in record time (56 hours I believe!) and the second I had a sip of my first shake I totally understood why. They were BETTER than I had even expected. I mean, holiday-spirit-in-a-cup, freakin’ amazing! In case that description doesn’t clue you in to how tasty the shakes are, these fun facts might: James and I ordered 10 more boxes before the glass was empty AND I had TWO the first day in between meals. They were that good. Have I mentioned how much I love this company and products because they clearly love all of us? 😀 😀

I have had so much fun creating several recipes with these shakes, and before you get too bummed out that you didn’t scoop up a box or two before they disappeared like Frosty the Snowman on the first day of Spring, you can substitute any flavor of Meal Replacement Shakes in for the White Chocolate Peppermint and I promise it will still be yummy!

One of James’s favorite breakfast foods is pancakes. I’m still more of a waffle kinda gal, but I love me some pancakes too. Now your regular ol’ fluffy IHOP pancake is most definitely not Paleo, but thanks to some creative geniuses out there, we are still able to enjoy these breakfast staples. Depending on the ingredients you use, some Paleo pancakes can turn out more dense than others (a.k.a. not as fluffy), but I used a great recipe for inspiration that did not leave us wanting.

Anyone that knows me well enough can tell you that I LOVE maple. So naturally I am a big fan of pancakes with maple syrup. In fact, if you and I ever eat pancakes together you’ll likely see me eating a plate more accurately described as maple syrup with pancakes. Good thing in our home we focus on eating to fuel our bodies the majority of the time and not just indulging!

With that being said, I wanted to do something a little different that would compliment the white chocolate peppermint flavor in the pancakes, so I decided to go with a Paleo chocolate syrup instead!

This breakfast is more of a treat, but a less indulgent/equally flavorful alternative to a typical pancake breakfast 🙂

Pancake Recipe

Pancake Ingredients

Ingredients:

• 3 large eggs
• 1 cup Almond Flour
• 2 TBSP Coconut Oil
• 1 Meal Replacement Shake (Vanilla might be a good option if you don’t have White Chocolate Peppermint)
• 1/4 tsp Sea Salt
• 2 tsp Vanilla Extract
• 4.5 TBSP Water
• Oil for cooking

Directions:

1. In a blender, add the 3 eggs and blend on high for 1 minute.
2. Add remaining ingredients and blend until smooth, about another minute. I pre-whisked the dry ingredients in a bowl beforehand to add into the blender, followed by the wet ingredients.
3. Heat skillet over medium heat and add coconut oil for cooking.
4. Pour pancake batter into pan and let cook for about 1-2 minutes on each side.

Paleo Chocolate Syrup Recipe

I woke up thinking about how I would make the chocolate syrup for the pancakes and was definitely on the right track, but then stumbled upon an awesome recipe already created. Never one for totally reinventing the wheel, I decided to give it a try! It turned out great and made my morning easier since I didn’t have to do a ‘trial and error’ process with my idea for syrup. This recipe yields quite a bit of syrup, so I saved the rest in a mason jar to use for Chocolate Almond Milk this week.

Chocolate Syrup Ingredients

Ingredients:

• ¾ cup unsweetened cocoa powder
• 1 cup organic honey
• ¾ cup water
• ½ tsp cinnamon
• ¼ tsp sea salt
• 1.5 tsp vanilla extract

Directions:

1. Add all ingredients to a sauce pan over medium heat. Whisk until smooth.
2. Once boiling, lower heat to medium-low and allow to simmer for 2-3 minutes. The sauce should be thickening, but make sure to stir frequently to avoid burning.
3. Once thickened, but not too thick, remove from burner and let cool. Pour majority of syrup into a mason jar or other air tight container and use remaining syrup in pan for your pancakes.

I have more recipes using the shakes coming tomorrow, as well as a few more I am behind on posting, so be on the lookout and be sure to subscribe to the blog so you’ll get the updates when I post them!

Also, if you give this recipe a try and enjoy it, think it sounds yummy and want to share, or just feel like saying hi, would you be so kind as to give this amateur cook a comment below? I’d love to hear from you! 🙂

(Almost) Paleo Lasagna

Just call me Garfield…

As the weather around here has begun to cool off, I can’t help but find myself craving lots of standard Fall comfort foods. I’ve been on a soup/chili kick most recently, which has been delicious, healthy, and budget friendly. Talk about a win-win-win.

Lately I have had a major craving for lasagna, but in a mostly paleo household that can be hard to do. Don’t get me wrong, there are plenty of amazing recipes out there for paleo versions of lasagna and the ones I have tried were extremely yummy…but I wasn’t craving those versions. This pregnancy craving wanted full-out, melty cheese-y, real noodle-y, blast from my pre-paleo past, lasagna. Now there was no way I was going to cave completely, but I found an awesome way to compromise that was ALMOST paleo…It. was. AWESOME. Seriously, it turned out better than I even expected.

Unfortunately, I’m not the professional foodie my husband is, and didn’t document this amazing meal, but I will still share the recipe and hope that you trust me on this one. The secret ingredient for this recipe was none other than Cappelllo’s  Lasagna Sheets. If your local supermarket doesn’t carry Cappello’s you could make your own paleo lasagna noodles following this recipe or this one. There are also plenty of  paleo veggie noodle alternatives pinned on my paleo dinners board if you prefer those! 🙂

 

 

Cappello’s Lasagna Sheets rock. Plain and simple. They are gluten free and paleo without the work! I usually am able to get a few meals out of 1 package, so totally worth the price in my opinion. Now, onto the recipe:

Almost Paleo Lasagna Recipe

Ingredients:

• 1/2 package of Cappello’s Lasagna Sheets

Meat:

• 1 lb Ground Beef (or whatever ground meat you prefer)
• 1/4 Onion, chopped
• 1 TBSP Oregano
• 1 TBSP Garlic Powder
• Salt & Pepper to taste

Sauce:

You can make your own sauce or use a pre-made marinara. (Just be aware of the ingredients! Watch out for added sugar and unnecessary extras. )

• 3/4 can of organic tomato sauce (13-15 oz size)
• 1/4 cup diced green peppers
• 1 cup kale
• 1 TBSP Garlic Powder (I typically would use fresh garlic, but forgot this time!)
• 1 TBSP Oregano
• 1/2 TBSP Basil
• 3 TBSP Grated Fresh Parmesan Cheese
• 1 tsp Sea Salt
• 1.5 tsp Pepper
• Any other veggies you like!

Optional: 1 cup Mozzarella cheese

 

Instructions:

1. Place ground beef in skillet and cook over medium heat. Once mostly browned, add in onion and remaining meat ingredients. Cook until meat is done, approximately 5-10 minutes more and then remove from heat.
2. In another skillet, add sauce ingredients over medium-low heat and stir occasionally. If it begins to bubble or boil, turn heat to low and keep warm.
3. In an 8 x 8 oven safe pan or dish, pour enough sauce to lightly cover the bottom of the dish. (I used an 8 x 8 square pyrex pan because I only have to feed James and myself. If you’re making this recipe for more people you could use a 9 x 13 pan and the entire package of lasagna sheets.)
4. Next, create a layer of noodles by closely placing your lasagna sheets next to each other.
5. On top of the noodle layer add a layer of cooked meat and top with more sauce. This can be done to your liking, AKA if you like saucier lasagna use more sauce, if not pour lightly.
6. Add another row of lasagna sheets, more meat, and sauce. (You can repeat this step again if you want/have room in your dish.)
7. If using cheese, sprinkle 1 cup (it took a lot of self-control to keep it to 1 cup!) evenly across top layer of meat and sauce.
8. Cover with foil and bake at 350 for 45 minutes. Remove foil and continue baking for 15 more minutes.
9. ENJOY! 😛

 

If you give this recipe a try and enjoy it, will you be so kind as to give this amateur cook a comment below? I’d love to hear from you!

 

I’m Dreaming of A White (Chocolate Peppermint Shake) Christmas

*UPDATE 11-18-2015: THEY’RE BACK!!!

Say it with me, ‘YUM!’

Just imagine I was tech savvy enough to have this song playing throughout your time on this post, knew how to make snowflakes fall delicately across the page, and had a nice log burning fire going to keep you toasty and warm as you read…

AdvoCare has just released their limited time Holiday White Chocolate Peppermint Meal Replacement Shakes and I know I have found my new favorite replacement for breakfast…and lunch…and dinner 😀 (Although I haven’t found a flavor of Meal Replacement Shakes that I didn’t love and with a 40% discount, who says I have to pick favorites?) For anyone that has had the Meal Replacement Shakes before, you know they taste even better than they sound! When it comes to the Holiday flavors, James and I don’t mess around and stock up on them before they quickly sell out! I have experimented with different baking recipes to see if there is any way I could top the regular ol’ shake forms and found a handful of other ways to use them in delicious treats. Several of my friends inspired me to give this recipe a whirl:

I had seen the recipe for Muscle Gain Ice Cream a while back and had intended on trying it out before the weather cooled off, but totally forgot! (Thanks a lot Pregnancy Brain!) James had a day off from work recently, so we decided ice cream for breakfast was just what the doctor ordered. All I can say is, Ah-mah-zing! Super easy to do and SO delicious. I originally tried it with the Holiday Pumpkin Spice flavor and you can bet your bottom dollar I will be making this with the newest flavor.

White Chocolate Peppermint ice cream that’s healthy? Yes, Please! You’ll have to try it for yourself! 🙂

White Chocolate Peppermint Ice Cream:

• 1 blender bottle with whisk ball (or medium sized bowl with standard whisk if you don’t have a blender bottle)
• 1 gallon sized plastic bag filled 1/2 way with ice
• Approximately 1/2 cup of ice cream salt (or regular salt if you don’t have ice cream salt)
• 1 quart size plastic bag
• 1 cup almond milk (or whatever your milk of choice is)
• 1 White Chocolate Peppermint Meal Replacement Shake
• Handful (or more 😉 ) of Mini Enjoy Life Chocolate Chips
• Optional: ingredients to mix in ice cream or for toppings

Instructions:

1. In the blender bottle or bowl if you don’t have a bottle, mix the milk, Meal Replacement Shake, and any other liquid or powder ingredients you’ve chosen.
2. Pour contents of blender bottle/bowl into quart size plastic bag, remove as much air as possible from bag, and seal tightly.
3. Add salt to gallon sized bag with ice
4. Place quart sized bag into the gallon sized bag, remove air from bag, and seal tightly.
5. Optional: Wrap the bag in a kitchen towel to keep your hands from turning into ice cubes 😉
6. Shake, shake, shake! (the gallon bag around for 5-10 minutes.)
7. Remove quart sized bag from gallon bag and quickly rinse off any salt from exterior of bag in cold water…unless you like really salty ice cream.
8. Place your ice cream in a bowl, add toppings, and enjoy! 😛

If you were one of the smart/fortunate ones who ordered the Pumpkin Spice Shakes before they sold out, you’ll love this one too!

Pumpkin Spice Ice Cream:

• 1 blender bottle with whisk ball (or medium sized bowl with standard whisk if you don’t have a blender bottle)
• 1 gallon sized plastic bag filled 1/2 way with ice
• Approximately 1/2 cup of ice cream salt (or regular salt if you don’t have ice cream salt)
• 1 quart size plastic bag
• 1 cup almond milk (or whatever your milk of choice is)
• 1 Meal Replacement Shake
• Optional: ingredients to mix in ice cream or for toppings

Instructions:

1. In the blender bottle or bowl if you don’t have a bottle, mix the milk, Meal Replacement Shake, and any other liquid or powder ingredients you’ve chosen.
2. Pour contents of blender bottle/bowl into quart size plastic bag, remove as much air as possible from bag, and seal tightly.
3. Add salt to gallon sized bag with ice
4. Place quart sized bag into the gallon sized bag, remove air from bag, and seal tightly.
5. Optional: Wrap the bag in a kitchen towel to keep your hands from turning into ice cubes 😉
6. Shake, shake, shake! (the gallon bag around for 5-10 minutes.)
7. Remove quart sized bag from gallon bag and quickly rinse off any salt from exterior of bag in cold water…unless you like really salty ice cream.
8. Place your ice cream in a bowl, add toppings, and enjoy! 😛

The finished product: Pumpkin Spice Ice Cream with added Pecans!

I used Hint of Honey Vanilla Almond Milk in the shake and sprinkled chopped pecans as my topping. YUM!

Although James loves the Pumpkin Spice shakes, he is a chocolate ice cream guy through and through. He decided to go with Chocolate Peanut Butter Chocolate Chip Ice Cream for dessert breakfast. He then proceeded to add more Mini Enjoy Life chocolate chips as toppings, but when your ice cream is only 260 calories and packed with 22 grams of protein, I’d say it evens out. 😉

James’s Ingredients included:

• 1 Chocolate Meal Replacement Shake
• 1 Cup Almond Milk
• 3 TBSP PB2 (powdered peanut butter that we love!)
• Handful of mini Enjoy Life chocolate chips
• Extra chocolate chips for toppings

James’s yummy ice cream!

We will definitely be making this recipe again in the near future!

Healthy Eating On A Budget

James put together a helpful list of some staple items we use in preparing our meals. Check it out!

James Rutter

Most all of our friends already know that my wife and I eat pretty healthy. We subscribe to the Paleo lifestyle mostly and have built a kitchen library of Paleo books along with multiple Paleo recipe websites. When asked about what we eat, the most common objection we get is that “it’s too expensive to eat healthy.” Well, after eating like this for over 4 years now, I can tell you that isn’t true and we’re gonna prove it. We put ourselves on a food budget and have been amazed at how little our meals have cost us. When we realized we were spending so little on food and were making so much of it, I decided to start figuring out how much each meal cost per person. We were shocked at what we discovered. We were making meals for 8 that cost us less than $12 for all of it!

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