Weekend Spending Habits: EATING OUT

We consider (never home)maker a healthy living blog. And financial health is so very important to keeping the mind and body stress free. That's why we've been focusing on things like grocery receipts and other bills. Money's the stuff that keeps us up at night. Today's topic is one we continually struggle with: Weekend Spending.

For us, weekend spending comes in many forms. Eating out. Catching or renting a movie. Hosting parties. Running races (those that have fees associated). Miscellaneous shopping. Seems like everywhere we look, someone's hand is out, just waiting for us to hand over our debit card. Of all these pricey amusements, going out to eat literally eats up the most cash.


Over the next several weeks, I'd like to focus on one of each of these kinds of spending. On Friday, I'll post to get the discussion started. The following week, I'll provide some tips and reader advice. Yes -- you're a big part of this, and we'd love to get your input and words of wisdom! Since we got such great response to our grocery bill post earlier this week, we'll start with EATING OUT.

I'd like to know from you all . . . how often to you eat out? Once a week? Twice? Three times? More? Or perhaps you set a scale for it like we do. For example, we eat out typically three times a week. One of these instances is a take-out night. Something like a $10 pizza. Another night, we actually go to a restaurant, spend maybe $45 to $60, depending. Another night, we go to Wegmans and buy all the fixings for a fabulous dinner in. Maybe more to the tune of $25.

I guess I didn't realize we were spending so much until I just wrote those sentences. But that's over $100 in food on top of our grocery costs each week!


So, please leave a comment or email us at neverhomemaker@gmail.com to weigh in. We'll be sharing some of your responses next week!

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READER SPOTLIGHT: Save Money, Work Out at Home

Hey, everyone! I'm Kristi from Life at the Chateau Whitman. Now, as someone who is genuinely interested in fitness and being active, I have to make a confession. I am anti-gym. That's right. I hate the gym. Why? In my situation, going to the gym requires me to get in my car, drive there, find parking (which is a big issue at my campus gym), and change clothes. Before I even start exercising, I've spent at least a half hour of my life getting there and getting ready (not to mention the equal requirements of time and travel for the way home).

My workouts at home usually last around 30 minutes. Look, we're all busy. Why should a 30 minute workout take 1.5-2 hours? That leads to too many popular excuses ("I don't have time today" and "I just don't feel motivated enough to go anywhere.") And who can forget the obvious reason to work out at home? Expensive gym memberships and contracts.

After doing the free online videos for a few months, I decided to buy a couple dvds to make my own fitness collection (useful in case our Internet is ever down, and I need to get my workout in - I really don't like excuses). Here are my favorites:

• Jillian Michaels 30 Day Shred - An awesome 20-minute workout that combines cardio with strength training (like circuit training - extremely effective). There are 3 workouts on the dvd, each more advanced than the prior. Love this one.
• Jillian Michaels Maximize series - I guess my love for Jillian Michaels is obvous, but these are simply great workouts. They are not dancy and bouncy like those annoying choreographed 80s cardio videos. These are more gritty, with hard strength moves and no-holds-barred cardio intervals. You can get good deals on the set on Amazon or Ebay. I got a five-dvd set (four circuit-type dvds and one cardio kickboxing) for $24.
• Billy Blanks Ultimate Tae Bo - Not for beginners! This is an intense workout that requires you to pay attention and keep up.
• Winsor Pilates - While not a cardio dvd (like the rest of my dvds above), these videos are great for beginner and advanced pilates.
• Shape Your Abs - Also not cardio, but this is a great dvd by Shape Magazine for working your core muscles. There are a few different workouts that you can mix and match, depending on how long you'd like your workout to be. After doing these routines, you will definitely feel it.

If you'd like more tips on how to save money by working out at home, just check out the rest of my blog post about it. There's info on strength training and used fitness equipment, as well as a hefty list of handy links to help you on your way.


Thanks to Kristi for sharing with us these great tips -- I so agree that if you can spare the gym membership, it's totally worth it. And I'm a runner -- so you know all I need to work up a sweat is a good pair of shoes and some motivation. Again, you can read more on her blog (Life at the Chateau Whitman).

This has been yet another READER SPOTLIGHT! And if you'd like to be featured, just check out our info post with all the gooey details about the spotlight, as well as guest posting opportunities. And keep an eye out for next Friday's post.

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Cheap and Simple Chili

Remember how I absolutely hate leftovers? Chili is one of the only exceptions. And now that we're trying to save some dough with smarter grocery shopping, leftovers factor in at least one night a week. Enter this exceedingly easy chili recipe, and pinching pennies has never tasted better!

Be sure to stay tuned for the oh-so simple and satisfying vegan corn biscuits that we made to accompany. This recipe yields enough chili two two people to eat heaping helpings once a nice for two nights. That means enough chili for like four lunches, if you'd rather use it that way.

Can you hear all those quarters collecting in your piggy bank? Not only that, it's really good for you, too!


What you'll need . . .

• 1 large (28 ounce) can whole peeled tomatoes
• 1 regular (15 ounce) can crushed tomatoes
• 1 to 2 cups water (depending on how thick you like your chili -- we used two)
• 1 large (or two 15 ounce) can kidney beans
• 1 regular (15 ounce) can salt-free corn
• 1/2 large green pepper, chopped
• 2 large handfuls baby spinach
• 1 cup TVP (optional)
• Salt, pepper, and cayenne to taste

Method . . .

1. Put everything except the spinach, TVP, and salt/pepper/cayenne into a large stock pot and cook over medium heat. I also tried to smush some of the whole tomatoes to make them less whole. But I still like how chunky they are.
2. Start seasoning with your salt/pepper/cayenne. You can always revisit if you don't do enough, but can't take away. So, proceed with caution.
3. Add in the TVP (it will plump in the soup). And then the spinach. Turn heat to low and let simmer for 30 minutes to 1 hour.
4. If you feel you'd like the chili thinner, just add more water. It's that easy.

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Avocado Chocolate Pudding

Have you ever had an accident in the kitchen that's actually turned out far better than your original plan? I wonder sometimes if that's how many baked goods and other eats were created. I now have a story of my very own to share. I set out to make a green smoothie the other morning . . . and I wanted to use avocado. Again, it was one of my treats this week in our effort to slash our grocery bills. But I've had too many green smoothies lately, and I wanted this one to be chocolate-y.

I put the meat of a whole (perfectly ripe) avocado in the blender. Added a few handfuls of spinach. A couple heaping tablespoons of cocoa powder. Some almond milk. And then I hit blend. But, what I pour into my cup wasn't exactly smoothie consistency. It was thicker. It tasted amazing, though. And since I was pressed for time, I ate it as is. Partway through my noshing, I realized (probably because I was using a spoon) it was exactly like chocolate pudding.


What you'll need . . .(for 2 large servings)

• 1 ripe avocado
• 2 tablespoons dark cocoa powder
• 1-1/2 cups almond milk (or other substitute -- I think coconut milk would be great!)
• 2 handfuls spinach (I used baby spinach)
• 1 to 2 teaspoons agave nectar or honey
• 2 tablespoons flax meal (optional -- put in for nutritional value, not taste)

Method . . .

1. Put all ingredients in a blender
2. Blend
3. Adjust (add more) milk and sweetener as necessary to reach desired consistency/flavor.

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Buckwheat Mustard Loaf

Not enough food posts this week. That's because I've been too busy frolicking in this lovely weather we're having. I promise I'll get myself back into the kitchen (where we women belong, right?) ASAP. Hah. For those of you unfamiliar with sarcasm, please don't post about my snide anti-feminist comment. I'm only kidding! However, I'm a woman . . . I love my kitchen time . . . and among my many flours, sugars, and pretty appliances, I really do feel that I belong.

Deep.

Today I'm sharing an experimental bread recipe -- mostly made up by me -- that turned out wonderfully. It's served best with the hummus-esque dip Stephen made to accompany it. Now, I didn't get fantastic photos (I hate, hate, HATE when that happens!), but I assure you. It's golden. And it's good.


MUSTARD LOAF
(yields one delicious loaf that ultimately serves 16)

What you'll need . . .

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water
• 1/4 cup beer (I used a lager, stick to darker brews)
• 3 tablespoons honey
• 3 tablespoons brown mustard
• 1 teaspoon Kosher salt
• 2 cups bread flour
• 1 to 1-1/2 cups buckwheat flour
• 1/8 to 1/4 cup chopped red onions
• 1/8 to 1/4 cup chopped zucchini
• 1/4 cup olive oil
• 1 tablespoon ground pepper

Method . . .

1. In a large mixing bowl, whisk yeast into warm water until dissolved.
2. Add beer, honey, mustard, salt, and bread flour (2 cups). Beat until smooth.
3. Slowly stir in remaining flour until a soft dough forms (not too sticky, but not too dry).
4. Turn onto a floured surface; knead until smooth and elastic for about 6-8 minutes.
5. Place in a greased bowl. Cover and let rise in a warm place until doubled (45 minutes).
6. Punch down and fold chopped red onions and zucchini into the dough; shape into a loaf. Place in a greased 9 x 5 inch loaf pan.
7. Cover and let rise until doubled, about 1 hour.
8. Preheat oven to 400 degrees F.
9. Mix together the oil and pepper. Brush top of loaf to generously coat.
10. Bake for 20 minutes.
11. Rotate pan and cover loosely with foil -- bake for an additional 10 to 15 minutes (until golden brown).
12. Let cool in the pan and then move to cooling rack.
13. Enjoy with the following dip . . .

ROASTED RED PEPPER/SESAME DIP

Combine the following ingredients in a small foor processor until smooth.

• 1 can garbanzo beans
• 1/4 cup roasted red peppers (with some juice from the jar)
• 2 cap-fulls of lemon juice (so, 2 teaspoons?)
• 2 teaspoons sesame oil
• 2 teaspoons sesame seeds
• 1 tablespoon garlic powder
• Dash paprika
• Freshly ground pepper (to taste)

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