Dining at Disney Challenge - The Results

The kiddos with Rafiki while at Animal Kingdom...

So, did we - a family of four, committed to eating real, wholesome food on a budget - survive at the processed land o’ plenty that’s Disney?

You betcha.

And we kept it healthy.  And it wasn’t as painful as you might think. 

We spent about $40.-50./day on food and drinks, which was by no means inexpensive, but seems to be much less than most people spend while vacationing with the Mickey and the gang. 

We employed two strategies:

We committed to this daily meal plan:

  -big breakfast - 7:30 a.m. - fuel up!

  -heavy snacks throughout the day - this is KEY

  -light lunch - 11:00

  -light dinner - 4 or 5 p.m.

and...

We got snacks upon arrival for the 1) rooms (each had a mini-fridge) and 2) for strolling around the parks

The day we arrived we went to a local Super Target and stocked up:

-Bottled, filtered water - $6. (one 12-pk, med. size; one 10-pk, small size)

-Cashews – 12 oz. container - $4.99

-Peanuts – 12 oz. container - $2.59

-3 lb bag of mandarin oranges - $4.79

-organic milk – single serve – 6 @ $1./ea

-Clif bars – 5 @ .97/ea

-Kashi organic crackers - $3.19

-Organic single serve mozzarella sticks - $4.50/6

-Organic ½ and ½ (for morning coffee, which was supplied in the room with a coffee maker) - $1.75

TOTAL:  approx $40.  

Things I brought (all of this fit in my carry-on):

-One loaf of homemade, organic, pumpkin bread – pre-sliced (pretty much lasted us throughout our visit)

-One small, insulated container

-Two small freezer packs for keeping perishable snacks (like cheese)

-3 oz. organic maple syrup (I know I’m a weirdo – the thought of the kiddos pouring high fructose corn syrup on their morning pancakes was just too much too bear)

-Water bottles – one for each kid, one for the adults

See there on the left? That's maple syrup packed right in with our toiletries. No, TSA did not give us a hard time about it but a few eyebrows got raised. 

Also, another word on snacks, all eateries at the parks offer some sort of healthy side option, usually carrot sticks, grapes or apples.  We ended up stock-piling during the trip and they came in handy for between meal snacks.


MEALS

Please understand that we by no means ate all-organic while on vacation but did do our best to make healthy choices and stay very budget-conscious:

Breakfast

Cracker Barrel – kids had pancakes (with real maple syrup – see above) with a side of fruit; adults had eggs and biscuits or toast  - approx $22.

Denny’s Diner - kids split the adult pancake breakfast with side of fruit; adults had veggie scrambles – approx $22.

Bagels (Hole in a Roll on Hwy 192) - Kids had toasted cinnamon/raisin bagels (lightly buttered – with REAL butter); adults had egg, bacon and cheese sandwiches on seeded bagels – approx $10.

Lunch

Cosmic Ray’s – Tomorrowland – Turkey sandwich, strawberry yogurt for kids, small bags of grapes and mini carrots,  – about $25. for all of us

Publix – deli sandwiches, potato salad for all – about $21.

Animal Kingdom

Dino Land U.S.A. – Roasted turkey leg - $9. (When in Rome!  And, yes, it was delicious.)

Veggies wraps for kids – approx $12.

Dinner

Our first night in Orlando we stumbled across a fun place called Flippers that made wonderful pesto pizzas for the kids for about $7.; salads for the adults for about $7-9./ea.  We our meals delivered to the hotel at no extra charge! We called Flippers as we were leaving the park each evening and dinner arrived at our hotel about 5 minutes after we did!  

The net/net:  Yes, it’s possible to find somewhat healthy choices, low-cost food at Disney World but you’ll need to plan ahead and be willing to be flexible. 

Organically yours,

Minde

What’s your fave tip for eating health on a budget tip while at Disney? I'd love to hear about it in the comments section...

Dining at Disney - A 'Real Food' Challenge

I’ll be taking a blog break for the next week so we can go on a family vacation and veg (pun intended) out.  

Or will we?  

You see, we’re off to see The Mouse. Will veggies and other healthy food be readily available and easy to find? Will we need to pay an arm and a leg for it? We’re eager to find out if it’s possible to eat real, wholesome food on a tight budget while at Disney World. 

For instance, we probably won't be eating this:

But we may be eating this:

Chances are very good that we won’t find any organic fare at the parks but we’ll do our best to source out fresh, whole foods as much as possible. Our hotel has a fridge but no cooking facilities and we only plan to go to the grocery store once – snacks only.  So, we’ll be limited to park food and close-to-the hotel restaurants for our meals.  

Can we do it?  I think we can. I'm hopeful we can. Check back next week and find out.

Do you have any tips for us on our Disney World food adventure?  Please leave in the comments below...

Organically yours,

Minde

Whatcha' Cookin' Wednesday - Zucchini Bread

 

I detest the notion of sneaking veggies into food. Y’know, hiding mushed up, over-cooked veggies in pasta casseroles and such in order to force those no-veggie-eatin’ kids to get some green stuff in their gullets. I’ve heard the arguments in favor of it and I don’t agree for a WIDE variety of reasons.  

Except when it comes to zucchini bread. 

Lovely, somehow-all-at-the-same-time savory-sweet, tender, yummy, healthy zucchini bread.

The recipe listed below produces a dark brown treat (see above) that my children were convinced was "full of chocolate" and a big, ol’ “fluffed up” brownie. It was gobbled in no time. They freaked out (in a good way) when I revealed that zucchini was one of the main ingredients. (NO WAY. Way!) 

This recipe was inspired by one that I spied on Skinny Ms.’s blog. I tweaked it to make the bread less sweet and give it a smoother texture. It keeps for about 5 days in the fridge and also freezes well.

Quick note: This recipe uses coconut oil but don’t let that scare you into thinking that you’re about to bake something that’ll smell like suntan lotion. Surprisingly, coconut oil neither tastes nor smells like coconut.  I use coconut oil for cooking because it creates great baked goods and is one of the healthiest oils on the planet. I also use it on my body, face and hands!  A wonderful moisturizer that costs pennies on the dollar compared to other organic, store-bought lotions... But that's another blog post...)

Here's what you'll need:

                       

1/3 cup coconut oil

1/3 cup honey

1 egg

1 teaspoon vanilla extract

2 cups grated zucchini (Use the smallest grater setting to get really fine/small pieces)

½ cup Greek Yogurt, plain (low-fat or no-fat – both work great)

1.5 cups Whole Wheat bread flour

¼ teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

(Tip: For a bread with an added kick, consider adding 1 cup of unsweetened, dried cranberries.  Or, if you want to boost the Omega-3 quotient, add a cup of walnuts.)

                       

Here's how you make it:

-Preheat oven to 325 degrees

-In a large bowl, cream together coconut oil and honey. (I use a hand mixer since room–temp coconut oil can be a bear to mix by hand.)

-Add egg, yogurt, vanilla and cinnamon. Mix on low until combined.

-Stir in grated zucchini by hand.

-In a small bowl, whisk together soda, salt, and flour.

-Add flour mixture to batter and stir just until combined. (DO NOT over-stir.)

-Spray a loaf pan with non-stick cooking spray.

-Pour batter into loaf pan and jiggle until level.

-Bake 50-55 minutes or until a fork inserted in the center of the loaf comes out clean.

-Allow to cool 15 minutes in pan before removing and cooling completely on a wire rack.

Cut into slices. ENJOY!

Face and Body - Cleaning and Moisturizing

Nope, these aren't ingredients for a salad dressing....

It's the way I take care of my skin.

For my family, living Affordably Organic isn't ONLY defined by eating real, whole foods on a budget. We do our best to take a holistic approach to the organic, wholesome lifestyle. We like to use natural products on our face, hair and body that are inexpensive, easy to use and good for us.

For instance, our skin care regimen... I’m often asked at my classes and seminars what products we choose, make and use to clean and moisturize our face, body and hands.   Here’s a quick round-up of our skin care products:

FACE

Cleaning

You’ll probably be surprised to know that I clean my face with oil. Yep, you read that right. I started using the Oil Cleansing Method (OCM) after reading about it on Simple Mom.  All you need are hot water, oil (like olive oil, sunflower oil, etc.), castor oil, and a washcloth. Seems crazy, right? It works. In short, oils are essential to your skin so why strip them away with soap? 

From acne.org:

By using the right oils, you can cleanse your pores of dirt and bacteria naturally, gently and effectively, while replacing the dirty oil with beneficial ones extracted from natural botanicals, vegetables and fruit that heal, protect and nourish your skin.

Also, this method is incredibly cheap. Just pennies on the dollar compared to other organic, wholesome products that you'll find at natural markets like Earthfare or Whole Foods... In fact, you might already have these ingredients already in your pantry. Why reinvent the wheel?

I haven’t improved on Simple Mom’s OCM so please visit her site for the best instructions.  Here's another great resource: theoilcleansingmethod.com. This facial cleaning method is incredibly easy and fast…. And your skin will thank you for it.

Moisturizing

After the OCM, you probably won’t need much moisturizer (if any) but when I do I use refined, organic coconut oil. I just use a small dab -- it goes a long way. Seriously, I use an amount that's smaller than the size of a pea. I rub it between my palms to warm it up, then simply press my palms over my face. (No rubbing needed.) I store the coconut oil in a small jar and keep it on my bathroom counter. (The refined, organic coconut oil I use is a solid and does not require refrigeration but it does need to be kept out of sunlight.) 

BODY and HANDS

Cleaning

We keep it simple with castile soap like Dr. Bronner's, which you can find on the cheap at just about any grocery or retail market. In their nearly 6-years of life, our kiddos have never used traditional soap. We found it too caustic and strong for their tender skin. Instead we use unscented, organic shampoo as a body wash and/or bubble bath.

We like Rainbow’s Baby Oh Baby unscented organic herbal shampoo. It’s about $8./bottle but goes a long way -- a 16 oz bottle will last us about 6-7 months at 7-8 showers a week between two kiddos. You can buy it at Whole Foods Market.

Moisturizing

Again, coconut oil. Everywhere -- limbs, elbows, hands, feet, etc. It’s a tad greasy at first but takes just a minute to sink in and feel wonderful. When I need some serious help with dry, gardener hands and cracked soles, I use Alba Un-petroleum Multi-Purpose Jelly. It's a paraben-free, vegetarian salve that will remind you of Vaseline but instead of being made from industrial petroleum it contains all-natural oils and waxes. I slather on my feet at night, then put on socks. I use a Ped-Egg in my morning shower (pumice works too) to scrub off dead skin. Hands down, this works better to soften my heels better than any expensive pedicure, foot razor-type treatment.  Also, I occasionally treat myself to Trader Joe's Lavender Hand & Body Lotion, which is paraben-free and contains organic ingredients. It's about $5./12 oz. Trader Joe's insiders will tell you this lotion is made by Avalon Organics, but sold by TJ's at 1/2 price. Yay private labeling! This lotion has a very low (safe) rating on Environmental Working Group's Skin Deep cosmetic data base so I don't worry about using it on my skin. 

What's your wholesome skin care regimen?  Share it in the comments section...

Organically yours,

-Minde

Whatcha' Cookin' Wednesday - Cranberry Chutney

I love making:

1) holiday gifts

2) food that has many uses

A few pantry staples and stand-bys, like salsa, fit some of the criteria (condiment, sauce, topping, spread) but cranberry sauce (or in my case, chutney) tops them all. Perfect as a condiment with your Christmas ham, a sweet and tart topping for vanilla ice cream, a spread on your post-holiday turkey sandwich or a sauce alongside a lovely savory dish.

As for making holiday gifts, my love language is FOOD so (naturally) that’s what I love to make and give. Enter (again): Cranberry Chutney. Now, the reason why I call my cranberry concoction a chutney (rather than a sauce) is because my recipe calls for additional fruit and less sugar than jams or traditional cranberry sauce. It’s perfectly tart and sweet. (Besides, chutney sounds fancier.)

And here’s another thing: If you’re on a budget this is a fantastically inexpensive gift to create. For about $1 (or less) for a ½ pint Ball jar and less than $2. for ingredients per jar you can create a yummy, thoughtful, (and frugal) holiday gift. 

You can make this recipe on the stovetop or in a crock pot, depending on how much time you've got on your hands. The crock pot method will take 8 hours but here is very little hands-on work; the stovetop will take less than an hour but you'll have to be more involved with stirring, etc. 

 (all ready for givin'!)

Cranberry Chutney

 ***Triple this recipe to yield enough for five ½ pint jars.***

1 twelve oz. bag of fresh cranberries

1 Gala or Fuji apple (peeled, cored and diced)

1 orange (zested, peeled, tough membrane removed, chopped. Reserve zest, orange sections, and extra juice)

1 cup of orange juice

½ - 1 cup of sugar (start with smallest amount and sweeten to taste)

½ teaspoon ground cinnamon

½ teaspoon ground ginger

Tip for breaking down the orange:  Zest first, use a mini-grater or microplane for best results. Slice off both ends, and slice off peel while standing orange on end. Cut in quarters; remove pulp from white membrane with hands. 

Crock Pot instructions:

Combine all ingredients in pot.

Stir to mix.

Set to low for 8 hours, stirring about every 1 ½ - 2 hours. 

For the last hour, cover halfway (this will help it thicken a bit) and continue to cook until done.

Stovetop instructions:

Combine all ingredients in large saucepan.

Stir to mix.

Bring to boil. 

Immediately reduce heat to simmer for about 15-20 minutes or until cranberries are bursting. (DO NOT let it come to a rolling boil or the sugar will burn the bottom of the pan and your chutney will be ruined.) 

Canning:

Spoon hot chutney into hot, sterilized glass jars. Wipe edges, place canning lids and tightly screw on bands. Boil in water bath for 20 minutes. (Water must be at least one inch above jars.) Cool on wire racks. Be sure to test jars by pushing down on center of lid to make sure it’s stable, not popping up and down. You should also hear the telltale “ping” from each jar as they cool. If your jars are not sealed properly, refrigerate and consume within one week.


Organically yours,


Minde


What is your fave homemade food gift? Share below...  :) 

Whatcha' Cookin' Wednesday - Roasted Pumpkin and... Pumpkin Pie

Pic by katerha

Today's "Whatcha Cookin' Wednesday" is a 2-fer  - roasted pumpkin AND roasted pumpkin pie - because it's high time we shift the pumpkin paradigm.

It seems to me that when it comes to pumpkins folks rush to carve them into jack-o-lanterns or use as porch and mantle adornments but when it comes to using it as an ingredient... most reach for the canned stuff.  

“It’s easier!” Maaaaybe, but it's also full of BPA, sugar, preservatives and other added stuff.

”It’s cheaper.” Nope. Not by a mile.

“It’s what I know!”  Shift the paradigm!

I invite you to do your taste buds (and wallet) a favor. Allow real pumpkin into your life and on your table.

A can of organic canned pumpkin will run you about $2.40-3.00. It’s enough for ONE pie. A whole, organic pie pumpkin costs about $1.25-2.50., depending on where and when you buy it, and will yield enough pulp for TWO pies. That's HALF-OFF, folks. Buy late-season pie pumpkins at your local farmers market to get the best deal. (Offer to buy in bulk and see the prices really go down…) I buy up all the inexpensive pumpkins each season and do some bulk cooking, a  bit of a roasting fest if you will. My kitchen smells wonderful for an afternoon and I have enough roasted pumpkin to last until mid-summer, sometimes longer. This is how it looks when I'm done:

I stack them in my freezer, like edible books.

I usually preserve my bounty by freezing flat in freezer bags in 2-cup increments so it's easy to pull out for my favorite pumpkin bread recipe.

You’ll be delighted to find out how easy it is to cook real pumpkin that can be used in a wide variety of recipes including quick breads, muffins, soups and yes, pies. When ripe, pumpkins can be boiled, baked, steamed, or, my absolute fave, ROASTED. Total hands-on time is about 5-10 minutes. Easy.

Roasty goodness by Rachel Tayse

Roasted Pumpkin

-Preheat oven to 400.

-Cut pie pumpkin in half or quarters (top to bottom from stem) and scoop out seeds.

-Place pumpkin on cookie sheet or jelly roll pan.

Tip: For easy clean-up, line cookie sheet or jell roll pan with parchment paper or foil before roasting.  

-Roast for 50-60 minutes, or until a fork can be easily pierced through skin.

-Cool and scoop out pulp from skin.

And now....  PIE. Lovely PIE. Perfect for breakfast, lunch and dinner, says me and my kiddos. And especially Thanksgiving. I usually refer to this pumpkin pie recipe as "blender pie" since the only kitchen tool needed is a blender. It's easily the tastiest and easiest pie I've ever made. Hands down.

Roasted Pumpkin Pie

Pie pic by pbody

3 c. roasted pumpkin (about one 3.5 lb sugar pumpkin)

1.5 c. light brown sugar

2 tbsp corn starch

1 tsp salt

1.5 tsp cinnamon

1.5 tsp ground ginger

1/4 tsp. nutmeg

6 large eggs

3 cups of evaporated milk

-Assemble all ingredients in blender and mix until slightly frothy.

-Pour into favorite pie crust.

-Bake at 350 for about 40-45 minutes or until top is lightly browned and no longer jiggly in the middle.

Organically yours,

Minde

What's your fave way to cook pumpkin?  I'd love to hear about it...

Whatch Cookin' Wednesday - Applesauce

You've heard me preach it, folks:

Buy seasonal food in bulk.  

It's a smart way to get real food at the best prices while at it's peak flavor. I'm over the moon that apples are in season right now. (Seriously, this morning I woke up thinking about rustic apple tarts. No joke.) That means those delicious red/gold/yellow/green/pink fruits are in abundance. And inexpensive.

In my area (East TN), organic apples are about $1.10/lb., which is down from about $2.25/lb in the off-season, and maybe even less expensive if a local farmer has a surplus they want to unload.  What does this mean for my family?  Copious amounts of applesauce!  And yes, rustic apple tarts.

A 25 oz. jar of organic applesauce at my local market costs about $3.60 - 4.00. Ouch. If I ration it carefully (or mix it with yogurt to make it last longer), I might get a jar to last about a week.  I use it in baked goods, we pack it in school lunches, it makes a great ice cream topping... We typically go through about 2-4 jars a month. That's approximately $14.50.

A month...

For applesauce.

Per year? About $175 buckaroos. Super ouch. 

Now, when I make homemade applesauce the cost goes down to about $1.35 for same-sized jar. Sweeeet. And yummy. That's about $3.50 for about 64 oz. of organic, delicious, good-for-you, proud-to-serve, tunny-pleasing, HEALTHY, applesauce.

Another bonus: It's easy! You can make a humongous batch of applesauce in your Crock Pot with very little effort. (Save for the peeling part but it's not too bad if you've got some tunes goin'. I found that Lily Allen is darn near perfect apple peeling music.) Get the kids in on the act. Let your munchkins measure the spices, how many cups of apples needed, and more. A great math lesson, plus they get the eat the fruits of their labor.

Store your sauce in Mason jars in the freezer (be sure to leave at least 1/2" of headspace) or use the super-easy water bath canning method for long-term preserving.

Crock Pot Applesauce
(Yields about 64 oz. For you bad-at-math canners, that's two quarts or four pints or a quart and two pints.)

-3 lbs. or about 12-15 medium-sized apples - peeled, cored, and chopped. (I use a mix of tart and sweet varieties such as a Gala and Granny Smith)
-4 tsp. lemon juice
-cinnamon
-sweetener - sugar, honey, agave - to taste (we skip the sweetener since most apples are sweet enough on their own)
-water

Tip: Use non-stick spray on inside of Crock Pot before adding apples.  Makes clean-up a breeze... 

Add lemon juice and apples to Crock Pot. (UPDATED 5.1.13 - please note that I no longer add lemon juice! We didn't see any notable difference when we omitted it so now we just leave it out.)

Stir to combine.

Sprinkle cinnamon on mixture, just to cover lightly.

Set on high for 4 hours or low for 8 hours.

and...

THAT'S IT.  (Told ya it was easy.) We eat as-is -- a little on the chunky side. If you prefer a smooth sauce, blend to desired consistency in blender or Cuisinart. A hand blender used directly in the Crock Pot works great too. (Use water as needed to get the right texture.)

By the way, this applesauce makes great a Christmas gift.  Can it in a lovely Mason jar, add a fun tag and you're good to go.

Organically yours,

Minde

Do you have a fave seasonal Crock Pot recipe?  I'd love to hear about it.  Please post in comments!