5 Must Know Tips to Save Money on Organic Meat

Eating organic meat might be more important that eating organic fruit and vegetables, but switching to organic meat can be an expensive, daunting undertaking. Here are 5 tips to save money on organic meat that can help you make the switch.Eating organic meat might even be more important than eating organic fruits and veggies. Find out how you can save with these 5 must know tips to save money on organic meat. They might not be what you think!

5 Must Know Tips to Save Money on Organic Meat

1. Cut down on meat consumption –

First and foremost, you can save money by eating less meat. I know, I know, that’s not really what you want to hear, but it’s the truth. Door to Door Organics has a great infographic that shows how much protein is recommended for people at different life stages and compares that to how much we really eat. Most Americans eat more meat than they need and doing so can risk our health. Instituting vegetarian lunches, breakfast, or maybe even a certain number of vegetarian meals per week (like Meatless Monday), can be a great way to reduce your meat consumption. Eating less meat means you will automatically save money on meat because you won’t have to buy as much.

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Food Waste Friday ~ 1/18 ~ Frozen Potatoes & Prepping for Vacation


Frozen Potatoes

We almost had a hard week this week with food waste, but I got really lucky. I accidentally let almost 20 pounds of organic potatoes FREEZE on my enclosed front porch over the weekend. The last thing I wanted to do was throw those potatoes out, so I started googling.


You can read the whole story here, but I ended up making a TON of mashed potatoes and then used those mashed potatoes to make bread. Let me tell, mashed potatoes made out of previously frozen potatoes do NOT taste that great. But BREAD made out of those same mashed potatoes is WONDERUL. The recipe is here. The bread is THAT good. If you ever have left over mashed potatoes {or let potatoes freeze like I did}, make BREAD!

In addition to the bread {I made 13 loaves but only have 10 left…}, I also froze the extra mashed potatoes. I have 4 baggies of 3 1/2 cup portions of mashed potatoes in my freezer for MORE potato bread, and a bag of the potato water, too. I’m pretty happy that I was able to rescue those dang potatoes.

We did find ONE lone, shriveled kiwi in my daughter’s room. No, they’re not allowed to have food in their rooms. I have no idea what it was doing there…but that’s all I wasted last week.

And, Prepping for Vacation

We’re getting ready to hit the road this weekend. My husband is off the International Builder’s Show in Las Vegas and the kids and I are taking a 15-hour road trip to New York. I might just be crazy for attempting such a long car ride {alone} with 4 children, but I think it will be a lot of fun. I don’t want to waste any food while we’re gone though, so I’m taking a few steps to minimize food waste!

First, I am finally going to get my fridge cleaned out before we leave. I’m finished cooking this week. Instead, we will make sure to eat up all the leftovers. If I have any leftovers we don’t eat, I have a plan:

  • Milk will be frozen for soups
  • Left-over cooked veggies will also be frozen for soups
  • Bread will be frozen or turned into bread crumbs
  • Sandwich meats and cheeses will be packed for the trip
  • Raw fruits & veggies will also be packed for the trip
  • I will double check my front porch to make sure I haven’t hidden any more food away out there… LOL!
  • A nice clean, empty fridge will be waiting for me to fill up when we get back!

That’s how I did with food waste this week. How’d you do?

Linking up: Food Waste Friday

Whole Wheat Potato Bread

In a massive food fail, I once let almost 20 pounds of organic potatoes freeze on my enclosed front porch. Yeah, pretty dumb, huh?? I beat myself up pretty good over that!

Immediately, I turned to google to figure out what the heck to do with all of my rock hard potatoes and was dismayed to find that almost every source said they had to be trashed. I’m not going to lie to you: they were quite nasty: soft and squishy and very “juicy.”

But, I wasn’t giving up that easily!! Potato bread was on my mind, but I’d never made it and needed to find a recipe. Since I bake almost exclusively with freshly ground flour, I wanted to find a recipe that incorporated fresh flour.

whole wheat potato breadThrough Pinterest, I ended up at the blog Common Sense Homesteading and found a recipe that looked promising. I decided to make 3 small loaves to see if it would work and I was delighted that it did! In fact, this bread is beyond good – it might just be my new favorite bread!! I only hope I don’t always have to start with frozen potatoes to get this result! 

I adapted the recipe to fit my needs and made THIRTEEN loaves {3 batches}. It’s that good, people. Here’s my adaption:

Whole Wheat Potato Bread
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Recipe Image


  • 3 1/2 cups mashed potatoes
  • 4 cups warm water {potato water is perfect, if you have any!}
  • 1/2 cup melted butter
  • 1/2 cup honey
  • 10 cups whole wheat flour {I use freshly ground hard white wheat}
  • 1 heaping TBS salt
  • 3 TBS yeast {I use SAF yeast}
  • 1-3 cups additional flour


  1. Pre-heat oven to 350 F.
  2. Prepare 5 loaf pans.
  3. Put mashed potatoes, water, butter, and honey in a big mixer {I use a Bosch}.
  4. Add 10 cups flour, salt, and yeast.
  5. Mix everything together and quickly add enough flour to clean the sides of the bowl. If the dough looks too dry, add additional liquid instead.
  6. Knead on Bosch Speed 1 for 5 minutes.
  7. Punch dough, form 5 loaves, and place into 5 prepared loaf pans.
  8. Let rise until doubled, about 30 minutes.
  9. Bake for 30-35 minutes.
  10. Let cool. Cut, slather with butter and Enjoy!

Please head over to Common Sense Homesteading if you would like to see her original recipe for 2 small loaves, perfect for small amounts of left over mashed potatoes!

Have you transformed “trashed” food into a great dish? Please share! Please don’t let me think that I’m the only person to accidentally let potatoes {or anything else} freeze… 🙂

Linking up: Frugal Days, Sustainable Ways; Simple Lives Thursday;

Homemade Banana Bars

I have a confession to make: I actually love having rotten bananas on hand! I even buy them. Large bags of bananas with spots on them cost 99 cents at my local grocery store and whenever I see them, I almost always buy one. I personally don’t like to eat bananas with spots on the peel because I’m weird and prefer most of my fruit to be slightly green. My kids like them though, and when they are too bad even for them, we make yummy baked goods from them.

banana barsDessert doesn’t usually happen at my house, but this year I am trying to make a dessert once a week. It gives my kids incentive to eat their dinner and it’s fun.

I made these banana bars last week and they were a huge hit. They were easy and I used up the last of the nasty bananas in my fridge instead of throwing them out. Score!

Yields 36

Homemade Banana Bars
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  • 1/2 cup butter, softened
  • 1 1/3 cups sugar {I used a heaping 1 cup raw sugar}
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 cup mashed bananas {I used 1 1/2 cups}
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 2 cups flour {I used freshly ground hard white wheat}
  • 1 cup chopped pecans
  • Powdered Sugar Icing
  • 1 cup powdered sugar
  • 1/4 tsp vanilla
  • 1-2 TBS milk


  1. Banana Bars
  2. Preheat oven to 350 F. Lighting grease a 15x10x1 inch baking pan. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, baking powered, baking soda, and salt. Beat until combined, scraping bowl occasionally.
  3. Beat in egg, mashed bananas, sour cream, and vanilla until combined.
  4. Beat or stir in the flour.
  5. Stir in pecans.
  6. Pour the batter into the prepared baking pan, spreading evenly.
  7. Bake about 25 minutes or until a toothpick comes out clean.
  8. Cool completely in pan on wire rack. Drizzle with Powdered Sugar Icing {see below}. Cut into bars. Enjoy!
  9. Powered Sugar Icing
  10. In a small bowl combine powdered sugar, vanilla, and 1 TBS milk. Stir in additional milk, i tsp at a time until icing reaches drizzling consistency.

What’s your favorite way to use up bananas?

Linking up: URS; Frugal Days, Sustainable Ways; Homemade Mondays; Mix it Up Mondays; On the Menu Monday; Homestead Barn Hop;