Because I Can

Because I Can Living on a budget while eating well. choosing love, kindness, and chihuahuas. grateful for grace.

I love food. Sugar is my favourite thing. But my sweet tooth is catching up with me and I'm feeling the need to utiliz...
12/22/2025

I love food. Sugar is my favourite thing. But my sweet tooth is catching up with me and I'm feeling the need to utilize a bit of self restraint when it comes to my eating habits.

However, it's Christmas week! The WORST week for self control. A friend posted a reminder to find the quick wins. Even if it's adding one vegetable to your plate during Christmas dinner, or going on one walk after.

I was very grateful for her advice because in all honesty when I fall into a rut of sugar habits, the biggest reason that it's hard to get back out is because I'm simply overwhelmed at the idea. It feels like fridge clear out, and grocery store spending, and freezing my butt off to exercise.

So my small choice this holiday week is to have a hearty "mug soup" on hand.

I have been playing around with my dehydrator for several years now. I have a stock of dehydrated potato flakes, squash powder and green powder (you've heard me talk about this quite often). This soup took about 1 hour of my time to make (simmering in the background while I puttered about the kitchen).

To my best abilities in determining nutritional value (everything in the soup was dehydrated or made at home), one mug (2 cups) gives me 2 servings of leafy greens alone, along with a good amount of fiber and protein. Most importantly, a quick mug of soup when I'm feeling snacky gives me calorie intake that is not empty OR sugary. Add to that, aside from the cost of my time, I estimate that the cost for this soup was 18 cents per serving.

I love playing around with preserving foods, and have been focused on making sure that what I preserve and dehydrate is easily utilized in our day to day food use (ei, if an experimental canning journey leads to food that isn't eaten, I won't make it again - this seems very reasonable by my adhd hyperfocus will quickly lead me astray)

However, I came up with this soup when looking through recipes, and it's a remake of a recipe for creamed spinach soup that I have made a few times in the past. Are you interested in that incredibly healthy and filling recipe? comment below and I'll send it to you, along with the full nutritional breakdown

As a child, I spent a week or more every summer wrapped in the quiet, comforting rhythm of my Grandma’s house. Time slow...
07/25/2025

As a child, I spent a week or more every summer wrapped in the quiet, comforting rhythm of my Grandma’s house. Time slowed down at Grandma's and the quiet hum of everyday routine filled my soul. Each day followed a gentle cadence, coffee with breakfast (tea for me, until I was older), tea with lunch, and Postum with supper.

Lunch was often humble, familiar, and deeply satisfying: pickled beans or beets, summer sausage, and hearty bread from Guenther’s or Anna Mae’s. Grandma always had a jar of her homemade mustard ready on the table, alongside rich, real butter.

And always dessert, served in those little fruit nappies. Peaches, pears, applesauce, or cherries. So simple and yet so sweet.

To this day, peaches, pears, and applesauce are staples in my home. But cherries were the one that got away. Until now.

This year, I spotted a great deal at the store and brought some home. I couldn’t wait to preserve them, not just for the flavour, but for the feeling.

Because eating these cherries will be more than a treat. It will be a homecoming. A return to the warmth of Grandma’s kitchen, to the deep well of love and wisdom passed down through generations.

In that moment, I’ll be nourished by more than food. I’ll be grounded in heritage. Whole in my story. And deeply, beautifully connected, to myself, and to those who came before me.

So when I get asked if I'm a foodie, my answer is normally a resounding "yes!" But more recently I have had time to thi...
03/04/2025

So when I get asked if I'm a foodie, my answer is normally a resounding "yes!" But more recently I have had time to think about it and add some qualification. "Foodie" could mean a lot of things. I do enjoy food but going out to eat at expensive restaurants is not something I do. Enjoying sushi is not something I do. I AM trying to expand my tastes but comparably speaking, I don't really have large palate.

I DO enjoy taking the lessons I have learned from my grandma and mother and expanding on them. I love the sustainability and frugality of foraging or finding great deals, and using every bit of the food I bring home. The joy and fulfillment I feel when I come across a unique idea to utilize the food I prepare or preserve, that my family all eats, is unparalleled.

So yes, I am a foodie. A foodie who finds the most fulfillment in frugal and sustainable living. A foodie who rarely goes to restaurants, but reads old Mennonite or bridge ladies' recipe books for fun. A foodie with a freezer full of squash and a pantry full of beans, and (as pictured), a fridge that has more mason jars filled with home prepared food, than anything else.

Before Christmas I found bone in ham on sale for $1.50 a pound. I grabbed one, for $15!!! I haven't seen it that price...
02/17/2025

Before Christmas I found bone in ham on sale for $1.50 a pound. I grabbed one, for $15!!! I haven't seen it that price in awhile.

This past week, we had a delicious meal of ham, mashed potatoes and roasted carrots. I followed that with ham/spaghetti casserole and yesterday a very large pot of split pea soup with ham. The soup was canned, and will make quick and easy meals in the future.

Now, I've got the bone and last bits of remaining ham simmering to make stock. Once it's been strained, I'll pick out the ham bits to make a batch of ham and corn chowder. The stock will be canned for future use.

The most important rule of stretching the budget is to use every last bit :).

02/17/2025

OK, I have done some work on my basic shelf. This is the minimum that I need in order to provide food for my family. I haven't included meat on this list as it's really not a necessity. Certainly does make my meal time decisions easier, and I do work hard to ensure that there is a stock of meat in my freezer and on my canning shelf.

My Basic Shelf:

Rice
Pasta - Spaghetti
Pasta - other
Veg - Onion
Veg - Carrots
Veg - Potatoes
Fruit - Applesauce
Fruit - Bananas
Veg - Carrots FROZEN
Fruit - Frozen Berries
Veg - Stewed Tomatoes
Protein - peanut butter
Protein - canned tuna
Protein - beans
Protein - stock
Baking - brown sugar
Baking - sugar
Baking - vanilla
Baking - Rolled oats
Baking - Cornstarch
Baking - powder
Baking - soda
Baking - yeast
Cond - mustard
Cond - ketchup
Cond - worchestershire
Cond - Soy sauce
Garlic powder
vinegar
salt
pepper
Milk
Butter
Eggs

01/21/2025

Basic Shelf

Yesterday I introduced the Basic Shelf concept, and I'd like to expand on that a little.

Several years ago I picked up a 'Basic Shelf' cookbook from a local thrift store. I was incredibly intrigued. I have always made an effort to ensure that the basic ingredients I need for baking and cooking never run out. This cookbook took that idea an extra step by organizing recipes around the 'basic shelf' and then listing any extra ingredients needed for a clear and concise ingredient list based on what's already in the pantry (basic shelf) and extras needed.

The concept and idea is fantastic, and I have spent hours reading this book, and trying out some recipes. However, it became apparent to me that while it's a great starting point, the 'basic shelf' provided in that book isn't perfectly ideal for my family.

As a part of my budget project this year, I am working on identifying my 'Basic Shelf', taking into consideration my family's needs and eating habits. I'm combining my love of documentation with my love of cooking for this and can't wait to share with you what I come up with!

Weekly Budget Check inLast week (Monday - Saturday) I spent $12.38 on milk and frozen berries, plus some almond milk tha...
01/20/2025

Weekly Budget Check in
Last week (Monday - Saturday) I spent $12.38 on milk and frozen berries, plus some almond milk that was on clearance for .89, which I need to put to use quickly in baking and smoothies.

That leaves $26.66 for the next 10 days.

Wins this week:
1) I picked up 2 litres of almond milk on clearance for $.89. (TIP - I love Walmart clearance sections! I specifically look for clearance on dairy products). We are enjoying almond milk with granola for our morning meals right now because it needs to be used quickly. I also made cornbread, substituting the milk called for with almond milk, and will be doing more baking and smoothie making to use it up this week.
2) I volunteer with several organizations. I was able to bring home some string beans, snap peas and cucumbers that would have otherwise not been able to be used up before going bad. I sliced the cucumbers immediately and put them in a brine solution for refrigerator pickles. The snap peas and beans were boiled briefly then bagged for the freezer.
3) While not food related this win is definitely budget related! I am excited about a new venture which will require a nicer wardrobe. I don't have a budget for clothing. I have lucked out with clothing exchanges in the past, but have made a deliberate effort to not spend money on clothes until absolutely necessary. Last week, I picked up 3 like new suit jackets for a whopping $2 each, and pants for $4 and $6 respectively. With this simple investment of $16 I gave my wardrobe an update. How? Thrifting. TIP: Keep an eye on thrift stores near you! It saves the landfill AND your budget - and most often the quality you get is far better than any cheap 'fast fashion' alternative!

01/18/2025

Alright friends, for the next few posts I want to discuss the "Basic Shelf" concept.

I'll share with you my basic shelf - which is basically a list of the "must haves" in my house. As long as I have these basic ingredients I can make a variety of food that we love.

But, before I go down that rabbit hole, I want to hear from you! Think about the foods that you and your family love.

Please comment to share 1 main dish that is made and eaten often in your home! We'll then have a look at the ingredients to start to break it down and determine what YOUR basic shelf looks like!

Ruby

Let's talk about bread!I have this base recipe on a magnet on my fridge. This is what I use for all things bread, and c...
01/16/2025

Let's talk about bread!

I have this base recipe on a magnet on my fridge. This is what I use for all things bread, and change it up with different flavour combos.

For buns, I follow the instructions but after the first rise I then knead the dough and separate it into about 12-14 balls and flatten them slightly. I'll then proceed with the second rise, and bake them for about 12-15 minutes.

I'm not really great at bread to be honest. I don't have the patience needed to try different recipes, and I still struggle with keeping it fresh long enough to enjoy. That's why I am really happy that I found this recipe which works so well for me, and is relatively quick and easy. I also prefer making buns because then I don't have to fiddle with slicing the bread.

For the buns that I made with the carrot soup in my last post, I used this recipe and added several tbsp of squash powder, and approximately half a tsp each of curry powder and turmeric. This went really well with the ginger and cumin flavour in the soup. I add the seasoning after I've added the 2 cups flour, while my kitchen aid stand mixer is actively mixing the dough with the bread hook. You want the dough to be just a little sticky, not gooey and not too dry, so you will continue to add flour a little bit at a time to get to that point.

Another variation I love is replacing the milk with tomato juice or sauce for a delightful tomato bread. You could even toss in some shredded cheese for extra flavour.

My quick trick for getting a nice rise: I put the oven on the warm setting for 30 seconds or so, then turn it off, and place the dough in the warm oven. (Remember to turn the oven off and be sure it isn't too hot, you don't want to accidentally start to bake it. Trust me, I've made this mistake 😆)

I even use this base recipe for cinnamon buns. They never last long enough for me to worry about them getting stale!

Soup is always a great choice when keeping a lean budget. I made this carrot soup and was very pleased with how it turn...
01/16/2025

Soup is always a great choice when keeping a lean budget. I made this carrot soup and was very pleased with how it turned out. I loosely followed this recipe:
https://www.allrecipes.com/recipe/228514/cream-of-carrot-soup/

Carrots: I buy in bulk, and spend several hours shredding them for the freezer. We are still working through a 25 pound bag of 'b' grade carrots which I picked up at a local vendor this summer for $5. So, by a very rough estimate the cost of the carrots in this recipe was about $.10

Even at $3 for a 5 pound bag, you can't beat the cost efficiency of carrots. I use the shredded freezer carrots alone as a side, in carrot cakes and loafs, stir frys or combined with mashed potatoes. Or, in this case, in a delicious soup! Carrots are so versatile, delicious, healthy, AND budget friendly!

In total, I estimate that the cost of this soup was about $.15 a serving, the milk and butter (extra added as substitute for cream, which I did not have) taking up the bulk of the cost.

Tomorrow I'll share the recipe for the dinner roll I made to complement the soup!

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