What do you need?

Sit down and figure out what it is that you exactly need. How many subjects will you be studying? And then ask yourself what it’s going to take to keep you organized for the duration of your semester. For me, I’m studying six subjects, so I need six notebooks, dividers, labels and binders. I also needed an agenda to write down all of my assignments and keep track of any important dates, especially holidays!

Set a budget

Before you head out to shop for anything, you have to set a budget. As a college student, you’re probably not the wealthiest person in the world, and it’s important to save money anywhere you can. So after you’ve carefully created a list of what you need for supplies, cost everything out individually, and then see if you can’t challenge yourself to cut it by 25%. I know that sounds really difficult, but it’s definitely possible.

Reuse anything that you have leftover

Sure, we all love new, but we’re on a budget! So if at all possible, reuse anything you possibly can. College is not a fashion show, despite what we all think, and if you’re walking around with a backpack that’s from the previous year, trust me, no one is going to notice, or care! Any notebooks that you used from the previous year can also be reused. If they have important notes in them, rip the notes out, staple them and file them away. Paper is precious, and expensive, so don’t waste it.

Shop the coupon booklets

Shoppers Drug Mart, Walmart, and Save-on-Foods are all stores that regularly send out coupon flyers in the mail up here in Canada, so go through those thoroughly to see what you can find. I guarantee you that you’ll be able to find things like pens, pencils, erasers, notebooks, agenda’s, rules and just about anything else stationary wise in those booklets.

Shop the dollar stores

These stores can be your best friend when it comes to school supplies. And if I think about it, there probably isn’t anything that you can’t buy at the dollar store.  Plus, at these shops, they often sell things in multiples, which saves you even more money.

So hopefully I’ve given you some decent pointers, and if you’re still trying to scoop up those last minute items for class, this list will help you save a few bucks!

So one of the first places I was told to look was in women’s publications. So I did. Before I bought them thought, I’d go to the grocery store and flip through magazines like Women’s Day, Family Circle, and Good Housekeeping, that’s a really good one for coupons. These magazines will often carry coupons directly from the manufacturer and often offer some of the best discounts. So that’s good to know. Another place to look is in the actual grocery store. Pay attention when you’re shopping to all of the retail signage that they have on the shelves. I’m not talking about the sale signs, because those are obvious, I’m talking about those little coupon dispensers that often flash little red lights. Generally they’ll be right underneath, or just beside the product that they’re discounting.

Another great place for coupons is in your junk mail. I don’t know how many times I’ll go to the mail box and there will be one thing of any importance and the rest of it is just glossy, colored paper with a million and one different advertisements on it. But actually sit down and sort through it, because you would be amazed at what you find. I once managed the snag a half off deal to get my oil changed plus a free car wash and detailing package. That would usually cost me upwards of $200, but it only cost me about $39. Hey, for a student on a budget, that’s a hell of a deal, and I couldn’t believe that all these years, I’d been tossing away free money. I could’ve used that extra money to pay my cell phone bill every month! So frustrating.

If you’re someone who doesn’t have all the time in the world to go rooting around in your junk mail, then take a look at some online free grocery coupon sites. Not every store takes them, but there’s almost so much stuff available at discounted prices, it’s kind of overwhelming. It was a bittersweet feeling for me because while I was super excited to find a site that was going to help me save at the supermarket every single time I went there, I was kicking myself for not finding all of this sooner, and I think about all the money I could have saved. Word to the wise, try not think that way! Just move forward and start saving!

So what does all of that nonsense have to do with little old you? Well, the the world economy effects us all, doesn’t it. Do you remember in 2008 when the stock market took a nose dive in the United States, and the housing market all but collapsed completely? Here we are four years later and the United States still hasn’t been able to recover fully from that disaster. There are still millions of people out of work, and the rate of unemployment doesn’t seem to discriminate who isn’t bringing home the bacon. Whether you have a forensic science degree, you work for a major law firm, or you flip burgers at the local McDonalds, everyone, in every demographic, in just about every job sector, has been effected by massive job cuts. And this can only mean one thing; It’s time to cut back, and it’s time to start looking at creative ways to save.

This is something that most people don’t like to hear, especially North Americans. We don’t like to be told we can’t have something, which is absolutely absurd since we have so much compared to so many developing countries around the world. We don’t work nearly as hard as someone in a shoe factory in China, yet we are paid more money, and afforded far more opportunities. We just seem forget our place sometimes, and when we fall on financial hard times, we still feel entitled to live a lavish lifestyle. Money is a privilege, not a right, and once your earning potential is taken away, it is your responsibility to replace it, or seek out ways to ensure that you’re not putting yourself into financial hardship. If you just lost your job, you shouldn’t be at the nail salon every other week! If you’re only making minimum wage, than you probably shouldn’t be driving around in a Jag, carrying absurd car payments. This blog is all about living within your means, and living lavishly on a menial budget. So it’s time to get your scissors out, and your pen and paper, because it’s high time that you were schooled on the art of couponing!

Pinker, nuttier and manlier than your usual breakfast.

While this may not look like something that you could accurately call The Manliest Breakfast… Ever, it totally is (hence the title and boldness). These pink (purple?) steel cut oats might look a bit effeminate, but after eating a batch, you’ll realize that it’s more than just some foo foo breakfast.

This post and recipe were inspired by my new stomping grounds in Denver. I found out last week that this place has a certain, masculine reputation. In my month and a half here, I’ve found that it’s one of those undeniable truisms. And it’s something that a single lady would never want to deny. You see, here in Denver, there are many manly, burly, attractive men and they’re everywhere. As a matter of fact, they have a pretty precious name for the phenomenon: Menver.

I could write a caption comparing these pecans to manly naughty parts, but that would be in poor taste. Nuts.

I feel so at home in this place, where the active, outdoorsy, hippie, yogi, feminine, tomboyish, healthy thing is part of the norm. Everybody here loves to travel, learn, activate and explore. It’s the first place that I really feel like I can completely be myself, no matter who I’m around. Denverites are not only the friendliest people in America, they also seem to be extremely open minded, and are really willing to allow you to let your personality shift and grow. The other great thing about Menver is that all of the chicks drawn to this town are really like minded. And since there’s more than enough to go around, you don’t really get that catty competitive thing that goes on elsewhere.

Enough about how great Denver is though. Let’s talk about this pink vegan breakfast. What makes this stuff so manly isn’t the nuts, or even the steel cut oats (although both of those things scream masculinity). There’s a secret ingredient in this recipe that makes it super filling, and incredibly hardy.

It’s this stuff called Ultra Dense Breakfast Boost made by NudeFood. They’re a company out of Boulder and I’m sooo glad I found this stuff. Should I call it stuff one more time? Stuff!

NudeFood Breakfast Boost

Ingredients:

• 1 Cup Steel Cut Oats
• 3 1/2 Cups H20
• 1/2 Cup Almond or Rice Milk
• 3/4 Cup Pecans
• 1/2 Cup Fresh or Frozen Cherries
• 1 Tsp Vanilla Extract
• 1/2 Tsp Cinnamon
• 1/2 Tsp Cardamom
• 1 Tblspn Ghee (optional)
• Honey, Maple Syrup or Agave (optional: to taste)
• NudeFood Breakfast Boost (see below)

Method:

• Bring water to boil. Add oats. Stir.
• Reduce heat to medium. Cook for 20-30 minutes or until the oats are tender. Stir continually so the oats don’t stick to the bottom of the pan.
• When the oats begin to thicken (about 15-20 minutes), add almond milk, pecans, cherries, vanilla, cinnamon, cardamom and ghee (optional). Stir until combined, and cook for another 5-10 minutes.
• Remove from heat. If adding the Breakfast Boost, allow the oats to cool a bit before scooping a heaping tablespoon on top. The Breakfast Boost is a living food, and if the oats are too hot, it can kill the enzymes.

Probiotics never tasted so masculine.

Whats your favorite covertly manly breakfast?

I’ve spend most of my life fighting being a grown up. I’ve developed some rules over the years that have helped me win the fight thus far.

1. Be your own fun factory: Do at least one activity a day that fills you with joy. This can range from the absolutely silly kind of fun (blowing bubbles, running through the lawn sprinkler, hula hooping) to the healthy kind (yoga, dancing, going for a long walk).
2. Take the phrase “you’re not the boss of me” to heart: Yeah, be your own boss. It makes things a lot easier to avoid grown up-edness. There’s a difference between having an employer and having a boss. You can be employed, just don’t ever let anyone dictate your life.  It’s easiest to do this if you get a degree, and you don’t have many student loans, so apply for as many easy scholarships as you can before it’s too late.
3. Drink tons of strawberry milk: Like, TONS. The properties in strawberry milk include anti-aging proponents of… Okay, I’m making that up, but it sure makes you feel like a kid again, especially if you whip out a straw and get bubble blowing crazy on it.

Since I had to go dairy-free due to an intolerance to lactose, I thought I would never again be able to partake in rule number three. But one afternoon, I was standing in the kitchen staring into my crystal ball (that’s what I call the fridge), and had one of those light bulb over the head experiences. I knew at that moment that I could make my own strawberry milk from the contents of my fridge. I knew at that moment that I was a genius. I knew then that I could create my own Neverland in a glass.

So this recipe is dedicated to father time, because he’s going to need all of the help he can get to make me grow up.

Strawberry Almond Milk

Ingredients:

• 2 cups almond milk
• 1/2-3/4 cup chopped strawberries
• 2 teaspoons honey or 1 teaspoon agave
• fresh mint (optional)

I just wanted to share one of my favorite recent combos that is inspired by some awesome upcoming life stuff. I’m getting ready to start teaching yoga. While plain baked grapefruit is a great light breakfast coming in at 100 calories for the entire fruit, it would work as a breakfast for tax accountant. But it’s not going to cut it when I’m doing yoga for several hours per day. I’m going to need something a little more substantial. So I’ve been experimenting with different add ons and toppings to bulk it up a little bit.

Enter… The Hearty Baked Grapefruit. With more muscle and flavor than it’s light and airy cousin, the plain baked grapefruit, this heartier version features toasted walnuts and tasty warm chopped figs covered in organic blue agave syrup and cinnamon. It’s by far the tastiest baked grapefruit I’ve ever laid my taste buds on.

Even though this has been my favorite so far, it’s not the only one that made my breakfast loving heart sing. I made a great Spice Girl Baked Grapefruit that was infused with cardamom and cinnamon (by infused, I mean that I rubbed the spices into the top before I baked it). I also made this bomb Jamacan Me Crazay Baked Grapefruit featuring bananas and dried coconut flakes. What can I say? I have fun with names.

What do you add to jazz up your grapefruit?

I guess since the name of this blog is Scratch-N-Cook, I should probably make the peanut butter myself, and go to Tunisia and pick the dates with my own two hands. Then I should probably figure out what part of wheat the oats come from, pluck em off (if that’s possible) and squash them flat with my boot.

Because that, my friends, would be from scratch. But I’m not feeling up to it this week, because I’ve had a severe glitch in my sleep schedule. Perhaps the next time I make these, they’ll be a “slow snack” and I’ll write a post about the continental expedition that was necessary in order to make them.

This week, you’re getting the quick version. I’m just going to head to the grocery store and get whatever they have on the shelves. Then I’m going to spend, like, five minutes mixing them in a bowl, and another five minutes rolling them into little balls. After that, I’ll spend another five minutes eating. them. all.

Should I have said spoiler alert before I told you everything that was going to be in this post? Well… Delayed spoiler alert!

No? It doesn’t work that way?

Oh well. This little mixture is so easy that it doesn’t really deserve to be called a recipe. Then again, I saw a post that someone did about putting grapefruit in the oven. The genius said it was “baked grapefruit” and wrote an entire post about warming up half of a citrus fruit. What has the internet come to?

You’ll only need four ingredients to make these peanut butter snack balls and, in a pinch, you could probably get away with two. You could definitely add tons of other stuff. Nuts, coconut, and cocoa would all make great additions. You could play with variations of dried fruit as well. Man… Why do I keep putting the cart before the horse? I should probably let you know what went into these little bad boys first.

Ingredients:

• 1 cup peanut butter
• 1/2 cup oats
• 1/4 dates
• 1/4 cup chocolate chips

Method:

• Soooo easy. Mix it in a bowl.
• Soooo easy squared. Roll the mixture into balls.
• Pop them in the fridge for 30 minutes

If you’re super busy completing police officer training, or studying for the GRE, these make a perfect morning, afternoon or midnight snack. Dang it. That should have gone at the beginning, shouldn’t it?

What do you put in your peanut butter balls?

Here ye! Here ye! ‘Tis February 8th, 2012. And ’tis a special and gloooorious day! What? No? You don’t know why today is so special? Hint: read the title of this post. Still no? Check out the picture above… I’ll give you a minute to think about it.

There you go! It’s National Potato Lover’s Day. It’s that fine time of year when we celebrate the mighty spud that has kept this country up and running for centuries. Here are some fun facts about the potato via Foodimentary:

Potato Facts:

A. The word , potato, is derived from a Native American word “Batata”

B. The first cultivated potatoes date back to 500o BC in Peru. Originally, they were purple. When cooked they turn a deep blue color.

C. Most of the nutrients found in potatoes are in the skin.

D. Sweet potatoes are distant relatives of the common potato, while Yams are not potatoes at all, they  botanically are considered lilies.

E. The average American eats 140 pounds of potatoes per year.

F. The word spud actually means “to dig a small hole in the grown, similar to spade, a tool to dig small holes.

G.  The Spanish claim that they first introduced the potato to Europe in 1550 while the Irish say that it was in 1585 when Sir Walter Raleigh introduced the potato to Europe.

 

In honor of the Batata, we threw together some simple homemade wedge fries. They’re one of those great home made crowd pleasers. Even though they’re incredibly simple, people seem to get really impressed that you made french fries from scratch. Plus, it’s something that nearly everyone can eat. This is a gluten free and vegan recipe.

Ingredients

• 1 lb potatoes
• 1 t olive oil
• 1/2 t dry italian seasoning
• 1/2 t salt

Method

• Preheat oven to 425 degrees.
• Scrub the spuds and slice them into wedges.
• Place them in a bowl and drizzle oil over the wedges.
• Add seasoning and salt and toss to cover all of the potatoes.
• Spread flat on a baking sheet and throw them in the oven for 10 minutes.
• Turn them with a spatula.
• Bake for another 5-10 minutes until golden brown.

How are you celebrating National Potato Lover’s day?

Chard is one of those things that I’ve always loved, but never thought I wanted to cook at home. I really have no idea why. It’s pretty, hearty, versatile and it seems simple enough to prepare. But for some reason, I thought that if I committed to those big leafy greens when I was at the grocery store, they would end up going bad in my fridge for a few weeks because I didn’t know what to do with them.

Do I know myself? Of course I do. I got this giant, beautiful bunch of rainbow chard last week and it sat in the fridge for over a week. I actually think I was a little scared of it. I wanted to do something complicated and fancy with it, but all of my money’s going to a tax accountant this week. I wanted it to be a masterpiece, but I didn’t really have much time to work with. I wanted it to go bad already, so I wouldn’t have to look at it every time I opened the fridge. But alas, the chard held strong for over a week. It wilted a bit, but that’s what chard does when you cook it anyway.

So, I finally got the gumption to make some this morning. Yeah, I know when you think breakfast, you’re thinking chard. It’s a natural thought. I wasn’t in the mood for stirring up any steel cut oats, and I didn’t want to eat a lonely egg (it might get depressed), so I finally grabbed this out of the fridge and gave them a rinse. Then, I set about to winging a vegetarian breakfast recipe.

Ingredients (1 Serving):

• 1 egg
• 1 large handful of thickly chopped rainbow chard
• 5 cherry tomatoes (halved)
• 2 teaspoons olive oil
• salt and pepper

Method:

• Add one teaspoon of olive oil to pan over medium heat. Toss in a handful of chard and season with salt and pepper. Saute for a few minutes. Add 2 teaspoons of water and saute for a few more minutes until the chard wilts completely.
• Remove chard from pan. Use the same pan to fry an egg.
• Remove egg from pan. Use the same pan to fry the tomatoes.
• Plate it! Eat it!

Now that I’m all over my fear of chard, what else can I do with it? Any ideas?

So when I randomly got stuck with a grapefruit this week, I was less than thrilled. Yes, I got stuck with a grapefruit. I can honestly say that I have never had a grapefruit forced into my world, so I’ve never been confronted with how much I dislike it. Alas, I don’t have a food wasting bone in my body, so I shoved it in the fridge and tried to gather the courage to eat the giant ball of sour-yuck (the technical term for grapefruit flavor).

The next day, I was trolling the interwebs for some recipe inspiration and I came across this pretty little blog. I eventually came across this beautiful post about baking grapefruit. Warm and sour sounded better than cold and sour. It also seemed like a great winter recipe. Hey, if I didn’t like it, maybe someone in the blogosphere is a grapefruit fiend. Maybe I would be helping them by giving them the inspiration to try their favorite citrus item in a new way.

This was a good cause. I was doing this for the readers of my vegan recipe blog,  for the world, for the future. Maybe that thought would make it a little easier to swallow.

So I grabbed the fruit from the fridge, sliced it in half and scored it. I dumped two teaspoons of brown sugar on the top (an improvement from the aforementioned billion teaspoons) and broiled it in the toaster oven.

I’ll always admit when I’m wrong, even if it means admitting when something I made didn’t turn out. That definitely wasn’t the case with this one. It’s proabably one of my new favorites for breakfast. The brown sugar seeps in and grapefruit is delightful when it’s warm. I was oh so wrong about you, grapefruit. I’m not to stubborn to admit it.

I thought that maybe my taste buds had changed, so I tried to dive into some raw grapefruit… nope. Still gross. So maybe I was kinda right about you grapefruit.

Have you ever baked your grapefruit? Are you a fan?