My First Box from Misfits Market

Last week I told you about a food delivery service for organic, non-GMO produce that is affordable. My first shipment from Misfits Market came on Wednesday, and I’m pleased. I do want to note a few things right off the bat.

  • The company is upfront about the fact that much of what they send would be considered “ugly”. Though, to me, it all looked just fine. Some of the fruit was on the small side. Perfect for me.
  • They also mentioned that some of it might be bruised. A few of the peaches were. I simply made them into a sauce with some of the pears. It worked out wonderfully.
  • I bought the Madness Box, the largest. It is left at your door, but it is heavy. Since I know I have to lug it upstairs, I’ll bring a couple of reusable shopping bags downstairs with me next time to split things up into.
  • You don’t get to choose what you want. You get what you get.

I was impressed by the amount of produce the Madness Box has in it. This is what came in my shipment:

As you can see, it is more than enough to feed me for a couple of weeks.

  • Bok Choy (This will be my first time trying this.)
  • 2 European Cucumbers
  • 4 Zucchini (Kept 2. Gave 1 to each of my daughters.)
  • 1 Romain Lettuce
  • 4 Peppers (Don’t like these. Gave them to my daughters.)
  • 5 Oranges
  • 4 Limes
  • 3 Mangoes (Don’t like these. Gave them to my daughters.)
  • 6 Pears
  • 6 Peaches
  • 2 Bags of Mushrooms (Gave one bag to my parents, the other Zowie.)
  • 2 Bags of String Beans
  • 2 Spaghetti Squash
  • Dandelion Greens (This will be my first time trying this.)

I did buy a few things to go along with this:

  • Meat (I don’t eat much meat, so a pound will last me a while.)
  • So Delicious non-dairy yogurt
  • Bananas
  • Lemons

And I had some things on hand to round everything out.

You’ll notice that I shared a few things with my parents and daughters. While I like most fruits and vegetables, there are just a few things I’m unable to eat. And I haven’t quite been able to talk myself into trying mushrooms yet. Even taking this stuff out, I consider the $38.50 to be a good deal on the food, considering the in-store costs of organic produce in my area.

I planned things out for meals and such as soon as I opened the box. The meat was purchased to go with the spaghetti squash. Yogurt is delicious with orange slices. And pears and peaches make a great sauce which can be eaten as is, or warmed with maple syrup and served over Paleo pancakes. I bought the lemons to make Lemon-Limeade. Orange slices will go well in smoothies with bananas as well.

According to my research Bok Choy is a chinese cabbage, so I plan to make a salad with it, the Romain lettuce, cucumber, zucchini, and string beans. I love salad. The cucumber, zucchini, and string beans can also be snacked on any time.

 

I’m going to try the dandelion greens in salad and smoothies, to see if I like them. If I do, I can flash freeze them for  later use and less waste. Nothing is going to waste, because I shared what I knew I wouldn’t eat.

You could also donate anything you didn’t want, or share them with friends and co-workers.

Here are some tips for what to do with some of the the produce from this box:

  • Once you’ve set aside what you want for salads, chop the rest dandelion greens and flash freeze them. Store in a container in the freezer, taking out some as you need it for smoothies.
  • Use some lovely FreshPapers from Mighty Nest when storing fresh produce. It will help the food stay fresh longer.
  • Only using half that lemon? Mighty nest also has Food Huggers! They come nested, in a variety of sizes in each set, and cover partially eaten tomatoes. oranges, and more.
  • Given that a few things may be bruised, you’ll want to come up with a plan right away to use them up. You can make sauces from fruits to enjoy over Paleo “Ice Cream” or french toast, or to add to smoothies.
  • If anything is “thin-skinned”, check it to see if it needs to be used quickly.
  • Top cereal or smoothies with chopped fruit.
  • Utilize Google or another search engine to look up what types of produce and greens can be frozen and how.
  • And use it to find new recipes to try!

I can’t wait to see what my second box from Misfits Market is filled with. I’ll let you know in a couple of weeks. This box cost me $38.50, and should last me two weeks.

Note 1: It’s called Misfits Market for a reason. It is a source of “ugly” produce. Let me just say that I don’t care if the produce is perfect. If I can get “ugly” produce at a good price, I am all over that. Produce is produce. It’s all good!

Note 2: Get 25% off your first order, and give me 25% off a future order. It’s a win-win! The links in this article will take you to my page with your discount. (Affiliate) (This is the discount they are giving right now. Misfit’s Market can change the promotion at any time.)

Note 3: Over a year ago I signed up for MightyNest. I wanted a way to bring healthy products into my home, and I thought this would be perfect. I signed up for their MightyFix and, each month, get a package from them with something new for me to try. (Affiliate)

~ Shannon

Cheese Board for Sharing

Finally bought myself a cheese board! I’ve been wanting to for a while now. At some point I want to have my daughters over for some family time, and this will be a big hit. Who wouldn’t want to share the deliciousness with loved ones?

I love that this board has a place to keep crackers separate from the other foods on each side. I also love that you don’t necessarily need to have cheese on the board, though this arrangement has two goat cheese dips I’m sure you will love. (I’ll be sharing links to a few of these dips below.)

The combinations of foods to be placed on a cheese board seem endless, and I promise you I will be trying many. I might even share some more with you here on the blog. I can’t wait to use this at future get-togethers with family and friends.

Try to use organic foods when possible. Rinse and dry produce before use.

NOTE: I prefer goat cheese over that made from cow’s milk. I have an intolerance to cow’s milk, and am so happy to have an alternative cheese. Regardless, I don’t eat cheese all the time. It’s a real treat for me.

Fruit & Vegetables Cheese Board

1 cucumber, sliced

1 apple, sliced

1 pear, sliced

1 or 2 carrots, cut into sticks

1 or 2 celery stocks, cut into sticks

1 orange, sectioned

grapes

pineapple chunks or tidbits

Paleo crackers

1 or 2 goat cheese dips: Fig & Goat Cheese Dip, Almond & Goat Cheese Dip, Fig & Almond Goat Cheese Dip, Blueberry & Goat Cheese Dip.

All you’re doing is placing the food onto the cheese board in a pleasing manner. You can use my photograph as a guide, and experiment.

Tips

  • Use your favorite fruits and vegetables.
  • Try different types of dips and sauces.
  • Leave the peels on apples, pears, cucumbers, and the like, for added nutritional value.
  • On rare occasion, I order Chinese from a restaurant near work. It’s not the healthiest, but it is convenient. Every time I order, they send me at least four of the spoons that are used in the photo. I finally found a good use for them!
  • Make your own Paleo crackers. Use a recipe you find online. They will be healthier than traditional crackers.
  • If it will be a bit before you eat, dip apple & pear slices in lemon juice for about 30 seconds.
  • Growing grapes, celery, and carrots, or other fruits and vegetables, will save you a good deal of money.
  • Cheese boards would be great for any celebration.

Enjoy your cheese board!

~ Shannon

 

 

 

 

I’m Picky about Cooked Veggies, But I Love them Raw!

Okay, I do like some vegetables cooked. Mainly things like peas and potatoes – of course, I like white potatoes raw as well as cooked. I’m aware that it is said to be, nutrient-wise, better to eat certain vegetables cooked, but I just can’t stomach most of them that way.

I can only eat carrots cooked if they are mashed in with white or sweet potato, or shredded into chili or meatloaf.

So, you see, I really am picky. But…

…I eat a lot of raw veggies. I do different things with them, so I’m not always eating the same things.

  • I make veggie jars.
  • I love salads.
  • I make wraps, veggie and otherwise.
  • I always get or make vegetable platters for parties.
  • I have always loved stuffed celery. My sister makes it for me, stuffed with peanut butter, for get-togethers – because she loves me. I also like them stuffed with almond butter.
  • I like to snack on raw cabbage. Just raw cabbage. Yum.
  • Pickled beats are amazing.
  • I like to add vegetables to smoothies. Not just greens. I’ve also put carrots, broccoli, celery, and cucumber in them. I’ll likely try other veggies in them as well.
  • I like to add extra vegetables to meals as well, such as shredded sweet potato to meat loaf or chili. Or making a shepherd’s pie by layering beef or chicken, peas, white potato, sweet potato, and squash. Sometimes I use fruits and vegetables interchangeably. They’re both so good for you!

I am aware that some of my tactics are a form of manipulation, and I think it is funny that I can do that to myself successfully. What can I say? I am good! LOL

Are you a picky eater? How are you getting your vegetables in?

Shannon

Veggies as the Main Meal Component

Now that the holidays are over and our new year goals have been set, I bet I’m not the only one eating better than I was during the holiday season. One thing I’ve been considering is the amount of meat I eat during a meal. I can easily load half of my plate with meat, but I’m not sure that’s what we should be doing.

Not that meat is bad. I love beef, chicken, pork, and turkey. However, I think we are seriously lacking the nutrients we need from fresh fruits and vegetables. I want to be eating more fresh produce and less meat, so I’m going to be switching things up a bit.

My goal is going to get in more fruits and vegetables each day. To accomplish this, I’m going to make the sides the main part of my meal, and have less meat at each.

Protein is an important part of every meal, and I don’t want to skip on that, but I think I’ll get enough if I use vegetables that have the nutrient alongside a little meat. Broccoli, green peas, asparagus, cauliflower, black beans, and broccoli raab are just a few of the vegetables that contain protein. I figure, if I can pair a protein-rich vegetable with the little bit of meat cooked in a healthy fat, and then add more veggies to the plate, I’ll be doing good. What do you think?

Shannon

 

Quick Tip: Using Leftovers to Make Smoothies

I know, it sounds gross. But those aren’t the type of leftovers I’m talking about.

I am talking about using those leftover bits of raw fruits and vegetables. You know, that half of a banana your little one didn’t eat at lunch, or the three pea pods he neglected. The chopped vegetables, such as carrots, cauliflower, celery, and broccoli, from the get-together you had the other day.

It’s also okay to use that hard-boiled egg no one wanted at breakfast, and the last of the fresh parsley or thyme.

Go head. Use stuff up. Doing so will save money on your grocery bill, and add necessary nutrients to a smoothie that your body will love you for. And you wont even notice the taste of those foods, unless they are being used as the main ingredient.

You’ll notice that I implement this tactic often in the smoothies I make.

Shannon

 

Leftover Thanksgiving Mini Casserole Cups

(For when you do not have enough ingredients for a whole casserole) Children who can use an oven by themselves will find this easy. Younger children can put the casserole together for you to bake. To make this recipe even easier, you can prepare it when cleaning up after your Thanksgiving meal, and pop it in the oven the next day. You could also put it into the freezer to save.

Ingredients

leftover turkey

leftover vegetables

leftover mashed sweet potato

water

  • Put 1/2 tsp.  water in each muffin pan cup that you will fill, and then fill each one you wont use 1/3 of the way with water.
  • Put a few bite-size pieces of turkey in bottom of each cup.
  • Add 1 tbsp. leftover vegetables.
  • Cover the vegetables with mashed sweet potatoes.
  • Bake at 350* until warmed through.

Tips

  • Can be frozen. Flash freeze in muffin tins. Pop out and put into gallon size freezer bag. Get out as much air from the bag as you can.

Serving Suggestions

 

Leftover Thanksgiving Fry Pan Meal

This recipe is frugal because it uses leftovers from you Thanksgiving meal. It’s easy enough for an older child to make.

Leftover Potatoes: You will want to make sure that these are warmed when the pan-fried food is done. You can do this in the oven. Sweet potato is a good choice.

Ingredients to put into pan:

coconut oil

turkey, bite size pieces

leftover veggies from the turkey dinner

add-ins you like: sliced onions, crushed garlic cloves, and parsley.

  1. Melt the oil in a skillet over medium heat.
  2. Add the turkey, veggies, and add-ins.
  3. Cook until all is warmed through.
  4. Put on plates.
  5. Take the potatoes out of the oven and spoon them on the plates as well.
  6. Serve.

Tips

  • Try adding roasted squash to the meal as well.

Serving Suggestions

Shannon

Tomato Bake

Here is a vegetable bake for you to try. This does not take much time, and can be served as the main component of a meal or as a side dish. The best vegetables to use are the organic heirloom variety you grow yourself. Same with the herbs. Heirloom varieties of each taste better than non heirloom varieties.

The amount of each ingredient needed will depend on the size pan you are using, and the number of people being served. Think lasagna for basic amounts. I usually start with bulk purchased shredded cheeses and a jar of each grated cheese, as well as about 32 ounces of sauce and a bowl of tomatoes.

Beefsteak tomatoes work well, but you can use other medium to large varieties. Experiment. Also consider trying more than one type of tomato in your bake.

Ingredients

tomatoes

shredded mozzarella cheese

shredded mild cheddar cheese

grated Parmesan cheese

grated Romano cheese

dried parsley

pasta sauce

  1. Start by pouring ¼ cup of the sauce into the bottom of a baking dish and spreading to cover, then work in layers. You will be able to fit 2 or 3 layers into one baking dish, being sure to leave room at the top for another cheese layer.

  2. Rinse the tomatoes well, and dry with a towel.

  3. Cut the tops off and then slice the tomatoes about ¼ inch thick, placing some of the slices in a layer over the sauce. Spread more sauce over this.

  4. Sprinkle mozzarella cheese over the slices, covering completely.

  5. Sprinkle some of mild cheddar cheese over this, so as not to completely cover.

  6. Shake some of each grated cheese over the other cheeses, then add another layer of tomatoes.

  7. Spread the sauce again, then add the cheeses.

  8. If there is room in the pan, start another layer.

  9. If not, add a thin layer of sauce over the cheeses, and sprinkle the parsley on top.

  10. Bake at 350* – 400*, depending on the oven, until the cheese is melted.

Tips

  • Use tomatoes from your garden and home canned sauce, to save money on this recipe.

  • Growing your own herbs and drying them will save you a great deal of money as well.

  • Try other types of cheeses as desired.

Serving Suggestions

 

Lettuce Wraps: Keepin’ it Veggie

I’ve wanted to get away from eating the heavier foods of winter, and back into eating lighter fare. I’m switching things out as I can, now that the winter stocks are almost depleted. The last shopping trip netted me many fresh fruits and vegetables at a reasonable cost. I love it when I can pull that off. The only meat I bought was shrimp, and I have a few recipes coming up for that. (So come back often this month to see what else is on the site!)

But this recipe is strictly vegetables. If you’re wondering about protein, this recipe does provide that, and many other nutrients. Meats aren’t the only foods you can get protein from, thank goodness. I don’t always want meat. As a matter-of-fact, the reason I made these wraps was because I wasn’t into eating meat on that particular day.

I just wanted my veggies!

Photograph by Shannon L. Buck, copyright 2017. http://www.lulu.com/spotlight/shannonbuck

Don’t these wraps look good? Try them for yourself!

Ingredients

(For two wraps.)

2 romaine lettuce leaves, rinsed and patted dry with a towel

shredded green cabbage

4 cucumber slices

4 zucchini slices

  1. Place the wraps flat on a plate.
  2. Sprinkle shredded cabbage over the wraps.
  3. Cut the cucumber and zucchini slices into fourths.
  4. Top the cabbage with the cucumber and zucchini.
  5. Enjoy!

It’s that simple. These wraps are so versatile they can be used as sides or snacks, or could even count as a whole meal.

Tips

  • Use different types of leaf lettuce each time you make these.
  • Try different types of vegetables, such as broccoli.
  • Add some sliced strawberry for a sweet kick.
  • Use leftover veggies to lower the cost.

Serving Suggestions

Share your veggie wrap ideas with us.

Shannon

 

Apple-Banana Smoothie

Smoothies are a great way to use up small bits of food. The other day I wanted to make Apple-Maple Syrup, but I didn’t want the apple peel to go to waste so I used it to make a smoothie. I also had a little cucumber and raw broccoli left over from previous meals.

Ingredients

peel from 1 apple

2 small pieces of broccoli

small handful of raw, frozen spinach

3 slices of cucumber

1 banana

1 tablespoon protein powder

chocolate almond milk

  1. Put the apple peel, cucumber, broccoli, and spinach into the blender.
  2. pour some chocolate almond milk over the foods, and pulse until everything is broken up.
  3. Add the other ingredients, and more milk if necessary.
  4. Blend until well mixed.

Notes

  • Using odds-and-ends of vegetables in smoothies does not really change the taste much, and it means you’re not wasting perfectly good food. It also adds extra nutrients.

Serving Suggestions

Shannon