Project Reduce Waste: Update

Well, it has been 10 days since the start of our family project.  If you're not sure what it's all about you check out the post Project Reduce Waste from October 13, 2015.  This is certainly a learning experience for us all.  Having the penalty jar also adds the element of ownership and responsibility, which is helping to create a better sense of mindfulness.

The one market run we made at the start was only $47 and yielded 5 cucumbers, 4 zucchini, 3 yellow squash, 2 bags of kale, 2 bags of lettuce, 1 sweet onion, 1 bunch of green onion, 1 head of broccoli, 1 head of cauliflower, 3 bunches of bananas, 2 3lb. bags of organic apples, 1 butternut squash, 4 tomatoes, 6 oranges, 4 lemons, 6 sweet potatoes, 1 bag of fresh green beans, 3 avocados and 1 jar unsweetened apple butter. As you may remember, everything else needed to come from what was already here. So our family of 5, plus the animals (our three dogs get cooked meals for dinner utilizing whole foods), needed to get creative in making healthy meals, while reducing waste.

Are you ready for the measurements?

1. We made zero runs to the grocery store or market until this past weekend.
2.  The indoor compost container has been dumped twice into the large compost barrel out back.
3.  The penalty jar has $2.05.
4.  We have spent more time finding other means of entertainment (coloring, reading, walking, playing learning games).
5.  All meals, except for one business meeting dinner, have been prepared at home.
6.  My 1/4 tank of gas lasted all week, and I only filled up on the weekend prior to the grocery store run.

Going forward…

1.  The weekend grocery store run was done to hit several stores that have our veg items and deals (i.e. Trader Joe's).  The total for all the stops made, that were in the same vicinity, was $350.  That amount is the budget we have allotted our family of 5, plus the 3 dogs, for 2 weeks.
2.  The only store run in the 2 weeks will be for essentials, such as cat food, rat food, turtle food or toilet paper :).  Although we have investigated other options, we are not quite ready to be that eco-friendly when it comes to the TP.
3.  We have made a family agreement that there would only be a once per month family meal at a restaurant.  *Special circumstances like birthdays and anniversary do not count.
4.  We are focusing more on understanding where our purchases come from, and how they effect us and the world.  This means, we will be working harder at making Fair Trade purchases so our dollars go towards helping others.

In case any of you are curious as to all the foods we prepared, here is a peak…

Here is the rundown: there was stew; muffins several ways; banana bread; caramel dip with apple slices; Amazon trail mix (the girls made this as part of schooling to tie in the lesson on South America); lentil patties; steamed rice several ways; kale/squash/black bean wraps; black bean/butternut squash chili over quinoa; kids healthy lunch (wraps using up leftovers such as lentils, veggies); steamed garlic green beans; cauliflower alfredo sauce; zucchini piccata; healthy Halloween fruits, thanks to Pinterest; homemade cashew butter; homemade creamer (sooo good, recipe will follow for this one); butternut squash/avocado salad w/ homemade tamari/apple cider vinegar dressing (thank you Ella Woodward, this salad was amazing!).

As a way to thank you all for supporting, and following, us during this project here is the homemade creamer recipe. This recipe is super easy, so much cheaper than store bought creamers, healthier (since it contains healthy fats, minimal to zero sugar, NO corn syrup, no added oil, no artificial colors or flavors, no added salt - seriously, take a look at the creamer info, it is startling) and it is way tastier!

Homemade Coconut Creamer
Serves 1

2-3 Tbsp. canned coconut milk (budget friendly from Trader Joe's)
1/2 tsp. coconut sugar (optional)
1/8 tsp. ground cinnamon
pinch of ground vanilla (or a dash of pure vanilla extract)

Directions:
1.  Using an *espresso steamer, place all ingredients into steamer and allow it to blend and warm the creamer, it only takes a minute or less.
2.  Pour coffee in a mug, pour steamed cream over coffee, stir if you want and drink.
3.  Store remaining coconut milk in an airtight container in the fridge to make more creamer or to use in another recipe (the cold fridge will cause it to firm up and that is fine.  If your steamer does not like it too cold, let it sit in the steamer a minute or two and then proceed with steaming).  If stored properly, left over milk lasts 5-7 days in the fridge.

*I am not talking about the big expensive espresso makers, they sell just the small steamer portion, which can be purchased at a fair price from anywhere, around $30.  You don't need anything fancy.  I used my Target one for over a year with no issues, but my mom was kind enough to give me a fancy one as a birthday present, so now I do use the new one.