Tag Archives: breakfast pizza

day nineteen

(Click here for an explanation of the project.)

Here’s what we ate for $4.03 yesterday, January 20, 2011.


Jess ate some instant oatmeal, everyone else skipped. FAIL. $0.13


1 cup dal palak $0.93
1 cup cooked quinoa $0.36


1/3 a breakfast pizza $2.10


leftover birthday party NEXT BEST THING TO TOM SELLECK cake (free – thanks Jordan & Melanie!)


1 tablespoon organic peanut butter $0.11
organic lowfat plain yogurt with lime curd $0.40

total $4.03

When I switch back over from night shift to being awake during the day on my weekends, I usually lose half a day. Today was that day. But that means hurray! It is my weekend – a glorious four day weekend. We need to make the planning and prepping happen again. A big part of what makes us successful in making 3 meals a day that are not packaged, prepared foods is taking that time every evening to make sure a breakfast is made and lunches are packed.

Speaking of not buying packaged food: Levi, Head of Garbage Services in our household, commented tonight about how much compost he keeps having to take out. Um, duh Levi! Did you not notice how little trash you have to take out? We are making so much compost, and so little trash. It is incredible.

When we started this project we envisioned eating a lot of the same ol’ boring stuff again and again, like beans and rice. Or we expected to cave and eat Ramen once a week when we didn’t have time to cook. Somehow we have managed to make all this amazing food and try tons of new recipes. Tonight we just needed something quick and research free, so we revisited a family favorite we have blogged about before, the breakfast pizza. We had a little room money-wise for dinner, but we made it happen for a total of $6.31:

Trader Joe’s whole wheat pizza dough $1.29
1/2 tablespoon olive oil $0.07 (to sauté the veggie sausage)
2 links (half a package)Trader Joe’s Italian meatless sausage $1.75
4 ounces fresh mozzarella $1
1 ounce gouda $0.62
2-3/4 ounces reduced-fat feta $0.69
4 eggs $0.68
4 green onions $0.21
1 tablespoon chopped Italian parsley

Cheese seems to be the big ingredient that we mostly buy on sale, from the markdown bin, or from the outlet grocery store. That is unless it happens to be a type of cheese that is super affordable at our co-op. And we are learning a little goes a long way.

By the way, that dal palak didn’t seem super exciting at first, but it is one of those things that tastes even better as leftovers. What a great lunch to take to work. Filling and flavorful. And having it for lunch almost saves our otherwise less than stellar nutrition for the day.

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locavore pizza

This week’s trip to the farmer’s market was extra special for 3 reasons:

#1 First weekend I have had off in weeks, so I got to go!
#2 We got to get brown sugar waffles for breakfast.
#3 While we were inhaling our waffles, we ran into our adorable friend Mike who was also buying food and said he had been inspired by our blog. He had even picked some of the ingredients we had been eyeballing. Pretty cool.

Here’s what we came up with this week: eggs, morels, and cheese curds.

The eggs are from Stiebrs Farm in nearby Yelm and we actually get them on a regular basis at our co-op.

Before tonight nobody in the family had eaten morels. The mushroom guy at the market saw us hemming and hawing and reeled us in. We weren’t quite sure what to do with them, and it was pretty interesting to talk to him. He taught us that you can ruin them with water and they were already washed with a brush and some salt water. Hmmm. He also said they are good simply sauteed in some butter, or maybe in scrambled eggs. So we had him weigh up $5 worth of morels.

We’d been wanting to try some cheese from Twin Oaks farm at the market since Jess talked to them on another visit. It is interesting what you find out when you start asking questions about where your food actually comes from. You could be buying locally made cheese made with milk from who-knows-where, but when Jess asked these folks she spoke to the lady that milked the goats and cows herself. Win! We went for the cheese curds after some samples, thinking the mild flavor would be good to let the morels shine.

So remember when we made breakfast pizza? It’s so popular in our house that the first thing I thought of for our three ingredients was pizza. And since the mushroom guy made me think morels and eggs would go well together, it seemed meant to be.

Hey, morels are good stuff. We were also really stoked on how good cheese curds are on pizza. We also threw on asiago, salt & pepper, Italian parsley, and a bonus local ingredient: the chives growing in our living room.


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