I work at a little coffee shop that sells bagels. So, naturally, I have a stash of cream cheese at home to either bring to work or use when there are leftover bagels at the end of the day. I thought I would do a quick comparison of a few of the brands that I have used.
Hey guys! Here is the tofu scramble recipe I promised. I tried to use as little oil as possible, which did make it slightly dry, but I wanted to try making it a bit “healthier.” I also use cast iron cookware and the tend to have oil already because of the seasoning process. I topped my bagel with a drizzle of olive oil instead of my usual Earth Balance. Tofu scrambles are really inexpensive and one of my standards when it comes to breakfast.
Hi everyone! I ended up being a lot busier than I thought. This break has been too short (it is a week shorter than normal…) and I was cramming in as much personal time with family and friends as I possibly could. Here is a quick post about one of my favorite places in Santa Cruz to get an inexpensive meal from when I’m on the go or have friends in town.
Soup weather is upon us! The rain has finally started consistently falling in Santa Cruz and cooking is what helps keep our apartment warm. I had a lot of leftover veggies this week (some from Thanksgiving, some that had been overlooked during Thanksgiving) so I decided to make soup. Simple inexpensive ingredients too! Most of my veggies were from Trader Joe’s and all organic. I know I need to start writing down the prices more often but I believe organics at TJ’s are at least a dollar more, depending on what you buy. I want to say that the amount of vegetables to make the soup is around $10. I get canned beans in bulk from Costco.