A Downtown Girl’s Guide: Grocery Shopping Tips

Call me crazy, but I absolutely love going grocery shopping. Granted, this could have something to do with the fact that I shop at Loblaw’s which happens to be conveniently connected to a massive Joe Fresh store, but I digress. There’s something about the anticipation of looking into a baron, stark white fridge, and allowing your mind to wander with the possibilities of what you could fill it with.

There are a few small hiccups in my current situation. Firstly, I haven’t quite yet figured out the concept of budgets. Given that I’m a full time student and only working part-time, I often find myself living paycheque to paycheque, leaving little money left over for frivolous things such as food and shelter…(jokes jokes)
Secondly, I live in the very heart of downtown Toronto, with no vehicle. The closest supermarket is a solid 15 minute walk, which is fine because I like cardio just as much as the next gal. HOWEVER, it becomes a slight issue on the way home, when you have 7 bags filled with heavy food.

I want you – my dear reader – to be much more savvy than I have been. Below are my top five tips for how to survive grocery shopping downtown in the city:

#1 – If your situation is like mine and you don’t have a vehicle to use, take advantage of the public transit in your area! I used to try to tough it out, and never bothered utilizing the streetcar to get me home, but then I realized that it was definitely the best option.
– Another tip is to carpool with friends! My cousin lives across the street from me, and has kindly offered to bring me with her when she goes grocery shopping.
– Finally, you could get a different kind of wheels… in the form of a cart! My mother bought me one of these, thinking it was a great option for me to use while living downtown. She has a great point, however I feel a little like a bag lady when I’m dragging a metal cart on wheels behind me for 6 blocks.

#2 – MAKE A BUDGET. I cannot stress this enough. Even if you are making very little money you need to designate it out to the different aspects of life where you will need it. For example, $110 a month for a metro pass, $80 a week on groceries, $80 monthly for cell-phone bill, $100 monthly to entertainment expenses, etc. Your budget can be whatever you wish, but it needs to exist, and be accurate. Otherwise, you’ll find yourself broke at the end of the month with absolutely no idea what you’ve spent all your hard earned money on.

#3 – Find one grocery store that you like, and stick with it. Make sure you take advantage of your store’s reward points/loyalty program, as most stores have these nowadays. Loblaw’s has a thing called the PC Plus card. It tracks your most frequent purchases, and offers you points if you continue to buy those things. Once you have accumulated a certain number of points it allows you to use them towards a discount on your groceries. It also has a handy-dandy app, which allows you to see your grocery list and current offers – right from your smart phone!
No matter which grocery store you shop at, make sure you have one of these cards.

#4 – Don’t go grocery shopping on an empty stomach. Seriously. I know you’ve heard this time and time again, but it could not be more accurate. Studies have actually shown that buying groceries while hungry not only leads to buying more, but also encourages unhealthy food choices such as fattening, processed foods. Make a smoothie, or eat a granola bar before you go – anything to satisfy your tummy for the time being.

#5 – While were on the subject of healthy eating – Stick to the perimeter of the store while shopping, as the foods you’ll find there are the healthiest for you! The healthiest foods are foods that are fresh, and thus, they need to be refrigerated! Refrigerators are always found on the outside of the store. Think of an upside down U shape. The middle of the store is where you’ll find processed foods, starches, etc. Foods containing preservatives that do not need to be kept fresh.

BONUS TIP: I often find myself buying way more fruits and vegetables than one person could possible consume. A helpful tip that I have, is to freeze fruit! When I notice that berries or bananas are a little too soft/ripe for me to want to eat, I pop them in the freezer. That way i preserve them before they go bad, and then I can use them for smoothies!

Happy & Healthy grocery shopping, friends!

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Fall Flavour Profile: Chai Tea Cookies

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Fall might be my favourite season.

Sure, the weather is getting colder and carefree afternoons spent drinking wine and lounging on a patio might be finished, but fall has some wonderful things that keep me excited about the seasonal change, mainly fashion and food.

Fall fashion this year is exceptional. In lieu of the Spring/Summer ’15 collection debuts at Fashion Week, people are attending shows in some fresh autumnal outfits. Check out Vogue’s style profiles from Paris Fashion Week here. 

I like the visible monochromatic trend so much, I also wrote a piece about it that you can read here.

Now for food, because fall flavour profiles are pretty wonderful. We already made a tasty #pumpkinspice granola on the blog a couple of weeks ago (you can find the recipe here).

Everyone seems to have jumped on the pumpkin spice bandwagon this year. Rach and I were walking by a jean store on Queen West that had a sign, “Come in and try on our pumpkin spice jeans!” Do they also come in gluten-free skim milk? Cause Toronto girls will flock by the dozens.

While pumpkin spice is definitely delicious, for me the king of fall flavours is chai. Chai tea lattes have been a staple indulgence in my diet since Laguna Beach ran on MTV. The exotic aroma and decadent taste couple together to create a cozy feeling from the moment the frothy goodness touches your lips.

BUT WHO SAYS THE CHAI PARTY NEEDS TO END WITH TEA? (Clearly, not me.)

During midterms, I always stress out and bake. So friends, I present to you, the fruit of my procrastinations, chai spice cookies.

CHAI TEA COOKIES

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Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 1 egg
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground cardamom
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon finely ground black pepper
  • 1/4 teaspoon ground cloves
  • 1 cup salted butter at room temperature
  • 1 teaspoon vanilla

Baking Instructions: 

Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.

In a large bowl, sift together the flour, baking soda, baking powder, and salt and set aside.

In a medium bowl, combine the sugar, cinnamon, cardamom, ginger, allspice, black pepper, and cloves. Remove 1/4 cup of the sugar–spice mixture and set aside for rolling the cookies.

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In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar–spice mixture until light and fluffy, about 2 minutes (I used a spoon because I left my beaters at my parent’s place).

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Beat in the egg and vanilla extract, mixing until fully incorporated. Slowly add the dry ingredients and mix until consistent with cookie dough texture.

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Roll the dough into 1-inch balls. Roll each ball in the reserved sugar–spice mixture. Place dough balls about 1 inch apart on prepared baking sheet.

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Bake until puffed, golden, and the surface starts to crack, about 8 to 10 minutes. Remove cookies from oven and let stand on baking sheet for 2 minutes before transferring to wire rack to cool.

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ENJOY! Try to limit yourself to about five- five cookies ( and five episodes of bad reality television to make you feel better about your decision to eat so many cookies).

*Recipe modified from http://www.jamesbeard.org/recipes/chewy-chai-spiced-sugar-cookies

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Cheers,

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Fall Flavour Profile: Pumpkin Spice Granola

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As twenty-something #whitegirls, we spend all year looking forward to our favourite season: Fall. Depending who you are and where your interests lie, this could be for a variety of reasons… Maybe you’re excited for school to start. If you’re a fashionista, you can’t wait for fall fashion, aka cozy sweaters, scarves, peacoats, knee-high boots, leather jackets, etc. Or maybe you’re excited for Halloween, the one day a year when a girl can dress like a complete slut and no other girls can say anything about it (if you don’t understand this Mean Girls reference, leave now.)

However, if you’re anything like us, fall is your favourite because of the return of Starbucks’ #PSL. Ah yes, the pumpkin spice latte. An addiction of white girls everywhere. But luckily for you, it’s not only Starbucks that is providing us with these tasty treats. Coffee shops of all sorts have started creating drinks both hot and cold, as well as baked goods, in your favourite flavour. Personally, we’re getting a little tired of the fad, so we decided to try something new to reignite our pumpkin spice passion.

INTRODUCING: pumpkin spice granola!!!!!!!!!

Granola is one of our favourite healthy breakfast choices, perfect with milk as a cereal, or crumbled on top of yogurt with fresh fruit. Equally as delicious to munch on as a snack when you’re on the go.

Making your own granola is a lot simpler than you would think. We can’t get enough of the stuff, so we made a big batch and decided to share our experience with you!

What you’ll need: 

  • 1/4 cup uncooked quinoa
  • 1 1/2 cups rolled oats (can substitute for gluten free)
  • 3/4 cup organic spelt
  • 1/4 cup ground flaxseeds
  • 1/4 cup pumpkin seeds
  • 1 cup chopped nuts (we used walnuts, pecans, honey roasted cashews and sesame glazed almonds)
  • 1/2 cup dried cranberries
  • 1/2 cup honey (can substitute with real maple syrup)
  • 1/4 cup pumpkin puree
  • 1 tsp coconut oil
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • pinch kosher salt
  • 1 tsp vanilla extract

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Preheat your oven to 325° F

1) Spread a thin layer of oats and quinoa onto parchment lined baking pan. Insert into the oven and toast for 10 minutes. When they’re about halfway done, take them out and give them a stir, to ensure that they toast equally. Then let them continue to bake for the remainder of the time.

2) Remove the oats from the oven, pour into a medium bowl, and combine the flaxseeds, pumpkin seeds, nuts and dried cranberries.

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3) In a separate bowl, mix together your honey, pumpkin puree, coconut oil, pumpkin spice, cinnamon, salt and vanilla.  Combine the two bowls, and stir together with a spatula.

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4) Spread the mixture back onto a baking sheet and bake for 20 more minutes, or until golden. We found ours had to stay in for 25-30 to get the crunchy texture we wanted.

Pour yourself a nice large glass of wine, and wait…

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5) Remove from oven, and allow to cool for 10 minutes. Put into airtight container as soon as possible, to avoid getting stale.

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6) EAT AND ENJOY!!!

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The majority of these ingredients were bought from our local Bulk Barn. It was super easy, and not too expensive!
The great thing about this recipe is that it can easily be customized to include any flavour imaginable!
Try other varieties of dried fruit, or coconut, pistachios, even chocolate!

The possibilities are endless.
xo

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