As a way to eat food I enjoy while saving money, I pack a lunch from home to bring to work every day. Bringing lunch from home is a great way to save time, money, and energy. Brown Bag Tuesdays are meant to encourage you to share this effort and treat yourself to a fabulous lunch from home at least once a week.
How many blog posts can I write in which I rhapsodize about the many wonderful vegetables that fall brings to my meals?
That’s a rhetorical question…my favorite fall vegetables are slightly sweet and easy on the budget, so butternut squash, pumpkin, and root vegetables are going to be all over my plate this season. I suggest you hit the farmer’s market and do the same.
I used my slow cooker (Crockpot) to create this tasty butternut cocoa chili. After making Paleo Butternut Squash Lasagna last week, I had some chunks of squash left and didn’t know what to make. My copy of Practical Paleo again proved its worth with a recipe for chili including bison, butternut squash, and cocoa powder. I used what I had on hand to whip this up in the Crockpot with about five minutes of preparation: grass-fed ground beef, canned tomatoes, and plenty of delicious spices. Sitting down to a hot meal provides great comfort in the middle of a bustling work day, so chili was the perfect choice for this week’s Brown Bag Tuesday.