No- Spend Christmas Challenge

Yeah, I know, old meme. We’re over it. I don’t even watch that show.

Why am I so excited for Christmas this year? Because I have a plan.

I’m planning on spending zero money on gifts this year. (Not counting the money I had previously spent on craft supplies.

I know, I know, I can practically hear your responses.

“WHAT? Your POOR children will be SO DEPRIVED!” etcetera, etcetera, etcetera.

Nope. Because I am going to make all their presents. I’m planning on having my husband help out a little, but… yeah.

Why, you ask? Because I think I can. I’m reasonably crafty. I only have 2 kids. And goodness knows that Christmas could be horrifically expensive. Or, practically free. We already have all the decorations from last year, but I’ll be making a bunch of amazing Christmas crafts pretty much weekly counting down to Christmas, and hopefully I’ll be able to bring some holiday magic this year.

This picture of Robbie and our pet bunny from last Christmas seemed to fit.

A no-spend Christmas?!?!
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Vegan Curried “Chicken” Noodle Soup

Ah, cooler weather. I’ve missed you. And what could be better than a quick and easy soup?

Mmmm, soup

32 oz light colored vegetable stock

Orichetti or other small, spoon-size pasta, enough to fill small saucepan halfway

1 cup water, or enough to keep your pasta covered

1 cup coconut milk (save until your noodles are cooked)

8 oz canned corn (no need to drain)

8 oz canned carrots (no need to drain)

1/2 cup frozen peas

1/2 cup chopped zucchini (or whatever vegetables you have handy)

1/4-1 tsp curry powder (or more to taste)

1/4-1 tsp turmeric

1/4-1/2 tsp ginger

1 Tbs teriyaki sauce (or you could eliminate this, if you’d prefer)

salt and black pepper to taste

Boil noodles in vegetable stock until noodles are al dente, adding peas and zucchini while they boil to cook them slightly.

Add the coconut milk after the noodles and vegetables are cooked to desired tenderness, serve.  Ours came out tasting very much like chicken noodle soup.

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