Wednesday Deals and Meals: 9/10/14 Columbia, MO

Behold, my weekly round-up of local sales and our meals for the week! Click on the store name to view the full ad.

To download a copy of my favorite meal planning printable, click HERE.

Happy Deal Hunting!

Lucky's
Peaches .49/lb
Green Onions/Cilantro/Bell Peppers/Cucumbers/Carrots 3lb/$1
Pears .98/lb
Avocados .98/ea
Tomatoes on the Vine .98/lb
Fall Squash 1.48/lb
Fresh Chicken Breast 1.97/lb
SO Delicious Coconut Milk 2.99/ea
Self Grind Almond Butter 6.99/lb
Cocoa Dusted Almonds 5.99/lb

Hyvee's Ad (Conley Rd)
Jicama 1.48/lb
Lara Bars 10/$10
Hyvee Almond/Soy Milk 2/$5.00
Fresh Chicken Leg Quarters $7.90/10lbs
Angel Soft TP 4.99/12 double rolls

Aldi
Broccoli .89/lb
Grape Tomatoes .59/10oz
Cauliflower .79/ea
Deli Mustard .99/ea
Twisted Fruit Ropes 2.49/box
Fruit Squeezes 1.99/box

Natural Grocers
Limes 3/$1
Cabbage .89/lb
Mini Sweet Peppers 2.69/carton
Almond Flour 6.99/lb
Caveman Kielbasa 3.99
Cascadian Farms Granola Bars 2.95
Annie's Cheddar Bunnies 2.69/ea
Tuna 2.85/ea
Seventh Generation Dish Liquid 2.79/ea

Meals

Breakfasts
Smoothies (Froz. fruit, banana, almond butter, coconut milk, coconut yogurt, fresh berries, spinach)
Eggs
Sausage
Veggie Stir-fry
Almond Pancakes*

Lunches
Leftovers

Snacks
Apple Chips
Nuts
Fresh Fruit

Dinners
Chorizo Stuffed Peppers and Steamed Broccoli
Paleo Southwest Meatloaf
Chicken Eggplant Lasagna
Turkey Cabbage and Cauliflower Mash
Paleo Squash Boats (Spinach subbed for Basil, no pine nuts or cheese) and Pan-fried Chicken Breasts
Cilantro Chicken Breasts and Garlic Spinach

*Almond Pancakes 
excerpted from the Gluten Free Almond Flour Cookbook by Elana Amsterdam

2 eggs
1/4 C Agave (or honey)
1 Tbsp Vanilla extract
1/4 C Water
1.5 C Almond Flour
1/2 tsp Sea Salt
1/2 tsp Baking Soda
1 Tbsp Baking Powder
1 Tbsp Grapeseed Oil

In a blender, combine the eggs, agave nectar, vanilla, and water, process on high for about 1 minute, until smooth. Add the almond flour, salt, baking soda, and arrowroot powder, and blend until thoroughly combined.

Heat the oil in a large skillet over medium-low heat. Ladle 1 heaping tablespoon of the batter onto the skillet for each pancake. Cook until small bubbles form on the top of each pancake, when the bubbles begin to open, flip each pancake. When fully cooked, transfer the pancakes to a plate.

Repeat the process with the remaining batter, then serve.