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I Only Grocery Shop Once a Month — Here's How — Transcript

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0:00Most people are at the grocery store two
0:01and three times a week, and still end up
0:03staring into an open fridge at 5:00
0:05wondering, "What's for dinner?" And
0:06bless their hearts, but it couldn't be
0:08me. No, ma'am. The bulk of my shopping
0:10is done once a month. But before you
0:12stereotype me, no, I am not stockpiling
0:14like the world is ending. And I'm also
0:16not stressed. In fact, I do this so that
0:18I won't be. And I'm definitely not
0:19paying whatever the store feels like
0:20charging that week. In fact, I would
0:22call this my no panic pantry. And I want
0:25you to consider this as the Cliff Notes
0:27to the whole system. And suddenly, I
0:28think I'm dating myself by saying Cliff
0:30Notes, but the condensed version, if you
0:31will. I'm also going to show you the
0:33three things that I still buy every
0:34single week. Now, we're going to get to
0:35the good part, but first I want to talk
0:36about why each grocery trip feels like a
0:38small leak in your bank account. Cuz you
0:40know how it starts. You run to the
0:42grocery store for just a few things, and
0:44you come home with $40 of stuff, and
0:46still no actual meals. So, 3 days later,
0:48you're back because you forgot the one
0:50ingredient that the whole dinner needed.
0:51Meanwhile, half the produce from last
0:53week is liquefying in the produce
0:55drawer. And somewhere in the back of the
0:56pantry are three unopened packages of
0:58the same thing. And look, as much as you
1:00think I'm talking to you, I'm also
1:02talking to my former self. It takes one
1:04to know one. Because here's what took me
1:05too long to figure out. Grocery prices
1:07weren't actually my first problem. No,
1:10my first problem was buying the same
1:11food over and over again. I'd buy
1:13spinach, forget I had spinach, then buy
1:15more spinach, then throw away the
1:17spinach I had because that had turned
1:18into soup. And another thing, I was
1:20especially good at buying things on
1:22sale, but with no plan. So, then I found
1:24them 3 weeks later, shoved behind
1:26something else I caught on sale, and
1:29then I had to toss it. And maybe that
1:31sounds familiar to you, but I had to
1:32admit that I didn't have a grocery
1:34problem, I had a systems problem.
1:37Because the truth is, the store wasn't
1:39taking all of my money. My lack of a
1:41system was. And the second I started
1:43fixing the system, the spending started
1:45fixing itself. Because that for me was
1:47the panic, and the no panic pantry
1:49replaced it. And you know, y'all, the
1:50older I get, the more I realize that my
1:52grandmothers were not shopping the way
1:53everybody does now. Neither of them were
1:56running to the store two and three times
1:57a week, and one had five kids, the other
2:00seven. My Nana and Grandma were not
2:02buying ingredients without a plan. And
2:03neither Lorraine nor Bernice will be
2:06tossing out a bag of lettuce because,
2:07oops, they forgot about it in the
2:08fridge. And the reason for that is
2:10because they just bought food
2:11differently. My Grandma stored it
2:13differently. They cooked differently.
2:15And the more grocery prices climb, the
2:17more I realize that those old-fashioned
2:18skills weren't old-fashioned at all.
2:20They were just practical. And a lot of
2:23what I'm going to show you comes from
2:24watching them and other women who knew
2:26how to run a kitchen before convenience
2:27became the default setting.
2:29I said it. No backsies. And to clarify,
2:32just because they didn't rely on
2:33convenience doesn't mean that they
2:34weren't efficient, and they absolutely
2:35were because they both had full-time
2:37jobs along with all those kids. So,
2:39that's what the No Panic Pantry system
2:41is. It's old kitchen wisdom. Actually, I
2:43don't even want to say old. I want to
2:44say enduring. Uh-huh, yes, enduring
2:47kitchen wisdom that's been translated
2:49into a modern grocery store. Okay, so
2:51first up, here's the goal, and it's not
2:53what most people think. And the goal is
2:54not to ever go grocery shopping. It's
2:56also not to bunker stockpile a year of
2:59food in your basement. The goal is for
3:00you to stop constantly running out and
3:02making those panic trips and buying
3:03random ingredients for prices you don't
3:05even know why you're paying on a random
3:06Tuesday. The goal is for you to have a
3:08plan and options with the food that you
3:10already have. And being able to do that
3:13runs on three things. Number one, you've
3:15got to find it before you fund it.
3:17Number two, you've got to plan it before
3:20you park it. And number three, you've
3:22got to cook it before it quits. Mhm,
3:24that's the whole thing. Let me show you
3:25how it works. So, here's the move.
3:27Before I spend a single dollar, I shop
3:29at a store that I already own. My house.
3:33Yes, girl, it's my house. Yes, those are
3:35the aisles I walk through first. My
3:36pantry, my fridge, my freezer, and my
3:38garden. And you want to know why?
3:39Because you would be shocked at how
3:41many, "Oh, I need grocery" moments are
3:43actually, "Oh, I forgot I already had
3:44that" moments. And this is my favorite
3:46trick in the whole system. Meet the you
3:48bought it bin. Now, those of y'all who
3:50have been on the channel for the past 7
3:51years are like, "Girl, we've already
3:53seen that bin." Yes, exactly because it
3:55works. And no, there's not a link. Girl,
3:58I just got this on the thrift store. I
3:59do, however, like that this is a bin. I
4:02actually now have two of them
4:04because I have a small kitchen, right?
4:06And so I like that I can just collapse
4:08it and I keep one upstairs and another
4:10downstairs in the basement. Because
4:11look, before any grocery trip, I walk
4:13around the kitchen and I pull out
4:15anything that's, well, overlooked. Like
4:17that half bag of lentils or that lonely
4:19can of pumpkin, it goes in here. And I
4:21highly recommend using a bin like this
4:23because, well, let's say that you have
4:24some produce that you're like, "Woah,
4:25like I need to get to that." And if you
4:27don't, you're thinking to yourself, "Oh,
4:29like I'll just compost it." But let's
4:31say that bag of spinach is costing you,
4:33you know, somewhere close to $4. So it's
4:35not just a bag of spinach, it's $4 that
4:38you're about to compost. Or let me say
4:40it like this, everything that goes in
4:41this bin is money you've already spent.
4:44So that's why whatever's in here becomes
4:45my priority ingredients. The you bought
4:48it bin allows you to find money that
4:49you've already spent and refuse to throw
4:51it away. And look, just be real because
4:53my kitchen is cute enough, it's not
4:55styled, it's like functional. But here's
4:57here's why I'm saying all that. You want
4:58to leave this
5:00right on your counter where you see it,
5:03right? It needs to be out so that as
5:05you're cooking, you can that much
5:06easier, like there's not any friction or
5:08resistance and you know, oh, I need to
5:10incorporate these ingredients into this
5:12meal. And if it's produce in my fridge,
5:14I do have a use first bin, so that's
5:15what I'll reach for. Okay, so next up,
5:17now we fund it and most of my money goes
5:19to the backbone. You know, things like
5:21beans, rice, pasta, flour, oats, canned
5:23goods. Boring? Sure. But one bag of
5:26flour is bread, biscuits, tortillas,
5:28cornbread. Cuz what I'm not doing is
5:30buying cravings that vanish in 2 days. I
5:32am buying building blocks or multipliers
5:34as I like to call them that become 100
5:36different meals. Girls, I'm proud of
5:38you, let's keep it going. Because now we
5:39buy for the cycle, not for the week. And
5:42that's because grocery stores rotate
5:43their sales on a schedule. So when
5:45something hits a real low, I buy enough
5:48to last me until the next time it's that
5:49cheap. And again, this isn't panic
5:51buying, but it is enough so that the
5:52store doesn't get to decide what I pay.
5:55Because if the store can run on a
5:56calendar, so can I. Mine just cost less.
5:59But here's the thing, buying smart is
6:00completely wasted if it rots in your
6:02fridge by Thursday. So, the second my
6:03groceries hit the counter, the real
6:05system kicks in. All right, baby doll,
6:07so nothing comes in this house and just
6:08gets parked in the fridge to be
6:10forgotten. So, before I put it away, it
6:13gets a job. So, here's what that looks
6:14like. Milk gets portioned and frozen so
6:16that it lasts a month. Now, as for eggs,
6:19some stay fresh, some are going to get
6:21hard-boiled, and then my extras, they
6:23get freezer insurance. And to do this, I
6:25crack them individually, whisk them, and
6:26freeze them either flat in bags, or
6:28portion them in ice cube trays. Frozen
6:30eggs keep for months, they thaw quickly,
6:33they work beautifully for baking and
6:34scrambled eggs. And this ensures that I
6:36always have eggs even when prices spike
6:38or the carton is empty. And I'm telling
6:40you, it is one of the easiest ways to
6:42keep a month's worth of eggs without
6:44worrying about waste. Now, as for
6:45cheese, I buy the blocks, I freeze I
6:48shred them as I go. Because here's the
6:49thing, your block cheese is almost
6:51always going to be the better buy
6:53anyways. And block cheese always melts
6:55better than your shredded cheese because
6:56it doesn't have that anti-caking coating
6:58on it. And here's the thing, you just
7:00need a basic grater, and you can shred
7:02your cheese in like a minute. Let me say
7:04this, I like using the shredders that
7:06have the suction to your countertops.
7:08Those are the easy ones. And the same
7:10thing for bread, it's going to get
7:12portioned and frozen. And once that's
7:14gone, I backfill with homemade cornbread
7:16or tortillas. Now, when it comes to
7:18greens, I do have an unfair advantage,
7:20but you could, too. I just grow them
7:22because I got tired of watching them
7:23wilt in the back of the fridge like they
7:25had unpaid bills. And just to be clear,
7:27my garden isn't even raised beds, it is
7:29exclusively on a deck because I am the
7:31middle house in a townhouse. But truly,
7:33my deck garden is an extension of my
7:35kitchen. I'm growing romaine, spinach,
7:38collards, cabbage, and other
7:40cut-and-come-again crops in GreenStalk
7:41vertical planters. And I love my
7:43greenstalk vertical planters because in
7:45just under 2 square feet, I can stack
7:47dozens of crops. And doing that means
7:49that I don't have to rebuy greens every
7:51week. And since they're cut and come
7:52again, I'm harvesting the outer leaves
7:54while the center keeps growing. And
7:56y'all, I haven't had to buy anything
7:58leafy at the grocery store since
8:00mid-March and it's now the beginning of
8:02June. And then I'll be able to repeat
8:04this again in the fall. And my greens
8:06are tasty and fresh and they don't
8:08require storage because my planters are
8:11outdoor refrigeration. And y'all, that
8:12is the point of a kitchen garden, which
8:14again, both of my grandmothers had
8:15because it's to stop you from buying the
8:17things that you otherwise would need to
8:19purchase weekly. Okay, so now we need to
8:20talk about when a vegetable turns bad
8:22because even then, I don't toss it. I
8:23ferment it. Ferment, ferment, ferment.
8:26And I truly think that fermentation is
8:28one of the most overlooked preservation
8:29methods that we've got because it's
8:31nearly free. I mean, you just need salt
8:32and then like a glass jar and you can
8:34repurpose, you know, a store-bought
8:35glass jar. And And this, it makes your
8:38food even more nutritious. I mean, it
8:40literally turns this is about to go bad
8:42into wow, this lasts for months. And
8:44before you say my family will not eat
8:45fermented foods, listen, I didn't grow
8:47up eating this way either. But there's a
8:48whole 'nother category of fermented
8:50recipes that move beyond the stereotype
8:52and they are flavored forward ferments
8:54like smoked chipotle kraut or squash
8:56kraut that tastes like pico de gallo.
8:58Uh-huh, yes, ma'am, I'll place money on
9:00that because here's the thing, if
9:02something is about to go bad,
9:03fermentation is one of my favorite ways
9:04to rescue it. So if onions are about to
9:06go bad, splash them with some vinegar
9:07and now you've got pickled onions. And
9:09those are great for tacos, bowls,
9:11sandwiches. And if milk is about to go
9:13bad, turn it into yogurt or buttermilk
9:15or something you can bake with instead
9:16of letting it go down the drain.
9:18Cucumbers can become pickles, cabbage
9:19can become kraut, and even your peppers
9:21with a blender can become a little hot
9:23sauce moment. And suddenly, the food in
9:24your fridge that was about to die now
9:26has a second life. So maybe you've
9:28picked up on the mindset that makes
9:29everything work and it's that I just
9:31don't buy ingredients. I buy ingredients
9:33that become other ingredients. Because
9:35every time I pick something up, I'm
9:36asking myself, what else does this turn
9:39into? So, let's take the example of milk
9:41because milk becomes yogurt. And if
9:42you've never made yogurt before, girl,
9:44I've got you. Don't worry about it. I
9:45have a very popular video here on the
9:47internet showing you three different
9:49ways to make yogurt. And I keep hearing
9:52people say like, "Cass, oh my goodness,
9:53it actually works." Yes, because I just
9:56learned a few things and it's just me
9:58like talking through the different
9:59methods. You don't need any special
10:01equipment at all. And the great thing is
10:03that once you have your yogurt, you have
10:04the yogurt cultures, which culture again
10:06and again, basically forever. And then
10:09when you have smaller amounts of milk
10:10that sours, that becomes buttermilk for
10:12your biscuits and pancakes. So, 1 gallon
10:14isn't just 1 gallon, it's yogurt, it's
10:16buttermilk, and it's the next batch
10:17after that. So, the shift is stop
10:19thinking of food as single-use. And
10:22instead, start thinking in terms of
10:24ingredient ecosystems. If this is our
10:26first time meeting, hi, I'm Cassandra
10:28from the blog becomingafarmgirl.com.
10:30And I'm here to help households build
10:32smarter kitchen systems so that dinner
10:33feels easier, your groceries stretch
10:35further, and your house starts working
10:37for you and
10:39not against you. Okay, so now I have
10:40something that is so very unglamorous,
10:43but it saves the most money. And it's
10:45food storage, something that I
10:46intentionally show me doing because it
10:49is just that important. And those of
10:50y'all not new around here know that in
10:52my cooking videos, I intentionally
10:54front-load how everything should be
10:56stored and why and where it goes in the
10:58fridge. Oh, or not because some stuff
11:00actually rots faster in the fridge.
11:01Yeah, so this is things like your herbs
11:03in water, your greens in linen bags, a
11:05fridge that's organized so that you can
11:07actually see what you have before it
11:09turns. Because here's the thing, y'all,
11:11a lot of the packaging that your food
11:12comes in is not ideal for storing it in
11:14your fridge or pantry. In old-school
11:16kitchens used cloth and linen and
11:18baskets, not because it was aesthetic or
11:21cute, but because it allowed food to
11:23breathe and it wasn't trapped in by
11:25moisture. And I say that because here's
11:26the thing, you don't need anything fancy
11:29here. You can repurpose a faded pillow
11:30cloth or a thrifted linen bag, and all
11:33those can help your potatoes and your
11:34greens and your onions last longer.
11:36Because y'all, I've just used some basic
11:38ones that I got off of Amazon for years.
11:40Like y'all have seen the same ones.
11:41Although recently, because y'all are
11:43asking me about this, my aunt sent me
11:45some very nice like linen produce bags
11:47just because she watches my channel,
11:49too. And she was like, "Cass, I want you
11:51to have these." They're nice. Yes, for
11:53sure. But do you need to have those? No,
11:56it's more so like going for the fabric.
11:58Thank you, auntie. Yes, they look very
12:00nice on camera. But here's the more
12:01important thing. Bad storage quietly
12:03costs hundreds of dollars in throwing
12:05out food every single year. Yes,
12:06hundreds of dollars. And even if you
12:08caught it on sale, the cheapest food in
12:09your kitchen is what you didn't have to
12:11throw away. Okay, so we have now bought
12:13the food, right? And it's staying alive.
12:15So here's the part that actually
12:16replaces weekly shopping, and that's how
12:19I use it. So the biggest reason that I
12:21don't need the store every week is
12:22because I don't cook a brand new meal
12:24every single night.
12:26>> [laughter]
12:26>> No, seriously. I cook in dinner dominoes
12:28or meal sequences. I have a base recipe
12:30that folds into the next meal and the
12:32next and the next. Leftover-esque,
12:34but the 2.0 version. Meaning that base
12:37recipe gets a wardrobe change every
12:38single night, where it's not registering
12:40in my family's mind like, "Ooh, we're
12:41eating the same thing." And so the fact
12:43that I always get comments like, "Oh,
12:44this tastes so good." or "Cassandra, how
12:46do you actually cook every single
12:47night?" It's not a secret, honey. This
12:50is it. And I love sharing this with you,
12:52which so many of you have validated that
12:54it actually works. So for example, a
12:57meal sequence that I cooked last week
12:58started with lemon garlic chicken. Then
13:00I caramelized some onions, made some
13:01whipped feta, and roasted some summer
13:03vegetables. And then throughout the
13:04week, those same components were
13:06transformed into a Tuscan chicken
13:07skillet, Mediterranean bowls, a creamy
13:10sausage orzo, shawarma wraps, and a
13:12coconut curry soup. Proving that one
13:13prep session can become five completely
13:15different meals without ever feeling
13:16like leftovers. And without needing meat
13:18to become the star ingredient of every
13:20meal, or without needing specific
13:22ingredients of this or that. And other
13:24than spending about 45 minutes preparing
13:26the base recipe, I do not spend more
13:29than 15 minutes when I come home from
13:30work because I'm a teacher full-time
13:32cooking dinner throughout the week.
13:33Because y'all, here's what happens when
13:34you have one cook session that branches
13:37off into five different dinners. That
13:39alone kills waste and your shopping
13:41frequency because what I've made is
13:43strategically being rolled over into the
13:45next meal and the next and the next. And
13:48honestly, it also eliminates the what's
13:49for dinner panic because dinner is
13:51already in motion. Okay, I do need to
13:54say this next part. And it's this,
13:55shopping monthly does not mean zero
13:57kitchen work. But it does mean that I'm
13:59intentional about when the work happens.
14:02Because once a week I am doing an
14:04in-house reset. I'm batching a few base
14:06components, I'm making a few things from
14:08scratch. I'm getting the kitchen back to
14:09zero because one focused hour sets me up
14:12for an entire week of dinners. And the
14:14whole meal sequence and dinner domino
14:16idea is the whole philosophy behind the
14:18Dinner Done Dispatch. It's how I turn a
14:20stocked pantry into a week of dinners
14:22without thinking about it. But it's even
14:23more than that. It's kitchen systems.
14:25It's understanding pricing. It's
14:26real-time workshops of how to build your
14:28own base recipes and meal sequences. So
14:30yes, there's a video library that you
14:32have access to, but we also have live
14:34workshops where it's pretty much like
14:36this where you and I are getting the
14:37work done in real-time with some other
14:39very cool ladies. So if you're vibing
14:41with this, it's the same thing in the
14:42dispatch. And I'll leave that link if
14:44you want the done-for-you version, but
14:45you don't need that to start. Because a
14:46lot of what you need to get started is
14:48going to be in the free guide of what
14:49I'm about to give you. It's the no panic
14:51starter map and I'll talk a little bit
14:52more about that in a minute. Okay, so I
14:54promised that I would share the three
14:55things that I still buy every week
14:56because I am not going to pretend like I
14:58live in a bunker. And that's because
14:59honesty matters and more savings live
15:01here. Okay, so the first thing that I
15:03pop into a grocery store every single
15:04week is for reduced or quick sale meat.
15:07And y'all, I do this because it is the
15:09single biggest money move that I make. I
15:11buy whatever protein is marked down for
15:12quick sale, bring it home and straight
15:14into the freezer, batch cook or canner
15:16it goes. But oh, first let me clarify
15:17this. When I say shop, this isn't me
15:19even going into get a cart. I don't do
15:21that. This is me walking into the store.
15:22I'm in Maryland, so we have to like pay
15:24for bags, with one small reusable bag,
15:26and I know exactly where to go in the
15:29store for these departments, and then I
15:31get out. So, there's a grocery store
15:32that is very close to my house, and then
15:34if I take a certain route to work that
15:35I'll pass, there's another grocery
15:36store, and they mark down their meat
15:38several times a week. But first, let me
15:40remove this misconception that most
15:41people have, because stores aren't
15:43marking down their meat because it's
15:44expired. In fact, and you can fact-check
15:46me on this, there is no federally
15:48mandated expiration date for fresh meat.
15:51But the dates you see are normally like
15:52sell-by or best-by dates, and those are
15:55really internal signals for the store to
15:58help them move their own inventory. And
16:00that's because by those dates, they're
16:02having new inventory come in that they
16:04need to make room for. And so, when a
16:05new truck is coming in, that retailer
16:07would rather sell that at a 30 to 50%
16:09loss than just completely throw it away.
16:11And y'all, I'm telling you, that's where
16:13some of the best savings in the entire
16:14store can be found. And then, because I
16:16know how to pressure can, do you know
16:17how powerful it is to take that meat and
16:20then like I'm you know, like maybe get
16:22like several packages of it, enough to
16:23like run a canner, and then I'll a
16:25canner full, and then I'll pressure can
16:27it, and then turn meat that no longer
16:29has to sit in my freezer, you know,
16:31taking up space. It's now fully cooked
16:33and on my shelf where it can sit for
16:36years. And if you've never had canned
16:37meat, honey, don't let it scare you. I
16:39didn't grow up on canned meat either,
16:40but I'm telling you, it is some of the
16:42most tender and concentrated flavor. And
16:47like I said, if you're just like a busy
16:49mama, if you're working full-time like I
16:51am, proteins are the part of the meal
16:52that can take the longest to cook. And
16:54so, already having it completely cooked,
16:58oh my gosh, like canned chicken, canned
17:01beef,
17:02and with beef prices where they are
17:04today, I am telling you, and I like to
17:07like write the price per pound even on
17:08my canning lids. So, the fact that I am
17:11still pulling out jars of beef from my
17:13home canned pantry from what I was
17:15canning in 2017 and 2019.
17:18Y'all, I mean, it's just it is such a
17:21very real buffer between, you know,
17:24price fluctuations. And I proudly show
17:26my discounted meat tags here on the
17:27channel all the time. Okay, so number
17:29two is fresh produce that I don't grow
17:32yet. Like, you know, apples. But even
17:34then, I have a hack for that. So there
17:36is a farmers market near me, and they
17:38sell what is known as seconds. So those
17:40are like these big boxes of fruit that
17:43like you're going to have to eat it in
17:45the next Well, it kind of depends.
17:46Sometimes it's like the next like day or
17:48maybe like you have maybe up to a week.
17:50But I buy those big boxes, and
17:52sometimes, y'all, they can be And
17:53they're organic most of the time.
17:55Organic produce for like 50% off. And
17:58I'm telling you those boxes are a
17:59blessing to me because I also know what
18:02to do with it. So it's really exciting
18:03me because as I'm portioning out the
18:05boxes, I'm like, "Okay, we're going to
18:06be eating this over the next couple of
18:08days." So maybe I'm like chopping up
18:09some of the fruit, and it's going into,
18:11you know, like a smoothie or oatmeals or
18:12just like snacks. And then I have
18:14another portion that's maybe going like
18:15short-term into the freezer, or maybe
18:18it's like a project that I now have for
18:20canning to create our own like, you
18:21know, syrups or just canned fruit. Like,
18:23y'all, I've been doing that for the past
18:25Well, since I started canning, so
18:26probably almost eight going on nine
18:28years now once I started like um using
18:31the seconds boxes.
18:32>> [gasps]
18:33>> And here's where
18:35ah, I I just feel even more blessed
18:37because now sometimes the owners, since
18:39I'm over there like two and three times
18:41a week, but they will actually now like
18:43just send me a text to say, "Hey, like
18:45we have like such and such for you."
18:46Like if it's tomatoes or if it's corn,
18:48you know, "Do you want us to hold a box
18:49back for you?" And I'm like, "Yes, I'll
18:51be there at 3:30." And then the third
18:53thing that I may pop into the store for
18:55This isn't as frequent, but it would be
18:57dairy that I haven't, you know, cultured
18:59that week because my half and half and
19:01your, you know, like your heavy whipping
19:03cream, that lasts for a really long time
19:05in the fridge. And so there are
19:07sometimes a few occasions where I need
19:09um um milk, but yeah, let's that's not
19:13even every week. That may be
19:16one, not more than two times throughout
19:18a month. So then, y'all, that's it.
19:20That's how you do one monthly trip.
19:21Well, at least that's how I do it. So
19:23it's that and then also the
19:24opportunistic markdowns where the
19:25savings is worth the gas. So ladies,
19:27when you run all three moves, plan it,
19:30find it, cook it, something incredible
19:32starts to happen to your grocery
19:33receipt. Okay, so if you want to start
19:34your own no panic pantry, I made you a
19:37starter map. And inside you're going to
19:38get the inventory checklist, the you
19:40bought it been printable, my backbone
19:42staples list, my protein rotation,
19:44suggested quantities, and substitutions
19:46if you're vegetarian, lower carb, keto,
19:49or just eat a little differently than
19:50what I do. It's the shopping list and
19:52the swaps all in one place. The link's
19:54in the description, go grab it. And to
19:55get more kitchen system know-how, click
19:57the video on your screen. I'll see you
19:59in my kitchen or garden soon. Take care,
20:01friends.

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