Most of the decisions I make at the grocery store directly relate to the overall healthfulness of the products.  I go out of my way to stretch our grocery budget so we are eating thoughtfully, gratefully and healthfully.

I also make shopping decisions based on the kind of packaging wrapped around the product.  In consideration of our planet, I avoid excess wrappers and plastic.  The milk we buy comes in returnable glass bottles, and I make pantry staples like homemade peanut butter because homemade creates a LOT less garbage (and tastes better and costs less). I believe we all have the power to vote with our wallets, and my vote is for less waste and more nutrition.

When its time for a special treat, I like making homemade whipped cream.  Not only is it lighter and fluffier than its canned counterpart, but the waste generated is minuscule in comparison.  Plus, my homemade whipped cream has just three ingredients – cream, sugar and vanilla.  The store-bought stuff sitting in a metal can of compressed air contains cream, corn syrup, sugar,  natural & artificial flavors, monoglyceride, diglyceride and carrageenan (not to mention the propellant and nitrous oxide used to get the stuff from the can to your plate). I put several dollops of homemade whipped cream on top of Evie’s birthday pancakes last weekend, and she couldn’t have been more thrilled.

Most often, the homemade route saves money, tastes better and creates less garbage.

Homemade Whipped Cream

8 oz very cold whipping cream

2 tablespoons sugar

1 tablespoon vanilla extract (I use homemade vanilla extract)

Combine all ingredients in a large mixing bowl and beat at high speed for 2-3 minutes.  The whipped cream should be light & fluffy – if you leave the mixer on for too long it will turn to butter!