blueberry banana bread bars (vegan, no added sugar)


I love hard-working recipes – especially ones that can work as breakfast, dessert or a snack! And these blueberry banana bread bars are perfect for all three.

I have a particular soft spot for these since it’s one of the first recipes I tried (thanks to the inspiration of Angela’s muffin tops recipe at Oh She Glows) that didn’t require any added sugar. And didn’t end up a yucky gummy mess which can happen when you remove the dairy and the added sugar.

These blueberry banana bread bars are just one of the recipes featured in my 7-day plant-based refresh which you can sign up to receive for free here.

Not only do these offer a delicious way to use overripe bananas, but they are easy to make and can be made gluten free by using certified gluten free oats. Since they’re crowd pleasers, I’ve often brought them to potlucks and brunches.

Blueberry Banana Bread Bars
Prep Time
15 mins
Total Time
30 mins

A versatile recipe that can be eaten as breakfast, dessert or a snack and is crowd-pleaser. Free of added sugar and can be made gluten free with the use of gluten-free oats.

Course: Breakfast, Dessert, Snack
Author: Andrea Anderson
  • 2 large bananas
  • 1/2 c. date paste
  • 1/4 c. coconut oil
  • 2 c. rolled oats gluten free if needed
  • 1/4 c. unsweetened shredded coconut
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2-1 cup fresh or frozen blueberries
  1. Preheat oven to 350 degree F.

  2. Add bananas, date paste and coconut oil to a food processor and blend well.
  3. Add the oats, coconut, vanilla, cinnamon and baking powder and blend well.
  4. Press mixture into a greased 8×8 glass baking dish, then top with blueberries, gently pressing the berries into the batter.
  5. Bake for 15-20 minutes or until edges are lightly browned and the middle is firm, but yields slightly to the touch.

  6. Cool then cut.
Recipe Notes

If doubling the recipe, you will probably need to break up the steps further. Here’s what I do: First, coarsely blend all the oats and set aside in a large bowl. Then blend other ingredients per instructions above (without the oats). Next, stir the blended ingredients together with the oats in a large bowl. Continue with steps 4-6. I think this recipe works best with ripe to slightly overripe bananas.      *     If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. 




(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Unsweetened shredded coconut: If you have a Whole Foods or natural foods store near by, check the bulk section! Or get it here.

new year’s Q&A


Since it’s the new year and I’ve had many new readers join me here, I thought it would be fun to share more about me and why I started eating a plant-based diet plus I’ll answer a few of the questions I get asked most often.

Before we dive into that, if you missed it last week and are looking to refresh your diet this year, you won’t want to miss what I shared in this post.


All right, now for the Q&A…

How long have you been eating a plant-based diet? Since May 2012

What caused you to make the switch? My dad was diagnosed with extensive heart disease. We were all shocked, although we shouldn’t have been given his family history. He was hoping to avoid surgery by going to an extremely low fat, plant-based diet and I wanted to support him. Also, my own cholesterol numbers weren’t the greatest – a fact I’d chosen to ignore since my 20’s. Although my dad ultimately needed surgery because of the severity of his blockages, I found that I loved eating this way and never looked back!

Why do you love it? I feel so much healthier – less fatigued, lighter (I literally lost weight), natural color came back to my skin and I find I appreciate the taste of food more now that I don’t have animal fats coating my taste buds.

Does your family eat this way? Sort of. They definitely eat a larger percentage of plant-based foods and meals, but also have meat and dairy several times a week. As much as I’d love them to go “all in,” I’ve learned that I can’t force it and try to do my best to make plant-based recipes they enjoy.

Does that mean you’re cooking two meals for every meal? Not at all! That would be exhausting. LOL I may do this occasionally, but most of the time I can cook meals that are easily customized to our tastes (like pizza) or I just “beef up” on the veggies while they have meat.

Why the term plant-based? This can be tricky. While “vegan” is the simpler and more common term, it often implies a lifestyle, not just a diet choice. I made this choice for my health and not as an animal rights activist, although I feel strongly that our food system is incredibly broken, especially in how it treats animals designated for food.

So do you only eat plants 100% of the time? No. I’d be lying if I said 100%. It’s more like 98-99%. Occasionally, I will have a bit of meat, especially if I’m on a mission trip, or can’t resist the goldfish crackers my children love. LOL Since I do this for my health, I’m not opposed to the rare bite of non-vegan foods.


What’s the hardest thing about sticking to a plant-based diet? Social situations. I believe eating is as much a social thing as it is about staying alive, so for anyone who switches to a diet that is largely different than what others are eating, it can feel awkward and frustrating. Thankfully, there are several ways to navigate these social situations (e.g. restaurants, potlucks, friend/family dinners etc.) and it’s even opened up opportunities to share about the benefits of plant-based eating with others.

What’s your number one tip for going plant-based? Stick with it. Making a change in diet is tough and it can take awhile for your taste buds to adjust and to find recipes you genuinely love to eat. For the first three months of going plant-based, I had to re-learn how to cook and was brought to tears many times out of frustration. But I found that because I felt so much better, I was motivated to keep going and finally got my groove back in the kitchen.



ready for a refresh? you’ll want this 7-day plant-based meal plan!


Can you believe it’s almost the new year?!!

It’s funny, but I almost wish this time between Christmas and New Year’s was a little bit longer. I love reflecting on the past year and thinking about the one ahead. Do you?

If kicking off 2018 with a renewed commitment to eat healthier is something that’s been in your mind (or if you just want your meals planned out for an entire week #wink), then I have just the thing for you…a seven day plant-based meal plan!

I’ve gathered some of my favorite recipes into a downloadable recipe book that will give you breakfast, lunch, dinner and snacks for seven days. The apple cabbage slaw is one of the recipes featured in the recipe book and is from my Perk Up Your Pantry – Fall edition recipe ebook. I’ve also included a suggested meal plan chart so you can see how I recommend pulling these together along with several of my meal planning and prepping tips.

You can start this seven day refresh on any day of the week, but, personally, I recommend starting on a Monday.


  • As the start of the typical work week we’re already in the “fresh start” mindset, similar to what happens at the beginning of every new year and we can harness that anticipation to fuel our motivation.
  • Having a set routine (which our work weeks are better at providing than our weekends), is helpful when starting something new. That way you’re not having to use up as much mental energy to figure out how a new(ish) eating plan will fit with your day.
  • It gives you an entire week to build up success before the weekend hits where there may be more temptations to go off-plan.
  • You have the weekend before you start to do your prepping which is essential to staying on track, especially if you work.

Ready to start? Click this link to sign up to receive your free seven day plant-based meal plan and recipe book delivered straight to your inbox.





festive vegan yogurt parfaits with no added sugar berry jam


Mmm, mmm, mmm. Aren’t these pretty? I love the colors in these vegan yogurt parfaits and the combination is so festive!

While yogurt parfaits usually are associated with breakfast, I prefer them as a snack or dessert…I have a hard time parting with my go-to oatmeal bowl each morning. LOL Plus these are so pretty, I think they can hold their own on the dessert table and offer a refreshing alternative to heavier desserts.

To make them, grab your favorite non-dairy, no added sugar yogurt (I used a cashew-based one here), whip up a batch of granola (I recommend this one to keep it free of added sugars) and berry chia jam (recipe below) and top with a few pomegranate seeds.

Instead of layering the parfaits with two repeated layers of yogurt, granola, jam, I decided to layer everything on top of the yogurt which I think saves time and keeps things simple. I would definitely recommend this approach with shorter glasses like the ones I used here.


If you’re making the vegan yogurt parfaits for a crowd, use the shortest mason jam jars you can find. I love doing this for parties and have used it for my chocolate pudding mousse and apple crisp. It makes it easy for guests to pick up and the portion size is just about right for one person.



No added sugar Berry Chia Jam

A simple five-ingredient recipe that gives #allthejam without all the sugar.

Course: Topping
Author: Andrea Anderson
  • 1.5 cups frozen mixed berries
  • 1.2 T chia seeds
  • 1.5 scoops 100% pure stevia powder
  • 4 tsp freshly squeezed orange juice
  • 1 tsp tapioca powder or organic corn starch
  1. Add all ingredients to a pot and bring to a boil. Reduce heat and simmer for about 10 minutes until the jam thickens, using a potato masher to break down the berries. Cool and store in an air tight jar in the fridge for up to one week.




(contains affiliate links which help fund this blog at no cost to you 🙂 )

Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

easy black bean dip (vegan, dairy free, gluten free)


I have a gift for you today…an incredibly easy recipe for you to make and I bet you have all of the ingredients in your pantry. It’s been one of my favorites for years and is inspired by a recipe I found on the Whole Foods recipe site before I even made the transition to a plant-based diet: Black bean dip.

Although the “dip” word would make you think this is appetizer-only, I love making it for our main meal with a side of raw veggies and hummus! All of the “meaty” plant-based protein coming from the beans makes it hearty enough for that.

Because this black bean dip is quick and simple to pull together, I love saving it for Sundays (my low key cooking or no-cooking day) and for times when I’m up to my ears in life and/or have been cooking up a storm. You know, kind of like what will happen this weekend.



This black bean dip is made of only six ingredients and can be served with the traditional tortilla chips or you could try it with my sweet potato rounds if you have a little more time. Guacamole is an excellent side kick. You can get my basic guac recipe here or my new favorite spicy version here.

Because this recipe is so easy going, I rarely measure the ingredients when I’m whipping it up, but I’ve included suggested measurements for you here. It’s a recipe that works well for experimenting to adapt to your tastes, but if you do so, start with my suggestions and go slowly from there.

Bonus: You can make it a day ahead of time which also gives the flavors time to develop, though you might want to add a little extra salsa on the re-heating.


Easy Black Bean Dip
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

This six-ingredient is simple to whip up and works well as an appetizer or main dish.

Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican
Servings: 6
Author: Andrea Anderson
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cup black beans, cooked
  • 3/4 cup salsa
  • 1/8 tsp salt
  • 1/2 tsp cumin
  • cilantro for garnish (optional)
  • torrilla chips for serving
  • guacamole on the side (optional)
  1. Add garlic and onion to a medium saucepan with a little bit of water and saute over high heat until the onion is translucent, adding more water if needed to prevent burning.

  2. Reduce to medium-high heat and add in remaining ingredients. Mash beans slightly for a chunkier dip and more thoroughly for a smoother dip. Cook until all ingredients are thoroughly incorporated and heated through.

  3. Transfer to a serving dish and garnish with cilantro if desired. Serve with tortilla chips and/or sweet potato rounds and a side of guacamole, if desired.





vegan nanaimo bars (no added sugar, no bake, paleo, gluten free)


Last week I shared with you a no-added sugar brownie recipe that is a certified crowd please. Today I’m sharing one of my childhood favorites at Christmas time – naniamo bars. They are a Canadian thing that should take the world by storm and are named after Nanaimo, British Columbia which is on Vancouver Island. BTW…Vancouver and Vancouver Island are two must see destinations if you like to travel. But I digress…

These vegan nanaimo bars almost brought me to tears. The first time because I nailed the recipe which doesn’t always happen. The second time because I rushed the chilling process and they turned into a gooey mess when I wanted to photograph them (I forgot the first time). These pictures were my third time making and you can better believe I was praying hard they would turn out. They did. #happydance

The original nanaimo bar recipe is packed with sugar and dairy, so cue the makeover team (me) to turn them into no added sugar, vegan nanaimo bars. Which are paleo-friendly and gluten free to boot.

Let’s break it down, shall we?


The base: Regular nanaimo bars have a cookie-crumb base layer. This was the easiest layer to duplicate for the vegan, no added sugar option thanks to dates, almonds and coconut.

The custard layer: The traditional recipe is a custard flavor icing so it’s packed with sugar and dairy. This was the hardest layer to replicate for these vegan nanaimo bars but with a few savvy substitutions and a prayer, it turned out better than I anticipated. Yeah for a recipe win!

The top layer: Instead of melting chocolate and drizzling it over top, I chose to whip up a no-added sugar version that doesn’t harden like in the traditional recipe but gives you creamy chocolate goodness to sink your teeth into.



Even though these vegan nanaimo bars sound complicated and involved because of the three layers, they are incredibly easy to make and require zero baking. The only thing that’s really required beyond a food processor and blender is a little patience while they chill.

Like the brownies, you will get this VIP vegan nanaimo bars recipe when you become one of my newsletter friends. It’s free, of course, and not only does signing up get you extra special recipes like this one, it also saves you time by dropping new recipes right in your inbox!

Ready to get your vegan nanaimo bars recipe game on? Unlock it by clicking the picture below.



rockier road vegan brownies (no added sugar)


Sometimes getting a recipe just right takes awhile. Sometimes the results are only good for the garbage (yeah, that bad). And sometimes they are an unexpected blessing. This last result is exactly what happened here.

I can’t remember exactly what I was going for when I first mixed this rockier road vegan brownies recipe up. I think it might have been chocolate cookies. Anyway, whatever it was, it just didn’t happen.

Except the results were exactly what I was going for in an chocolately fudgey vegan brownie recipe. Whooop, whooop! Then inspired by another recipe I saw in a vegan cookbook, I tossed on some chopped almonds and cacao nibs. Voila! Rockier road vegan brownies.

Why rockier road?

Because in the name of all things no-added-sugar, I left out the marshmallows. See? The road just got rockier. I honestly don’t think you’ll miss that pop of sugar, though, and I’ve shared this with enough people to know you won’t hear any complaining.

The recipe for these rockier road vegan brownies is a VIP recipe which you can snag when you sign up for my newsletter here (or click the image below). I’m also including the photos for how I packaged these to give as a gift along with gift tag labels.

Let’s spread a little no-added-sugar plant-based food joy, shall we?



carrot muffins (vegan, dairy free, no added sugar)


Since we’re in the season of getting together and gift-giving, I want to give you a better-for-you, better-for-them muffin recipe. A carrot muffin recipe and one that is free of any added sugar and full of vitamins and make-you-feel good ingredients.

This time of year, it feels like we’re inundated with foods that are high in fats and sugars, doesn’t it? And even though muffins appear innocent, many muffin recipes have plenty of both. Especially if you add the pat of butter – vegan or no.



Why am I so passionate about this? It’s because I’ve seen how much better I feel and how much better my body functions when I keep the added sugars and even fats on the lower side. I also know how impossible it feels eat healthier when it seems like everyone else is digging into those holiday treats. I’ll be sharing much more on sugar, it’s effects and what you can do about it in the coming weeks and am excited about something I have in the works for you!

So what’s the secret to keeping these carrot muffins on the healthy side? Dates, carrots and a bit of zucchini, plus using whole grain flour. They were a big hit with my children who can be picky, so I think it’s safe to say these will be a crowd-pleaser.

Make these for breakfast, for a snack for a brunch or for someone else whom you want to love with food that loves you back. XOXO


(Oh, and if you want a second no-added-sugar muffin recipe, you can grab my chocolate zucchini muffin recipe here.)

carrot muffins
Prep Time
20 mins

Carrot muffins free from added sugar and filled only plant-based ingredients. Perfect for breakfast, brunch or a snack.

Course: Breakfast, Brunch, Snack
Servings: 12
Author: Andrea Anderson
Dry Ingredients
  • 1.5 cups whole grain spelt or ivory wheat flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 scooop 100% pure stevia
  • 1 tsp cinnamon
  • 1/8 tsp all spice
  • 1/8 tsp powdered ginger
Wet Ingredients
  • 1/4 cup chopped walnuts
  • 1 small just ripe or slightly underripe banana
  • 1.5 cups almond coconut milk
  • 1/2 cup date paste
  • 1 flax egg (1 T ground flax + 2 T water)
  • 1 tsp vanilla
  • 1 cup shredded carrots
  • 1/2 cup shredded zucchini
  • 1 tsp apple cider vinegar
  1. Preheat oven to 350 degree F. Grease a muffin very well (coconut oil is recommended).

  2. Add the dry ingredients together in a large bowl and stir to thoroughly combine.

  3. Add walnuts to a food processor and blend until the walnuts begin to release their oils (will start to become like a paste). Add remaining ingredients EXCEPT carrots, zucchini and apple cider vinegar and blend until well combined.

  4. Pour into the bowl containing the dry ingredients and gently fold to mix.

  5. Gently stir in the carrots and zucchini until thoroughly combined and then gently stir in the apple cider vinegar. Spoon into the prepared muffin tin - adding the batter almost to the top.

  6. Place in the pre-heated oven and bake 27-30 minutes or until a toothpick comes out clean. Let them cool for 5-10 minutes in the tin, then loosen and move muffins to a cookie rack to finish cooling. Store in an air tight container.

Recipe Notes

RECIPE NOTES:    If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.          *           I highly recommend storing these muffins in the fridge if they aren't eaten after the first day. Without the added sugar plus high moisture content, they can turn moldy more quickly than you might expect. Experience is talking here.




(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I use Silk almond coconut milk. If you can’t find it, you could always mix half unsweetened almond milk and half full fat coconut milk.



his ‘n hers secret ingredient vegan black bean chili


Before I adopted a plant-based diet, there were some dishes that I never made with meat. Like pasta sauce (here’s my go to recipe). And chili.

Not sure why, but for some reason, I never liked the addition of meat in these dishes. However, once I went all in on the vegan eating, I knew I had to pay more attention to my protein sources.


Let’s pause a minute on this while I clear up the myth that you can’t get “enough” protein on a plant-based diet…

  • First, all plants have protein, though some have more than others (think nuts, legumes, beans, lentils).
  • Secondly, our bodies don’t store protein and will eliminate the excess or turn it into fat.
  • Therefore, there’s absolutely no point in consuming more than your body will use for that day. For example, 1 cup of cooked, chopped chicken has about 43 grams of protein. That’s only 3 grams shy of the recommended daily requirement for the average woman. So unless our lady eats almost nothing else the rest of the day, she’ll be consuming way more protein than is needed.
  • By comparison, I reach a third of my daily requirements with a thoughtful, 100% plant-based breakfast. Combine that with lunch, dinner and snacks, I rarely have an issue meeting my daily requirements unless I’ve skimped on the nuts and beans.


Which brings me to this secret-ingredient vegan black bean chili.



Beans are excellent sources of plant-based protein, but I wanted to dot my protein “i’s” and “t’s” in this dish and add a little more. Plus I wanted to give the appearance that meat was present to appeal to meat eaters. Like my husband.

So what’s the secret ingredient in this secret-ingredient vegan black bean chili? Walnuts! Finely chopping the walnuts with some garlic and onion powders and sage in a food processor or blender makes it look like I’ve added ground meat into my chili. Genius, right?!

But wait, there’s a second secret ingredient too…chocolate!

It may sound weird, but trust me on this. The chocolate tangos with the chili powder to deepen the flavor, plus it’s a superfood that has won many a woman’s heart so of course it needs to go there.

And there you have it. The his ‘n hers secret ingredient vegan black bean chili.

Let’s get cooking!


his 'n hers secret ingredient vegan black bean chili
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins

This protein-packed chili has two secret ingredients to appeal both to him and to her.

Course: Entree
Author: Andrea Anderson
  • 3 28 oz cans crushed tomatoes
  • 1 cup water
  • 1/2 cup veggie stock
  • 4.5-6 cups black beans
  • 2 large onion, chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 7-8 large garlic cloves, minced
  • 4 Tbsp chili powder
  • 3 tsp cocoa powder
  • 4 tsp oregano
  • 3 tsp salt
  • 4 tsp cumin
  • 1 cup walnuts
  • 3-4 dashes onion powder
  • 3-4 dashes garlic powder
  • 1-2 dashes ground sage
  1. If you're cooking your own black beans, do so according to package directions. I usually soak mine in cold water overnight, rinse then add to a fresh pot of boiling water and boil for about 115-20 minutes. Then I turn off the heat and soak for several more hours.

  2. If you want the walnuts more tender, soak them for 30 minutes in water that been just boiled.

  3. Add the onion, garlic and peppers to a large stock pot along with the veggie stock over high heat. Saute about 5 minutes or until the veggies start to become tender.

  4. Add tomatoes and spices. (Hint: I like using the 1 cup of water to rinse out the cans and add it into the chili pot - it helps prevent waste that way!)

  5. Add cooked beans.

  6. For the walnuts, add to a food processor or blender along with garlic and onion powders and sage and pulse until the walnuts are finely chopped. Then add to the chili.

  7. Bring the chili to a boil over medium-high heat then reduce heat to a simmer and cook for about one hour to let the flavors develop.

Recipe Notes

RECIPE NOTES: This chili tastes even better on the second and third day as the spices work themselves through. It also freezes well!




(contains affiliate links which help fund this blog at no cost to you 🙂 )




stretching your grocery budget: money saving apps

photo credit: corrine kutz

(this post contains affiliate links which carry no cost to you but help support this blog)


I’m serving up something a little different for you today and talking about money. Specifically, how you can save it.

While paper and printable coupons are still around, there are newer kids in town who are here to save you money: apps. They function similarly to paper coupons, but (I think) carry higher payouts and are much safer than printable coupons which can invite viruses into your computer.

While money saving apps involve a little extra step than simply clipping coupons and handing them to the cashier, they are completely worth it. If you aren’t doing this, you’re leaving money on the table. In fact, just today, I was able to put $20 back into my grocery budget and another $20 is on its way in the mail.


In case you were missing a recipe, here’s a budget-friendly meal: best basic burritos. Click the pic for the recipe.


Here’s why I love these money saving apps:

  • No paper coupons to organize, lose and forget – all the offers are easily found within the app
  • You can earn money back on fresh produce!
  • With one of the apps, I can earn money back just for submitting a picture of a receipt.
  • Sometimes there are offers for the same product in more than one app which = even bigger savings!
  • It’s easier to let others in on the savings – with coupons, I just keep them for myself; with the apps, I can alert others of savings plus get a bonus for referrals.

All you need is a tablet, ipad or smartphone to download the apps plus your receipts and you’re ready to go. Since I’ve started using these money saving apps, I’ve earned back more than $140!


photo credit: alexander mils


Below is a list of my favorite money saving apps plus how to use them. If you don’t have an account with these apps already, you’ll want to use the codes I give you for extra savings! (For transparency’s sake, I get a bonus too).


Ibotta:  This is my favorite app and that one that’s netted me the most money. As an added bonus, you can use it for mobile shopping and for more than just groceries. And there are bonuses available to increase your earnings. Here’s how it works:

  • Download it to your phone.
  • Sign up for an account (use this link to create it online or enter this code into the app itself: nuqylud) You get a $10 bonus for signing up and when you join my team, we get extra earning opportunities.
  • If you don’t have Ibotta already, you’ll definitely want to get it this month because you could earn back more an additional $100!
  • To use it, look for rebates in the app to match with the stores where you shop. Unlock the rebate and then redeem the offer by submitting your receipt (with a photo) once your purchase the item.
  • Once you bank at least $20, you can request a payout to PayPal, Venmo or in the form of a gift card.


Fetch Reward: A newer app which is even easier to use – all you need to do is submit a photo of your receipts and the app does the rest. At minimum, you get 25 points per submitted receipts and can earn additional points for product-specific purchases. Plus when you enter this code into the app: X3MCY, you will get a bonus 1,500 points when you complete one receipt (equal to $1.50). You can redeem your points for gift cards when you reach a minimum of 5,000 points (equal to $5)


Checkout 51: Similiar to Ibotta where you identify offers to redeem and take a photo of your receipt and submit it. Also has fresh produce offers and an added benefit of submitting receipts from any store. You can request a payout when you accumulate $20 in savings.




Saving Star: Similar to Ibotta and Checkout 51, but you can request a payout after only $5 of accumulated savings. Like Ibotta, Savings Star is only good with certain stores, so be sure to double check these before you shop.




Makeena: A newer app which works similar to the other apps and is geared to the organic/natural foods market and offers rebates on organic produce. You’ll want to enter this code: OJVUQZ in the app when you create your account to earn a bonus 1000 points (equal to $1). Like Saving Star, you can get a payout after $5 in savings.




Berry Cart: Also caters to the organic/natural foods market and works similarly to the other apps. Use this link: to create an account online and then download the app. Also allows you to get a payout after $5 in savings.





These are a little different than the ones mentioned above, but worth mentioning for their money saving power.

Target: If you haven’t started using Cartwheel yet, you need to as it saves you a percentage of selected products! The easiest way to find deals under cartwheel is to scan the barcodes for the products you’re purchasing in the app (and it’s fun too!). When you check out, have the cashier scan your barcode (in the app) and saving will automatically be applied as you checkout. Additional way to save: get a Target debit or credit card and save 5% every time you shop.




Whole Foods: Includes coupons in the app. Scan the barcode at checkout to have the savings applied when you checkout.






Ebates*: So this isn’t exactly for grocery shopping but it’s definitely worth mentioning. Ebates is mostly for online purchases, but there are some in-store options too! You get a certain percentage back for your purchases and they send you a check every quarter when you’ve accumulated savings over $5. Use this referral link for that so you can save $10 off your first purchase of $25 or more.