We made it through the first week of February! I’m still reeling from the fact that it’s even 2016…but time marches on, whether we’re ready or not.
Like I said in an earlier post, we’re going to explore different monthly challenges. This month was going to be vegan month, but it came up so quickly and our budget wasn’t quite ready for all the vegan exploring we wanted to do.
So naturally, we came up with Cheap Food February.
What we mean by cheap food
I don’t mean that we’re going to eat dollar-menu takeout every day. I also don’t mean that we’re going to be eating Instant Ramen or macaroni and cheese.
The goal for the month is to fill up on healthy, inexpensive foods like beans, potatoes, eggs, rice, frozen and fresh veggies, and certain fruits. We’ll be eating chicken occasionally, but since I’m not a big fan, it will probably be once every week or two.
We’re exploring new recipes and planning carefully to avoid food waste.
How much are we going to spend?
A middle-of-the road food budget for two is around $550. I think there have been months where we get close to that, but typically we’re under $450. It can be difficult to determine exactly because the bunnies cost us around $50 in fresh veggies each month, and we often share their kale, parsley, and cilantro.
For the first week, we planned to spend $80. We have spent $68.41, but we’ve also had a lot of dry ingredients and leftovers from last week that have helped keep it low.
For the next three weeks, we’re going to vary our costs:
- Week Two: $70
- Week Three: $65
- Week Four: $60
None of these will include rabbit food expenses or booze expenses. We’re only planning on going out for food once (maybe for my birthday on the 18th, but I actually might prefer to stay in and cook).
Also worth noting: we are using cash only for groceries so that we can keep a good tally of what we’re spending and to avoid going over our budget. It’s new for me, since I’m surprisingly not a very mindful grocery shopper.
What we ate this week
So, what did we buy with our $68.41?
- Kroger brand olive oil
- 4 packages of frozen cauliflower
- 4 packages of frozen brussels sprouts
- 2 lbs zucchini
- 4.5 lbs sweet potatoes
- 5 lbs golden potatoes
- 1.5 lbs on-the-vine tomatoes
- 1.25 lbs leeks
- 2 avocados
- 2 green bell peppers
- 1 orange bell pepper
- 1 gallon coconut milk
- 2 lbs chicken breast
- 2 cans mixed beans
- 2 cans organic crushed tomatoes
We didn’t need rice, oats, eggs or any spices this week – that’s the key to this. Stock up on bulk dry goods and spices when you can, then you can eat kingly foods on a meager budget.
I could have saved a bit more by just buying bulk dry beans instead of the canned ones, but I didn’t get my act together in time to soak and cook them before dinner.
Here’s what we’ve made and links to the recipes we used:
- Spiralized zucchini with a basil pesto and tomatoes
- Roasted cauliflower and brussels sprouts
- Roasted potatoes
- Sweet potato fries
- Overnight oats
- Chicken nuggets (note: cook at 400 Fahrenheit, NOT 180 like the video mistakenly says)
- Mixed bean chili over baked sweet potatoes with avocado
I also made a couple of egg and rice dishes to get through ingredients before they went bad, but no recipes worth sharing.
We supplemented everything with green smoothies made from frozen spinach and fruit that we had on hand.
Next week will be more interesting because we’re running low on existing supplies! Plus, I want to add in a few more raw things like salads and more spiralized goodness (we just got a spiralizer with my husband’s birthday money, and it was well spent).
What are your favorite healthy, inexpensive recipes?