Cheap Food February: Week 2

I’m going to be honest: I forgot to save my receipts and track exactly what I got this past week.

But I do know that I made it in around the $70 mark! I’ve got next week’s receipt sitting beside me as I type this, and I’m going to keep track this time for sure.

Before I dive into specifics (as best as I can), I can tell you one very important thing we’ve learned so far: staying stocked on the essentials is, well, essential.

Staying stocked up and a confession

Our existing stock has helped us get further into this month than I had anticipated, but it’s starting to run out. Specifically flour, oats, honey, peanut butter and jalapeno sauce (you may laugh, but we usually have a few bottles on hand since we use it all the time).

Staying stocked up may sound counter-intuitive to a minimalist lifestyle, but I learned a practical tip from an old friend: use your dry ingredients as decorations.

Decorate your kitchen, your bookshelves, the top of your cupboards – anywhere you want – with ball jars of dry ingredients. It looks lovely, saves on decor costs, and you always have things like flour, oats, and beans on hand.

Ball Jars Dry Goods

Now for the confession: for the purpose of this experiment, I’ve been taking the cost of most stock-up supplies out of my weekly calculations. Since we have been using tons of rice and beans, those are all included in my calculations.

I’d estimate it adds up to an extra $20 or so each month for things that will stretch past one or two meals – flour, peanut butter, honey, sauces, tea. But when I need these things, I try to get bulk or sale as much as I can.

Our grocery list for week two

So here’s what we got! Remember, this is a rough estimate (especially when it comes to bulk items). I only know that we stayed around $70.

  • 1 lb chickpeas
  • 1 lb black beans
  • 1 lb white rice (wanted brown, but it was out of stock)
  • 2 bunches of kale (most of which went to the rabbits)
  • 2 bags frozen corn
  • 10 Roma tomatoes
  • 1 lb jar of minced garlic
  • 6 zucchini squashes
  • 1 bunch green onions
  • 4 bags frozen brussel sprouts
  • 4 bags frozen cauliflower florets
  • 5 lbs carrots
  • 1 dozen eggs
  • 2 bags frozen spinach
  • 1 bunch bananas
  • 24 oz honey
  • 1 red bell pepper
  • 3 lbs red onions
  • 8 burrito-sized tortillas
  • 16 oz shredded mozzarella

Looking at it now, that’s a ton of food! We save by getting frozen veggies, dry goods and very few processed foods. We had a hankering for bean burritos, hence the tortillas and cheese. I only get cheese once every couple of months or so, because it’s expensive, not highly nutritious and I also tend to eat it straight out of the bag until it’s gone.

Some of our favorite meals

I was able to do a lot with this haul. We drank smoothies every day, and I was able to make some amazing granola bars from the Minimalist Baker. They’re my absolute favorite, and I throw in any additional seeds or nuts I have available for an extra boost. If you don’t already love Minimalist Baker, I recommend them for simple, delicious recipe inspiration.

I made burritos with these restaurant-style black beans. I threw in rice, beans, frozen corn, red pepper, homemade salsa, mozzarella and some lettuce. I wrapped and kept them individually in foil so they stayed together when I reheated them as leftovers.

Burritos in foil

I tossed the rest of the homemade salsa (a random mix of onions, tomatoes, cilantro and jalapenos) into rice as a substitute for some of the liquid, cooked it up and topped it with a poached egg for another evening.

We also had this vegan black bean soup, which was ah-may-zing over rice and also over zucchini noodles.

Roasted chickpeas are an addictive snack if you’re looking for a cheap alternative to chips. You can even make a honey version for when that sweet tooth comes on strong. For the adventurous, save the water you cook your chickpeas in (which is actually called aquafaba) – you can make vegan chocolate mousse with it.

There you have it! Week two, in the bag. Look forward to our notes on week three sometime next weekend. Week three’s goal is $65, and we’ve already spent $53 in preparation. Wish us luck.

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Cheap Food February

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.

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:

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Super simple mixed bean chili

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Roasted veggies are my life

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?

Springtime Smoothie

This is a little out of place, but since I recommend this to nearly everyone I know, I thought I’d share.

This smoothie not only is packed full of good stuff, but it also tastes what I imagine the whole season of spring to taste like.

Avocado Pear Smoothie Ingredients

Avocado Pear Smoothie Recipe

1/2 avocado

1 pear

1 tablespoon honey

1/4 teaspoon vanilla extract

1/2 cup almond milk

That’s it – blend them all together and adjust as you need for your favorite texture. I usually just haphazardly toss everything in, estimating the quantities (much like I do with any recipe I’ve ever tried to follow – it’s made for some weird baked goods).

Avocado Pear Smoothie

I hope you are all experiencing some nicer weather where you’re at! Springtime is almost here. I know I’m looking forward to returning to my daily lunch walks and absorbing some more sunshine, how about you?

Homemade Shampoo

I haven’t purchased shampoo in nearly three years, and I couldn’t be happier! I’ve been using random concoctions for a while, but this one has seemed to work out well. It’s simple to make with ingredients that have many other uses as well, so it’s ultra-economical and my hair appears to be enjoying the simplicity. Check it out:

Shampoo Ingredients

Ingredients for shampoo:

1/4 cup baking soda

2 teaspoons of Dr. Bronner’s Castile soap

2 drops of an essential oil of your choice (I love lavender)

Put all the ingredients in a jar (I believe mine is 32 oz?) and fill to the brim with water. Shake until it looks like this:

Homemade Shampoo

I pour this mix over my head and scrub (it doesn’t lather too much, so be prepared). Rinse it out, and then rinse your hair with vinegar. You’ll have this smell with you for a while, but don’t worry, it goes away once your hair has dried 🙂

One note of warning: if you have a very dry scalp and have experienced flaking or have sensitive skin, the vinegar does sting a bit. Ladies, I recommend shaving your legs after washing your hair, because if you get even a bit of vinegar on tender legs, it feels like you’re being stung by a  horde of very, very angry bees.

Happy washing!