$3.33 a day: RawFu Magazine, YOU can eat this way too.
SunDried Tomato and Olive TapenadeFirst of all, I need to sing the praises of the new RAW MAGAZINE, RawFu! Created by the lovely Bunny Berry. Go subscribe now! My recipe and photograph for my Sun Dried Tomato and Olive Tapenade is in there along with other fabulous raw recipes and articles.
I made a batch of homemade tofu that was perfect in Mooshi veggies. I wrapped mine in collard greens while the kids used tortillas. Spicy, sweet and totally satisfying.
Oh how simple things have been lately foodwise. This was a spring veggie chowdah.. I used cauliflower, corn, potatoes, zucchini, quinoa and some cheese sauce I made from whole soy beans. It was spicy and delicious. Quinoa is such a versatile ingredient.
big saladI eat salad every day... this one had arugula, snow peas, pumpkin seeds and a vidalia onion dressing. So good.
I want to address some comments and emails I've been getting about the produce I use.
First, most of it is not organic. I wish I could afford to eat a 100% organic diet, but I can't. (and won't be able to any time soon even though I have a job. I still have to stick to my budget of $3.33 a day)..
I am not going to get into debate about organics. I know they are better for me, my family and the environment and I buy as much organic as I can afford. Period.
I live in Portsmouth, NH and do the majority of my shopping at Market Basket (I swear, they should pay me to be a spokesperson!)... Their prices are almost half as much as I would pay at Shaws or Hannaford.
Every week, I look at the grocery store circulars to see where the deals are. For instance, a $1.99 pineapple is RARE and not an everyday price. Most circulars will advertise their "loss leaders" on the front page. Those are items that they lose money by selling, but will draw you into their store. Most of the time, I would not go out of my way to a market based on ONE loss leader. I need at least 3 items to make me go to that store and I only the amount of cash I want to spend on those items.
If I shopped at Shaws or Hannaford as my GO TO markets, the produce and my entire grocery bill would be twice as expensive. There ARE deals out there, but you have to look for them. I have taught many cooking classes and the people who come will say they don't like to shop and this or that store because it isn't as "nice". My response to that is, well then don't complain about prices. Also, if you enjoy higher priced items then you have to adjust the rest of your food to incorporate them. I will have a couple meals that put me over my daily total. I make up for them by eating a pot of lentil soup or kale salad for many meals. It is worth it to me. If I "splurge" on 5 oz of organic arugula you can bet your ass I will be eating cabbage salads for several days to make up for that.
It really isn't that hard to reduce your bill as long as you are willing to take some time to find deals, cook from scratch and think outside of the box.
I whip up the majority of our meals with less than 30 minutes of prep time. I cook once and freeze leftovers. I usually cook up two lbs of dried beans a week for our protein source and keep them in the fridge (after freezing 2 cup portions) along with 2 whole grains.
Let's say one week I cooked up 1 lb of black beans, 1 lb of lentils, 1 lb of brown rice and 1 lb of bulgur.
Meals I can make in 30 minutes:
Indian Spiced Lentils over Brown Rice, Kale Salad
Chipotle Citrus Black Bean Soup, Corn Muffins, Salad
Lentils over Bulgur with Green Goddess Dressing and Caramelized Onions, Salad
Black Bean Hummus, Tabouli, Steamed Veggies
Black Bean and Rice Burritos with fresh pico and guacamole
Lentil Soup with Bulgur, Salad
Burgers made from all of the leftovers, coleslaw
My meals always leave enough for my lunch the next day or I will turn the leftovers into a soup or burger.
It is NOT hard or difficult to eat this way... so don't let anyone make you believe it is!!
I want to address some comments and emails I've been getting about the produce I use.
First, most of it is not organic. I wish I could afford to eat a 100% organic diet, but I can't. (and won't be able to any time soon even though I have a job. I still have to stick to my budget of $3.33 a day)..
I am not going to get into debate about organics. I know they are better for me, my family and the environment and I buy as much organic as I can afford. Period.
I live in Portsmouth, NH and do the majority of my shopping at Market Basket (I swear, they should pay me to be a spokesperson!)... Their prices are almost half as much as I would pay at Shaws or Hannaford.
Every week, I look at the grocery store circulars to see where the deals are. For instance, a $1.99 pineapple is RARE and not an everyday price. Most circulars will advertise their "loss leaders" on the front page. Those are items that they lose money by selling, but will draw you into their store. Most of the time, I would not go out of my way to a market based on ONE loss leader. I need at least 3 items to make me go to that store and I only the amount of cash I want to spend on those items.
If I shopped at Shaws or Hannaford as my GO TO markets, the produce and my entire grocery bill would be twice as expensive. There ARE deals out there, but you have to look for them. I have taught many cooking classes and the people who come will say they don't like to shop and this or that store because it isn't as "nice". My response to that is, well then don't complain about prices. Also, if you enjoy higher priced items then you have to adjust the rest of your food to incorporate them. I will have a couple meals that put me over my daily total. I make up for them by eating a pot of lentil soup or kale salad for many meals. It is worth it to me. If I "splurge" on 5 oz of organic arugula you can bet your ass I will be eating cabbage salads for several days to make up for that.
It really isn't that hard to reduce your bill as long as you are willing to take some time to find deals, cook from scratch and think outside of the box.
I whip up the majority of our meals with less than 30 minutes of prep time. I cook once and freeze leftovers. I usually cook up two lbs of dried beans a week for our protein source and keep them in the fridge (after freezing 2 cup portions) along with 2 whole grains.
Let's say one week I cooked up 1 lb of black beans, 1 lb of lentils, 1 lb of brown rice and 1 lb of bulgur.
Meals I can make in 30 minutes:
Indian Spiced Lentils over Brown Rice, Kale Salad
Chipotle Citrus Black Bean Soup, Corn Muffins, Salad
Lentils over Bulgur with Green Goddess Dressing and Caramelized Onions, Salad
Black Bean Hummus, Tabouli, Steamed Veggies
Black Bean and Rice Burritos with fresh pico and guacamole
Lentil Soup with Bulgur, Salad
Burgers made from all of the leftovers, coleslaw
My meals always leave enough for my lunch the next day or I will turn the leftovers into a soup or burger.
It is NOT hard or difficult to eat this way... so don't let anyone make you believe it is!!
