We have many of the same tactics. Balinese Petani at Alaya Resort, Ubud. The Sea Sentosa project at Echo Beach supposedly will have 5 restaurants, some beachfront. Kokoya led the way for the Japanese with their Robatayaki available from the front terrace cooking area at night. Bring water to boil Gently add a dozen eggs Boil 6 minutes Take off heat, let sit 20 minutes Drain hit water, add cool water,ice 20 mins. Pasta can be pappardelle, penne, buccatinni or spaghetti.
There are a few options, they have great chili and white chicken chili bowls. I almost always get a salad bar. Their salad bar is huge and often has hard boiled eggs, tons of veggies, and some good dressing options you can always stick to oil and vinegar to stay ultra safe. The seasonings are spot-on and the skin adds a nice crispy touch.
I could eat just their grilled chicken with nothing else. But, you could probably add on a side of veggies like green beans. Just be careful with things like cole slaw as their sauces normally have added sugar and can add up.
I always get a 6 ounce sirloin cooked medium, steamed veggies usually broccoli with extra butter and a side salad. Just beware that they charge extra for avocado and a few other toppings. Mustard rounds out this fatty, low carb dog. Also try the Chicken Salsa Fresca which is grilled chicken with salsa on top, swap out rice for extra veggies or black beans add sour cream for some fat, and avacado slices.
But, it is possible. Ask them to go easy on the dressing, put it on the side, or omit it completely. You can build your own and see the macros by using their nutritional calculator. I freaking absolutely love Red Robin. Luckily for me though, the nearest one is over 2 hours away. If you are okay with avoiding fries, then RR could be a dream come true for you. They have a great lettuce bun that you can customize any burger with in place of bread. Is there a problem with that? They have steaks, chicken, and burgers you could always order and just get extra vegetables.
And avert your eyes as your table mates are stuffing cheesy, greasy, delicious Chicago style pizza in their craws…. It was a most unfortunate fish stew that tasted awful. We ate it for one meal and then threw out the leftovers. I hated to waste so much food, but wow, was it unpalatable. So, aside from fish stew disasters, buck up and eat it. We tend to prepare crock pot meals given the kids.
My wife also cooks by feel so there are no recipes to share. I grew up in a household where meals were separate plates, so its been an adjustment. But it is a huge savings. We supplement cost savings with our garden and some fruit trees in our yard. Also figuring out things that taste amazing and are healthy and cheap… for example, 2kg of frozen blueberries from Costco are 8. Surprisingly, per weight, this puts them at the same price as bulk apples and bananas at the local grocery store, and cheaper than most other fruit.
Also, individually frozen lunches, if you work outside the home. Oh, and final best tip: Replace with ground pork, add about 2tbs of oil or water texture , and add spices google for spicy Italian sausage blends…. Freeze in 1-lb bags and tug out for easy meal bases. Oh, and any water used to re-hydrate mushrooms makes the BEST risotto broth. Or Jamie Olivers recipe for sausage and fennel fusilli. And the soup, specifically, freezes beautifully.
Cheap and delicious, freezes beautifully. I make it again and again: It tends to be quite expensive, at least where I live. I finally got a grinder for Christmas last year and grind up whatever is cheap, which is often a nice lean loin which tends to be dry, but you can compensate.
It takes a little work to do it right as you need to cut it up then par-freeze for the grinder to work well, but I do a number of pounds at once then throw it all in the freezer in meal sized bags.
I used to be an extreme couponer and I know how badly coupons can be for your grocery budget. We did this with beans, rice, bread, sauces, soups, etc. Go through your pantry to use up existing items. I make a list of everything we need to use up. I only bother looking at the meat and produce; everything else is just noise. I make note of what produce and meat is on sale. This way, I get the cheapest meals possible. It also means we tend to eat a lot of grains like rice with cheap fresh produce, which is pretty healthy.
We shop at 7 am on Saturdays: I would encourage you to make different types of freezer meals like soups, casseroles, enchiladas, desserts, etc. It really cuts down on the need to eat out and spend money. I would add that if you pay attention a lot of the same sorts of things go on sale. When it comes to saving on food, I think so much depends on knowing yourself. Is it more expensive, yes. Chopped frozen butternut squash is one of the few things that I will pay extra for the convenience of!
I absolutely hate chopping butternut squash too, so I cut it in half, clean out the gunk, and roast it cut side down on a baking tray with a bit of oil. If your microwave is large enough, you can also cook butternut there. Pierce the skin in several place, then nuke on high for about 5min. Start checking every minute or so after that. Butternut freezes well though.
Jamie Oliver never peels butternut squash. Once I saw him cook it with the peel on, I never went back. Peel almost melts away and there is no taste of it. That, plus a clean kitchen towel to grasp the slippery gord, makes the job so much easier. At home I have salad dressing and veggie boullion. That all becomes soup, salad and bread.
This is so, so true Stefanie! For example, I find that when I keep those huge bags of pre-cut frozen veggies in the freezer, I eat 9 different vegetables before noon seriously, I did it yesterday! Things have changed for me, frugality-wise, in different seasons of life. Frugalwoods is a young mom of one. I am an older mom with 7 yep, s-e-v-e-n kids, and we homeschool, and I run two blogs, and hubby runs a business, and… my energy at 41 is more precious. I also hate chopping squash and it can be very hard indeed.
I cook it whole in the oven and then scoop it out. Also same for pumpkin, except with next step to get the seeds, and roast them after. I cannot bear the prep. I know you can skin and chop and de-seed yourself, but even the thought makes me need to lie down quietly! If you ever need smooth cooked butternut squash versus chopped browned squares which sometimes you need , you can cook the entire butternut in a crockpot.
Stab with some holes, add 2 cups of water and cook it whole 8 hours on Low. Let it cool in the fridge before you slice it open, and you have magical squash puree without giving yourself a hernia!
For any squash place in the crockpot with a small bath of water. Cook on high for about 4hrs. The skin will slide off and your squash will melt off the fork. No more cutting your hands off trying to get into the shell. I made homemade humous once I really hated it. Perhaps this will be better? Same goes for open packets — like yogurt, cream, meat etc. Also rice is such a high risk food that you should only keep it in the fridge for 1 day and you have to be super, super careful if you are planning to re-heat it.
Stay safe people, if in doubt — throw it out. Your health is worth more than a little bit of money! What I find is that most food expiration dates are remarkably conservative. I tackle this very topic in greater depth in this post: I wonder if our dairy products are more pasteurized than yours because neither product would go bad in a properly cold fridge in 3 days.
Also not sure where the rice fear comes from. We do this all the time,. Now if it was rice leftover from a restaurant…probably not. A big yogurt pot once open can happily sit in my fridge 10 days. Use clean spoon to serve from pot, keep refrigerated, no problem. Milk in my experience lasts 5 to 9 days once open fresh, pasteurised, not UHT.
PSs just to add.. I make a batch of rice and eat on it for a week. I have never been sick while eating rice….. I am Southern, and I sometimes eat the greens with cornbread, but rice works also. The rice is really good soaked in the pot likker. I add the pepper sauce which is hot peppers in a vinegar sauce. Pinto beans and a slice of raw onion with sea salt on top make for a fine meal. I think health and safety culture does have a lot going for it certainly, but the nannying endless food policing is insane.
I found that hummus is one of those foods for which you must acquire a taste. I started eating it when my parents lived in Saudi Arabia and it was novel to Westerners. Then I worked with a group of people who were from the Middle East, and hummus was their favorite dish. That was back in the 60s and 70s before it became a popular item in the United States. I make my own hummus, and adjust the seasonings for my taste. You might try making a batch and adjust the garlic, oil, salt to your preference.
If there is no mold on it it is safe to eat. Rice — That is a misunderstanding between two issues. There is a bacteria that loves rice that has a poisonous byproduct. Therefore even if you re-heat it and kill the bacteria the byproduct remains and can make you quite ill.
It is only an issue for rice that is left out. Why am I not dead yet? I also cook for the week and eat off of it. And if it goes past five days the dog eats it. Once again just goes to show that I expose my body to enough bad stuff that I never get sick! Thank you for this! I made hummus yesterday and we were out of tahini, so I subbed peanut butter. We liked it even better. I will never buy tahini again! Leanne is a nutritionist. Leanne also gets it about making sure dinner is on the table in minutes.
The recipes are flavorful and made with stuff you can easily find in the supermarket. Ty, I get jealous when reading how cheap produce an other items are cheaper in other areas of the country. My daughter has bball practice in the central district and the least expensive fruit and veggies stand is a block from her school. But then, so does housing or land. Frugalwoods, you answered my question about the oats, thank you, I am so happy!!
How do you store them? We store our oats in these food-grade containers: I totally agree that kids throw everything for a loop, haha! Super easy and it gets our day off to a healthy start! We use OJ as our base though you could use water , add in a banana, frozen pineapple chunks, blueberries, etc and then TONS of spinach or kale!
Our weakness is without a doubt coffee and dessert. We get Starbucks a few times per week; but our daughters will only nap in the car now they are 3 and 4! Love all your tips!!! This week I made vegan sweet potato and black bean enchiladas that were amazing; and then made spicy potato and black bean burritos two nights later since they used the same ingredients!
You are totally right that black beans are a must; and every meal should begin by sauteing an onion! For example, I used to eat a Chipotle burrito bowl once or even twice a week. So I set out to master the best vegan burrito bowl I could. The key to the rice is adding lime juice and a little olive oil.
More recently, I had an amazing batch of vegan tacos featuring crispy smashed potatoes yum! So now I have a perfect topping for my burrito bowl. The next challenge still working on it is coming up with a tasty vegan substitute for Vietnamese rice noodle salad bowls. I like your Chipotle hack. I did the same, but for us it was their barbacoa beef for burrito bowls.
I located a great copycat recipe and every few months, if beef is affordable, I make a batch and freeze it in meal-size portions. Probably at least a year-and-a-half. The best granola ish bar recipe we have found, after many many failures, is the Bird Seed Energy Bars from AllRecipes http: Yes, she has regular oatmeal plus a banana for breakfast no sugar added!
Looks weird, but she likes it that way: My other 3 kids love oatmeal, I do steel cut oats in the crockpot, so good! Food can be such a challenging aspect of frugality because there are so many emotional, family, and political elements tied up into how and what we eat.
I very much agree with other commenters who noted the importance of working with your habits. Neither of us enjoy cooking so more frequent simple meal planning to prevent the take-out meals is the next battle to fight! Food is so cheap in the US, and the average family spends less of its income on food than ever, but housing costs have skyrocketed.
My rent budget is five to ten times what my food budget is, and my income tax budget is three times that. If you live in the U. TurboTax knows about every tax deduction there is and can save you quite a bit on your income taxes when you file.
I am vegan so I chuckle at comments that a vegan diet is expensive. Like you point out, if you avoid the processed stuff and stick to whole foods then it can be crazy cheap!
We do have slightly higher grocery bills because we balance shopping for a committed vegan me with my omni husband and kids. The family eats lots of vegan dishes with the odd bit of meat served on the side to keep them happy. As requested, this is a homemade vegan granola bar that we love. Here is a link to the recipe. She also has a blog which has some fantastic and freely shared recipes if you google her name for those looking for recipes.
Like you I am an avid hiker. I am in the process of completing the Bruce Trail in Ontario just shy of km. These bars, along with a pb and banana sandwich are my go to hiking snack.
Good, basic vegan food. This post is excellent! We buy whole ingredients, waste almost nothing and bulk cook so we always have something to eat even if we are lazy. Just ate NC pulled pork bbq last night.
That will be pulled pork tacos for lunch today along with home cooked crock pot beans from the freezer of course. That was pretty much a perfect list. Whenever I get into discussions on MMM on how to eat frugally — often people are frustrated that they cannot get their bill as low as others. I make many of those points. The big 3 for me: Paleo, Vegan, Omnivore, whatever — everyone has different needs I, for one, cannot maintain my weight at a healthy weight by eating a carb-heavy diet anymore.
Some areas of the country are more expensive. Some towns do not have a lot of competition. I love your list. And I love that it sounds like you help people figure out what will work in THEIR situation — or at least to think about their own variables. But I have found that roasted sweet potatoes are okay for me for whatever reason. I roast up a couple a week and eat those for breakfast. I also throw them in soups. Such an expensive thing, that. We have a few allergies, some of which we choose to buy our way out of and boy does it get expensive!
My spouse eats one between work and squash, nights per week. My parents alive on green smoothies and they throw the Entire Bag of spinach straight I to the freezer when they get home from the store, then take what they want. We buy the big bags of mixed greens — spinach, kale, etc. We throw them into our daily fruit smoothies. Now I keep some out to use fresh and freeze the rest. Eating in is just a matter of habit and practice.
Cheapheart and I are in the food and wine business. There is absolutely no excuse not to learn to cook. There is an endless wealth of information about how cook anything and everything on the internet.
Serious Eats is a great resource. It is ready in half an hour. Cheapheart and I banged out a big pot of lentil, sausage and kale soup and a pot of tomato sauce and meatballs in a half an hour. Long ago, I gave Mr. It was not cheap, but it was nice to spend time together away from the baby and learn something new. Years of confidence in pizza making have certainly paid for that class many times over.
The dough takes 5 mins to asssemble and 45 minutes in the bread machine unstylish and very useful appliance, buy one used, people are always getting rid of them. Tastes way better, and is healthier and cheaper than delivery, plus the pride of doing it yourself is the best part!
Now, on to the bread machine: I have been encouraged to embrace them by two women I admire. You can assemble a loaf in10 minutes. Takes hours of bread machine magic for a nice loaf of tasty homemade bread at a fraction of the cost. Once you become accustomed to eating homemade bread, the stuff out of the bag is pretty appalling.
Yogurt is another easy thing to make that is just a matter of practice, a million recipes on the internet and no special equipment required other than maybe a thermometer.
For the price of a half gallon of milk I can have a half gallon of yogurt for 10 minutes active time. Plus no stabilizers and gums. Better, healthier, cheaper, pride! For better nutrition and even more savings, have you considered milling your own flour? Most modern whole wheat flour is actually white flour with the germ added back later. Is that a challenge snowcanyon? When I lived in the city I did not have this option! King Arthur has a great website and they are customer-friendly, but their flour is mass-market and not particularly good, nor do they have all the varieties necessary for classic European-style unsweetened whole-wheat bread.
You can mill flour in one minute in a vitamix! I will give it a try for sure. KAF has a beautiful teaching facility in Vermont that offers lots of great classes with state of the art equipment.
I was just planning to mention that King Arthur chewy granola bars are the best. I make them weekly. It calls for cups fruit and nuts, any combo, so it is good for remnants of bulk purchases. And in a frugal win- we got our bread machine for free when a family member was moving. If you can make split pea soup, you can make lentil. The primary difference is you WANT to cook the peas into oblivion, with lentils you generally want them to retain their shape.
Random bits of leftover veggies can go into either. A dollop of sour cream or yogurt on top makes it seem more special, or a very little sherry. Homemade pizza can also accommodate bits of leftovers. Top with pizza-type toppings and heat in the oven. Pasta, veggies, and a sprinkle of parmesan, a little pepper. Can be hot or cold. Warming even slightly may be preferable to stone cold out of the fridge. This means you also get less added sugar.
Frozen veggies when on sale can be a great find, especially for things not seasonal or not readily available in your area. I like to cook dry beans for chili. So cook a batch of beans pinto or kidney , make some into chili, the rest into refried beans. Explore vegetarian and vegan recipes to cut down on meat consumption. I really appreciate your note at the top about being sure to find your food priorities and then figure out how to frugalize is that a word?
We try really hard to buy organic and to be frugal. Even that though has changed our habits to encourage frugality. I follow many of the tips you gave, already, but somehow, seeing it in plain writing makes it impressed upon me to really watch how and what I buy.
I know I can still reduce our food budget if I think more strategically. Thanks for the encouragement and reminders! I work outside the home, full-time, so I do this on weekends or evenings — it can be done! I second your comments about coupons. The only exceptions to that will likely be from a local market. Kroger or Giant Eagle central Ohio will sometimes have coupons in the paper or their mailings for their house brand products usually a good deal , or occasionally for produce.
Favorite go to meal during the week is garlic, onions, tomatoes, rice,shaved carrots, and jalepenoes. I throw in sweet red peppers and sometimes left over chicken. Saute in some olive oil and yummy. Babywoods is so darling! Thank you very much for the list! May I ask how long do you store the homemade food in the freezer and at what tempetature? We have a small freezer inside the refridgerator, not a separate freezer, and I am not how long cooked food will be good there. How long do you store food soups, lunches in the usual fridge and at what temperature?
Do you maybe know if there are any safety rules in this respect? Thank you very much! Food stored below freezing will stay safe indefinitely, as bacteria cannot grow in freezing temperatures. I finally feel very secure in feeding my family and myself… it only took 10 years of trial and error! I have also learned about cutting down food waste by going through my kitchen once a week and putting stuff on the counter that needs to be used up… right now I have corn meal, a can of cream of chicken, a can of cream of mushroom, fried onions, apricot preserves and pie crust mix… all items gifted to me by my Buy Nothing Group.
I make it a point to collect unwanted food items from my BN community and then build recipes around them. Last week we had salmon cakes and pumpkin pie because of my BN gifts.
My food bill is still not as cheap as others, but I think it has to do with geography. In general living on the west coast means that our costs are higher. Our biggest foods savings, besides raising some vegetables and chickens in the summer, comes from eating bone-in chicken. I agree that being judicious about your proteins can make a huge difference.
See calculations one protein price per serving here: We use most for our family of five healthy eaters—buy bulk raw ingredients, add beans and onions to everything to stretch it, slow cooker soups and stews, planned leftover meals, etc.
Studies show that intermittent fasting can be a very powerful weight loss tool. Another study showed that intermittent fasting causes less muscle loss than the more standard method of continuous calorie restriction However, keep in mind that the main reason for its success is that intermittent fasting helps you eat fewer calories overall.
If you binge and eat massive amounts during your eating periods, you may not lose any weight at all. These studies have shown that it can have powerful benefits for weight control and the health of your body and brain. It may even help you live longer. Keep in mind that research is still in its early stages. Many of the studies were small, short-term or conducted in animals. Many questions have yet to be answered in higher quality human studies Eating healthy is simple, but it can be incredibly hard to maintain.
Intermittent fasting can make things easier, as you don't need to plan, cook or clean up after as many meals as before. For this reason, intermittent fasting is very popular among the life-hacking crowd, as it improves your health while simplifying your life at the same time. There is some evidence that intermittent fasting may not be as beneficial for women as it is for men. For example, one study showed that it improved insulin sensitivity in men, but worsened blood sugar control in women Though human studies on this topic are unavailable, studies in rats have found that intermittent fasting can make female rats emaciated, masculinized, infertile and cause them to miss cycles 34 , There are a number of anecdotal reports of women whose menstrual period stopped when they started doing IF and went back to normal when they resumed their previous eating pattern.
They should follow separate guidelines , like easing into the practice and stopping immediately if they have any problems like amenorrhea absence of menstruation.
This may only be temporary, as it can take some time for your body to adapt to the new meal schedule. If you have a medical condition, you should consult with your doctor before trying intermittent fasting. All that being said, intermittent fasting has an outstanding safety profile.
Water , coffee , tea and other non-caloric beverages are fine. Do not add sugar to your coffee. Small amounts of milk or cream may be okay. The problem is that most stereotypical breakfast skippers have unhealthy lifestyles.
If you make sure to eat healthy food for the rest of the day then the practice is perfectly healthy. However, keep in mind that some supplements like fat-soluble vitamins may work better when taken with meals. Yes, fasted workouts are fine. Some people recommend taking branched-chain amino acids BCAAs before a fasted workout.