Real Food on a Tight Budget: Week 5

by lydia on November 18, 2012

Are you on a tight budget and trying to consume real, whole, nutrient dense food? I’ve been posting  series on my own journey to do just that. It has been a learning curve and a lot of work, but I think I’m getting the hang of it. This week will be the last week I share my weekly shopping trip and game plan until the New Year.


Shopping day!

Dinner: Leftovers – turkey soup, and I whipped up some turkey hash with a pound of ground turkey, sauteed onions and peppers, a bit of seasonings and some barbeque sauce. Reheated some white rice with a little turkey broth and some butter. I also whipped up my Masala Carrot Soup, since we had a fair amount of carrots left from the previous week. I had been DYING to make my carrot soup, but usually the kids eat up all the carrots. I was thrilled to have so many left this week. My Masala Carrot Soup recipe is one of my ‘Recipes of the Day’ and can be found here for purchase for .99 cents.


Breakfast: Bacon and coconut flour pancakes with honey butter

Lunch: Just me, so I had some of my Masala Carrot Soup

Dinner: 3 fried eggs with sauteed mushrooms and some Hard Kefir Cider.

Food Prep: None.


Breakfast: none for me – kids weren’t home.

Lunch: Leftovers

Dinner: Roast Chicken with steamed cauliflower and lots of butter, green salad (Andrew brought this) with homemade dressing and peanut butter chocolate chip cookies (Andrew brought the peanut butter- I was out)

Food Prep: 1 liter batch of LF Apple Beet Slaw (recipe coming soon), 1.5 liter batch of Indian Spiced Cauliflower


Breakfast: Um, I fed my kids cookies – yes, yes I did! They were healthier cookies loaded with fat, so I didn’t feel bad about it. I always seem to scramble on Monday mornings for breakfast – have to work on that! I had some fried eggs over cauliflower mash and sampled a side of my Apple Beet Slaw. 1 cup of Chai with coconut oil and honey and 4 ounces of beet kvass.

Lunch: Beef vegetable soup – I tapped into my soup for sale. (see more about that soon)

Dinner: Skillet Beef Stroganoff with leftover salad and cauliflower, water kefir to drink

Food Prep: started a crockpot of chicken stock.


Breakfast: Pumpkin muffins for the boys. Fried eggs over mashed cauliflower, topped with scallions, a side of my new LF Apple Beet Slaw and a glass of beet kvass for me.

Lunch: 2 Boys had Applegate Farms turkey bologna on tortillas with mustard, carrot sticks and homemade ranch dip and 2 clementines. Chrisitan had leftovers from the night before.

Dinner: Chicken soup with lots of veggies – about a half cup of white rice noodles for the boys added to their bowls. Water kefir to drink

Food Prep: Made Pumpkin muffins first thing. Made the soup – had one quart of broth left for other uses.


Breakfast: Pumpkin Muffins again for the boys. I had more cauliflower and scrambled eggs topped with shredded grass fed cheddar, cup of tea and some more LF Apple Beet Slaw

Lunch: Boys had the same lunch as yesterday

Dinner: Just me – so I had more soup!

Food Prep: Strained my stored milk kefir grains in the fridge and added fresh milk, started a new 1 liter batch of milk kefir.


Breakfast: Bacon ends and scrambled eggs for all!

Lunch: I had chicken broth with some cauliflower

Dinner: Teriyaki Salmon, sauteed/steamed green beans and cauliflower rice.

Food Prep: Bottle one batch of kombucha with a hibiscus orange ginger syrup.

This past week I really tried to keep it simple. Next week I’ll be cooking a ton for the impending holiday and the kids will be home so I won’t be getting much work done anyway. I will be hosting Thanksgiving at my home. Yay! This is the last week that I’ll post my weekly menu for awhile. However, I do have more posts lined up on the topic of real food and budget, so stay tuned!

This weekend I was able to pick up 1/4 cow and some other things from my farmer. The beef was something I had been planning on for some time and saving for. I also purchased my turkey for Thanksgiving. I’ll start saving again for another bulk purchase of meat and fat, along with working to stock my pantry slowly each week with $10 or so.

If you are interested in learning more about Real Food Storage, I recommend getting a copy of ‘Real Food Storage: How to’s & Recipes’! CLICK HERE TO PURCHASE A COPY!

If you are new to gluten free food prep and planning and still aren’t sure how to manage that with Thanksgiving in mind – check out my eBook; ‘Thanksgiving Classics’. All the recipes are gluten free, real food with traditional preparation in mind! See link in the footer below to purchase a copy today!

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Also, be sure to pick up a copy of my ‘Thanksgiving Classics ebook: Gluten Free & Traditionally Prepared’ on sale now for just $4.95.

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LydiaLydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest.

Lydia offers specialized step by step counseling to transform your health. Personalized consultations to suit your specific needs are offered via phone, Skype or in person. Lydia offers a variety of packages offered to suit your individual needs. Contact Lydia today to get started as well as to learn more about what she has to offer you!


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