Eating well: Minimal cost, maximum nutrition (part II)

(DISCLAIMER: this is not vegan friendly, and won’t comply to a banting diet either. It is, however, suitable for vegetarians and pescatarians, as well as for anyone who has a lactose intolerance)

This is the second installment of my cheap-clean-eating posts, and I have another three happy, wholesome recipe ideas to incorporate into your weekly shopping-list, and cut back on both cost and calories without jeopardising your health. Eating well is so simple! And I want to prove it to you…

1. Baked hand-cut chips

Stop buying frozen fries! They are packed with oil and other preservatives, and getting a fresh potato is not only much healthier, but much cheaper and much more impressive-looking!

Literally all you need to do is: preheat your oven to 190 degrees celsius, peel and cut your potato(es) into chips, line a baking tray, season with salt and pepper, squirt with a little lemon juice, throw some lemon slices onto the pile (trust me, its the most insane twist to such a standard dish!) and bake for 30-45 minutes. If not yet done, switch to high for 5-10 minutes, and watch to make sure they don’t burn – and voila! Oil-free, hassle-free.

(And, if you’re feeling extra thrifty, fry your potato skins in a shallow layer of oil. It’s not the healthiest, but it saves throwing away something that’s pretty darn tasty!)


2. Mexican baked egg-‘n-veg

Now this… THIS… is brilliant. I don’t even need to give a recipe. Fry some onion, garlic, and vegetables that are on sale that week. Throw in some beans, whack it all into a tray, crack some eggs onto it, and bake in a preheated oven at 180 degrees celsius for like… 30 minutes? And hello, you have at least 4 nights of food. All you need is the equivalent of 2 onions, 3 tomatoes, 5 of any mix of veg, a tin of beans, and a tin of tomato. It’s EASY. And so tasty. Wow.


3. Vegan Buddha bowl (on a plate, haha)

Want a gourmet salad that costs next-to-nothing? You’re welcome.

In a bowl: throw in 1 head of broccoli (blanch the florets for a minute), 1 can baked chickpeas (190 degrees celsius, for 30 minutes, plus 5 minutes max heat to brown), 3 kohlrabi chopped, 2 apples chooped, raw spinach, fresh coriander, the vegan mayonnaise recipe on this blog with some balsamic vinegar and dijon mustard… and you have the most incredibly flavourful, mixed palette salad for 3 nights. Good portions, great nutrition… what more do you need?


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