Hi guys, today’s post is a somewhat rushed ‘what I eat in a day’. Right now, I’m eating for my second £20 Grocery Challenge, which will be going up next month, and I’m also prepping my Christmas series which starts in about 10 days! My blogging schedule is quite full right now, and with planning the posts for next month and my Christmas content, I somehow managed to leave a gap in my schedule for this month. As I mentioned, I’m doing my £20 Grocery Challenge this week, so this is a what I eat in a day budget edition.
Although this post wasn’t planned and I considered doing something else instead, I thought this would be a good idea. My budget posts usually go down well and a lot of people still believe that eating a vegan diet is really expensive. A myth I’d really like to make an effort to debunk.
I’ve done a few ‘what I eat’ posts before and every time I feel the need to do a disclaimer. I’m a small person with a small appetite. This will not be a lot of food to most people, I’m sure. But this is what I ate on this one day. This isn’t my every day, especially not with such a strict budget and I’m sure I’m missing a lot of vitamins and minerals here. BUT this is just one day.
Rant over, time to start. I didn’t realise this at first, but a lot of what I ate on this particular day is cupboard food. So, this one is perfect for the end of the week, there’s nothing in, about to do a grocery shop kind of days.
For more information about why I picked the meals I picked and ingredients, come back the 1st week of December to see my Grocery Challenge posts.
Breakfast – 11am
That’s late, I know, but I hate eating first thing on a morning. I usually get up, make some coffee and do some work for a few hours before I eat anything. All of my breakfasts this week are oats based as they’re one of the more affordable options. I have gluten free ones which are obviously more expensive, but you can get 500g of regular oats for less than a pound. A while a go I did a post about not liking oats, with a few alternative recipes. As they’re not my favourite thing to eat, I added some fruit to my budget. I’d have loved to make it berries, but apples are the most economical choice.
This oats recipe is half a cup of oats, half a cup of almond milk and half a cup of water (to make it cheaper, I’d usually use all almond milk). Cook them the usual way, then grate half an apple and stir it in with brown sugar to taste and a tbsp chia seeds. I also ate the other half of the apple while I was waiting for my oats to cook.
Snack – 2pm
I love roasted chickpeas as a snack food. This week, I’m using them as an alternative to nuts. They’re a high protein snack, low fat and really healthy in general. Chickpeas can be found for as little as 30p a tin as well, so they’re great on a budget. I spread mine across a baking tray with a pinch of salt and some chilli powder and roasted them on 220°c for 25 minutes. I’m making soup later, so I ate about three quarters of them as a snack and kept some aside to use as a crouton alternative later.
Lunch/ Dinner? – 4pm
Tomato & Butter Bean Soup
Food blogger problem 101: the dark evening mean you make all food at weird times of day to get better lighting. This would have usually been eaten later in the day, but lighting…
I’m doing a full recipe on this one because it’s so simple, quick and filling as far as soups go. The butter beans serve two purposes. The beans are obviously a protein ingredient, making the soup more filling than plain tomato. Secondly, blending them in makes the soup much thicker and creamier than plain tomato too.
The recipe says serves two, but I had more like three quarters on this day.
Later – 9pm
I made a budget friendly version of my rustic winter vegetable casserole earlier in the week and had a little I had left over later in the day (about half a serving). The reheated dish didn’t look quite as appetising, so I’ve included a photo from the original recipe.
Tomato & Butter Bean Soup
- 1 tin chopped tomatoes
- 1 can butter beans drained and rinsed
- 1 cup vegetable stock
- ½ tsp chilli powder
- ½ tsp garlic powder
- 1 tbsp mixed Italian herb
- Black pepper to taste
Add tomatoes to a large saucepan on a medium heat, add the vegetable stock and herbs/ spices. Bring the pan to the boil then reduce to a low simmer. Leave to simmer for 25-30 minutes until it has thickened.
After that, increase to a medium heat and add the butter beans for 5 minutes to heat them up.
Either transfer to a blender or use a hand blender and blend until smooth. Place back on the heat for a few further minutes to ensure soup is hot before serving.
Serve and enjoy!
What do you guys think of the basic recipe today? What are your favourite cheap eats? And, most importantly, are you excited for another £20 Grocery Challenge?
Until next time,