Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Sure, you want to save money at the market, but how does that translate to the dinner table? Here are just a few options (among so many) for serving up healthy food without breaking the bank. No need to concoct strange dishes no one recognizes. These are tried and true meals that show up among pretty much everybody’s favorites. Bon Appetit, we say!
Yes, we mean something a little different from the typical deli version. More variety, more nutrition, no mayo to speak of (though a homemade version would work too). Throw some greens (whatever was on special) in with veggies of choice. Some good options: red pepper (roasted or raw), celery, mushrooms, scallion or white onions. Top off with a tasty but inexpensive can of light tuna, and drizzle with olive oil. (You can also use tuna canned with olive oil to save a step.) Add salt and pepper to taste. You’ve got yourself a low-cost lunch packed with antioxidants and omega-3s.
Sure, it’s summer, but wouldn’t it be nice to enjoy the day without having to work in “cook” time? And, what’s better? This old-fashioned staple uses a cheaper “thrift” cut of meat and goes a long way for its cost.
Add to crock pot a 4 lb. pot roast cut, 1 large onion, 3 cloves garlic, sprig of rosemary, washed and cut small bunch of carrots, 1 can beef broth, and 1 can tomato paste. Choose the 6 or 8 hour setting depending on the day’s schedule. For added veggie goodness, cook up a bag of frozen broccoli and cauliflower. It’s a fast, worry-free, and budget-friendly dinner option.
Roast at 350 degrees skin-on, bone-in chicken thighs or package of mixed chicken parts (a.k.a. cheaper chicken options). Allow to cool for 20 minutes. Remove skins and cuts chicken meat into bite-size pieces. Set aside. In wok or large fry pan, add a couple tablespoons of coconut oil. Using frozen stir-fry veggies or leftover fresh vegetables, sauté until softened and heated through. Add chicken pieces and fully warm. In final minute, add enough olive oil to hold spices. Add spices and flavorings of choice, such as garlic, ginger, sesame oil, low sodium soy sauce, lemon zest, cayenne pepper, red chiles and rice vinegar.
So many frugal food dishes. So much possibility. And, surprisingly, so little time invested for these options. You get to keep your money and your afternoon to yourself.
Have other budget-friendly favorites you’d like to share? We’re always up for good, healthy, cheap eats! Shoot us a line.
All MDA Recipes