Can you recommend any nutrient-rich, cheap foods?
Since moving to Mississippi I want to cry whenever I go food shopping. The amount we spend on food has increased since moving to a cheaper area, and I am not pleased. I know it’s important to eat well, but when money is tight it just feels wrong to spend a lot on food.
In order to save money I have re-examined what we are eating and the result so far is more healthful (if less fun) food. Here are three foods that we eat almost every day:
Lentils are one of the staples of my diet. When we started dating, Josh had to learn to like them. We not only eats lentils in delicious curries, salads, and soups; most days Josh will have sprouted lentils for snacks. I still prefer my lentils cooked, but why kill enzymes if you do not have to?
A half-cup, 80 calorie, serving of lentils provides 10 grams of protein & 11 grams of fiber, along with a healthy dose of B vitamins, iron, and other vitamins and minerals that I do not care about since I get so much.
And the real reason that lentils have been at the core of my diet since I moved out of my parents’ house? Lentils typically cost around a dollar a pound. Josh preferred ramen, but I think that lentils are the ultimate cheap college food.
Millet is the the new love of my food life. Prior to October I had only tasted millet as the barely cooked, crunchy seed that made me wonder who thought to sift it out of birdseed & eat it!
Then one day I dumped a few cups of millet in with lentils and let it simmer for hours. The result was amazing. With a lot of celery and onions and herbs I found myself with dish as delightful as my grandmother’s Thanksgiving stuffing. Not that I remember my grandmother actually stuffing a turkey, but I am feel that millet is just as good, and I am confident that it is more nutrient dense!
I have not experimented much with millet because I love it so much as a dressing substitute, but I have a feeling that my love will only grow with time and new recipe ideas. ::dreamy sigh::
Flaxseeds entered my life in the form of flaxseed oil. Within a month or so my pain had lessened noticeably and flax was here to stay. But flaxseed oil is expensive, so I soon replaced it with a coffee grinder and flaxseeds bought in bulk. Each week I grind a pound and put it in the freezer to be used in smoothies, bread, or any time I want to experiment with an egg substitute.
It may take a lot of ground flaxseeds to make a difference in the way that you feel, but at $2.00/lb, it is not going to break the bank.
Please enlighten me if you know any great foods that I should try. And if you have recipies for using lentils, millet, or flaxseeds you simply must share!
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