Recently, I watched a Breakfast Club interview featuring Bakari Sellers, a political commentator, discussing social and political trends. On the topic of inflation and being more health conscious, he posed the question, “How am I suppose to eat healthy with a budget of $15?” Luckily, I’ve been planning a little experiment to test this out.
The most common question: Is following a vegan diet expensive?
I’ve been doing this for about six years and it is somewhat taxing to manage grocery budgets on my weekly trips. If you’ve followed me for a while, then you know I love a good challenge. So here’s a new one: Let’s buy groceries for the week with ONLY $50!
According to the USDA monthly food & nutrition report (December 2021), the weekly grocery budget for a single female should be roughly $50. This budget covers ALL food cooked and eaten for the week. No takeout or grab & go meals! I understand the challenge behind maintaining a healthy grocery budget. I love snacks and treating myself during the week, so I knew this would be a little tough.
side note: I spent $50 on groceries and used what I already had on supply at home.
Here’s how the week went:
The shopping.
I made only TWO trips to the grocery store, which is unusual for me. My cooking habits are influenced by cravings, so it’s normal for me to take a trip to the grocery store a few times a week. I had no clue what the week would look like in meals. The goal was to keep things simple, mix and match carbs, veggies, and protein.
A little gift for you: Recipe!
Tuscan Kale & Sweet Potato Soup
- 2 cups of sweet potato (diced)
- half of sweet onion (diced)
- 2 cups carrot (diced)
- 3 cloves garlic
- 4 cups vegetable broth
- vegan sausage (optional)
- 1 can of butter beans
- 1 tsp thyme
- 1 tbsp oregano
- 1 tsp basil
- 2 bay leaves
- salt & pepper to taste
- 2 handfuls chopped kale
In a heated stockpot, saute onions, sweet potato, carrot, and garlic in oil. Add in spices, cook until onion is translucent. In a separate pan, cook vegan sausage, add to stockpot once fully cooked. Add veggie broth and butter beans to the stockpot and bring to boil. Cook on low for 20 minutes. Add in kale and simmer for another five minutes. Done.
What was on the menu?
Everything! It was a little cold the first couple of days, so something warm and cozy was on the menu. I made a Tuscan Kale & Sweet Potato soup to start. It covered lunch and dinner for a couple days. It’s probably best I break down the rest of the week by meal:
- Breakfast – oatmeal (toppings were sweet cinnamon apples & blueberries), toast & spread, a banana, yogurt parfait (topped with granola, blueberries & strawberry), pancakes!
- Lunch & Dinner – soup (mentioned that earlier), Tomato & Basil Pasta, a rice & beans dish (creole spice & vegan sausage), and nourish bowls (roasted chickpeas, corn, peppers, & quinoa)
- Snacks & Dessert – popcorn (fav combo butter & Obay seasoning), fruit, also whipped up a quick baked berry & peach crumble
Minor Mishaps?
Overall, I made it through the week without buying more food to cook. But, I did make another trip to the grocery store to re-up on coconut water (spent another $10). Midweek, met a friend for a lunch date, just a cheap meal. Other than that, I aced this challenge! It’s possible ya’ll.
LettuceBeFearless 
You nailed it!! I love everything about this post.
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