Monday, August 25, 2014

Healthy food on a budget: day 7

For the last day before my next shop the kids had buckwheat, almond meal and cacao pancakes spread with almond butter as their main lunch item and dinner was a leftovers fish pie.

For the fish pie I cut my 500g of frozen hoki into large chunks and put them in the bottom of an oven safe dish. Then I threw whatever I had in the vege bin that needed to be used up on top. It ended up being cherry tomatoes, capsicum, leftover roasted cauliflower and some grated carrot. I added the juice of a lemon and some salt too. For the topping I boiled some potatoes then just before draining I added 1C of frozen peas. After draining the water I added the zest of 1 lemon, 1/2C grated cheese and a pinch of salt. I mashed it roughly, spread it on top of the fish and vegetables and popped it into a 180 degree oven for 45 minutes. Easy :)

My shop today was $129 and I managed to get all of what I need. The rest will be used to replenish the fruit bowl later this week.

Allergy friendly food can be really expensive, but I hope I've shown you that it is possible to eat well on a modest budget. All it takes is some planning and a bit of creativity to get the protein part of the meal to go as far as it can.  Happy cooking everyone!

No comments:

Post a Comment