(Click here for an explanation of the project.)
Here’s what we ate for $5.69 yesterday, January 19, 2011.
Whoa, hold up, $5.69? WHOOPS! We accidentally went over budget today. What exactly is to blame? An amazing, delicious, mouth watering SALAD. Or I suppose I could blame the avocado banana smoothie. I guess I got a little too cocky about how much fresh produce we can squeeze into one day for five bucks. I’m not going to beat myself up since we’ve been under budget by this much on many other days. There’s always tomorrow.
steelcut oats (from 1/3 cup dry) $0.10
2 tablespoons raisins $0.08
1 tablespoon slivered almonds $0.06
2 teaspoons brown sugar $0.02
1 cup dal palak $0.93
1 cup cooked quinoa $0.36
gigantic salad with 1/2 block baked tofu $2.48
2 tablespoons sriracha buttermilk dressing $0.10
avocado banana smoothie $1.03
1/2 cup frothed soy milk (for coffee) $0.13
8 ounces lowfat organic plain yogurt w/ strawberry preserves $0.40
Here’s the cost breakdown on the salad:
1-1/2 blocks extra firm tofu $2.99
1 head romaine lettuce $1.49
1/4 red onion $0.08
1 large organic carrot $0.08
1/2 bunch radishes $0.25
8 ounces broccoli $0.84
5 ounces organic grape tomatoes $1.00
3 tablespoons sunflower seeds $0.09
1 ounce Beemster Xtra Old gouda from clearance bin $0.62
per person $2.48
It was kind of worth it. That salad was amazing. More often than not we eat our dinners served on our smaller salad plates, but this was a full on dinner plate covered in a giant salad. With the rich avocado smoothie and an entire half block of tofu per person, we were stuffed. What can I say, I was trying to boost our protein intake. Usually it is our intention to eat a dinner like this or taco salad once a week, but it almost never happens.
Our tofu baking method isn’t exact, but if people are really curious I could come up with a recipe to post sometime. I didn’t calculate the cost of the various spices used along with a little flour and cornmeal to coat it for baking.
I did, however, post the smoothie recipe separately.