Organic on a budget – you can do it! This week we spent $87 on groceries, and most of it was organic. Here is our weekly grocery haul and menu plan. It’s also a quick update on our #CheapHealthyCostco experiment.
Guys, I’m loving Costco.
Finally, a grocery store that packages food the way my family consumes it: in massive quantity.
This week we shopped at Costco and Aldi and spent $87 on groceries.
Nearly everything was organic or at least non-GMO. That’s not always my top priority, but during our #CheapHealthyCostco challenge, I want to see if they will fit in our budget.
Normally, around 60% of our produce is organic. Since shopping at Costco, nearly all of it is.
Here’s a breakdown of what we bought:
Kirkland organic eggs – $3/dozen
Kirkland organic Greek yogurt – $5.79 for 3/4 gallon
Kirkland organic peanut butter – $9.99 for 3 1/2 quarts
Kirkland organic tortilla chips – $1.96/lb
Lotus foods organic gluten-free rice ramen noodles – $.75/cake of dry noodles
Kirkland organic frozen strawberries – $2.47/lb
Organic romaine hearts – $4.99 for 6 hearts
Organic baby greens mix (for cooking and smoothies) – $3.68/lb
Kirkland organic maple syrup – $10.99 for just over 1/2 gallon
Organic blackberry lemonade (compromise food/treat) – $3.89/gallon
Total spent at Costco: $75
Bananas – $.44/lb
Cabbage – $1.29/head
Butter – $2.55/lb
85% Dark chocolate (dairy-free) – $1.99 for 4.4 oz
70% Dark chocolate (dairy-free) – $1.99 for 4.4 oz
Total spent at Aldi: $12.08
Total for groceries this week: $87
We normally spend around $140-160/week on food. Our Groceries & Household budget has $16 left for the rest of August. With around 10 days left in August, we should be just fine.
Menu This Week
Here’s the thing about menu planning.
I don’t like it.
Not in an I-just-can’t-make-myself-do-it kind of way. I actually enjoy putting together menu plans and coordinating grocery lists. I love these simple Weekly Menu Plan printables.
The truth is, in some seasons, menu planning doesn’t help us save money. Sometimes, instead of detailed planning, I keep simple ingredients on hand and just decide dinner the morning before. It’s a very effective way to save money and eat healthy, and it’s what we do 80% of the time.
That being said, I usually have a general idea of what kinds of breakfasts, lunches, and dinners we will compile that week.
Here is this week’s plan:
- French toast casserole (made with leftover Easiest Bread Ever)
- Blender oat and brown rice pancakes (gluten-free) (recipe coming later)
- Green smoothies
- Granola and yogurt
Some combination of the following:
- Crunchy ramen salad (recipe coming)
- Vegetables – carrots, celery, lettuce
- Celery, peanut butter, and raisins
- Beans topped with cheese or homemade chimichangas (with leftover Cumin Beans)
- Spatchcock chicken, roasted green beans, salad, rice or deeply flavorful baked sweet potatoes (one of the fastest ways to cook a chicken)
- Stir-fry (made with leftovers)
- Vegetable soup (kind of a spin-off this one)
- Crunchy ramen salad with leftover chicken (recipe coming)
- Cumin Beans (will likely turn into burrito bowls or serve with cornbread and sauteed cabbage)
- Popsicles (made from leftover smoothies)
- Fruit – frozen fruit, bananas
- Vegetables – carrots, celery, lettuce
- Nuts – whatever odds and ends in the pantry
What About You?
Do you menu plan? Does it help you save money or do you do something else?
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