Budget meals
🌱 Here’s a budget-friendly meal plan that’s healthy, filling, and mostly plant-based (but can be adjusted). It's built around cheap staples like lentils, rice, oats, and seasonal vegetables, with simple recipes using minimal ingredients.
🧺 Budget Staples to Keep on Hand
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Grains: Brown rice, bulgur, oats, pasta
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Legumes: Lentils, chickpeas, beans (canned or dry)
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Vegetables: Potatoes, onions, carrots, cabbage, tomatoes (fresh or canned)
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Other: Olive oil, garlic, lemon, spices (cumin, paprika, cinnamon), flour
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Optional extras: Eggs, plain yogurt, canned tuna, peanut butter
🗓️ 3-Day Budget Meal Plan
🥣 Day 1
Breakfast:
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Oats cooked in water with banana slices and a pinch of cinnamon
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Black tea or coffee
Lunch:
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Mujadara (lentils and rice with caramelized onions)
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Cucumber & tomato salad with lemon + olive oil
Snack:
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Carrot sticks or a boiled potato with a pinch of salt
Dinner:
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Cabbage stir-fry (cabbage, onion, garlic, olive oil, chili flakes)
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Side of bulgur or leftover rice
🍅 Day 2
Breakfast:
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Toast with olive oil and za’atar (or peanut butter if available)
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Herbal tea
Lunch:
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Chickpea salad (boiled chickpeas, tomato, onion, parsley, lemon)
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Pita bread
Snack:
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A banana or a handful of sunflower seeds
Dinner:
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Vegetable soup (onion, carrot, potato, tomato paste, lentils)
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Served with bread
🥔 Day 3
Breakfast:
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Overnight oats with water or plant milk, raisins or any dried fruit
Lunch:
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Baked potatoes with garlic, olive oil, and herbs
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Side of sautéed greens (like swiss chard or spinach)
Snack:
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Cucumber with lemon and salt
Dinner:
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Pasta with tomato-garlic sauce (add chili flakes if desired)
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Sprinkle of herbs or chopped parsley if available
💡 Tips to Save More:
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Buy in bulk: Dried lentils, rice, and oats last long and are cheaper.
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Cook big batches: Use leftovers for lunch the next day.
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Use seasonal vegetables: Cheaper and fresher.
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Homemade dips: Make hummus or lentil spread instead of buying processed snacks.
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