Some cheap foods.. I might try


All these fun finds were found at

Carrot & Zucchini Quinoa Bread (makes 8-10 servings; total cost per serving: $0.55)


2 c flour
1 t baking powder
1 t salt
2 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground allspice
1/4 t ground ginger
3 eggs
2 c brown sugar
1 c sugar
1 1/2 t vanilla extract
1 c Greek yogurt
1 c grated zucchini
1 c grated carrots
1 c cooked quinoa
1/2 c raisins
1/2 cup chopped nuts (optional)

1. Preheat the oven to 375°. Grease & flour an 8″ x 4″ loaf pan and set aside.  In a medium bowl combine all the dry ingredients, including the spices, and mix well. Set aside.

2. In a separate, larger bowl, beat together the eggs, sugars and vanilla extract until smooth. Add the yogurt and mix together until fully incorporated. Next, add the grated zucchini & carrots and mix well. Add the flour mixture to the egg mixture about 1/2 cup at a time, folding it in gently until smooth. Lastly, add the cooked quinoa, raisins and nuts, and mix well.

3. Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until a tester that’s been inserted into the center comes out clean. Allow to cool for about 10 minutes before slicing. Serve with a cold glass of milk or some hot tea, and enjoy!

Roasted Eggplant & Hummus Pizza (serves 1-2; total cost per pizza: $2.05)

1 large whole wheat tortilla
1-2 T hummus
1-2 thin slices of eggplant, cut into wedges
3-4 white mushrooms, sliced
2 T caramelized onions*
2 T crumbled feta
Mixed dried herbs (optional) 

Preheat oven to 425. Spread the hummus onto the tortilla in a thin, even layer. Arrange the eggplant and mushrooms on top, followed by the crumbled feta. Place on a cookie sheet and bake in the oven for 12-15 minutes, or until the eggplant has lightly roasted and the feta has begun to melt. Remove from oven, top with caramelized onions and extra feta, sprinkle with rosemary, basil, or your favorite dried herb mix, serve with a nice salad, and enjoy!

3 medium Granny Smith apples
1 c rolled oats
1 c dried cranberries
1 c water
3/4 c nonfat milk
1 T raw sugar
1/2 t ground cinnamon
1/4 t ground nutmeg
Pinch of salt (optional)
Juice of half lemon 

1.  Preheat the oven to 350°.  Lightly spray a small baking dish with cooking spray and set aside.

2.  Carefully slice off the top third of two apples.  Remove the core & seeds, leaving about 1/2″ of flesh on the sides & bottom so the apple is still sturdy.  Reserve the flesh in a small bowl and add a few drops of lemon juice to prevent the apple from browning.  Discard the seeds & cores.

3.  Place the apples (including the “lids”) in the prepared baking dish and bake for about 15 minutes.  In the meantime, peel and core the third apple, then cut into 1/2″ chunks.  Place in a small bowl and toss together with the sugar, cinnamon and nutmeg.  Set aside.

4.  In a medium saucepan, bring the water & milk to a boil.  Add the oats, reduce heat to medium low, and cook for about a minute.  Remove from heat and stir in the apples & cranberries until completely combined.  Check for flavoring and adjust according to taste.

5.  When the apples are finished baking, remove from oven and allow to cool for a few minutes.  Once they’re cool enough to handle, transfer to a small plate and spoon a generous helping of oatmeal into each apple.  Return to the oven for about 5 more minutes until apples are tender.  Carefully remove from oven, garnish with extra ground cinnamon if you like, and enjoy!



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