Healthy Meals: The Under Ten Challenge
The end of month is when I have to be very careful with my budget. Until payday I have to limit what I spend. What is a temporary inconvenience for me is a daily reality for many people. This week I decided to give myself a under ten challenge. My goal was to buy everything I would need to cook for for one week spending less than ten.
Using the chicken carcass from last week menu I made chicken stock which I used to make a farro salad which is grab and go lunch for the week. An apple, puff pastry, goat cheese and a little honey is transformed into an Apple tart that will go nicely with a cup of tea for a tasty breakfast.
I had mushroom pate left over from the wine tasting in the freezer. The pate with fusilli pasta and gran padano cheese and I can have dinner on the table in under fifteen minutes. A dozen eggs to balance things out and with very little spent on groceries I have a healthy quick menu for a week. Food is a part of our daily life which provides us with the fuel to get through each day at peak performance.
Next time you roast a chicken do not throw away the carcass. Wrap it up and place in the freezer safe bag to use for stock. You pantry is your best friend when trying to plan a weekly menu on a budget. Whenever I can I stock up on grains, legumes, flour etc. In addition, honey, eggs, cheese can be transformed into endless variations for healthy and delicious meals. So the next time you at the farmer’s market or grocery take the 10 and under challenge. Bon Vivant!