More Ways to Eat Cheap

In a previous post, 3 Easy Ways to Eat Cheap, the subject of how to ensure your family gets good nutrition and enough to eat during hard financial times was broached. It’s winter in the US right now, so most of us don’t have the luxury of starting a Victory Garden in December. While growing your own can certainly supplement your family’s daily diet with amazingly tasty fruits, herbs and vegetables during the warm months, getting through the cold months is the current issue.

In this post we’ll look at some ways to make use of inexpensive staples to create tasty meals that should be able to supplement the soups and stews and quick breads discussed previously. The list of ingredients of course includes pulses and legumes, many of which can serve as base for fine meals even those who suffer from celiac disease (an auto-immune sensitivity to gluten) can eat without guilt or concern. These include chickpeas, dried split peas, other kinds of beans and lentils. Rice is still a bargain in US grocery stores, and can be purchased at a few cents’ savings in bulk amounts. Brown rice is higher in nutritional value, but many people don’t like the chewy texture and the cooking time is greater. Must most of the rice available in your local store is nutritional enough to count, so get the kind you like best.

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