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BUDGETMAW's Recent Blog Entries

Low Carb Ketchup

Friday, February 08, 2013

I find that plain old fashioned tomato sauce usually makes an acceptable substitute for ketchup. And it's cheap and easy and doesn't have as many additives and junk as most low carb food does.

  


Friday, February 8

Friday, February 08, 2013

Today's food -

Breakfast - eggs scrambled in lard; tea w/splenda and gelatin
Lunch - Pumpkin, Cabbage and Chicken Stew
Supper - Cherokee Pork Chili, carrots
Evening tea - tea w/splenda, gelatin, and coconut milk

Total cost of today's food - $3.24

  


Lard and tallow

Friday, February 08, 2013

You may notice I'm eating a lot of lard lately. That's because I'm out of drippings. I prefer drippings when I'm trying to save money, because they're free.

My second choice, from a health standpoint, is lard. Not the kind you buy in the grocery store, which is hydrogonated. Yuck! But the kind I get from local farmers who raise their pigs outdoors and whose pigs are almost organic, though not certified. The main reason they aren't certified is the cost and hassle of the certification process, not the way the pigs are raised and fed. Lots of bad junk accumulates in the fat of animals, so it's best to get the fat from the animals that are raised the closest to organic. Unfortunately, I can't afford to buy meat from organic or even pastured animals on a food stamp budget. With the exception of lard. I can get lard in a 4 or 5 pound bucket for $2 per pound, which is about the same as the cost of supermarket butter. (I can get raw butter from pastured cows for $12 per pound, or Kerrygold butter in the supermarket for (as I recall) about $4 per pound.) The lard doesn't give the same buttery taste, of course, but it works well in lots of things. I've been using it for cooking my eggs, and have even been using it instead of butter in MIMs, and even spreading on a MIM. I also add it to soups and things to get in more calories and more fat.

Another option is tallow, or the fat that is rendered from suet, or beef fat. I can't get this ready made, but I have a farmer who gives away his suet. I have some on order, and then I'll render it myself. Rendering fat isn't hard. It's a bit time consuming, but mostly it's just a matter of unattended cooking. I'll post a link to how to render lard and tallow when I look it up after I get the suet.

Lard and tallow from pastured animals have health benefits in addition to just not having the accumuated junk from commercially raised animals. (I don't know whether the hormones and pesticides and stuff like that show up in butter. I assume so, at least to some extent.) Fat from pastured animals has more Omega 3s and more CLA, both of which are very good for you.

  
  Member Comments About This Blog Post:

DIET_FRIEND 2/8/2013 10:52AM

    That's nice to hear, because when you think lard and tallow, you don't usually think of health benefits. This is likely a result of marketing by dairy, soy, and corn conglomerates.

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Thursday, February 8

Friday, February 08, 2013

Whoa! I almost put the date in as June instead of February! Wishful thinking, maybe?

Anyway, yesterday's food, in February, not June -

Breakfast - MIM with lard and splenda; tea w/gelatin and splenda and coconut milk
Lunch - soup - homemade bone broth (the base of all of my soups), mushrooms, tomatoes, frozen spinach, lard, eggs
Supper - pork shoulder steak, lard, broccoli
Evening tea - tea w/splenda and gelatin

Total cost of food eaten - $3.56. And that's with 13 oz of pork steak! But mostly the higher than usual cost is because of the broccoli (62 cents) and the mushrooms (66 cents). They both needed to be used up, so I used more of both than I would have otherwise. And I would be using frozen broccoli instead of fresh if I were really trying to cut costs. But it's still not a bad cost of food for the day.

  
  Member Comments About This Blog Post:

EVIE4NOW 2/8/2013 10:02AM

  Wow. Good for you. I have never tried to put it into costs before.

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Wednesday, February 6

Wednesday, February 06, 2013

Today's food -

Breakfast - MIM, tea w/gelatin and splenda
Lunch - soup - broth, chicken, mushrooms, tomatoes, lard, fresh herbs
Supper - salad - Taco Zucchini Casserole, cabbage, Italian dressing, lard
Evening tea - tea w/splenda, gelatin, coconut milk

My mushrooms have about had it and need to used up ASAP. Same with the broccoli and tomatoes. It doesn't make any sense to let food go to waste just because I'm trying to keep the cost of the food I actually eat down!

  
  Member Comments About This Blog Post:

BUDGETMAW 2/7/2013 7:49AM

  The veggies are expensive ones I got before I started this Food Stamp Challenge. (Seems like I always start a challenge right after I buy stuff that isn't appropriate for that challenge!) It's stuff that I normally eat, but I hate to eat it now, when I'm trying to keep the cost of what I eat below $3.33 per day - or, ideally, below $3.00. 66 cents worth of mushrooms or 50 cents worth of broccoli per serving really adds up! So some days, like yesterday, are higher than usual because I'm using up expensive stuff that I bought before the Challenge.

Another "problem" I have is that the freezer on top of the fridge is chock full of leftovers, and most of them are "too expensive" to eat on this challenge, too. What a nice problem to have - too much food!

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DIET_FRIEND 2/6/2013 9:37PM

    I have to work to keep food from spoiling.

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NANCYPAT1 2/6/2013 7:54PM

    Sounds like you have a plan in place. Use up those veggies and/or cook and freeze some of the stuff you are at risk of wasting. Tomato sauce or something like that - broccoli soup add the mushrooms into both the sauce and the soup - then it won't matter too much that they are no longer PERFECT. You can do this - the adjustments in your eating may require some adjustments in your buying too. I know when I first started making healthier portion sizes and less food in general, I threw away a lot until I got the hang of buying what I was eating. YOU CAN DO IT. Don't get frustrated.

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