Cost and Calories: Your Questions Answered

Today I'm going to address two questions I get daily--that of both cost and calories.  The way people ask is different--but the underlying questions are 1) how do you afford to cook these meals; and 2) I'm watching my diet, I can't cook like that and still manage to lose weight.

I haven't specifically addressed either of these questions, because that's not really what my blog is about, but since I've had SOO many inquiries, I figured it's 'bout that time.  

Cost.  Let me be clear: I'm a cheapster.  My husband and I budget EVERYTHING, down to the last cent.  Really, we do.  I am also a coupon-lady.  (perhaps a Krazy Coupon Lady) We watch what we spend and have a strict food budget that we don't go over.  In fact, our goal in May is to cut our food budget by 1/2.  That means I can only spend $50/week on groceries.  That has to cover 7 breakfasts, 14 lunches, 14 dinners and snacks.  It's a challenge.  Especially since we don't do box foods/prepared meals.    The key, is really to watch for sales and stock up.  For example, we have enough meat in our home to last a month-at least.  Why? Because it was all on sale, at a price that made sense.  It's kind of like the stock market--buy low, sell high, but there's no selling.  We just buy low and wait until we can buy low again.  The second part of watching your budget lends to the transition of calories.

Stop stuffing your face.  

Yes, I said that.  We eat FAR to much as a society.  Look at serving sizes and then calories, I promise you, you'll be in shock over what you're actually consuming.  The excess calories aren't just tough on your body, they are also tough on your budget.  If you start watching serving sizes, you'll start cooking less and ultimately, that will cost less.  I promise you.  A serving of chicken breast is typically 4oz.  Most standard chicken breasts are 8oz.  Normally, you'd probably cook a breast for each person, right?  But, what if you did 1/2 a breast for each person, and filler food that is less expensive?  You'd save on both calories and cost.  

Since the husband and I are both meticulous about counting our calories, I strive to make our all diners under 500 calories, if you've been watching the recipes, you'll have noticed that's generally the case.  Sometimes we go over on Friday Pizza Night, but not normally.  You'll see, cooking fresh is actually pretty healthy!  But going forward, I'll start listing the estimated calories as well--because you asked for it!  

Moving forward, I will be working to talk a bit more about the cost aspect in my blogs--and show you where you can find some savings.  What I will not be offering though, is ANY nutritional advice other than estimated calories.  You know the food pyramid, you can read the FDA website and you should talk to your doctor.  Since I think it's dangerous for people who aren't qualified to talk about nutrition, I'm steering clear.

Ok, that's 2 down.  18 more to go.