When I first decided to do this little experiment, I’d agreed to try to feed my family for $5 per person per day, so I sat down and took a look at my grocery spending over the last few months, crunched some numbers, and … uh-oh…
Was it really possible we were already eating on roughly $5 per day? Yep, we were. My average grocery spend per week runs $80. For the two of us, that’s $5.71 per day per person. I needed a bigger challenge, or so I thought. Could I feed us for just $3 each per day? Seemed reasonable.
What I didn’t take into account as I was working my figures was that we typically eat out once or twice a week, so that $5.71 actually looked a bit more like $8. Still not a lot, but significantly more than the $3 goal I’d rather arrogantly set for myself.
I decided I was going to try it anyway, and, unsurprisingly, I didn’t come as close to that goal as I’d wanted. I also wasn’t willing to give up some things or shop somewhere cheaper. That, after all, was the challenging aspect of this. I mean, sure I could feed us 99-cent ramen noodles all week, but I wanted to be realistic. And eat some vegetables.
I did manage to cut my already frugal grocery spending by about half, though: $4.14 each, or right at $58 for a week’s worth of groceries.
Now, for the sake of full disclosure, we are mostly vegan – no dairy, no meat, no animal products in general – but we do include the occasional seafood and eggs in our diet. That said, I shop almost exclusively at Whole Foods, which I’ve heard some of my friends say they simply can’t afford. I suppose if I, too, were trying to feed a growing, teenage bottomless pit, I’d probably say that as well. But for just the two of us, it’s perfectly affordable and we eat really well-balanced meals and snacks without feeling deprived in the least. However – here’s two more disclosures – I cook. Every day.
But back to feeding us both for $58 for a week … Here’s how I did it.
First, I looked at what we were currently eating and how I could pare that back. I also considered that I’d be adding two dinner meals since we wouldn’t be eating out. Did we need the chocolate chip vegan cookies in the afternoon as a snack? What about lunch? Did I really need that amazing wheat-based, fake bacon I love on sandwiches? Or the bread I ate it on? Nope. We’d definitely have to say so long to our seafood protein options during this experiment. Yes, there were definitely some things we could do without in the short term.
I worked up my menu plan for the first week, keeping it super simple and rotating just three dishes for breakfast, three for lunch and three for dinner through the week (which also ensured I wouldn’t have any food waste) estimated the costs of the necessary ingredients and headed to the grocery store (also, I didn’t include staple pantry items like salt, pepper, olive oil, etc., or herbs from my garden in my costs). Here’s my menu:
- Bircher muesli with apple, cinnamon and almonds
- Oatmeal with dried apricots
- Tofu scramble taco
I’ve written about oatmeal before and how incredibly inexpensive it can be. It’s a staple in our diet, especially in winter when it’s warm and comforting. It’s also delicious in summer as a cold Bircher muesli. Since it was the end of summer when I did this experiment, I made both.
- Pasta with kale, mushrooms and cannellini beans
- Green salad with baked tofu and roasted broccoli
- Chilled broccoli and potato soup (this uses up the stems, which cost less and taste great)
- Beans, greens and cornbread
- Spinach enchiladas with rice and beans
- Gazpacho soup
Here’s my shopping list:
1 lb. bulk oats — $2
1 apple — $0.40
20 bulk raw almonds — $0.87
10 dried bulk apricots — $0.57
1 package firm organic tofu — $2.45
6 whole wheat tortillas — $2.69
1 quart almond milk — $4.25
1 package farfalloni pasta — $3.27
2 lbs. kale — $6
1 lb. bulk mushrooms — $5
2 cans cannellini beans — $2
2 heads lettuce — $4
2 heads broccoli, with stems — $3.75
1 large potato — $0.90
1 lb. bulk pinto beans — $3.58
2 cups bulk corn meal — $3.22
2 heads spinach — $2.87
1 lb. bulk rice — $2.25
1 lb. tomatoes — $3.25
1 cucumber — $1.83
1 red onion — $0.87
1 bell pepper — $2
Feeding two people for what would amount to a little over $200 a month is an interesting idea to me, and definitely a quick way to pay off any major debts you want to get rid of. But if I had the chance to do it again I probably wouldn’t. It’s actually amazing the flexibility and flavor that just an additional $20 a week spent on groceries affords. Still, it was interesting to see what I could manage to do without drastically changing our diets or going hungry.
A few things to keep in mind if you want to see how little you can spend at the grocery store.
1. Fresh Vegetables Are Your Friends
Variety is the spice of life, and there’s no better way to add variety to your diet than to buy seasonal produce, which is typically cheaper than out-of-season items shipped in from other parts of the world. It’s also a great way to experiment with new recipes and ingredients. Plus, all that roughage can help fill you up, as can the big shot of nutrients fresh veggies provide.
2. Protein & The Basics
If you want to save a ton of money, you’re going to need to rely on basics like legumes and rice that will give you the most nutritional bang for your buck, especially when it comes to protein. Animal proteins are just significantly more expensive.
3. Take Advantage of Coupons & Discounts
I wasn’t able to use coupons for my experiment because they were all for prepared or packaged foods the week I did this. That said, some planning ahead and stocking up on staples with a good shelf life can save you a bundle.
4. Buy in Bulk
Not only are you able to get the exact amount you need, thus cutting down on possible waste, you’re also not paying for the packaging and marketing of that product, so the per unit cost is always less.
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