When Mike and I decided to save for a house, we figured we needed to triple the amount we were putting into savings each month. We consulted our budget (the Mint app helps us account for every penny) and realized there was one category eating up a lot of our expendable income.
Food.
We were eating out multiple times per week, buying groceries on the spur of the moment, and meeting friends for drinks often. We didn’t realize it, but we were splashing down hundreds of dollars per month on consumable convenience and fun. If we were serious about purchasing a house, we needed to change that.
I grew up in a family of 8. Mike grew up in a family of 7. My mom has shared stories of crying in line at the grocery store, because she couldn’t pay for both milk and baby formula. My husband spent time in camps and villages in Alaska where his mom would add crumbled crackers to scrambled eggs to ensure there was enough for everyone. We both have a frugal mindset and know what it takes to make food stretch. We’re not reckless with what we spend or how we eat, but we are definitely loose. How did it come to this?
I challenged myself to feed our family of two using only what we had in our fridge and pantry plus a budget of $15 per week for fresh food, without skimping on variety, flavor, or fun. It paid off – we had our down payment set aside within eight months.
Now would be a good time to exercise the same discipline. As unemployment applications reach record numbers, people around the globe are on the lookout for any opportunity to cut financial corners. Eating at home can be cost-effective, but it’s not free. Ingredients, especially high-quality ingredients, cost money. You’ll notice the biggest difference on your grocery bill when you build peripheral skills: buying what’s in season, using coupons, planning meals, and batch-cooking. This post is the first in a series on how to eat well on a tiny budget. To start, let’s talk about a couple easy fundamentals that will set you up for success.
It’s a good idea to take inventory. You probably have more than you think you do.
The first thing I did after issuing myself the $15/week challenge was make a list of every individual item I had on hand. Ketchup, olive oil, a lone pickle in the fridge. All of it. When I took the time to dig through my shelves and make a list, I discovered plenty of items I’d forgotten about. It also sparked some inspiration: I had everything I needed to make a chili, a stir-fry, and a Greek chickpea salad. Grab some loose-leaf paper; create headings for Fruit/Vegetables, Meat/Protein, Dairy, Grains, and Pantry/Misc.; and list what you have in whatever category you think makes the most sense.
Build your pantry in stages.
Each time you get a paycheck, put some of your budget toward long-lasting items that you’ll be glad to have down the road. Start with versatile essentials and staples, then add to that as time goes on.
Stage 1 – Bulk and basics. Work toward having these items in your pantry, whether it takes one paycheck or ten. You want to be sure you have enough in your budget to buy fresh meat, dairy, fruits, and vegetables as well, so don’t go overboard all at once. However, you’ll use these items on a daily basis and they’ll last for ages. Here’s what you should buy in quantities as large as you can afford and store:
- Rice (white, jasmine, and basmati last longest)
- Pasta (I suggest both a long noodle like fettuccine and a short noodle like penne or fusilli)
- Bulk grain (quinoa, couscous, or barley)
- Dry beans (pinto and kidney, which is what my husband lived on for a year while he saved for his first house)
- Olive oil
- A neutral oil (grapeseed, safflower, or peanut)
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Chili powder
- Italian seasoning
- Pumpkin pie spice (my mom says if you have Italian seasoning and pumpkin pie spice, you can make pretty much anything)
- Ground cinnamon
- Ground ginger
- Paprika
- Crushed red pepper
- White vinegar (also great for cleaning)
- All-purpose flour
- Baking soda
- Baking powder
- White sugar
- Honey
- Coffee and/or tea (I think a coffee grinder and whole beans are a worthy investment, but you can get by fine with ground coffee)
- Peanut butter
- Seeds (sunflower, chia, flax)
- Rolled oats
- Chicken stock
- Pickles
- Soy sauce
- Mustard (dijon, stone-ground, whole grain)
- Mayonnaise
Stage 2– Frozen, boxed, and canned. Once your basic pantry is stocked, you have a little more freedom. At this point, put money toward baking staples, long-lasting snacks, and herbs and spices that will elevate your cooking. This is also a great time to freeze some fresh meat and butter to prolong its life.
- Bread crumbs (I think Panko has the best texture, but plain is more versatile; you can also make your own with stale bread and a Ziploc bag)
- Crackers
- Cookies
- Canned garbanzo beans
- Canned black beans
- Canned kidney beans
- Canned diced tomatoes
- Canned tomato paste
- Marshmallows
- Popcorn kernels
- Dried fruit (raisins, mango, apricot)
- Breakfast cereal or granola
- Brown sugar
- Unsweetened cocoa powder
- Chocolate chips (or Baker’s chocolate)
- Evaporated milk
- Vanilla extract
- Worcestershire sauce
- Bay leaves
- Cajun seasoning
- Curry powder
- Dill
- Ground clove
- Ground cumin
- Oregano
- Rosemary
- Sesame seeds
- Thyme
- Ground beef (freeze)
- Chicken thighs (freeze)
- Bacon (freeze)
- Butter (freeze)
- Frozen peas
- Frozen corn
- Frozen berries
- Favorite ice cream
Stage 3 – Varieties and condiments. By the time you reach this stage, you’re prepared to make pretty much whatever Pinterest or Buzzfeed Tasty throws at you. Now, you’ll add items for more adventurous, creative cooking.
- Apple cider vinegar
- Red wine vinegar
- Balsamic vinegar
- Rice vinegar
- Ground garam masala
- Cream of tartar
- Maple syrup
- Confectioners’ sugar
- Jam or jelly
- Ketchup
- Hot sauce
- Hoisin sauce
- Sesame oil
- Nuts (almonds, pecans, pine nuts, peanuts)
If this list’s length gives you anxiety, please don’t fret. It takes a long time to build up a well-stocked pantry – it took me about three years to collect everything on this list. But filling up your home food inventory is so worth it. You’ll feel empowered, flexible, creative, and competent. I challenge you to start small and add a few of those basic bulk items the next time you grocery shop.
In my next post, I’ll reveal some grocery shopping tips and tricks, and I’ll cover what it means to shop what’s in season. Stay tuned!
Do you think I missed anything? Let me know in the comments!