In answer to Wanda and English Major, and because I’ve promised to post some more recipes in the “Recipe” tab here, I decided to write a post about how I keep my food costs down to ~$100 per month. So, here goes…
First off, just for reference, my grocery bill so far this month is $55. I have enough food to last me to the end of the month, but I’ll probably spend another $10-15 on food that I want, instead of substituting for what I have on hand. If my grocery bill or my eating out bill ($27 so far) were higher, I’d probably just work with what I have. Also note: I’ve eaten out lunch twice this month so far, but that isn’t included in the “eating out” bill, since I used my allowance for that.
Below, you’ll find some of the specific things I do to keep my food bill low. Not all of these are right for everyone, so pick and choose which will work best for you, and feel free to leave comments with more frugal eating tips!
1. Skip the meat (and dairy and eggs and vegan substitutes). I’m a vegan, which means no animal products (no meat, eggs, dairy, or honey). That right there keeps my bill low, because I don’t have to buy expensive meat or dairy or eggs, which are more susceptible to inflation caused by high oil prices than non-animal products(the reason behind that is a whole ‘nother post…). That also keeps my bill down when I go out, because a lot of times I only have a couple of options, and the non-meat, non-dairy options are usually the cheapest. I also only eat one type of vegan substitute on a regular basis, and that’s the most expensive thing I have on my regular grocery list. That’s my tofu cream cheese, which I slather on a bagel every morning. An 8-oz. tin of that sets me back $2.99. Most of the other things I buy are less than $2.
2. Be boring. I generally eat the same thing for lunch and dinner for up to a week at a time. That’s because most of my recipes allow me to make a huge quantity of something for very little. Take my chili: if I cut out the tofu meat (I often do), it costs me about $7-8 to make 6 (very filling) portions, or $10-11 to make 12 (very filling) portions. If I take the time to make or buy bread to have with it (estimate the cost of that at about $2), then the portions will stretch even further. Because it makes a lot, the per-portion cost is lower, but I have to resign myself to eating basically one thing per week.
3. Plan ahead. Planning meals is the single best thing I do to keep my grocery bill low. Instead of planning what I want to eat week-to-week, though, I simply plan to have on hand the ingredients to make most of the things I would normally make anyway. At any given time, you can find the non-perishable ingredients for my chili and penne al’arrabiata in my cupboard, and because I know I’ll be making those fairly regularly, I can stock up on those ingredients when they’re on sale. (A good example of this: March’s grocery bill would have actually been lower, except that my grocery store had big bottles of olive oil on sale for $7 from the normal price of $18, so I bought 2 bottles. Those (plus the bit I have left in my current bottle) will probably last me about 2 years.)
4. Eat in. Eating out is not my priority. If it was, I’d have a vastly different food budget, but since I enjoy cooking, I can limit myself to one or two meals out per month, which keeps the food budget low. (And Wanda, you’re right: Candle Café is amazing! I probably go 1-2 times per year, but I’m always overwhelmed because there’s so much I can eat there! I’m used to having 1-2 items on a menu that I can eat, and there I can eat everything. It takes me about an hour to decide.
)
5. Order appetizers. When I do eat out, I usually eat an appetizer in lieu of an entrée. A small salad and an appetizer usually cost me about half what my friends pay for a meat entrée. If I’m with a vegan (or even vegetarian) friend, then usually we can split an entrée for the same effect.
6. Throw dinner parties. I can throw a dinner party that costs less than $5 per person. (Sample menu: garlic bread, pasta, and salad.) If I have four people over, at an average of $4 per person, that means I can throw a dinner party that costs me less than eating out, and usually gives me leftovers, as well. Not only that, but people usually bring a bottle of wine, and often I’ll end up with a bottle or a bottle and a half of leftover wine, so my wine collection grows. Often my guests will reciprocate with either a dinner at their place or by buying me dinner one night, which means the actual cost of my dinner party is significantly lower than what I pay for ingredients. (Plus, who doesn’t like to have people oooh and aaah over a dish they’ve made?)
7. Drink water. Think about it: how much do you spend on juice or soda or coffee? At home or in restaurants, I almost always drink water (often with a splash of lemon juice in it). Occasionally I’ll drink tea (1-2 times per month) or buy the powdered lemonade mix (3-4 times per year). When I do buy mix, I water it down more than is recommended to make it last longer. I used to have a once daily Starbucks habit, which I’ve dropped to about five times a month, saving me about $60 per month on my food bill.
8. Skip snacks. If I have crackers around the house, I’ll eat them. If I don’t, I don’t miss them. The snacks that I do keep around are high-protein snacks that (frankly) I only sort of like, such as unsalted nuts. Knowing that they’re good for me, but that I don’t like them enough to eat a lot of them, means that I don’t spend very much on snacks and that, when I do buy them, they last me a long time.
9. Eat strategically. I hate wasting food. Really hate it. So, when I’ve just gone shopping, I make it a point to eat the fresh produce first and the nonperishable goods last. (All things being equal, that is.) That means that I eat a lot of salads for the first few days after I’ve gone to the store, and a lot of frozen or canned veggies in the last few days before my next grocery trip. I will also eat all the leftovers of something before I make anything new. This means that I very rarely have to throw out spoiled food.
10. Buy in bulk. Sure, we all know that buying nonperishable items and non-grocery items in bulk is wise, assuming we’ll use it all. But also think about the things you eat a lot of that might be perishable. For example, I can eat massive quantities of fruit, and so it makes sense for me to buy a big bag of apples or a crate of clementines, because I know they’ll be gone before they go bad.
11. Buy in season, at farmer’s markets, if possible. Being aware of what’s in season, as far as produce goes, keeps costs down. Buying directly from the farmers at a farmer’s market also keeps costs down. Buy local, and in season, and your produce costs stay low. (Not to mention the fact that it tastes fresher and keeps longer!)
12. Substitute. I eat a bagel with tofu cream cheese almost every morning for breakfast. My favorite kind of bagel is the whole wheat mini-bagels that are $3-5 or so for a (decent-sized) bag. Occasionally, I’ll get those, but often I’ll buy a bag of six non-whole wheat, regular-sized bagels for about $1. Half of one of those is about the same size as a mini-bagel, and I just have to deal with the fact that it’s not whole wheat. The price difference makes it worth it to me. ($5 for about a 10-day supply, or $1 for about a 12-day supply…) Substituting for things that are (almost) comparable in your grocery cart allows you to splurge on certain things (like tofu cream cheese).
There are many other frugal eating tips that I don’t use or haven’t yet used: coupons, for example, aren’t something I usually dabble with, because it’s too much effort for me (though I know many people who get great deals with them). My biggest grocery expense, by far, is fresh fruit, and one of these days I’m going to start an apartment garden with a hanging tomato plant, and a couple of indoor “dwarf” fruit trees. When I do try it out, I’ll keep you posted on how it works.