I Lived Off $30 Of Groceries This Week. Here’s What Happened

Sami Allen

The cost of groceries is no joke. It can really add up, and having to cook every night on top of that doesn’t seem super appealing to everyone. So what are you supposed to do? Well, we’re here to tell you that there actually is a way to cheat the system.

I consider myself a chef. I cook at home a few nights a week and typically have enough leftovers to carry me through the weekend. I’m also a true budgeter — I will always find the best deal without sacrificing quality. But trust me when I say that I was not so sure I could stretch $30 to cover an entire week of food, especially considering the fact that I live in New York City where prices for everyday items are sky high (I’m looking at you, $12 marinara sauce).

So, how did I do it?

First, I’d like to shout out Trader Joe’s, the grocery store where dreams come true and money somehow survives a trip to the grocery store.

I chose Trader Joe’s precisely because the prices are super low while nearly all their products are high quality (in my opinion). The meat, in particular, is great while still remaining affordable. It was a no-brainer.

The grocery list I put together was flexible — I knew I needed enough protein, lots of veggies to switch things up and a few carbs to keep me balanced. I also knew that breakfast, lunch and dinner needed to be accounted for, so my main priority was finding items with a lot of versatility. When I got to Trader Joe’s, I started grabbing at the best deals as well as checking off my list. After hiding in a corner trying to calculate the prices, I managed to get everything I needed for $30.58 — just a little bit over.

Here was my list:

• Almonds, raw: $4.49
• Coconut milk: $.99
• Lemons (4): $1.00
• Eggs: $1.69
• Bagged kale: $1.99
• Red quinoa: $5.99
• Chickpeas: $.99
• Frozen organic edamame: $1.99
• Onion: $.49
• Organic carrots: $1.99
• Organic Brussels sprouts: $1.99
• Red pepper (2): $1.00
• Ground chicken: $3.99
• Strawberries: $1.99

$30.58

The list seems small, right? Plus, I shelled out over a third of my money for the raw almonds and quinoa. (Don’t worry, there’s a reason behind it all.)

Here’s what I made:

Breakfast: I kept my morning ritual fairly simple by making two eggs with sautéed kale. Seasoning was key here, so I used what I already had in my pantry: Himalayan pink salt (regular salt is fine), garlic powder and smoked paprika. I cooked the kale a bit beforehand with olive oil, salt and pepper so I wasn’t chomping on rough greens, then added in the eggs and made a scramble. I halved a lemon and squeezed it into warm water each morning, as well. (Trust me, it’s great.)

Morning/Early Afternoon Snack: I kept the pack of almonds and strawberries at work and was so happy I did. The challenge not only helped me stretch my meals further into the week but prompted me to snack regularly, which made me feel better overall.

Meal 1 — Kale Salad With Red Quinoa, Roasted Chickpeas And Brussels Sprouts: I decided to go meatless for lunch this week, so I needed to make sure I really packed the protein. In the morning on Monday, I tossed half a can of rinsed and dried chickpeas with olive oil, salt, pepper, garlic powder and smoked paprika. I did the same for some rinsed and halved Brussels sprouts. They went into the oven for 30 minutes at 400 degrees and roasted up. Meanwhile, I cooked a cup of red quinoa on the stove and fluffed it when it was done. Then, I massaged a few handfuls of kale (yes, massaged — it makes the kale taste better if you work it around with your hands for a few minutes) with olive oil, half a lemon, salt and pepper. When the kale was nicely massaged, I tossed all the ingredients together and the batch ended up making four solid meals. There’s lunch.

Sami Allen

Meal 2 — Tex-Mex Stuffed Peppers: I wanted something that wasn’t a salad since that was what I was doing for lunch every day. I decided to use my ground chicken on a throw-together stuffed peppers recipe, and I was extremely happy with how it came out. First, I diced half an onion and added it to a pan with olive oil, salt and pepper. Then, I added the chicken and relied on my spices to get the Tex-Mex taste: cumin, garlic powder and a little cayenne. I drained the fat/juice, added a handful of red quinoa and set the mixture aside. On a baking sheet, I halved my red peppers and drizzled them with olive oil. Finally, I stuffed my peppers with the mixture and baked them for about 30 minutes in a 375-degree oven. Say hello to two dinner servings.

Meal 2 — Chickpea And Vegetable Curry: For my final meal of the week, I made a super simple curry. First, I roasted the last portion of chickpeas I had after seasoning them with olive oil, cumin and curry powder. I defrosted my frozen edamame and chopped the last half of onion as well as half a bag of carrots. The veggies went into a skillet with olive oil on medium heat and I cooked them until they were almost done. Then, I threw in the roasted chickpeas, more cumin and curry powder and coconut milk. I let the mixture simmer for about ten minutes before adding some leftover quinoa into a bowl and pouring the curry on top. That left me about three servings, completing my meals for the week.

Sami Allen

Things I Learned:

You can definitely stretch $30 through an entire week if you go to a good (and cheap) grocery store, lean on veggies and protein-heavy carbs like quinoa and substitute meat for beans frequently. I ate mostly vegetarian the whole week, but the meals I made kept me full throughout the day. The quinoa, though fairly expensive, helped add fiber and a pop of color to my meals.

I also leaned on seasonings to get me through the monotony of the meals, so if you don’t have very many spices, it really is worth it to invest in at least five with totally different flavor profiles. That way, if you’re interested in trying out the $30 challenge, you definitely won’t be bored.

So, are you up for the challenge?