We eat no grains at all, so no cheap filler foods to be seen. We eat mostly pasture raised meats, free range eggs and raw dairy. Sauce is made from a stock reduction or use herb or coconut or tomato based sauces. Breakfast always contains eggs and fruit and yoghurt (I ferment my own), lunch is often chicken vege soups with some fried cheese, and dinner in some from of veg and meat. I cook roasts for leftover meat.

Currently we don’t eat potato or sweet potato but if we did I would use them for filler foods in place of breads or pastas. Same goes for legumes which we don’t eat yet either (we are healing from some digestive problems and resetting the healthy bacteria in our guts) Sometimes I make almond meal or coconut flour muffins. The kids snack on fruit and veges and nut and yoghurt.

Trust me, it can be done.

This year we need more sunshine, although we live in the sub-tropics so is not such an issue here, exclusively pasture raised meat and to be able to afford cod liver oil supplement.

Jenny I just want to thank you for the extra inspiration. What a great cause to dedicate your life to.

You might be interested in this series: http://nourishedkitchen.com/food-stamp-challenge-the-end/ For a month we maintained a food-stamp budget of $227 eating whole, unprocessed, unrefined foods – nothing was processed, yet we maintained a tiny budget and ate healthfully doing it.