Plant Based on a Budget Challenge - Family of 4 - Week 2

BY : PUBLISHED : November 16th, 2013 UPDATED: January 30th, 2022

Welcome to week 2 of the budget challenge.  Hopefully, you enjoyed last weeks meals.  This week was cheaper than last week.  I was pretty excited when I finished at the checkout and saw the final price!  I counted on the fact that you will still have some peanut butter, tahini, and bbq sauce left over from last week.

I know a lot of you are not into using canned foods, so please feel free to swap out canned food for something else.  I use them because they are easier for me during the week.  I did all my shopping at Winco again.  I realize many of you do not have a Winco but hopefully, you have some type of discount grocery store.

For breakfast this week I alternated smoothies and oatmeal with banana slices.  I also added a kids lunch again.

I heard from a few of you that there was not enough fruit for the week.  I did not add snacks into this meal plan.  We usually will add grapes or some type of fruit that is on sale to have as snacks.  Usually, it will add 3-5 bucks onto the bill. Please feel free to add fruit in as a snack.

I hope you enjoy the plan this week.  Please feel free to leave comments with any questions.  Enjoy!

Week's worth of groceries on the kitchen table.

If you're looking for additional resources to help you with a plant-based diet: Check out this support group on Facebook where you can share tips and low-cost plant-based recipes. The New York Times bestseller called How Not to Die by Dr. Michael Greger is a fantastic resource to learn about plant-based nutrition. He also has a great website, Nutrition Facts, that has a ton of free resources. If you’re interested in stopping your consumption of dairy, The Dairy Detox can help you out with an entire online detox guide for only $10!

Grocery List:

Bunch of Cilantro
2 Limes
4 Onions
3 Red Bell Peppers
4 Green Bell Peppers
5 Zucchini
3 Carrots
Jalapeno
4 Tomatoes
Head of Garlic
Head of Celery
8 Button Mushrooms
Bag of Shredded Cabbage
Green Apple
Bunch of Kale
Bunch of Spinach
Avocado
12 Bananas
2 Dried Peppers
3 Cans of Black Beans
3 Cans of Kidney Beans
Can of White Beans
4 Cans of Chickpeas
Can of Water Chestnuts
4 Cans of Fire Roasted Tomatoes
6oz Can of Tomato Paste
Almond Milk
Salsa
Chips
Whole Wheat Bread
12 Tortillas
2 Bags of Frozen Berries
2 Bags of Frozen Stir Veggies
3 Bags of Frozen Mixed Vegetables
 
Total Cost: $75.00
 
Day 1:
 
Breakfast: Oatmeal with Bananas
Prepare Oatmeal and add sliced bananas
Kids Lunch: Hummus and Cucumber Sandwich with Carrot Sticks
Adult Lunch: Hummus and Cucumber Sandwich  with Carrot Sticks
Dinner: Grilled Veggie Fajitas with Black Beans
 
Day 2:
 
Breakfast: Kale & Berry Smoothie
Recipe - Add 3 cups of almond milk, 1 ½ cups  berries, 1 frozen banana, 1 cup of kale
Process - Add all ingredients into a blender, blend and split between 4 glasses
Kids Lunch: Peanut Butter and Jelly Sandwich with Celery Sticks
Adult Lunch: Steamed Veggies 
Process - Steam a bag of frozen stir fry veggies, mix with your favorite sauce and split between 2 people.
Dinner: Gumbo
 
Day 3:
 
Breakfast: Oatmeal and Bananas
Lunch: Chickpea Salad Sandwiches 
Dinner: BBQ Tempeh Sandwiches with Steamed Frozen Vegetables
 
Day 4:
 
Breakfast: Kale and Berry Smoothie
Kids Lunch: Peanut Butter and Jelly Sandwiches with Carrot Sticks
Adult Lunch: Steamed Stir Fry Veggies
Dinner: Curry Chickpea and Rice Bowls with Spinach Salad
Spinach Salad - Toss Spinach, Tomatoes, and Cucumbers and add your favorite dressing or sauce.
 
Day 5:
 
Breakfast: Oatmeal and Bananas
Lunch: Hummus and Cucumber Sandwiches
Dinner: Bean and Rice Burritos with Chips and Salsa
 
Day 6:
 
Breakfast: Kale and Berry Smoothie
Lunch: Chickpea Salad Sandwiches
Dinner: Veggie Kung Pao Rice Bowls
 
Day 7:
 
Breakfast: Oatmeal and Bananas
Kids Lunch: Peanut Butter and Jelly Sandwiches with Celery Sticks
Adult Lunch: Steamed Frozen Veggies 
Dinner: Low Fat Chili 
 

About Terrence Paschal

Plant based food, micro brews, punk rock, and running are what I am about.

View all posts by Terrence Paschal

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