Meals on a budget: a day in the life

 

The challenge: to produce healthy meals on a tight budget, using all-Karma ingredients

Breakfast: super morning oats

Total cost per serving: $1.38
Prep. time: 12 minutes
Ingredients (for one serving):

½ cup bulk organic rolled oats — $0.16
Small handful of bulk organic nuts/seeds (e.g. walnuts, filberts, pumpkin seeds) — $0.57
Small handful of bulk organic black currants — $0.15
Drizzle of bulk Temple’s Sugar Bush maple syrup — $0.20
Sprinkle of bulk ground cinnamon — $0.05
Splash of milk (of your choice — ours is Hewitt’s goat milk) or yogurt — $0.25

Directions:

1. Bring 1 cup of water to a boil. Add oats, smallest pinch of salt. Stir. Reduce to medium heat.
2. Immediately add the nuts/seeds and currants. Stir.
3. Cook for about 10 minutes, stirring occasionally.
4. Add the syrup, cinnamon, and milk/yogurt.

Lunch: Karma-style instant ramen noodle soup

Total cost per serving: $4.07 with kimchi ($3.82 without)
Prep. time: 8 min.

Ingredients (for one serving):

1 package Lotus Foods Jade Green Ramen — $2.49
1 small bok choy (or ½ large bok choy) — $0.75
1 Homestead free-range egg — $0.58
(optional) 1 tbsp. Ontario Natural Food Co-op Organic Kimchi Style Sauerkraut — $0.25

Directions:

1. Follow directions on package to make ramen.
2. While ramen noodles are cooking, boil the egg in a separate pot until medium soft.
3. Break apart bok choy and slice leaves lengthwise. Add to water when ramen noodles are halfway done.
4. Serve in your favourite soup bowl. Add boiled egg and (optional) kimchi.

Dinner: fish on kale and squash

Total cost per serving: $5.23
Prep. time: 50 min.

Ingredients (for four servings):

1 Kabocha squash or 2 small acorn squash — $3.00
1 bunch organic kale — $3.50
2 small portions frozen wild caught salmon — $13.14
Zest of 1 lemon — $0.50
Sprinkle of dill — $0.15
(optional) 1-2 tsp. coconut sugar or maple syrup — $0.10
Olive oil

Directions:

1. Preheat oven to 350°F.
2. Chop squash in half. Drizzle olive oil inside squash and on pan. Place halves upside down on pan. Bake for approximately 40 minutes. Remove cooked squash from skin and mash with a fork. Add optional toppings.
3. Bring large pot of water to a boil. Blanche chopped kale in water for 3–4 minutes. Remove kale and rinse under cold water.
4. Place thawed fish in a pan with a little olive oil. Cook fish on low-medium heat with lid on. Add lemon zest and sprinkle dill to taste. When internal temp is 70°C (158°F), it’s ready. Cut each cooked portion of fish in half. Check for bones.
5. First plate the squash, and then the kale, and lastly place the fish on top. It looks pretty and tastes good!

by Kate Tessier

First published in The Chronicle (Spring 2016)