Inexpensive, Healthy, Sustainable Eating Week: Wrap Up

We started this past week with a new guest contributor -- Butter Vixen -- who was taking up the challenge to eat healthfully and inexpensively for the week while generating a minimum of waste. It all started out with a mouth-watering Latin-inspired Citrus Chicken, the bones became stock for a delicious broccoli soup and the leftovers just keep rolling from there through a week of good eats.



Tomatoes that were served with the chicken found new life as the sauce for delicious homemade pizza (cheaper and tastier than ordering out!). The black beans that were once a side dish find themselves reinvented as black bean tacos topped with creamy avocado.



So how did our fair maid Butter Vixen do in her self-imposed challenge? Judge for yourself:

Meals served:	12 breakfasts, 11 lunches, 10 dinners, plus snacks
Total grocery cost:	about $80
Kitchen Garbage (with junk mail):	4 pounds
Composting:	3 pounds
Left in fridge:	3 lunches worth of tacos & pizza, plus the makings of a dinner we didn’t get to.