I love eggs. They’re versatile, portable, and they keep hunger at bay. If you boil up a batch ahead of time, you’ve got quick snacks on hand, or a protein source to add to salads, lentil dishes or rice. Sometimes Bill and I simply have a frittata for lunch or dinner, featuring seasonal vegetables or garnished with nitrite-free bacon. But one of my favorite standbys is the ol’ fried egg sandwich. It’s filling and warm, offering protein to get your day started. That’s what I had for breakfast today.
Check out the rest of the menu for Day 3 of “How to Eat Healthy on $5.00 a Day,” the experiment Bill and I are conducting for five days this week.
Our eggs aren’t cheap because they come from a local farmer who raises chickens on grass. I have read that the eggs have higher levels of omega-3 fatty acids, which are thought to be beneficial to our health. Once you taste a pastured egg, you won’t want to go back to the industrialized variety.
Bill and I like to fry our eggs in olive oil. Once cooked through, we sprinkle them with salt and pepper, then put an egg between a couple pieces of our millet & flax bread, toasted. When I have more money to spend, sometimes I add a slice of cheese!
When you can make batches of food ahead of time, it gives you leftovers to use throughout the week. This is where organization and planning can be very helpful. Today for lunch we finished off the Red Lentil Soup from Day 2 and enjoyed more of the quinoa-kale pilaf from Day 1 by making a recipe I call Quinoa Wrap with Olives, Chickpeas, and Sprouts.
One of the main reasons for our on-target spending is because of the lack of meat in our menu. Not a single meat dish unless you count the fried egg sandwich.
A batch of Cuban Black Beans with brown rice will stretch your dollars and provide you with several servings of filling meals with fiber and protein. Since I was making rice for dinner anyway, I doubled the amount so we can have some leftover for breakfast tomorrow. Stay tuned to see what we’re making!