You have $50 for a food budget(for 30 days) How you spending it?

Could you make it last?

  • Yes

    Votes: 10 58.8%
  • No

    Votes: 7 41.2%

  • Total voters
    17

Scustin Bieburr

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I'll admit I've never had a budget that low before :hubie:

What I'm doing:
20lb rice--$12 great value
20lb beans--$16 great value
20lb russet potatoes--$12
4lbs frozen vegetables--$6
Seasoning and spices-$4

Getting vitamins and minerals from the vegetables, fiber from the rice and potatoes, protein from the beans, seasonings and spices can make that shyt taste different depending on the day of the week. I can plant the potatoes in my home and grow extra if they start sprouting near the end of the month.
 

newarkhiphop

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Staple carbs (cheap + filling)

10 lb bag of rice – ~$8

10 lb bag of potatoes – ~$6

2 lb bag of pasta – ~$2


Protein sources

2 dozen eggs – ~$6

2 lb bag of dry pinto or black beans – ~$3

2 lb bag of lentils – ~$3

16 oz jar of peanut butter – ~$3


Fats & extras

Vegetable oil (48 oz) – ~$4

Oats (42 oz) – ~$4

Bread (2 loaves) – ~$4


Vegetables (cheap & versatile)

Frozen mixed vegetables (2 bags, 12–16 oz each) – ~$4

Carrots (2 lb bag) – ~$2

Onion (3 lb bag) – ~$4


Total: $49


Breakfast: Oatmeal with peanut butter or fried potatoes + eggs.

Lunch: Rice/lentils/beans with mixed veggies + onion.

Dinner: Pasta or potato-based meal with beans/eggs + carrots/onions.

Snacks: Peanut butter on bread, boiled potatoes, leftover rice.
 

Turtle

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got a freezer n deep freezer full of red snapper..crappie salmon halibut elk...bison frozen vegetables...pot stickers n other shyt...
In this scenario you start with no food you fat fukk.

Of course if your go grocery shopping RIGHT BEFORE it’s going to last to devils advocate motherfukker
 
Last edited:

TL15

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We have packs of 2lbs of ground pork and beef for $8

I’d get 3 of those
18 carton of eggs is $6, I’d get two of those
Cheese beans some onions and spices to round out the $50

If you portion correctly you should be fine only needing to eat 2 meals a day :manny:
 
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