good-cheap-eats-coverThe most frequent complaint I hear about eating healthy or even just eating clean is how expensive it can be.  I do a lot of work to make our grocery bill fit within the budget.  I wrote Top 12 Tips for Eating Healthy on a Budget in March to give my readers an insight into how I do it.  But honestly, it takes a lot of planning.  For those of my readers who need, “healthy, yet frugal” meals in one book, Good Cheap Eats is for you.

This book could not have come at a better time for me.  October 1st marked the first day of the “October Unprocessed” Challenge.  If you are unfamiliar with it, click here to read the official guide.  In summary, each person who pledges to go through all of October eating only food with whole ingredients.  If you can’t pronounce it, you don’t eat it.

October Unprocessed 2014

Each individual can make their own exceptions and rules so they don’t set themselves up for failure.  For instance, last weekend I did a mud run and camped all weekend with 30 other people.  I am made exceptions because of this.  They are my own personal exceptions.  But I am writing them down and making clear rules for myself to abide by.  For you that might look like giving up soda.  Or not eating blue box mac n’ cheese.  For everyone it will be different.

Although Good Cheap Eats does not solely focus on unprocessed foods, Jessica Fisher is a huge proponent of making meals from scratch, using whole ingredients.  Jessica defines this book best in her about section.  She says, “This book is a road map toward shopping wisely, choosing ingredients carefully, and planning meals that your family will enjoy; and of course, it’s full of recipes to help you do it with taste and style, all while staying under budget”.  Each dinner for four people is $10 or less.  Music to a healthy frugalista’s ears.
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There are a few recipes that stand out to me the most for my unprocessed challenge.  The first one is the Homemade Corn Tortillas.  Tortillas have been on my ‘make my own’ list for quite some time.  For some reason they seem so daunting.  Thanks to the 30 day challenge I can add these to the list of must have home-made pantry items.
Another recipe that immediately caught my eye and was super easy to make was her Skillet Poached Eggs with Spinach.  The picture alone should sell you on its pure awesomeness.  Protein paired with detoxifying greens, makes for a perfect breakfast, lunch or dinner for the super busy individual.  I’ve posted the recipe below to give you a taste of Good Cheap Eats.
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Not only do you get 200 money-saving, clean recipes, but also advice on how to eat out on the cheap, and how to make your menu even more budget friendly.  She also offers tips to save you time and a list of kitchen equipment that will ‘set you up for success’.
Like I said, this book could not come at a better time.  I have used it multiple times this week alone for unprocessed meal ideas.  Not only do I love these meals, but my family does too.  They are simple yet awesome eats.
Click here to purchase your copy.  Not only will you be purchasing valuable recipes, and ideas, but supporting an awesome mom.  Win, win!
Click here to purchase!

Disclosure:  I was not compensated in any way to review Good Cheap Eats.  I was given the book, that I will happily keep in my cookbook collection.  All opinions and comments are my own.

5.0 from 2 reviews
Skillet Poached Eggs with Spinach
 
Author: 
Nutrition Information
  • Serving size: 4
  • Calories: 234
  • Fat: 17.1
  • Saturated fat: 4
  • Unsaturated fat: .7
  • Carbohydrates: 7.6
  • Sugar: 1.8
  • Sodium: 164
  • Fiber: 2
  • Protein: 13.9
  • Cholesterol: 390
Recipe type: Breakfast, Lunch, Dinner
Print
You can adjust the greens to ones that you prefer, and add ingredients like mushrooms and peppers or bacon. Use whatever you have on hand.
Ingredients
  • 2 tablespoons olive oil
  • 2 leeks, halved lengthwise and thinly sliced crosswise into half-moons
  • 5 ounces baby spinach
  • 8 large eggs
  • Kosher salt and freshly ground pepper
Instructions
  1. In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, 3 to 5 minutes. Add the spinach. Stir gently and cook until slightly wilted.
  2. Spread out the spinach mixture to create 8 small wells. Crack an egg into each well. Season to taste with salt and pepper.
  3. Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes.