Budget Savvy, Health Smart

So my new motto is to be “Budget Savvy, Health Smart.” Okay, so not the best motto or the best grammar, but you get the point.

I’m still unsure about my apartment situation. Regardless of what happens,  I am going to have a greater expense for my living situation than I want or planned to have.  And I still want to have fun, be fashionable, etc.

So I’ve got to learn how to be a better recessionista.

I need to cut expenses for my foods, figure out what clothes are the most important to have, and be smart when I go out with my friends. Because there is *no* way I can just stay home alone and have no life and be on a budget. That’s just not me. I’d be super miserable doing that! And rule number one of life is to be happy and to find ways to continue to be happy.

But I’ve got my work cut out for me.

I hate money. I tend to get impulsive when it comes to buying clothes. I read books super quickly, I cook what I’m hungry for instead of planning, I love going to yoga workshops and classes, and I go out to eat or out for drinks with my girlfriends a lot.  And I will still do some of those things. I’ve got to find the balance.

Grrrr.

Balance.

But it’s true.

In looking at a lot of the budget blogs, they seem like they aren’t “me.” And I will never have a budget blog, because, well, I am just not that detail oriented. (I wish I was!!) But it seems like most of them are made for families, or at least couples, or contain recipes and ideas that are totally crazy or unhealthy! I will go into Walmart, I will NOT eat corn syrup.

So I’m hoping this blog will help me find the balance I need. Or at least provide the accountability! And, don’t worry, my posts won’t change.  But I’ll try to pay more attention to what I’ve eaten/where I’ve been/how much my clothes have cost me.  Because even a little bit should help, right?

Starting today.

Here’s what I’ve eaten. Both healthy and affordable, yeah? Or maybe not…

Breakfast
2 whole grain waffles with 2 tsp organic earth balance, 1 tbsp of slivered almonds, raspberries, and 1/2 a medium banana (sliced.) Topped with 1.5 tbsp pure maple Syrup.

Budget commentary: I really shouldn’t buy frozen waffles, it’s probably better to make french toast or pancakes at home. But is is so time consuming to do that before work. Need to google way to make my own waffles/pancakes/french toast and freeze to heat up before work in similar manner to frozen waffles.

Lunch
Organic whole grain crackers with one slice Kraft Big Slice a cheese, 1/3 cup Sabra Supremely Spicy Hummus, and a handful of vegetable chips.

Budget commentary: I need to make my own hummus, instead of always buying it from the store! I have tahini and everything. I’m just lazy. Also, should have served with carrots instead of buying vegetable chips.  And buy cheese you slice yourself and be better at portion control. (Any tips? I always buy the sliced because otherwise I get “cheese happy” and eat wayyyy more than a portion.)

Dinner
Variation on Lauren’s Latest‘s Breakfast Nachos.  I already had eggs, cheese, chips, cilantro, salsa, and some avocado that was about to go bad, so the breakfast nachos seemed like a good thing to try! Would not be affordable if didn’t already have all the ingredients. (BTW I really wasn’t paying attention and accidentally stored my avocado by my bananas–boy do those ripen quickly next to one another. Next time, I’m sticking the avocado in the fridge if there is a sale. You have to remember to take it out a bit before you use it, but they last so much longer!)

Lora’s version of Breakfast Nachos: 
Serves one


Ingredients
Tortilla chips (preferably organic)
2 eggs
Skim milk
Butter
Cooking Spray
Reduced Fat Shredded Mozzarella
Avocado, sliced
Tomato, sliced
Salsa
Hot Sauce
Cilantro

Directions

  1. Heat to medium-low. Melt approximately 1/2 tbsp butter. Once butter has melted, swirl around pan. Use cooking spray to coat pan completely.
  2. Scramble 2 eggs with dash of skim milk and hot sauce.
  3. Add eggs to the the pan and gently scramble on low. While eggs are cooking, pre-heat oven. You will use the broiler when the eggs are done.
  4. Line tortilla chips (one serving or so) in a non-stick cooking pan. Once eggs are done, spoon them on top of the chips. Top with approximately 1/4-1/2 cup mozzarella (or use your best judgment, you want to thoroughly coat the chips.) Broil for 2-2.5 minutes, until cheese thoroughly melts.
  5. Transfer nachos to a plate. Top with sliced tomato, avocado, and cilantro. Serve with a side of salsa.

Enjoy! Let me know what you think! P.S. I didn’t clean my plate, so I left room for a bit of mint chocolate chip ice cream that I had for dessert. Why does Mexican food always leave me craving ice cream? Am I alone in this? Obviously ice cream does not count as budget savvy or health smart!! :-/

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