White Navy Beans & Chard

How do you stretch a grocery budget when specialty bread costs $5.99 a loaf? I’ve thought that many many times. However, I’ve not been in the position of choosing between going hungry or feeding my child.

During Hurricane Sandy, I wrote about going to the shelters to see if there was anyone in need. Now, I’ve begun a committee through Kids With Food Allergies, comprising those active in three other charities, and with some very smart people, to assist in identifying and helping those with food allergies, asthma and other dietary restrictions find food and safe shelter in the event of another natural disaster. This is a daunting task, but thanks to the already hard work of many food allergic moms, people and policy makers, we are on a good path. We are approaching it not only from an on-the-ground standpoint, but also from a policy standpoint. Most food banks do not distinguish between Kosher Foods, let alone gluten-free or food allergy friendly foods. Most public schools do not provide allergen-friendly foods or gluten free foods for students. We are making headway, but the task is great. In case you don’t know what allergen-friendly foods look like – I posted an Amazon.com wish list where anyone can view it here.

In honor of Food Bloggers Against Hunger Day, I’m reposting a post that I wrote about a year ago on how to stretch a grocery budget as well as my part 1 of how to make white beans recipe.

How to stretch a grocery budget has always been a difficult task; stretching ones grocery budget and having food allergies is another challenge altogether. So I have a few food allergy grocery strategies to share with you. Have you ever dumped food into the trashcan and thought “WOW! That’s a lot of Waste!”? Do you hear your mother in your head saying “Don’t waste food!”. You’re not alone. I’ve been trying to get food to last as long as possible for the years since we were diagnosed with food allergies and found ourselves purchasing $5.00 loaves of allergen-free bread. Below are three ways to make and store food that will help stretch your grocery budget.

1. Freeze Canned Tuna
Did you know that canned tuna, after being taken out of the can, can be frozen? Our dear daughter loves her tuna in her salad with basalmic. But although I only buy the 3oz cans of tuna, she usually only goes through about 1 – 2 oz at a time. (A can of fresh caught tuna runs about $5.99.) After she’s done taking what she wants, I un-can the tuna into a large Ziploc bag and place it in the freezer (remember to label it!). After doing this for a month or so, I usually have what amounts to two (2) 6 oz cans of tuna. When we’re ready to have tuna again, I chip of the amount that I think she’ll like with a fork, then place it on the lowest defrost setting in the microwave (alternatively, put it in a ramekin and let it thaw in the fridge for a day).

2. Make your own Beans
Making your own beans is nutritious and easy (especially if you have a pressure cooker). I even make my own chili beans. Organic canned beans can cost up to 2.99 for 15 ounce can, whereas making our own costs pennies. I like to make a whole bag of beans, then put them in smaller containers and freeze (keeping the liquid). You can enhance the taste of them by adding onions, garlic, or other herbs and enhance their calcium content by adding a seaweed called Kombu. But never ever add salt until the end.

3. Make your own Broth
I love making my own broths and have for years because our child was once allergic to onion and garlic. I use anything that is in my veggie drawer (except bell peppers) and can’t be cut up and put into a salad for vegetable broth, including mushrooms, scallions, jalapenos and sweet potatoes. Don’t toss any part of that chicken! (Organic chicken costs $18.99 for one chicken at our Farmer’s Market). Freeze the wing tips, the neck, and leftover bones. When you’re ready to make your broth, bring the chicken parts and vegetables to a slight boil in enough water to cover, skim and simmer for 40 minutes. Strain then freeze the broth for up to 3 months, or store in the fridge for up to 3 days. Remember to always cool your broth with a cover on it before freezing or refrigerating.

Here are some past recipes that are easy to make with simple staples from your pantry.

PART 1 OF WHITE NAVY BEANS RECIPE BLOG

PART 2 OF WHITE NAVY BEANS RECIPE BLOG

PART 3 OF WHITE NAVY BEANS RECIPE BLOG

FRUGAL RECIPE FOR ALLERGEN FREE GLUTEN FREE FRIED CHICKEN

FRUGAL FAMILY MEAL ROASTED CHICKEN, GREENS AND RICE

HEALTHY TURKEY CHILI & CORNBREAD $2.80 per serving

This post was inspired by a Nicole Gulotta, founder of The Giving Table for her Food Bloggers Against Hunger 4.8.2013 campaign  to promote A Place At the Table, a new documentary film by Participant Media. The film raises awareness about the issues of hunger, and wants to encourage you to send letters to Congress to protect SNAP funding and make anti-hunger legislation a priority.

Other Food Allergy Bloggers have written good posts for today here:

Sloane Miller, Allergic Girl

A list of all the bloggers participating is here:

2 Hungry Hearts
1840 Farm
Accidental Locavore
A Couple Cooks
A Fork in Hand
A Little Something to Nosh On
Allergic Girl
The Allergic Kid
A Nasty Bite
an organic process
Anna Dishes
An Edible Mosaic
Anktangle
An Unrefined Vegan
Anna Dishes
A Raisin & A Porpoise
A Stack of Dishes
Auburn Meadow Farm
Autumn Makes and Does
AVIAL
Azúcar & Spice
Bake and Destroy
Bakeaway With Me
The Balanced Platter
Barefoot Essence
Bare Root
Barnes and Hoggetts
Beard+Bonnet
Bluejellybean’s Blog
Briciole
Brighton Your Health
Brooklyn Allergy Mom
Brooklyn Locavore
Buttercream & Roses
By: Sarah Rae
Cake ‘n’ Knife
Canned Time
Celiac and the Beast
Characters Pub
Cheapeats
Cindy’s Recipes and Writings
Clean Eats Fast Feets
Cooking with Anne
Cooking with Michele
Corbin in the Dell
Cre8tive Compass
Crepes of Wrath
Crispy Shipley
Culicurious
Curious Cusiniere
Curiosa di Natura
Custom Cuisine
Cuts: Recipes for Everyday
Daily Deliberations
Delightful Crumb
Democracy is Delicious
The Devil’s Food Advocate
Diet Starts Twomorrow
Dine with Pat
Dinner with Laura
DishnDat
diy dietitian
Double Dippers
Eat. Drink. Smile.
Eat For Equity
Eating 4 Balance
Eat This Poem
Eat What’s On Your Plate
Eat When You’re Hungry
Eating Rules
Edo Ergo Sum
Em-i-lis
The Enabling Cook
Erin’s Food Files
Everyday Maven
Everyday Ramblings of my Life
Everyday True Food
Farm Fresh Feasts
The Faux Martha
Feastie
Fed Up With Lunch
Feeding Big
Feed Yourself
Fifth Floor Kitchen
Food.is.a.Good.thing
Food Deserted
Foodie Crush
FoodiesNYC
Foodie Yoga Girl
FoodieTots
The Food Poet
Forkable
Freshfully
From Belly to Bacon
Frugal Foodie Mama
Garnish with Lemon
Gastography
Getting Inside My Head
Giggles, Gobbles and Gulps
Gimme Some Oven
girlichef
Good. Clean. Food.
Good Food Matters
Good Things Grow
Greatist
Growing Days
Grow It Cook It Can It
Happy Food Happy Life
Happy Fool
Harmonious Homestead
Haute Mealz
Heather’s French Press
hk in love
Home Cooking Memories
Home Maid Simple
Hot, Cheap & Easy
HTBaking
The Hunger and Undernutrition Blog
Hungry in the Hub
Icebox Farm
Inkling Media
Inherit the Spoon
In Pursuit of More
In Your Face! – New Jersey Cuisine
I Run for Wine
It Takes a Kitchen
Jackie’s Joie de Vivre
The Jew and the Carrot
Juanita’s Cocina
The Jumelles Project
Kate in the Kitchen
Kate Updates
Kettler Cuisine
Kitchen Apparel
The Kitchenista Diaries
Kitchenpants!
Kitchen Treaty
Kristin Wartman
KY Healthy Kids
La Aguatate
LaureeOhOhOh
Learning to Eat
Leslie Eats
Life À la Mode
Life is Fare
Life With the Lushers
Listen, Learn, Act and Reflect
Local Appetite
Local Belle
Love & Lemons
Loves Food, Loves to Eat
The Lunch Box
The Lunch Tray
Mama’s High Strung
Margarita’s in the Rain
Meal Planning Magic
Me, Redone
Merlot and Monkfish
Meshell in Your City
The Midnight Baker
Mince and Type
Miz Helen’s Country Cottage
Mooshu Jenne
Mother Nature Network
Munching in the Mitten
My Family Table
My Inspiration
My Mad, Mad, Mad Gourmet Adventures
My Mama Rhythm
Naturally Ella
NeighborFood
North Shore Locavore
Nourish Your Future
The Nosh Pit
Not Just Baked
Now Things Are Cookin’
On Sugar Mountain
Oshkosh Area Community Pantry
Our Lady of Second Helpings
Panfusine
Passports & Pancakes
Pepper Lynn
Perspicacity
Pinot Mom
Plums in the Icebox
Poor Girl Gourmet
Potato Chips Are Not Dinner
Queen of Quinoa
Rachel’s Table
The Real Deal Marin
Recipes for Sustenance
The Redhead Baker
The Red Lentil
Robyn Straley
The Rome Digest
Rosemarried
Rubber Cowgirl
Run DMT
Sacramento Vegan
Salmon Squad
Salt-a-Toria
Salted Plates
Savory Simple
Seditious Joy
Shared Appetite
Simple Living and Eating
Simply Sugar & Gluten Free
The Slender Kitchen
Smart Eating for Kids
So Hungry I Could Blog
Solid Gold Eats
Spice and Dice
South Jersey Locavore
The Sunny Side Up
Sustainable Pantry
Sweet Betweens
Tampa Uncorked
Taste Love and Nourish
Tasting Rome
That Skinny Chick Can Bake
That’s What I Eat
There and Back Again
This Homemade Life
The TV Dinner
Turnips 2 Tangerines
Vedged Out
Vegan in the Freezer
V is for Vegetables
The Veggie Nook
The Verdant Home
Webicurean
The Weekend Gourmet
We’ll Eat You Up
What’s Cookin??
What’s Cooking Good Looking
Would John Eat It?
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2 Responses to Food Bloggers Against Hunger, Take Your Place

  1. Great post! We make our own stock and cook dried beans, and I love being able to control what we put in it! Glad that you were able to participate in this!

    • Heidi Bayer says:

      Thank you, yes stock and fresh beans are a great cheap way to stretch a grocery budget for everyone, not just those of us with food allergies :) I’m glad you stopped by my blog.

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