In case you were curious, when I say “tight budget,” I’m hoping to keep groceries at less than $100/week, $80 if possible. We live in Alberta, one of the most expensive provinces in which to purchase food. We’re trying to keep grocery trips to once a week. Last week we spent under $90, and this week we have spent about $90 as well.

What do you get for that? LOTS of produce and canned beans, plus some tofu, bread, and other staples like margarine and tomato paste.

This is what our fridge looks like right now.


Veg margarine, cauliflower, potatoes, celery, mushrooms, tofu, leeks, red peppers, zucchini, cucumber, green onions, carrots, eggplant, apples, oranges. Missing from photo: monster kale, as it is on the counter waiting to be used.

Kale was on sale and both Mrs. Minty and I bought bunches without noticing, so I have tons of it to use. Last night a few leaves were minced and added to a roasted garlic and navy bean salad. I predict a lot of kale chips in the future.

These addictive chips were part of my lunch today. To make them, wash and tear up your kale into bite-size pieces. Squish and wring them out over and over until they look wilted. Mix with oil, vinegar or lemon juice, salt, nutritional yeast, and garlic powder. Spread in a single oven and bake until crispy. I don’t have a recipe yet as I can’t seem to reproducibly get them crispy but not soggy. Maybe after a week of this I’ll have a perfect recipe.

From this….


to this!

kale chips

These tasty chips were accompanied by veggies and dip, dill and beet pickles, and salted tofu on sunflower rye toast:


This afternoon we’re making crock pot chai concentrate and I’ll make Kale minestrone for dinner. Yum!

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