Making more with less

Breakfast: orange punch (usually we have OJ) diluted 6:1 instead of 3:1. This gives the impression of citrus and retains some degree of normalcy. Oatmeal with milk. Tea (more about this later).

Lunch: peanut butter, marg on 3 pieces of sourdough toast. 3 slices off my large apple, which will have to last the whole week. Derek is “on his own” for lunch and had ½ can of baked beans with toast and apple.

Dinner: “Pashtida” scaled down to fit the budget. This is a really great recipe in its full form. Amounts are per person: 2 eggs, ¼ block of frozen spinach, defrosted; 2 heaping spoonfuls of cottage cheese instead of twice as much feta; a tiny squeeze of lemon (the lemon has to last all week) to replace cheddar cheese, 2 tablespoons of whole wheat flour, and no pinch of baking soda. Stir it all together with a tiny amount of sautéed onion, bake it in the oven at 350 for 20 – 30 minutes depending on how many eggs you’ve got in there.

Round this out with grated carrot salad (another squeeze of precious lemon and a small spoonful of yoghurt) and a couple of pieces of toast.

Dessert is ½ banana with a large spoonful of yoghurt – this will be dessert for 6 nights.

Observation: the less food there is to work with, the more thinking is required. Usually we have leftovers of Pashtida, but we ate the entire thing, which just shows that less really is less.

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