In Part One, we discussed ways to make shopping cheaper. In Part Two, we will give you tips on things you can do at home to save you money and time in the long run.
“Before anything else, preparation is the key to success,” Alexander Graham Bell.
As grocery prices escalate on a daily basis, it’s important to arm yourself with a few tips and tools to keep you and your family Banting like champions. Here are some ideas from our Banters that you can start practising at home.
Set aside Sunday to get your prep done for the week so that you don’t have to stress about what you’re eating after a busy work day.
Cook in bulk.
Once you have done your bulk shopping, as per our tip in part one, you can spend an afternoon turning your treasure into tasty dishes fit for royalty. Ideas include crustless quiches, big pots of stew, curry or soup, and liver pate, which can then all be frozen for hassle-free meals. Why not involve the whole family and turn it into fun bonding time?
Mince your meat.
One of our Banters orders half a pig at a time from the butcher and asks for the shoulder and leg to be minced. She says that she gets a lot of mince from doing this and then makes meatballs, which she puts into lunch boxes and adds to salads with a dollop of homemade Banting mayo. You can also make a tomato sauce and plop the meatballs in, to have on top of some courgetti, cabbage strips or cauli-mash. Also use mince as a replacement for other cuts of meat. Make sure you have enough freezer space for all that meat!
Grow your own vegetables.
Do some research and figure out what vegetables can best be grown in your home, whether you live in a flat or have a garden. You may never have to worry about running out of cauliflower or avos ever again.
Make your own yoghurt.
Anastasia Surridge, from Australia, is on a tight budget and she has come up with a lot of creative ways to still eat delicious food for less. One of her tips is to make your own yoghurt from full cream milk (sachets are cheaper). Anastasia says, “Heat milk to scalding and then let cool to blood temperature. Add half a small container of Greek yoghurt (you know, like 125ml size, the little ones that are cheap). Mix together really well, pour into a milk jug, then wrap in a couple of towels and put into an insulated shopping bag. Put an empty jar in the bag as well, and keep it full of boiling water, allowing it to cool down to keep the yoghurt warm. In 24 hours you'll have yoghurt. If you want to make it thicker, get some calico and line a colander with it, pour the yoghurt into it and drain a while in the fridge. When it's the desired consistency, feed the whey to your plants (they LOVE it!) and keep the rest sealed in the fridge. Cheap yoghurt!
Make your own butter.
Kim Blom cooks for a family of seven on a tight budget. She says that she only buys fresh cream when she wants to make butter as litre bottles cost less and it works out cheaper than buying a block of butter.
Make your own coconut milk.
Coconut milk can also be quite pricey. You can make your own with unsweetened desiccated coconut and water. Heat water just before boiling. Add coconut and water to a blender and blend on high for a few minutes until the mixture becomes thick and creamy. Allow to cool and then strain through a cheesecloth. Store the milk in a sterilised container in the fridge for 3 – 4 days.
Render your own fat.
Rendering your own fat is an easy and cheap way to make lard (rendered pork fat) – and plus if you get cheap cuts of spek you can turn it into crackling for a yummy snack.
Use cabbage instead of lettuce.
Kim Blom offers another tip and says that cabbage is her staple for salads because it’s cheaper, lasts longer in the fridge, which minimises waste, and it is crunchier, tastier and more nutritious than lettuce. Cabbage is also a great substitute for courgetti or can be used as a wrap.
Swap almond flour and coconut flour for sunflower seeds and flaxseed.
Almond flour and coconut flour come at a huge price. Make your own flour by grinding sunflower seeds or flaxseeds in a coffee grinder and substituting for expensive flours in your baking.
The price of avo skyrockets when out of season. A Banter told us that some people eat avos frozen out of the shell and find them delicious that way. If that’s not your thing you can mash the avo, add some lemon, salt and pepper and freeze it to add as an extra fat to dishes like crustless quiches, on top of burger patties, in smoothies, or as a dip with crudités.
The number one rule of Banting is to eat real food. By following the tips above, and in our previous post, you will not only ensure that you are getting a well-balanced diet, but you will prove that Banting doesn’t have to be complicated or expensive. Keeping it simple is the secret to success.
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