SNAP Budget Challenge

Breakfast:  8 egg scramble
-8 eggs- $1.36
-2 tbs 2%milk- $.02
-1/2 lb collard greens - $1.20
-1/2 white onion - $.44
-1 tbs butter - $.05
- salt and pepper (pantry)
- hot sauce (pantry)
Total: $3.07

Lunch: Rice and Bean Pilaf with Sauteed Veggies
-1 cup (dry) brown rice cooked in water- $.75
-1/2 cup dry pinto beans, soaked overnight then cooked in water - $.45
-1/2 white onion - $.44
-4 carrots - $1.04
-1/2 lb brussels sprouts - $1.25
-Sauce: 1/4 cup peanut butter - $.52
             1 Tbs soy sauce (pantry)
             1 Tbs Sriracha (pantry)
Total: $4.45

Dinner: Spinach Curry with Rice
-1 cup (dry) brown rice, cooked in water- $.75
-1 white onion - $.88
-Oil (pantry)
-5 cloves garlic - $.35
-1/2 inch pc ginger rhizome - $.62
-1 jalapeno - $.73
-2 tsp coriander powder (pantry)
-1 tsp cumin powder (pantry)
-1 tsp garam masala (pantry)
-9 oz spinach - $3.27

Total: $6.60

Total for the day: $14.12


I think with available time for preparation this could be a very realistic and healthy day of eating, though it's unlikely a parent would have time to make an extravagant breakfast for their family every morning like the one I've outlined.  The Pilaf and Curry could both be made in bulk and spread out over the week, as could the scramble, though I'm unsure if it would keep as long.

For one day, this seemed reasonable, but only if the rice, beans and 2 eggs actually provide sufficient protein for everyone.  B12 and Iron concerns come into play with such a diet, though the greens and eggs work to help that.  Essentially, a vegetarian diet would be much easier to maintain at this price range, but would only be realistic and sustainable if the meals are all carefully planned to assure adequate compensation for deficiencies typically associated with vegetarians.