5 BUDGET-FRIENDLY Recipes under $2.50 a serve
IT’S FULL OF AMAZING BUDGET-FRIENDLY RECIPES!
Along with all these amazing features – such as Money-Saving Tips from Effie Zahos – The Healthy Mummy Magazine is jam-packed with 58 easy-to-do, HEALTHY and BUDGET-FRIENDLY recipes the whole family will love!
Perhaps best of all is the FREE 30-day Supercharged Meal Plan, with all recipes under $2.50 per serving in the mag… UM, YES PLEASE!
Get a Sneak Peek of some of the Budget-Friendly Recipes in the Healthy Mummy Magazine!
SNEAK PEEK: 3 Meals from the 30-Day-Meal-Plan REVEALED
$2.40/Serve Buddha Bowl with Fresh Greens
Delicious & nutritious vegan Buddha Bowl on a budget.
SERVES 4
PREP 10 MINS
COOK 20 MINS
Ingredients
- 2 cups pumpkin, peeled & diced
- Cooking oil spray 1 cup
- Quinoa, uncooked
- 240g tinned chickpeas
- 1 bunch fresh asparagus, trimmed
- 4 cups baby spinach
- 1 tbsp dukkah (a Middle Eastern seed and spice mix)
- 1 ⁄3 cup sunflower seeds
- 1 ⁄3 cup linseeds
Instructions
- Preheat the oven to 180°C and line a tray with baking paper.
- Spread the pumpkin over the tray and lightly spray with cooking oil spray.
- Place in the oven to roast for 15-20 minutes or until tender and golden.
- While the pumpkin is cooking, prepare the quinoa according to the packet directions and drain the chickpeas.
- Five minutes before the pumpkin is ready, add the asparagus to the tray to roast.
- In four serving bowls, place the baby spinach in one-quarter of the bowl, chickpeas in another, quinoa in another and pumpkin in the final quarter.
- Place asparagus on top of all the ingredients and sprinkle everything with the dukkah, sunflower seeds and linseeds to serve.
$1.90/Serve Thai Vegetable Spring Rolls
Light & healthy spring rolls that can last up to 2 days in the fridge.
SERVES 4
PREP 15 MINS
COOK 20 MINS
Ingredients
- 1 tbsp extra virgin olive oil
- 2 tbsp green curry paste
- 2 medium carrots, grated
- 8 cups white cabbage, shredded
- 1⁄3 cup crushed peanuts
- 24 rice paper sheets
Instructions
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Heat the olive oil in a frying pan over medium-high heat.
- Add the green curry paste and cook for 30 seconds or until fragrant.
- Add the carrot and cabbage, and cook for 2-3 minutes or until vegetables are tender. Stir through the peanuts and set aside to cool.
- Prepare rice paper sheets as per packet directions and divide the vegetable mix evenly between each one (prepare one roll at a time).
- Fold rice paper sheets as per packet directions to enclose the filling.
- Place rolls on the prepared baking tray and bake in the oven for 15-20 minutes, turning halfway through or until rice paper is crispy and golden. One serve is 6 spring rolls.
73c/Serve Peanut Butter & Banana Breakfast Bars
Energising breakfast bars which can be stored in the fridge for grab-and-go meals.
SERVES 5
PREP 5 MINS
COOK 25 MINS
SET 60 MINS
Ingredients
- 2 cups rolled oats
- 4 small bananas, mashed
- ½ cup peanut butter
Instructions
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Combine all of the ingredients in a bowl.
- Spread the batter into the prepared tray and bake for 25 minutes or until golden brown.
- Remove from the oven and allow to cool completely in the tray and then refrigerate for 1 hour.
- Slice into 5 bars. One bar is one serve
SNEAK PEEK: 1 Meal from the Easy Budget-Friendly Summer Entertainers REVEALED
$1.8o/Serve Bacon-Wrapped Avo Wedges
Snacks with a bit of spice. Adjust the level of sriracha as desired!
SERVES 6
PREP 15 MINS
COOK 25 MINS
Ingredients
- 2 avocados, ripe
- 6 lean bacon rashers, trimmed, cut in half lengthwise
- ½ cup reduced fat mayonnaise
- 1 tbsp sriracha chilli sauce
- 1 tbsp lime juice
- 1 tsp lemon zest
Instructions
- Preheat the oven to 200°C and line a tray with baking paper.
- Cut each avocado in half, remove the pit and peel. Slice each half into thirds lengthwise.
- Wrap ½ a rasher of bacon around each avocado wedge.
- Place the bacon-wrapped avocado pieces on the prepared baking tray and cook in the oven for around 25 minutes or until the bacon starts to crisp.
- In a small bowl, stir together the mayonnaise, sriracha sauce, lime juice and zest.
- Serve avocado wedges with zesty sauce on the side. One serve is two wedges
SNEAK PEEK: 1 Icy Treat ready for summer REVEALED
90c/Serve Choc-Mint Ice-Cream Bites
Frozen sweet treats; a healthier dessert alternative.
SERVES 12
PREP 5 MINS
SET 120 MINS
Ingredients
- 2 ⁄3 cup coconut cream
- 2 tsp maple syrup
- 1½ tsp peppermint extract
- ¼ tsp vanilla extract
- ¼ cup dark chocolate (70% cocoa), chopped
Instructions
- In a small bowl, mix together all the ingredients, except the dark chocolate.
- Divide the mixture evenly between 12 silicone muffin moulds or patty cases.
- Sprinkle chopped chocolate evenly over the top of each one.
- Freeze for 1-2 hours until firm.
- Enjoy frozen or leave at room temperature for 10 minutes to soften slightly before eating.