Eating Healthily for $3 a Day
A few weeks ago I challenged myself to go from microwaving corndogs and boiling pasta to cooking a fancy meal in a weekend. Sixteen hours of work later, I emerged successful. Are my food problems all solved? Not yet. Though being able to cook fancy is great for special occasions, it’s not something I can do every day. It’s time-consuming, expensive, and, unless I watch carefully, not very healthy. On a day-to-day basis, I want food that’s cheap, healthy, and quick to prepare. (Oh, and tasty — but let’s ignore that little detail for now.) Preparation speed isn’t such a big issue — I can always reheat leftovers. But what about the other two? How cheap do I want my food? And how healthy? I want it to be as cheap and as healthy as possible, of course. But those goals seem opposed. After all, I could heat up Ramen noodles and live — at least for a little while — on about a dollar a day. But that’s a terrible idea: I want to save money, but I don’t want scurvy. Healthy food is more expensive
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