Josh and I enjoy finding ways to be frugal in order help us reach our financial goals. We even did a challenge to see how little we could spend on groceries one month.
It’s our desire to live a simplistic, healthy life with a minimal pantry, leaving the smallest footprint on the earth that we can. I’ve put together a pretty sweet collection of recipes that hold true to all those things. Some are from whole-food bloggers, some from vegetarian restaurants, some from friends and family. These are a few of my staples I come back to again and again.
People know if they’re coming to my house there will be smoothies, green pancakes, and oatmeal. It’s a given. When we stopped eating cereal for breakfast, we cut out all that sugar as well as the hefty price-tag. Give it a try for a week and see if you feel the difference! No sugar crash in the afternoon, and noticeable savings on the grocery bill.
We rarely, if ever, eat out – both for health and financial priorities. Because of that I’ve developed a system for cooking from scratch every night. I tend to use crock-pots a lot. I make brown rice and dry beans in the morning, and chop the veggies whenever I get a chance. I cook in large quantities so there’s always leftovers when we need to grab something quick. Now that I work 3 nights a week, I’ve also been making more than one thing at once. It takes about the same amount of time to throw together two meals as one. For instance, as long as I already have the cutting board out, I’ll go ahead and cut up all my veggies for a couple meals.
I also freeze dinner leftovers in mason jars, leaving a little room at the top for expansion. This is “frugal takeout” at it’s best – an easy lunch or dinner always at the ready. If you can develop a system that makes frugal made-from-scratch food just as easy as convenience foods, you’ll never have an excuse to eat out. (Unless it’s date night! And even then, gift cards are awesome!)
So here’s a little taste from my table. My not-so-secret favorite frugal recipes.
12 of My Favorite Frugal Recipes:
Green Pancakes

3 cups white whole wheat flour (I use Trader Joe’s brand)
1 tsp sea salt
1 Tbsp baking powder (look for aluminum-free. I also use Trader Joe’s)
3 cups chopped kale
4-6 cups water
Butter or olive oil for pan
- In a large bowl, mix together the dry ingredients.
- In a blender, combine the kale and water. You may have to do two batches if your blender is small. Blend until completely smooth.
- Add kale liquid to dry ingredients. Add more water if desired until consistency is how you like it.
- Cook on a heated pan or griddle, about 4 minutes each side.
- Serve with butter, real maple syrup, yogurt, trail mix, or PB and J on top. Serves 4-5
My Everyday Smoothie
1 banana (fresh or frozen)
1 cup chopped spinach (fresh or frozen)
1 cup chopped kale (fresh or frozen)
1 cup mixed greens (romaine, microgreens, mustard, turnip, or collard greens.)
3 Tbsp unsweetened cocoa powder
1/2 C milk or milk alternative
2 C water, or enough to blend
1 Tbsp natural peanut butter (optional)
Ice cubes (optional)
- Place ingredients in large blender and pulse until banana and ice are broken.
- Switch blender to high and wait a few minutes until completely smooth.
- Pour into a quart-size glass. Best if enjoyed right away. Otherwise it will thaw and separate. Serves 1-2 depending on how large you like your smoothies.
My Everyday Oats
(My favorite combination right now: molasses, flaxseed, pumpkin, sunflower seeds, grass-fed butter, cinnamon, sea salt, allspice, and raisins. Peanut butter, cocoa, and sea salt is runner-up though.)
1.5 C Plain rolled or instant oats
1 Tbsp Honey or maple syrup
1/8 C Raisins
1 tsp cinnamon
Dash of sea salt
Splash of milk or milk alternative
Delicious optional toppings:
1/2 chopped banana
2 Tbsp flaxseed, chia seeds, pumpkin seeds, almonds, walnuts
2 Tbsp unsweetened cocoa powder, shredded unsweetened coconut, chopped dates, fresh blueberries, or canned pumpkin
1 tsp coconut oil, butter, or natural peanut butter
1/2 tsp vanilla extract
Dash of nutmeg or allspice.
- Combine oats and desired toppings in a bowl.
- Cover in about a cup of boiling water. Stir until cooked and absorbed.
- Add a splash of milk and fresh berries if using. Makes 1-2 servings. Can be eaten right away or refrigerated and eaten cold later.
Vegan Chili

1 lb dry beans
2 onions, chopped
2 green peppers, seeded and chopped
4 cloves garlic
2 cans diced tomates
1 can pureed tomatoes
2 Tbsp chili powder
2 Tbsp oregano
2 tsp cumin
1 tsp coriander
1 tsp red pepper flakes
1 tsp sea salt
1/4 tsp black pepper
- Rinse dry beans and place in slow cooker with 1/2 gallon of water. Cook on high for 5 hours or until soft.
- Drain cooked beans and return to slow cooker.
- Saute onion, green peppers, and garlic in butter or olive oil until onions are soft.
- Add onion, peppers, and garlic to slow cooker with beans. Top with tomatoes and spices.
- Cook on low until fragrant. Top with cheese, sour cream, crackers, or cornbread. Serves 5-8. I often double for a crowd.
Vegetable Curry
5 C frozen vegetables or whatever fresh veggies are in season
1 onion
5 cloves garlic
1 can diced tomatoes and their juice
1 C water or stock
2 Tbsp curry powder
1 tsp turmeric
1 tsp cumin
1/2 tsp cayenne
4 C cooked brown rice
1 can coconut milk
- Saute onion and garlic until nearly translucent.
- Toss in chopped vegetables, tomatoes, stock or water, and spices.
- Simmer until veggies are cooked and sauce is fragrant.
- Serve with brown rice and top with coconut milk. Serves 5
Chana Masala
2 cans chickpeas, or 4 cups cooked dried chickpeas
1 C water or stock
1 tsp sea salt
1/4 C butter
1 onion, diced
5 cloves garlic, chopped
1 Tbsp cumin
1/2 tsp cayenne
1 tsp turmeric
2 tsp paprika
1 tsp garam masala
1 C diced tomatoes
1 Tbsp lemon juice
2 tsp grated ginger
- Combine all ingredients in slow cooker. Cook on low 6 hrs.
- Serve with brown rice and top with cilantro if desired.
Corn Chowder
(Inspired by More With Less)
1/2 C water or stock
2 C potatoes, diced.
1 C celery, chopped.
2 C milk
1 can whole kernel corn
Sea salt and black pepper.
- Combine ingredients in slow cooker. Cook on low for about 5-8 hours until potatoes are soft.
- Stir in several handfuls of kale right before serving (optional) and puree with emersion blender. Great with buttered bread and cheese. Serves 6
African Sweet Potato Soup
(From Living Well Spending Less. Whenever sweet potatoes are on sale, I make a huge pot of this and we enjoy it for days.)
Baked Beans from Scratch
(From 100 Days of Real Food. I make these more frugal my replacing the maple syrup with about 1/4 C brown sugar or coconut sugar.)
Simple Kale Salad
(Inspired by Rae Hedlund. This salad travels amazingly well. I make it for work every day in the morning and it’s still great at lunchtime.)
3 cups torn kale, or enough to fill your bowl
1 Tbsp olive oil
Sea salt
1/2 apple, chopped
2 Tbsp raw, shelled sunflower seeds
2 Tbsp raisins, optional
- Drizzle olive oil over kale. Massage until leaves start to wilt slightly.
- Sprinkle (generously) with sea salt, and top with chopped apple, sunflower seeds, and raisins if using. Serves 1.
Leftover Bread Pudding
(Adapted from Zero Waste Home )
3 C stale bread, cubed
4 eggs
2 C milk or milk alternative
1 C brown sugar, coconut sugar, or honey
3 Tbsp melted butter
1/2 C raisins
1 tsp cinnamon
pinch of sea salt
- Preheat oven to 350 degrees
- Place cubed bread in a 8×8 baking dish
- Whisk other ingredients together in a bowl.
- Pour over bread and bake for 40 minutes. Serves 6.
Pumpkin Custard
(Adapted from More With Less)
1 can pumpkin puree
3 eggs
1/3 C brown sugar or coconut sugar
1.5 C milk or milk alternative
1 Tbsp cornstarch
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ginger
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl.
- Pour into buttered 8×8 baking dish.
- Bake 45 minutes or until set. Top with yogurt or a drizzle of maple syrup if desired. Serves 4-6
These all look like recipes we would love! We eat veg about half the time, but I have trouble staying full without animal proteins in the mix. I am going to try this chana masal recipe for sure!
I hear ya! Josh and I have crazy metabolisms, and these recipes keep us full, especially served alongside rice or homemade bread.