So today (Tuesday) marks one week of the SNAP Challenge for me. (If you don’t know what the SNAP Challenge is or why I’m talking about it, take a peek at my earlier post).
The week went very closely according to plan. I ended up having so much leftover from the soup I made that I did not use the can of tuna. I had coffee 6 out of 7 days, but only one cup. And I only needed an extra boost from green tea on three days.
Here is a breakdown of all the food purchased and consumed throughout the week:
If I calculated out the exact costs for the week, it would be quite a bit less than my target, as I still had 2 eggs, 1/2 bag broccoli, all but 4 tbsp margerine, plenty of garlic salt, 6 slices turkey bacon, half a jar of peanut butter, a few slices of bread, some rice, potatoes and lentils, and 6 bags of oatmeal left! Even with the full price added in, I had $2.44 left to spend at the end of the week.
There were only a few cooking-intensive meals, then several meals consisting of leftovers. Peanut butter sandwiches were always a go-to in case I didn’t want leftovers for lunch and dinner, or just needed a hearty snack throughout the day.
Here is a break-down of all the meals I ate this week:
This ‘diet’ may actually have been for the better, as I was eating less meat and calories in general, and slowly cutting down on caffeine. I actually felt quite healthy throughout the majority of the week, though energy spikes and troughs as well as a growling tummy was more frequent.
Overall, this week was not as difficult as I imagined it being, but I recognized some significant advantages:
1. I have a fully functional kitchen. This includes a microwave, stove-top, oven, refrigerator, and freezer. I have ample containers in which to store excess cooked food to be eaten again later. This all helps in stretching the food you do have.
2. I do not mind the process of cooking, eating leftovers, or the same meal multiple times. In fact I enjoy those things. There are tons of people who do not like one or all three. Being able to cook, even simple methods, is limitlessly helpful in stretching your food dollars versus convenience foods. And being willing to cook large batches and re-eat that meal later is also a huge money saver.
3. I have access to fresh, affordable produce and very reasonably priced staple food items. Many, too many, people do not have access to fresh produce, the ability to stop at four different stores to price-compare, or to pick up 2 cucumbers for $1 just because they’re on sale, they look fresh, and you want a snack.
4. I have been in the practice of planning, shopping, and cooking for myself on a very tight budget for a very long time. Many people who end up on SNAP due to unfortunate circumstances have no practice with coupons, budgeting, or meal planning. They may not know how to stretch a dollar because they never had to before. This just adds to the overall burden.
Over the next few posts I will be posting the recipes of meals I cooked during the challenge, so stay tuned!
I decided I am going to buy a duplicate of all the foods I had this week, and donate them to a local food pantry so others in my community can be fed. I am also hosting a food drive at my work place until the end of the month.
I hope you took something away from this, and if you’re not inspired to take on the challenge yourself, at least you’re more aware of the daily struggles millions of your fellow Americans face, and know more about how you can help.