getting stuffed – the healthy way.
Food-blogging isn’t really conducive to saving money on your weekly food bill. I suppose in some cases if you had a bunch of sponsorship and got freebies all the time it would make life easier, but then you would have less control over your content, right? I like to ‘blog to the beat of my own drum,’ if that makes sense? I don’t blog to make money or chase popularity/success in any way. I appreciate each and every person that takes the time to read fridge scrapings, and if I inspire someone in any tiny way to try something new, then that is all the success I need. I also try and be realistic – I know not everyone (including myself) cannot afford to eat 100% organic, and be purchasing every trendy super food under the sun on a weekly basis – it’s all about finding a comfortable middle ground, right?
In regards to my first statement – I have really cut down on buying any speciality ingredients of late, (read: I’ve cut done on buying MORE stock for my kitchen altogether) mainly for the sake of our weekly food budget. This doesn’t mean that our meals have to be bland/boring/unhealthy in any way though – I have just concentrated on using what I have on hand, and taking advantage of my supplies of dry bulk goods (grains/legumes/beans etc). This would be one of my top tips for being healthy on a budget – buy bulk amounts of (quality) dry goods – way cheaper in the long run. Basically, what I’m saying is, that although I might not have the budget to be posting recipes for amazing super food/fancy ingredient filled dishes, I can still make sure my family and I are eating a balanced, nutritious diet.
I made this Spiced Apricot Relish a few days ago, and mentioned that stuffing it into roast chicken would be a delicious idea – I thought I should come good on that notion and provide a recipe for you (meat eaters). Stuffing is a great way to stretch out a roast chicken. It’s also a good way to sneak in a nutritious option – quinoa in this instance, as opposed to a plain bread stuffing – great for those who suffer from food allergies/intolerances. Fellow vegans/vegetarians I apologise, but this relish also makes a lovely marinade for tofu, so I encourage you to give that a go – served on a bed of seasoned quinoa with herbs, walnuts and coconut oil was my version of the following dish I cooked for Viper & Misty. The good thing is, we can ALL share the roast veggies on the side!
I have listed a few substitute-ingredients that could be used instead of the ones I had on hand. I like recipes that you can adapt to use up leftovers, and make the most of the food you have in your fridge – this is a great recipe for using up smaller quantities of bits & pieces you might have hanging around in the fridge.
Spiced Apricot & Walnut Quinoa Stuffing
Vegan: Gluten/wheat/soy/corn/refined sugar free
- 1C cooked quinoa (rice/cous cous/buckwheat or any leftover grain would work well here)
- 4T Spiced Apricot Relish (or any chutney/relish you have on hand – plum/cranberry/apple would all be delcious) thinned out with a few tablespoons of warm water.
- 1/2C walnut halves (or almonds/pine nuts) roughly crushed
- 1 small red onion, finely diced
- 2 cloves of crushed garlic
- 3T chopped fresh herbs (dry is also fine) I used thyme, basil and parsley (what I had in the garden)
- 1t lemon zest
- 2t lemon juice
- 1/4t sea salt
- Black pepper to taste
- Simply thin down your relish with a few tablespoons of warm water (so it folds through the quinoa a little easier) – then mix in all other ingredients.
- Stuff into the cavity of a whole chicken and roast according to your bird’s size as you would normally.
A whole, organic chicken will set you back around the $10-12 mark, depending on the size. Even with Viper’s fiesty appetite, a chook stuffed in this fashion will provide 2 large manly meals, plus 3 toddler meals. Not to mention the stock I make from boiling down the bones, or the dog food I make for Boosty out of gristle/skin and the likes. It’s a pretty cost effective meal when you break it all down in that fashion. Not to mention the protein factor – chicken AND quinoa? Oh yes, that’s a whack of protein for sure.
Favourite penny-pinching meal suggestions?
22 Responses to “getting stuffed – the healthy way.”
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Vegan. Stay at home Mum of Misty. Yoga teacher in training. Passionate about REAL food - creating it, eating it, sharing it. I can never stick to a recipe.
I know what you mean about food budgets and blogging- they don’t mesh together very well. But I’ve recently really had to rethink my food budget and I’m trying to do the same as you. Hopefully we are both successful!
I love this stuffing! I think I want to try this over Easter with some quick mango chutney. Thanks for the idea dear!
Oh yes, totally, Gabby – most days I have to RESTRAIN myself from going out and buying all sorts of foodie items, argh. I think being on a budget-restriction can actually inspire a lot of creativity though – you HAVE to make use of what you have so you start to think outside the box
i always tell james, if we had more money, i’d probably spend it on food, lots of good local organic food! but we dont, so budget i will. And we can still eat well on that budget. YUM!
You guys eat SO well too – budget or not
Keeping it simple is key I reckon…. do you think the hubs would approve of this roast chook? Maybe if it was followed by Cadbury Cream Eggs, yes? 
Yes budgeting is definitely tricky for food blogging. But it think most readers would rather see things they can afford anyway. Love the sounds of the quinoa— anything you can buy in bulk is a friend of mine!
Yeah, I totally like to read recipes that I know I could easily recreate without having to run to a speciality store…. or part with big $$$ for the ingredients – I’m a cheapskate and I’m OK with that
I loveee buying things in bulk. Bulk foods make me so happy. I used to meal plan a lot too, but haven’t in a very long time. I loveee this quinoa relish! YUM!
I know, right – bulk buying is wicked knickers
I totally hear ya on the food budget front… I’ve scaled back our specialty product buying too and am just trying to keep things super simple. I’ve been reading more and more stuff by Michael Pollan and am really loving the more back to basics approach.
Love Michael Pollan! That dude is a legend….. back to basics is where it’s at, I agree – and usually the most delicious things are the simplest, right?
Lou! I totally get the need to cut back – being a food blogger brings so much creativity and with that comes a price – well done on this stuffing, it looks fantastic! My biggest tip would have to be using the same ingredients several ways in a week. It seems boring but it helps HUGE!
Oh no, not boring at ALL, Shira…. spot on, in fact…. I’ve been using quinoa in everything this week (I have about 3 kgs of the stuff!) my quinoa knows no creative boundaries – breakfast/lunch AND dinner
I would love this stuffing straight up / on its own
And I agree that it is very, very easy to have costs run up very, very quickly when you buy fancy or organic or vegan foods. I try to rein myself in and recognise that if I spend $20 on unnecessary treats at the supermarket, that is $20 I don’t have to spend on other things. Fortunately I don’t have a very extravagant lifestyle and I’m happier with $20 of raw chocolate (say) than $100 of new clothes! As I don’t have infinite finances, it is still a balancing act though. Saving on the basics and buying in bulk goes a long way, as does eating ‘plain’ vegan food most of the time. Vegetables, grains and legumes are super cheap.
Raw chocolate over clothing ANY day, Kari I am TOTALLY with you on that one
I’ve been struggling with a related aspect of food/blogging – - which is making things because I think they’d be great for the blog and in the process, sabotaging my own eating habits (i.e., forgoing healthier choices for less healthy – and of course, I have to EAT what I make, right?). Must work on that! Great points, Lou, and a delicious-looking recipe!
I know – it’s like my motivation to make things is because it could be excellent BLOG fodder – and then of course I have to eat it all (that’s not so much of a problem, buuuuuut……) I think I’m going to stick to simple from now on – and something fancy every now and then….. usually it’s those simple meals that are the most delicious though, right?
Chicken and apricot does sound really good! I might try this in a single serving–chicken breast with a thick coating of apricot–since I am the only meat-eater in the house. But you know, I don’t find that foodblogging really kicks up my food bill. It just depends on what you want to make, right? (And really our big food bill issue is eating out, so.)
A really good way of doing a single-serve chicken like this is getting a breast piece, bashing it out a bit with a rolling pin (to thin it out a little) and placing it on a sheet of aluminum foil. Spread the relish on the chicken, a good handful of the stuffing mix, and then tightly roll the whole thing up (kinda like you are rolling sushi!) Wrap tightly with the foil, then it takes about 30 minutes (or so) in a 180 degree C oven.
Oh I MISS eating out, Eileen! Dining out and having a crazy toddler don’t really go together at this stage
Plus we live away from family, so there are no babysitters at out disposal!
I hear you…I have always wanted to try a raw brownie but I think it would cost me about $50 to buy all the ingredients!
Oh yes…. raw brownies are GOOD but not $50 good! I tend to get obsessed with certain ingredients, let’s just say a $16 tub of raw cacao powder would last me one WEEK – now that’s just a little silly, now isn’t it? Bulk bin carob powder for me now
Oh lord I hear you. I haven’t had an income for eight months and counting now, so it’s no more wacky pricy vegan snacks and extravagant purchases of “raw” ingredients for me. Dried beans all the way… Man I miss tangy apricots! Surely I can justify those
Ah, sweet beans – the keep me alive that’s for sure. You can definitely justify tangy apricots….. mmmmm you have planted a craving seed now!