What would you eat when…?

You have $50 to feed your family of 4 for a week.

Two of you follow the AIP diet (in my house – that’s me and my 2 year old).


I know that the Lord is faithful and will provide enough food to feed all of our bellies (and He showers me with extra grace when I am cranky about the scarce food budget!).

Below is a breakdown of what I bought for the week and what we will eat. Some of these prices are just so CRAZY GOOD right now.

It is harvest time! Yay! So prices at my local produce market on things like squashes, beets, cauliflower, and cabbage can’t be beat!

I also made the trip to Save-A-Lot before 9AM. This makes a world of difference when you are looking for markdown items. All of the meat that I bought was marked down (today was the marked sell-by date). I am a pretty extreme bargain hunter, so I follow a lot of the usual money-saving tips: don’t go shopping when you’re hungry (and don’t bring hungry children, either!), shop multiple stores for the best prices, etc. I actually DIDN’T shop by following a strict list – I feel this is a very split issue. YES, you definitely can save money by making a list and sticking to it. BUT, I feel like I save the MOST money when I shop the craziest bargains and simply make sure that I write out a meal plan when I unload everything at home (so I don’t waste anything or accidentally use something I’ll need later).

You might notice that some of the items I bought are clearly not AIP – some aren’t even paleo. (The *** items). I would LOVE it if my family would all eat paleo, but we all have to be on board for that to work. My husband hates – hates!! – squash. But the man needs some carbs, too! He also can’t stand beets, but loves green beans. 🙂 He would be happy to eat paleo if it was always a la “He Won’t Know It’s Paleo,” but this budget isn’t quite that roomy. 😉 So, I will settle for some compromises… where I eat beets and he eats green beans! ❤

I do die a little bit on the inside when I pick up a loaf of white bread, but it helps fill in the gaps for the non-AIP husband and child (even though they clearly also have issues with wheat… but I digress!).

  • I know that the following is NOT an ideal “AIP” diet.
  • I also don’t believe in regularly eating smoothies for breakfast (chewing is good!).
  • I would not regularly choose this much chicken and pork for a menu. The massive amount of sardines is there to try to balance out the Omega fatty acids (and for a nice dose of calcium!).
  • On top of that, I wouldn’t ever recommend Save-A-Lot as a 5-star kind of place to buy meat. But, when you must eat meat (and your husband is also a handsome carnivore), sometimes you simply give thanks that it is edible and free of additives that you can’t have.

Family of Four. Two eating AIP. <$50/week.



  • $2.16 ~2lbs. Boneless Skinless Chicken Breast (fresh)
  • $7.28 ~5.5lbs. Pork Loin Bone-in Chops
  • $2.18 2.6lbs. Pork Shoulder Steak Bone-in
  • $1.19 Pork Rinds/Chicharrones
  • $1.98 2lbs frozen Broccoli ($.99/lb)
  • ***$1.19 White bread (20oz)


Ollie’s Bargain Outlet

  • $9.48 (12) 4.375oz Cans of Sardines in water ($.79/each)
  • $2.99 8oz. Plantain Chips
  • ***$1.29 White Jazz-man Rice (28oz.)


Local Produce Market


Save-A-Lot+Ollie’s+Local Market =$47.94!

  • $2.70 1.81lbs. Local Beets
  • $.99 Local Cauliflower
  • $.49 Local Cauliflower (markdown)
  • $1.98 2 Local Cabbages ($.99/each)
  • $2.99 5lbs. Carrots
  • $1.98 (2) Spaghetti Squash ($.99/each)
  • $.99 Buttercup Squash
  • $1.46 3.74lbs. Bananas ($.39/lb.)
  • ***$1.64 .55lbs Fresh Ground Peanut Butter ($2.99lb.)
  • ***$1.99 5lbs. Red Potatoes
  • ***$.99 Half Runner Beans



Things I’ll use that are already in my cupboard and fridge: salt, coconut oil, extra virgin olive oil, apple cider vinegar, raspberry balsamic vinegar, sauerkraut, maple syrup, honey, collagen powder, frozen peaches, pearsauce, apples, onions, olives, tapioca flour, nutritional yeast, various dried herbs

Things I’ll use from my garden: spinach, my last 2017 cucumber!


smoothies (spinach+banana+peaches+coconut oil+collagen powder+water), leftovers (if I’m REALLY lucky!)


sardines on spinach+olives+cucumbers+plantain chips+nutritional yeast, leftovers (if I’m lucky!)


Marinated Chicken Breasts with carrots, Pork and Apples with cabbage and onions, Pork and Broccoli over cauli-rice with beets, Pork Chops with coleslaw

Snacks (mostly for the kids):

pear sauce, olives, sliced frozen bananas (anyone else’s kids love this??), pork rinds, plantain chips


How would you spend your $50?

***Special Update!*** Did I mention that the Lord is faithful? He has blessed me through the generosity of a friend today with 10+ pounds of beef liver! I know what I’ll be eating for breakfast for a while! Mmm! 😉



Banana Flour Waffles (AIP/Paleo)

These waffles have the perfect texture! The best texture I’ve had in a baked good while being on the Autoimmune Protocol. The taste is not at all like a glutenous waffle, to be honest. BUT they are tasty – especially with coconut oil and maple syrup or coconut cream on top.

I have experimented a little bit to try and make them into pumpkin spice waffles, but haven’t perfected that yet. Open to suggestions. 😉


  • 1 C banana flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/3 C coconut oil
  • 1/3 C water
  • 2 gelatin eggs (1/2 C water, 2 T gelatin powder)


First, prepare the 2 gelatin eggs. Beating until frothy.

Add all remaining ingredients to medium bowl or high-powered blender. Blend/mix well. Add prepared gelatin eggs and blend/mix just until mixed.

You may want to grease your waffle iron! These seem to take a bit longer than a standard waffle to cook, as well. You’ll know they’re ready when you try to lift the lid and there is little to no resistance (if there is a lot of resistance – STOP! you will tear your waffle).

Makes about 2 standard round waffles.


See that perfect texture?! They are crispy and delightful in my mouth!

Jellied Cranberry Sauce (Paleo/AIP/Low-FODMAP)

Deciding what to bring to a family Thanksgiving on a Low FODMAP AIP diet isn’t impossible, but it is hard.

I have always looked forward to my Grandma Cave’s jellied cranberry sauce for Thanksgiving. Her recipe (that I have in her handwriting!) calls for a LOT of white sugar. And a packet of Jell-O. And other not SO bad things that I just can’t have right now (tasty tasty pecans, canned pineapple…). I really wanted to make something that would hit that Grandma’s-cranberry-sauce-shaped-hole in my stomach without compromising my health goals.🙂 Thanks to Grazed & Enthused for the helpful inspiration.

Also, a serving of this would be low-FODMAP. But don’t go crazy – it is still a sweet dish and more than 1 tablespoon of raisins would be a moderate dose of FODMAPs. I didn’t add the optional tigernuts (because I don’t have any at the moment), but this turned out AMAZING. My one year old was gobbling it up!

  • 12 oz. Fresh Cranberries
  • 1 C Bone Broth
  • 3 T Maple Syrup (divided)
  • 3 Mandarins, sectioned
  • 1/4 C. Raisins
  • 1/2 C Filtered Water (sub with more bone broth for more nutrient density!)
  • 2 T *Real* Gelatin

Optional: chopped tigernuts, cinnamon, clove

Bring to a boil: cranberries, bone broth, 2 T maple syrup. Optional: add cinnamon and clove to taste for a more “fall spice” version. Reduce heat, cover, and simmer for 25 minutes. Stir occasionally.

While that’s simmering, chop mandarin sections – reserving 3-5 slices.

Remove cranberry mixture from heat. Stir in mandarins and raisins. Optional: chopped tigernuts would be a lovely addition here (Grandma Cave always made it with pecans! yum.).

In a small saucepan, heat 1/2 C filtered water until very hot, but not boiling. Add gelatin and 1 T maple syrup and stir well.

Pour gelatin mixture into cranberry mixture. Mix well and pour into serving dish. Lay reserved mandarin sections on top of mixture for visual appeal.🙂

Refrigerate for at least 1-2 hours before serving. Up to 3 days in advance.

1st Place Chili

This chili won first place in the “classic” category at Ontario Christian Fellowship’s 2015 Chili Cook-off.



  • 2 tablespoons brown sugar
  • 3/4 teaspoon black pepper
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 3/4 teaspoon cumin
  • 1/4 teaspoon oregano

In small bowl, mix all seasoning ingredients together.


  • 2 pounds ground beef
  • 2 (large) cans crushed tomatoes
  • 2 (15 ounce) cans diced tomatoes
  • 1 (small) can tomato paste
  • 1 large onion – diced
  • 2 (15 ounce) cans pinto beans
  • 1 (15 ounce) can kidney beans
  • 1-2 (small) cans sliced mushrooms

In large pot, brown ground beef. Don’t drain fat. Add onion and sauté until onions become translucent. Transfer to slow cooker, add seasoning mix, and remaining chili ingredients. Cook on high for 4 hours or low for 8 hours.


Cinnamon Pumpkin Cupcakes

Preheat oven to 350F.

Grease 12 cup muffin tin.

Whisk together:

  • 1-1/2 cups pumpkin puree
  • ½ cup melted coconut oil
  • 2 large eggs
  • 1/4 cup maple syrup

Stir into the pumpkin mixture:

  • 1 cup sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Stir in, mixing well after each cup:

  • 2-1/4 cups flour

Scoop into muffin tin.

Whisk together:

  • 1 part cinnamon
  • 1 part sugar

Sprinkle cinnamon sugar mixture on top of each cupcake.

Bake for 20-25 minutes or until toothpick inserted comes out clean.


While they’re baking, whip up some drippy icing…

Beat (or whisk) until smooth(ish):

  • 2 tablespoons coconut oil

Add and beat (or whisk) until smooth:

  • 1/2 teaspoon vanilla
  • 4 tablespoons almond milk (or coconut milk or probably any milk)
  • 1 cup* powdered sugar (add in 1/4 cup portions)

Allow the cupcakes to cool enough to remove from pan. Place on serving dish.

Drizzle icing over top of cupcakes and allow to run down the sides.




*A little more powdered sugar might be necessary to get a thick and creamy consistency (think “cinnamon roll icing”)

White Whole Wheat Blueberry Streusel Muffins

These muffins. They are perfect! Small Group seal of approval.

Blueberry season is over, I know (I just don’t want to admit it), but I still had about 1 cup left in my freezer and I had to come up with something to take to a gathering today. They are whole wheat and mostly refined sugar free. You could easily omit the streusel topping (but, hello, that’s my favorite part). Or you could experiment by subbing in Sucanut for the brown sugar – if you’re crunchy like that.


Photo by Nadia Prigoda-Lee


Photo by Nadia Prigoda-Lee


White Whole Wheat Blueberry Muffins 

with Streusel topping

Streusel Ingredients

  • 1/4 C white whole wheat flour
  • 1/4 C packed brown sugar (or Sucanut)
  • 1/2 tsp. ground cinnamon
  • 2 T butter (cold)

Muffin Ingredients

  • 1 3/4 C white whole wheat flour
  • 1/2 tsp. cream of tartar
  • 1 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 6 T butter, melted
  • 2/3 C maple syrup
  • 1/2 C milk (I used almond milk)
  • 1 C blueberries (fresh or frozen)


1. Preheat oven to 400°F. Grease 12 regular-size muffin cups (I used pure non-hydrogenated lard) or use paper baking cups.

2. (Dry ingredients) In a medium bowl, mix together the  1 3/4 C flour, cream of tartar, baking soda, and salt.

3. (Wet ingredients) In a large bowl, whisk together the egg, maple syrup, milk, and melted butter. Add dry ingredients to large bowl and stir just until moistened, but still lumpy. Gently fold in blueberries.

4. Divide batter evenly among 12 muffin cups.

5. For the streusel topping: In a small bowl, mix together the 1/4 C flour, brown sugar, and cinnamon. Cut in 2 T cold butter using pastry blender (or a fork… or your fingers…) until crumbly.

6. Divide streusel topping evenly over the twelve unbaked muffins.

7.  Bake 15-20 minutes. Until golden brown or toothpick inserted in center comes out clean. Let stand for 5 minutes in pan. Remove from pan to cooling rack or serve warm. If using paper baking cups, remove immediately from pan.




Inspired by Betty Crocker and Framed Cooks