I can’t tell you how many people I’ve heard jokingly refer to Whole Foods as “Whole Paycheck.” While that joke is no longer funny (things get old, even if they’re true), Whole Foods has lately been battling the pretentious/expensive/specialty image as Americans tighten their purse strings. The other day, the guy in front of me at the Whole Foods checkout (who was actually wearing an elephant tee shirt), spent $94 on literally 7 or 8 items, including two $16 bottles of olive oil, a $12 bag of walnuts and other goodies. Which actually proves the point that how much you spend at Whole Foods, or any store, is totally dependent on how you shop. While it’s easy to spend over $100 at Whole Foods on just a few items, it’s just as do-able to spend $30 on the week’s necessities (start in the produce section, stay away from all fruit, and work your way to the bulk aisle).
“Prove it,” you say? Whole Foods is, with their Budget Recipe Challenge, where chefs and everyday shoppers are weighing in with their Whole Foods-based, budget recipes. My favorite so far is the Sweet Potato and Black Bean Enchiladas. Though they do seem like a slight pain to prepare (I’m impatient and pressed for time), I can see myself baking a huge batch and eating the leftovers all week, and they apparently come out to $2.59 per serving. Less than a latté, not bad!
(Have a budget recipe of your own to share? Please post it below!)