Feeding My Family on a Budget | Nourishing Scratch-Made Meals That Stretch

We’re a one-car, one-income family living in the country—and most days, that means slow mornings, cooking from scratch, and finding joy in the simple things. In this video, I’m sharing a full day of what we eat as a family, including some of our favorite budget-friendly meals and snacks that we actually eat every week.
Everything is homemade, nourishing, and designed to stretch your dollar without sacrificing nutrition or flavor. Recipes are listed below 💛👇
How to make veggie stock: How to Make Veggie Stock from Scraps | Zero-Waste + Frugal Kitchen Tip

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Hi, I’m Jill, a holistic mom living a slow, intentional life. I create content about making food from scratch, DIY natural products, and mindful motherhood. Join me as I share simple, budget-friendly tips for living a sustainable, intuitive lifestyle, from growing our own food to raising our son, Makai. I hope to inspire others to embrace creativity, underconsumption, and the beauty of everyday life.

Timestamps:
0:00- intro
0:58- carrot cake overnight oats
3:15- beet hummus
7:30- lentil wraps
9:17- chickpea icecream bites
11:50- nourish rice
14:43- snack and chat time
19:37- lentil taco meat

🥣
Breakfast: Carrot Cake Overnight Oats
2.5 cups milk
3 tbsp maple syrup
2 tsp cinnamon
2 cups rolled oats
1cup shredded carrots

Optional to add: pumpkin seeds, walnuts, shredded coconut etc
📌 Recipe: mix all Ingredients together and store in an air tight mason jar overnight in the fridge

🧄
Snack: Beet Hummus + Carrots
2 cups cooked chickpeas
Juice of 1 lemon
1/4cup tahini
2 garlic cloves
2 tbsp olive oil
Salt to taste
Spices of choice
4 pieces of pickled beets and ¼ cup of the juice
1/8–½ cup cold water depending on how thick you want it
📌 blend all ingredients together except for the water. Once blended add the water slowly depending on desired thickness

🍚
Lunch: Turmeric Nourishing Rice with left over veggies
2 tbsp olive oil
½ yellow onion, diced
1 celery stalk, diced
4 carrots, diced
1.5 bell peppers
4 garlic cloves, minced
1.5 tsp turmeric
2 tsp ginger
Squeeze of citrus
2 cups rice
4 cups broth
salt + pepper to taste
Heat and and cook onion until brown. Add all the veggie and sauté for a couple minutes. Add garlic and sauté for 1 minute. Add rice and broth and bring mixture to a boil. Turn down to low heat and cook for 20 minutes. Take off heat and fluff and let it sit for 10 minutes. Optional to squeeze with lemon juice or lime juice- helps bring out flavour.


🌮
Dinner: Lentil Taco “Meat” + Homemade Red Lentil Tortillas
Lentil Meat:
1 cup dry brown lentils
1 tbsp oil
1 onion, chopped
1 paprika powder
1.5 tsp cumin
1.5 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp black pepper
1.5 tbsp nutritional yeast

📌 Recipe: https://www.powerhungry.com/2018/06/1...

Red Lentil Tortillas:
1 cup dry red lentils
2 cups water
Soak 6–12 hrs, blend, and cook into tortillas


Chili Tahini Sauce:
¼ cup tahini
Juice of 1 lime
1 tsp chili powder
½ tsp smoked paprika
2 cloves of garlic diced
Salt
1 tbsp cold water
Blend and enjoy

🍦
Dessert:
Chickpea Peanut Butter Ice Cream Bites
1 cup chickpeas
1/2 cup maple syrup
½ cup peanut butter
Dash of vanilla extract + salt
1 can coconut cream
Chocolate + coconut oil for drizzle
Shredded coconut for topping
Optional: sea salt sprinkle

Blend, Freeze in ice cube trays, pop out, drizzle with desired toppings and enjoy!


Let me know in the comments if you want more full-day meal ideas or if you try any of these recipes at home! 💛

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