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Cost of LCHF/keto?
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<blockquote data-quote="Colin of Kent" data-source="post: 1741162" data-attributes="member: 468270"><p>Thanks for all the replies, really helpful.</p><p></p><p>I have a spreadsheet for most major household expenditure. We're on a low income, so I have to run a tight ship.</p><p></p><p>For example, I have <u>always</u> made a habit of stripping a roast chicken carcass for every spare scrap of meat before boiling for stock. We rarely eat out or get take-aways, never buy convenience foods. We've always favoured real food over pre-prepped. We hate waste, always have. The irony is, where I used to much the kids' leftovers, that now all goes in the bin.</p><p></p><p>Here's my menu from Wednesday, which is fairly typical:</p><p></p><p>breakfast of two scrambled eggs, 120g mushrooms, 40g butter, 40g spinach;</p><p>Lunch: 120g romaine lettuce, tinned mackerel fillets in olive oil (125g tin), 20g pumpkin seeds, some celery, maybe a few pine nuts, maybe some avocado (we tend to buy them only if they're reduced); plus some pecans and macadamias to finish off.</p><p>Dinner: <a href="https://www.rivercottage.net/recipes/chachouka" target="_blank">Chachouka</a>, 200g steamed broccoli, 15g butter; pudding: 84g raspberries (I know, out of season), 40ml double cream, 28g brazil nuts</p><p>Evening snack: 28g cheddar, 18g chorizo, 38g sauerkraut.</p><p></p><p>I think we can probably do more next month in the way of obtaining cheaper, fatty meats, but I'm not sure where else we can cut back. Maybe on the type of pure fats used, e.g. coconut oil / butter / lard / beef dripping -- any tips? </p><p></p><p>I don't need to lose weight, so really need a full 2,500 kcal, 70% of which from fat.</p></blockquote><p></p>
[QUOTE="Colin of Kent, post: 1741162, member: 468270"] Thanks for all the replies, really helpful. I have a spreadsheet for most major household expenditure. We're on a low income, so I have to run a tight ship. For example, I have [U]always[/U] made a habit of stripping a roast chicken carcass for every spare scrap of meat before boiling for stock. We rarely eat out or get take-aways, never buy convenience foods. We've always favoured real food over pre-prepped. We hate waste, always have. The irony is, where I used to much the kids' leftovers, that now all goes in the bin. Here's my menu from Wednesday, which is fairly typical: breakfast of two scrambled eggs, 120g mushrooms, 40g butter, 40g spinach; Lunch: 120g romaine lettuce, tinned mackerel fillets in olive oil (125g tin), 20g pumpkin seeds, some celery, maybe a few pine nuts, maybe some avocado (we tend to buy them only if they're reduced); plus some pecans and macadamias to finish off. Dinner: [URL='https://www.rivercottage.net/recipes/chachouka']Chachouka[/URL], 200g steamed broccoli, 15g butter; pudding: 84g raspberries (I know, out of season), 40ml double cream, 28g brazil nuts Evening snack: 28g cheddar, 18g chorizo, 38g sauerkraut. I think we can probably do more next month in the way of obtaining cheaper, fatty meats, but I'm not sure where else we can cut back. Maybe on the type of pure fats used, e.g. coconut oil / butter / lard / beef dripping -- any tips? I don't need to lose weight, so really need a full 2,500 kcal, 70% of which from fat. [/QUOTE]
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