A Week of Cheap Cooking: Testing a New Food Guide

I decided to try the new food plan that was released in January. The guide says eat whole foods, cut back on sugar and processed stuff, and keep costs low. I set a budget of $15 a day for a week to see if it could work in real life. I started by making a grocery list with the help of an AI helper. I told it my budget and what foods the guide recommends. The list came back with staples like potatoes, onions, chickpeas, whole‑grain bread, and eggs. I also kept the spices I already had to save money. On day one I boiled eggs and rice, then roasted chicken with potatoes and carrots for dinner. It was simple, but it felt like a small victory because I followed the plan without extra dessert. The next few days were similar: chicken, rice, and peas for lunch; ground beef with veggies for dinner. I kept snacks to apples and cheese. The meals were repetitive, but they stayed within budget.Midway through the week I reached out to a dietitian for advice. She suggested adding herbs and spices, and buying a tomato sauce that isn’t too processed. I spent a few dollars on fresh tomatoes and an avocado, which made the next meal feel better. On day five I broke the rules by buying a chicken empanada from a local event. It was a cheat that felt good after a day of strict eating. I still kept the rest of the week on track, making a simple pasta dish for dinner with leftovers. By day seven I had learned that the plan is doable if you’re disciplined, but it can feel dull. Variety was missing, and cravings sometimes made me want to deviate. I finished the week under budget by about $13, showing that careful planning can keep costs down. The dietitian said I did well with protein and legumes, but could use more fresh fruit and vegetables. She also noted that strict plans are hard to keep long‑term because people need flexibility for hunger and social situations.