Are Plant-Based Diets Expensive? (with recipes)

Are Plant-Based Diets Expensive? (with recipes)

I started adopting a whole-foods plant-based diet a few years ago after several conversations with a friend of mine who was a health coach and fitness instructor. Over the course of several conversations I saw my consumption of meat and dairy diminishing, while my taste buds acclimated to a new and colorful assortment of foods that I had been neglecting.

Let’s start off by answering the question at hand. Are plant-based diets actually expensive?

Plant-based diets are actually quite inexpensive, especially when you consider the added value of nutrient density. You can cut your costs at the grocery store by purchasing foods in their natural state, rather than spending extra money on canned goods and processed foods.

Back to my story . . .

Recently I was visiting a website hosted by a respected health and fitness professional. He seemed to always be advocating a diet rich in meat, dairy and eggs. I messaged him asking why he didn’t advocate increasing the intake of whole-foods plant-based foods, as they have been proven to increase a person’s healthfulness exponentially?

This professional said that he does believe in incorporating more fruits and vegetables, as well as whole foods into a person’s existing diet; however, he believes that adopting a whole foods plant-based lifestyle is not realistic for most people because it is an “expensive lifestyle”. This got me to thinking.

Let’s start off by discussing the whole-foods plant-based lifestyle. Stick around for the end . . . we will play a fun little game of The Price is Right . . . and I have 18 AWESOME recipes to share, both conventional and plant-based,  that will be sure to please your palate!

What Is a Plant-Based Diet?

Contrary to what many people think, a plant-based diet is neither vegan or vegetarian. A plant-based diet is a diet that simply revolves around making choices to eat mostly foods derived from plants: fruits, vegetables, legumes (beans), whole grains, nuts and seeds.

A plant-based diet does not have to be restrictive. In fact, you can make it what you want. A person who strives to eat plant-based simply makes it a goal to incorporate more of these foods into their diet.

When it comes to cost, a plant-based diet can be as expensive or inexpensive as you like. Cutting costs can be achieved by

  • Limit the consumption of meat, eggs, fish, and poultry:According to the United States Department of Agriculture, food prices were up 3.5% in April 2020 compared to April 2019.  Eggs had the largest increase (up 7.4%) while fresh fruits saw the greatest decrease (down 1.7%). Also, meats, poultry, and fish saw a 3.9% increase from March 2020 to April 2020.
  • Choose foods in their natural state, avoid processed foods:The money is in the marketing. Food manufacturers are catching on to the WFPB trend and realize the produce aisle is not meeting their bottom line. Therefore, they are creating and marketing more and more processed options.Try to fill the majority of your grocery cart with 45% of your items from the produce aisle, 30% from the whole-grains isle, 5-10% from the nuts and seeds aisle, and about 15% can be spent on processed foods. Don’t forget to fill up your herbs and spice rack, that’s the secret sauce.
  • The instant pot is your friend:You can save a ton of money over time by investing in an Instant Pot. An average cup of canned beans costs $0.60 versus $0.25 for dry bean varieties.With an Instant Pot, you no longer have to go through the hassle of soaking, all you do is put the beans and water in the pot, set in and forget it.The Instant Pot is a slow cooker, pressure cooker, rice/bean cooker, yogurt maker . . . and it can braise, steam and simmer. I LOVE this item! Combined with my Emeril Lagasse Power AirFryer 360, these are two mainstays in my kitchen
  • Choose organic judiciously:Shopping organic can be costly. Below we will provide some cost-cutting considerations when shopping organic.

Eating Organic and The Bottom Line

When budgeting your plant-based grocery list, most of your money will likely be spent on organic foods. Also, there are more and more processed plant-based temptations throughout grocery stores today as the whole-foods plant-based trend continues to grow. These foods can put additional strains on your budget.

You can significantly reduce costs if you know when to shop organic. The synthetic pesticides used in conventional farming methods should be avoided whenever possible, and certified organic options are often recommended to avoid the potential onset of diseases that can be caused by these chemicals.

The Dirty Dozen and the Clean Fifteen

Every year the Environmental Working Group, an American nonprofit group that specializes in agricultural research and advocacy, produces a list of the 12 fruits that should be purchased ‘organic,” and the 15 foods that are safe to consume non-organic.

If you keep this list with you while shopping, it can save you money!

Below is a list of their findings for 2020.

What is the Dirty Dozen?

The dirty dozen refers to crops that contain the most pesticides during harvest. This data is obtained by the United States government’s Pesticide Data Program report. The twelve foods that are best bought organic are listed below.

Also, soy is a common food in a whole-food plant-based diet. Soy should be purchased organic whenever possible.

  1. Strawberries
  2. Spinach
  3. Kale
  4. Nectarines
  5. Apples
  6. Grapes
  7. Peaches
  8. Cherries
  9. Pears
  10. Tomatoes
  11. Celery
  12. Potatoes

What is The Clean Fifteen?

The Clean Fifteen is a list of fruits and vegetables that are least likely to contain pesticide residues. According to the Environmental Working Group, the following are fruits and vegetables that are the safest to consume non-organic.

  1. Avocados
  2. Sweet Corn
  3. Pineapples
  4. Onions
  5. Papaya
  6. Sweet Peas Frozen
  7. Eggplant
  8. Asparagus
  9. Cauliflower
  10. Cantaloupe
  11. Broccoli
  12. Mushrooms
  13. Cabbage
  14. Honeydew Melon
  15. Kiwi

Note: It is important to wash all of your fruits, vegetables, and dry legumes thoroughly before consumption . . . organic, or not!

Let’s Play The Price is Right!

OK, before we begin I want to mention a study performed by Sousvidegyy.com. They surveyed 1,072 Americans and found that non-meat eaters saved an average of $23.00 per week on grocery shopping, or $1,196 a year!  Just think how many soy caffe lattes you could drink with that extra moolah in your pocket!! On average, non-meat eaters save $1.00 per meal.

It’s time to put this to the test.

We are going to compare the cost of 9 conventional meals/deserts with similar plant-based alternatives. Before we start, I want to say that every recipe below is delicious, and don’t let the bottom line prevent you from trying any of the below recipes if they appear appealing.

The meals below will provide one week’s worth of dinners, with perhaps some leftovers for lunch. 🙂

We have attached a price tag for each meal at the bottom, as well as the cost per serving. To make things fair, I typed in “best” recipe on the internet for each recipe and used a recipe that appeared on the first page of Google, so there is no bias. 

We did our shopping with mostly Fresh Direct and Amazon. We used Google shopping whenever an item was unavailable. We went non-organic for the conventional meals and decided to purchase organic for many of the items on the plant-based list of ingredients.

The prices next to each ingredient reflect the cost per meal and do not reflect the total cost of the item. I am in New York City, so some of these prices may be considerably lower in your area.

Are you ready  . . . drum roll!

Chili

The Best Classic Chili (conventional) – by The Wholesome Dish

Ingredients

  • 1 tablespoon olive oil ($ 0.18)
  • 1 medium yellow onion – diced ($ 1.00)
  • 1 pound 90% lean ground beef ($ 8.99)
  • 2 1/2 tablespoons chili powder ($ 1.25)
  • 2 tablespoons ground cumin ($ 0.43)
  • 2 tablespoons granulated sugar ($ 0.05)
  • 2 tablespoons tomato paste ($ 0.20)
  • 1 tablespoon garlic powder ($ 0.17)
  • 1 1/2 teaspoons salt ($ 0.03)
  • 1/2 teaspoon ground black pepper ($ 0.04)
  • 1/4 teaspoon ground cayenne pepper* -optional($ 0.03)
  • 1 1/2 cups beef broth ($ 1.76)
  • 1 (15 oz.) can petite diced tomatoes ($ 1.99)
  • 1 (16 oz.) can red kidney beans, drained and rinsed ($ 0.99)
  • 1 (8 oz.) can tomato sauce  $ 0.59)

Grand Total: $ 17.70  For full recipe click here.
Serves: 6
The average cost per serving: $2.95

Texas Style Chili (plant-based) – by My Plant Based Family

Ingredients

  • 3 cans of beans OR about 6 cups of cooked beans ($ 3.99)
  • 1 medium onion, diced ($ 1.00)
  • 1 can diced tomatoes OR about 3 tomatoes, diced ($ 5.99)
  • 1 can diced green chili’s OR your choice of fresh peppers, we like jalapenos *we used ½ fresh jalapeno ($ 0.13)
  • 1 8 oz can tomato sauce *we choose organic ($ 1.00)
  • Chili powder to suit your tastes. Some people use 1 or 2 Tbsp. I use 1/4 to 1/2 cup but most people can’t handle that. *we used 2 ½ tbs (    $ 1.25)
  • 1 tsp garlic powder ( $ 0.07)
  • 1 tsp cumin ( $ 0.03)
  • 1 tsp paprika ( $ 0.03)
  • Salt ( $ 0.01)
  • Pepper ( $ 0.01)

Grand Total: $13.51 For full recipe click here.
Serves: 6
The average cost per serving: $2.25

Pasta

Spaghetti and Meatballs (conventional)Delish by Lena Abraham

Ingredients

  • 1 lb. spaghetti ($ 3.19)
  • 1 lb. ground beef ($ 7.49)
  • 1/3 c. bread crumbs ($ 0.23)
  • 1/4 c. finely chopped parsley ($ 0.33)
  • 1/4 c. freshly grated Parmesan, plus more for serving ($ 0.72)
  • 1 egg ($ 0.67)
  • 2 garlic cloves, minced ($ 0.27)
  • Kosher salt ($ 0.03)
  • 1/2 tsp. red pepper flakes ($ 0.03)
  • 2 tbsp. extra-virgin olive oil ($ 0.27)
  • 1/2 c. onion, finely chopped ($ 0.50)
  • 1 (28-oz.) can crushed tomatoes ($ 1.89)
  • 1 bay leaf ($ 0.30)
  • Freshly ground black pepper ($ 0.03)

Grand Total $15.92  For full recipe click here
Serves: 4
The average cost per serving: $ 3.99

Plant-Based Pasta Primavera (plant-based) – by Forks Over Knives

Ingredients

  • 12 ounces quinoa penne ($ 8.23). 
  • 3 cups broccoli, chopped ($ 3.50)
  • 2 cups carrots, diced ($ 1.36)
  • 1 onion, diced ($ 1.00)
  • 1 cup red bell pepper, diced ($ 1.00)
  • 1½ tablespoon garlic granules ($ 0.59)
  • 2 cups low-sodium vegetable broth ($ 1.95)
  • ½ cup raw cashews ($ 6.30)
  • 1 cup of soy milk ($ 0.54)
  • 1/2 cup oat flour ($ 1.56)
  • 2 cups green peas ($ 2.99)
  • ¼ teaspoon black pepper ($ 0.02)
  • 2 teaspoons dried basil or 2 tablespoons fresh ($ 0.35)
  • 2 teaspoons dried oregano or 2 tablespoons fresh ($ 0.70)
  • 1 cup cherry tomatoes, halved ($ 2.89)

    Grand Total: $32.98 
     For full recipe click here.
    Serves: 6
    The average cost per serving: $5.50

Pizza

Meat Lovers Pizza (conventional)Baked by Rachel

Ingredients

  • ½ cup of water
  • ½ tsp active dry yeast ($ 0.14)
  • ¼ tsp granulated sugar ($.0.01)
  • 1 ¼ cup all-purpose flour ($ 0.31)
  • ¾ tsp salt ($ 0.01)
  • 1 Tbsp olive oil ($ 0.18)
  • 1/3 to ½ cup Pizza sauce ($ 1.20)
  • 1 ½ C mozzarella ($ 2.16)
  • 3 Tbsp Parmesan cheese ($ 1.29)
  • 3-4 slices bacon cooked and chopped ($ 2.12)
  • ½ C ham roughly chopped ($ 1.17)
  • ½ C hot sausage cooked and crumbled ($ 0.61)
  • ¼ C pepperoni slices ($ 1.20)
  • Ground black pepper ($ 0.04)

Grand Total: $10.44  For full recipe click here.
Serves: 3
The average cost per serving: $3.48


Chock-Full-of-Veggies Pizza with Chickpea Crust (plant-based)Forks Over Knives

Ingredients
Crust

  • 1 cup chickpea flour ($ 2.14)
  • 1 cup unflavored, unsweetened plant-based milk ($ 0.54)
  • 1 tablespoon tahini ($ 0.43)
  • 1 tablespoon apple cider vinegar ($ 0.07)
  • ¼ teaspoon baking powder ($ 0.01)
  • ¼ teaspoon sea salt ($ 0.01)
  • Ground black pepper ($ 0.04)

TOPPINGS (VARIATION 2)

  • 1 red bell pepper, cut into ½-inch dice ($ 0.99)
  • 1 zucchini, cut into ½-inch dice ($ 1.16)
  • ½ cup cauliflower, cut into ½-inch florets ($ 0.71)
  • ½ cup broccoli, cut into ½-inch florets ($ 1.33)
  • 1 cup marinara sauce ($ 1.93)
  • 1 tablespoon nutritional yeast ($ 0.30)
  • ¼ teaspoon crushed red pepper flakes ($ 0.02)

Grand Total – $9.68  For full recipe click here.
Serves: 3
The average cost per serving: $3.22

Jambalaya

Jambalaya (conventional)Gimme Some Oven

Ingredients

  • 3 tablespoons olive oil, divided ($ 0.54)
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces ($ 4.33)
  • 1 pound andouille sausage, thinly sliced into rounds ($ 11.99)
  • 3 small bell peppers, cored and diced ($ 3.03)
  • 2 ribs celery, diced ($ 0.75)
  • 1 jalapeño pepper, seeded and finely chopped ($ 0.25)
  • 1 white onion, diced, ($ 0.99)
  • 4 cloves garlic, peeled and minced ($ 0.54)
  • 1 (14-ounce) can crushed tomatoes ($ 1.29)
  • 3–4 cups chicken stock ($ 3.99)
  • 1 1/2 cups uncooked long-grain white rice ($ 2.98)
  • 2 tablespoons Cajun seasoning or Creole seasoning ($ 0.32)
  • 1 teaspoon dried thyme, crushed ($ 0.11)
  • 1/4 teaspoon cayenne pepper ($ 0.03)
  • 1 bay leaf ($ 0.30)
  • 1 pound raw large shrimp, peeled and deveined ($ 14.99)
  • 1 cup thinly-sliced okra ($ 0.95)
  • Kosher salt and freshly-cracked black pepper ($ 0.07)
  • optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

Grand Total $47.45   For full recipe click here.
Serves: 7
The average cost per serving: $6.78

Healthy Vegan Jambalaya (plant-based)Monkey and Me Kitchen Adventures

Ingredients

  • 1 medium yellow onion, fine dice ($ 1.00)
  • 1 green bell pepper, fine dice ($ 0.99)
  • 1 carrot, grated ($ 0.28)
  • 2 celery ribs, fine dice ($ 0.84)
  • 1 heaping tablespoon finely minced garlic ($ 0.41)
  • 1 – 14.5 oz. can fire-roasted petite diced tomatoes ($ 2.39)
  • 2 cups vegetable broth ($ 1.95)
  • 2 cups water (or more broth)
  • 1 –15 oz. can kidney beans, drained and rinsed ($ 1.09)
  • ¼ teaspoon liquid smoke ($ 0.04)
  • 1 cup to 1 ½ cups cooked rice of choice ($ 2.98)

Seasonings/Spices: 

  • 1 large bay leaf (or 2 small bay leaves) ($ 0.30)
  • 1 teaspoon smoked paprika ($ 0.06)
  • 1 teaspoon sweet paprika ($ 0.18)
  • 1 teaspoon onion powder ($ 0.10)
  • 2 teaspoons garlic powder ($ 0.18)
  • 2 Tablespoons dried minced onion flakes ($ 1.03) 
  • ¼ teaspoon dried crushed thyme ($ 0.03)
  • ¼ teaspoon dried oregano ($ 0.25)
  • ¼ teaspoon dried dill weed ($ 0.14)
  • ¼ teaspoon cayenne pepper (+/- to taste) ($ 0.03)
  • 1 ½ teaspoon sea salt (+/- to taste) ($ 0.06)
  • ¼ teaspoon black pepper (+/- to taste) ($ 0.01)

Other Optional Ingredients:

  • 2 to 3 cups fresh baby spinach ($ 3.00)
  • Fresh chopped parsley ($ 0.33)
  • Hot sauce ($ 0.80)

Grand Total: $ 18.47  For full recipe click here.
Serves: 5
The average cost per serving: $3.70

Meatloaf

The Best Meatloaf Recipe (conventional)Spent With Pennies

Ingredients

  • 2 eggs ($ 0.58)
  • 3/4 cup milk ($ 0.20)
  • 3/4 cup Italian breadcrumbs ($ 0.52)
  • 2 pounds ground beef ($ 17.98)
  • 1/3 cup onion diced ($ 0.33)
  • 1 tablespoon chili sauce ($ 0.37)
  • 1 teaspoon Italian seasoning ($ 0.28)
  • 2 tablespoons fresh parsley chopped. ($ 0.26)

Meatloaf Sauce

  • 1/2 cup chili sauce  ($ 0.37)
  • 1/2 cup ketchup ($ 0.64)
  • 2 tablespoons brown sugar optional ($ 0.12)

Grand Total: 21.65  For full recipe click here. 
Serves: 8
The average cost per serving: $2.71

Home-Style Vegan Meatloaf (plant-based) Eat Plant Based

Ingredients

  • 2 cups cooked bulgur ($ 1.30)
  • 1-1/2 cups whole wheat bread crumbs ($ 1.64)
  • 1-1/2 cups rolled oats ($ 0.92)
  • 1 cup fire-roasted tomatoes ($ 0.91)
  • 1/2 cup small onion, diced ($ 0.83)
  • 1 tsp minced garlic ($ 0.13)
  • 2 celery sticks, diced ($ 0.85)
  • 3/4 cup carrots, diced ($ 0.93)
  • 1/2 green bell pepper, diced ($ 1.00)
  • 1/4 cup finely chopped walnuts ($ 4.99)
  • 3 Tbsps. soy sauce ($ 1.35)
  • 2 tsp. Dijon mustard ($ 0.18)
  • 1/2 tsp. dried thyme ($ 0.06)
  • 1/4 tsp. dried sage ($ 0.04)
  • 1/4 tsp. ground black pepper ($ 0.03)
  • sea salt, to your taste ($ 0.03)
  • 1/2 cup ketchup, plus enough to top the loaf with before baking ($ 0.64)

Grand Total: $15.83   For full recipe click here. 
Serves: 8
The average cost per serving: $1.98

Mac and Cheese

Creamy Baked Mac and Cheese (conventional)The Chunky Chef

Ingredients

  • 1 lb. dried elbow pasta ($ 3.19)
  • 1/2 cup unsalted butter ($ 1.50)
  • 1/2 cup all-purpose flour ($ 0.12)
  • 1 1/2 cups whole milk ($ 0.40)
  • 2 1/2 cups half and half ($ 2.30)
  • 4 cups grated medium sharp cheddar cheese divided (measured after grating) ($ 6.98)
  • 2 cups grated Gruyere cheese divided (measured after grating) ($ 4.50)
  • 1/2 Tbsp. salt ($ 0.01)
  • 1/2 tsp. black pepper ($ 0.01)
  • 1/4 tsp. paprika ($ 0.01)

Grand Total: $ 19.02  For full recipe click here. 
Serves: 9
The average cost per serving: $2.11

The Game Changers Mac and Cheese (plant-based)The Game Changers

Ingredients

  • 1 16oz box shell macaroni (whole grain) ($ 1.99)
  • 3 medium carrots, peeled and chopped ($ 1.69)
  • 3/4 cup cashews, soaked for 2 hours in water ($ 3.00)
  • 1 tablespoon garlic powder ($ 0.17)
  • 1 tablespoon onion powder ($ 0.30)
  • 1 teaspoon paprika ($ 0.03)
  • 2/3 cup nutritional yeast ($ 1.70)
  • Sea salt to taste ($ 0.03)
  • 1/2 teaspoon ground white pepper ($ 0.12)
  • 1/2 teaspoon ground mustard ($ 0.11)
  • 2 2/3 cups unsweetened almond, cashew or other plant-based milk ($ 2.67)

Grand Total: $11.81   For full recipe click here.
Serves: 8
The average cost per serving: $1.48

Hamburger

Best Hamburger Ever (conventional)All Recipes

Ingredients

  • 1 ½ pounds lean ground beef ($ 13.49)
  • ½ onion, finely chopped ($ 0.50)
  • ½ cup shredded Colby Jack or Cheddar cheese ($ 1.25)
  • 1 teaspoon soy sauce ($ 0.15)
  • 1 teaspoon Worcestershire sauce ($ 0.08)
  • 1 egg ($ 0.29)
  • 1 (1 ounce) envelope dry onion soup mix ($ 0.85)
  • 1 clove garlic, minced ($ 0.14)
  • 1 tablespoon garlic powder ($ 0.17)
  • 1 teaspoon dried parsley ($ 0.04)
  • 1 teaspoon dried basil ($ 0.23)
  • 1 teaspoon dried oregano ($ 0.06)
  • ½ teaspoon crushed dried rosemary ($ 0.09)
  • salt and pepper to taste ($ 0.03)

Grand Total:  $17.37   For full recipe click here.
Serves: 4
The average cost per serving: $4.34

Easy Grillable Veggie Burger (plant-based)Minimalist Baker

Ingredients

  • 1 cup cooked brown rice ($ 0.14)
  • 1 cup raw walnuts ($ 3.99)
  • 1/2 Tbsp avocado oil (plus more for cooking)($ 0.11)
  • 1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)($ 0.29)
  • 1 Tbsp each chili powder, cumin powder, and smoked paprika ($ 0.90)
  • 1/2 tsp each sea salt and black pepper (plus more for coating burgers)($ 0.05)
  • 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)($ 0.10)
  • 1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)($ 1.00)
  • 1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)($ 0.91)
  • 3-4 Tbsp vegan BBQ sauce ($ 0.36)

Grand Total: $7.85   For full recipe click here.
Serves: 5
The Average cost per serving: $1.57

Let’s move on to dessert!

Apple Pie

The Perfect Apple Pie (conventional)Once Upon A Chef with Jenn Segal

Ingredients

FOR THE CRUST

  •  2-3/4 cups all-purpose flour ($ 0.72)
  • 3 tablespoons sugar ($ 0.09)
  • 1 teaspoon salt ($ 0.02)
  • ¼ teaspoon baking powder ($ 0.01)
  • 14 tablespoons cold unsalted butter, sliced into 1-inch pieces ($ 4.00)
  • ¼ cup cold vegetable shortening, in 4 pieces ($ 0.23)
  • 7 tablespoons ice-cold water

FOR THE FILLING

  • 3½ pounds baking apples (see note), peeled, cored, sliced ¼-inch thick  $ 10.50)
  • 1 teaspoon lemon zest and 1 tablespoon lemon juice, from 1 lemon ($ 0.86)
  • ½ cup granulated sugar ($ 0.24)
  • 6 tablespoons packed dark brown sugar ($ 0.36)
  • Heaping ¼ teaspoon salt ($ 0.01)
  • ¼ teaspoon cinnamon ($ 0.02)
  • 2 tablespoons all-purpose flour ($ 0.02)
  • 2 tablespoons cornstarch ($ 0.06)

FOR BAKING

  • A beaten egg, cream, or milk, for brushing over crust ($ 0.29)
  • 2 tablespoons granulated sugar, for topping the pie ($ 0.06)

Grand Total: $ 17.49  For full recipe click here.
Serves: 8
$2.19

The Perfect Apple Pie (plant-based) – One Green Planet -by Gabrielle St. Claire

Ingredients

To Make the Pie: 

  • 3/4 cup coconut sugar or brown sugar ($ 0.72)
  • 3 tablespoons all-purpose flour ($ 0.06)
  • 2 teaspoons ground cinnamon ($ 0.16)
  • 1/2 teaspoon ground ginger ($ 0.25)
  • 1/2 teaspoon ground nutmeg ($ 0.11)
  • 6 to 7 cups thinly sliced peeled tart apples ($ 7.00)
  • 1 tablespoon lemon juice ($ 0.50)
  • 2 tablespoons vegan butter ($ 1.00)
  • 1 tablespoon vegan butter (outside, optional)($ 0.50)                                                                                          

To Make the Crust:

  • 2 1/4 cups all-purpose flour ($ 0.54)
  • 2/3 cup (more as necessary) coconut oil, cool enough to be solid ($ 4.54)
  • 1 teaspoon salt ($ 0.01)
  • 1 tablespoon coconut sugar ($ 0.19)
  • 1 teaspoon cinnamon ($ 0.08)
  • 3-5 tablespoons ice water

Grand Total: $ 15.66   For full recipe click here.
Serves: 8
Cost per serving: $1.96

Worlds Best Fuggiest Brownies (conventional)Café Delites

Ingredients

  • 1 cup 8oz/240g unsalted butter, melted and cooled ($ 4.29)
  • 2 tablespoons (30ml) vegetable oil ($ 0.19)
  • 1 1/4 cups (9oz/260g) white sugar ($ 0.50)
  • 1 cup (7oz/200g) packed light brown sugar ($ 1.83)
  • 4 (2oz/57g each) large eggs, at room temperature ($ 1.16)
  • 1 tablespoon (15ml) pure vanilla extract ($ 1.04)
  • 3/4 teaspoon salt ($ 0.01)
  • 1 cup (3.5oz/130g) all-purpose flour ($ 0.25)
  • 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder ($ 3.29)
  • 7 oz (200g) roughly chopped chocolate or large chocolate chips ($ 1.58)

Grand Total: $ 14.14  For full recipe click here.
Serves: 16
Cost per serving: $2.36

Plant Based Brownies (plant-based) – My Plant-Based Family

Ingredients

Grand Total – $ 7.02   For full recipe click here.
Serves: 9
The average cost per serving: $0.78

The Results:

First, let’s be fair. The conventional Jambalaya has a LOT of meat and seafood and is not a fair comparison. So, we will tally one with, and one without the Jambalaya choices.

With Jambalaya:                                                  

Conventional:    $ 181.18
The average cost per serving: $2.79                           

Plant-Based:     $ 121.00
The average cost per serving: $2.08 

Plant-based saves $ 0.71 per serving, on average.
                              

Without Jambalaya

Conventional: $133.68
The average cost per serving: $ 2.30 

Plant-Based: $ 102.53
The average cost per serving: $ 1.93

Plant-Based saved $ 0.37 per serving, on average.

Take-home messages:

  • You can save some money when you add more plant-based options to your lifestyle.
  • You can probably save even more money if you make educated choices when deciding when to choose organic.
  • Choosing foods in their natural state will save you more money than choosing canned, processed, and prepared foods.
  • Cooking at home is significantly more cost-effective than eating out.
  • Throw all of this aside when you crave conventional jambalaya!

Richard A. Lehman, LMT, CSCS

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– We don’t rely on ads to find our amazing team of therapists. Our in-house NYC therapist referral network guarantees dedicated, vetted, experienced and professional New York State licensed massage therapists, whose goal is to produce 100% customer satisfaction.

– We are local to NYC. When you communicate with our team, you will always be within reach of a human voice. Your corporate / event planner will often make an appearance at your office to ensure things are running smoothly.

– We take care of our team of therapists.  We believe in the core principles of reciprocity. When we take good care of our massage therapists, they take even better care of you. We make sure to provide our therapists with a healthy work environment. Experience the “Happier Therapist Difference.”

– We give back to the community. Every single massage, whether in-home or corporate chair massage, provides three meals to a New Yorker in need through our relationship with Food Bank For New York City.

Commitment, compassion, connection, and charity are the pillars of our company.

Experience the CYBNYC difference!

MEDICAL CONTENT DISCLAIMER
This website may discuss topics related to health, fitness, nutrition or medicine.  The information provided should not be treated as medical advice. The information provided on the website is provided “as is” without any representations or warranties, expressed or implied.  The Website makes no representations or warranties about the medical, fitness, or nutrition information on the Website.
Do not rely on the information provided on the Website as an alternative to advice from your primary healthcare provider.  You should never self assess, self administer, delay or disregard seeking medical advice, or discontinue medical treatment as a result of any information provided on the Website.

YOUR RESPONSIBILITY
The Website was developed strictly for information purposes.  You understand and agree that how you use the information provided on this website is your responsibility. Compliment Your Body, LLC  makes no warranties or guarantees. You understand that results may vary from person to person and that Compliment Your Body, LLC assumes no responsibility for errors or omissions that may appear on the website.

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Richard A. Lehman, LMT, CSCS, owner and CEO of Compliment Your Body, LLC has over fifteen years of experience in the health and wellness field. During his career he has worked in a multitude of settings, including spas, chiropractic offices, and on the field at IronMan competitions. Richard was hired in 2005 with the United States Tennis Association as a Massage Therapist and provided therapy to the professional athletes at the US Open Tennis Championships from 2005 - 2010. Richard graduated in 2004 from The Swedish Institute College of Health Sciences. He is a National Strength and Conditioning Association Certified Strength and Conditioning Specialist. He also completed the Plant Based Nutrition course at the T. Colin Campbell Center for Nutrition Studies and is a Level 2 Nutrition Coach with Precision Nutrition. Compliment Your Body has been providing corporate / event massage therapy, and in-home massage therapy to New York City and the surrounding boroughs for over fifteen years, and has been the corporate massage provider to the New York Times throughout this time. Commitment, compassion, connection and charity are the pillars of our business. Experience the CYBNYC difference!

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