I tend to buy ingredients that are 'better value' so I guess that's a yes. For example I don't buy spinach because it's not local hence tends to be about $4 a bunch. I can get alternatives like bok choy, sweet potato vine, kang kong, cassava leaves and so on at the market for $1 or $2 a bunch.
current weight: 146.0
Fitness Minutes: (148,526) Posts: 9,927 3/9/11 2:46 P
I think that the cost of one reasonable serving would be a very good thing for me to know. (By "reasonable" I guess I mean something like "standard.") From time to time I tell my husband that if we both want to lose weight, I need to exercise and he needs to eat a LOT less. He actually takes that pretty well (which is probably why I'm still married ) but he doesn't generally see fit to try to live by it.
Edited by: VALI_T at: 3/9/2011 (14:20)
There was much rejoicing!
current weight: 216.0
Fitness Minutes: (5,811) Posts: 223 3/9/11 2:17 P
I always figure the price per ounce of the things I buy at the grocery, but I had never thought of estimating the cost per serving. I usually have a pretty decent idea of what the total cost of a dish I make is and you would think that would make it pretty easy to figure the cost per serving...but then you do not live with my husband, for whom a serving would sometimes feed 3 or 4 people. At any rate, I think that I may start working on estimating cost per serving anyway...gives me something to work with when I gently try to say "honey, I just can't afford to feed you..."
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