One of her secrets? She paid close attention to how Whole Foods priced its hot foods and salad bar.
Beth Moncel learned how to whip up tasty meals on a lean budget — then taught millions of savings-hungry home cooks to do the same.
She also paid close attention to how Whole Foods priced its hot foods and salad bar at a flat $8- or $9-per-pound rate, she said, noting that the total cost per pound accounted for foods that were both more and less expensive by weight. She learned how to reduce waste by freezing leftover ingredients or repurposing them creatively, she said, and used grocery-store receipts and servings-per-package information to price out her meals by ingredient. She started seeing where her money was going when she cooked.
Ten years later, Moncel’s blog draws around 2.5 million unique users and an average of six million page views per month, she said, with traffic varying by season. She carved out time for the blog by going part-time at her laboratory job in the fall of 2014, eventually resigning in the spring of 2015 to work on it full-time.
She points to her chorizo sweet-potato skillet recipe , for example, which enlists relatively cheap rice, black beans and sweet potatoes to help offset the cost of a half pound of chorizo. Her Tuscan white-bean pasta leans largely on pasta and canned cannellini beans while indulging in “good” shredded Parmesan and grape tomatoes. And her chicken-noodle soup stretches two chicken breasts into eight $1.
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