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Balanced Eating on a Budget with Budget Bytes

Did you guys know you can freeze cheese, bread, tomato sauce…even TOFU (I just discovered that one)?

In this week’s podcast episode we talk to the OG of budget eating, Beth Moncel of Budget Bytes.⁠

In our brand new episode, we talk to Beth about how she was able to grow her blog into a full-time hustle, her strategies to eating healthy on a budget, how she creates inexpensive recipes, & more!


In this episode, we’ll talk about:

  • Beth’s process for creating budget-friendly recipes…that actually taste good
  • Beth’s cooking philosophy in 3 words and her personal wellness philosophy (it’s basically the same as mine)⁠
  • The birth of Beth’s Budget Bytes blog, and how she grew it to a full-time hustle⁠
  • Strategies to eating healthy on a budget when you don’t have the time⁠
  • Utilizing the freezer to save money⁠
  • & MORE! ⁠



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Our podcast is released every week. In each episode, we cover tips and tricks for making lifelong sustainable healthy living changes to upgrade your diet and health. We also interview leading experts in the field of health and nutrition. We hope you enjoyed this episode, and we’ll catch you next time!


speaker 1: The following podcast is a Dear Media Production.

Wendy Lopez: Hey, it’s Wendy.

Jessica Jones: And it’s Jess. And you’re listening to the Food Heaven podcast.

Wendy Lopez: Your online resource for delicious and nutritious living. Hello everyone. Welcome to another episode of the food heaven podcast. Today we have Beth Moncel with us here in the studio. Well not actually here, but on the phone. For the past eight years, Beth has been dishing out healthy, inexpensive recipes and teaching kitchen basics through her popular blog, Budget Bytes and the corresponding cookbook, Budget Bytes, it’s over 100 easy, delicious recipes to slash your grocery bill in half. She loves getting creative in the kitchen and hopes to show others just how fun and rewarding cooking can be.

Jessica Jones: And I feel like I’ve been following you since forever.

Wendy Lopez: Yeah, long time.

Jessica Jones: And you are kind of like a celebrity and I’m excited to get to talk to you. I use your website in my one-on-one counseling all of the time when people-

Beth Moncel: Oh, wow. Thank you.

Jessica Jones: Yes, of course. Yeah, when they don’t know what to do or even for you do a lot of good like breakfast meal prep stuff. People are always like, “I don’t know what to do for breakfast.” I love how you specify like serving sizes. So meaning if somebody wants to go up servings or down servings, your recipe automatically like populates it. Like what the grocery list is, and the ingredients; Which is amazing. And I’ve tried a lot of your recipes too and they’re just really easy and also flavorful. So we are so excited to have you. Welcome to the podcast Beth.

Beth Moncel: Thank you so much. I’m huge fans of you guys too. So I really am excited about being here.

Jessica Jones: O, thank you. So one question I want to start off with is this idea of healthy eating as being expensive and breaking the bank and all of that. But obviously your whole mission is to show that it doesn’t have to be that way. So what prompted you to start your blog Budget Bytes in the first place?

Beth Moncel: Well it was kind of by accident to tell you the truth. I had just graduated college. I actually got a degree in Nutritional Science as well because I had planned to be a Dietician. Then changed my mind after graduation. And so my student loans went into repayment and I wasn’t working a good paying job, so I was really, really strapped for money. And so I had to really dive deep into my own budget and I had already cut out all of my extra expenses, anything that was possible to cut I had. And so the only thing left that I could even fluctuated all with was my food. And so I’m like, “okay, I need to make some cuts with my food.” But I wasn’t willing to sacrifice my health because that was something I was really passionate about. So I just started kind of tweaking what I was doing and playing around and actually applying a lot of the principles we learned about Food Service Management for commercial kitchens in my own kitchen. And so I started doing this cost breakdown. It was really testing. I was getting really excited about it and posting it on my personal Facebook. My friends started asking me for recipes, so I was like, “Hmm, maybe I should just put this information out there into the world on a blog.” So that’s how it got started.

Wendy Lopez: That’s so cool. And I mean, yeah, I think with food blogs it’s like they usually start from… It’s usually, it doesn’t start as a business. And I want to talk about that because a lot of people ask us, “Well how do you guys…? Like how does that actually work? Like you’re creating recipes, how do you make a living off of this? Like how does this even work?” So, and you have a huge following. So is it something that you’re doing full time right now or like did it start off as just like a hobby that you were doing initially? Tell us about how it’s grown and if you’re profitable from it, how you’ve been able to get there?

Beth Moncel: Sure, yeah. So it didn’t even start off as a side hustle for me. I didn’t think anyone would see the blog at all. It was kind of more like a project to keep myself busy and I was going to put it out there just in case anyone needed it. Never expecting anyone to ever see it. But I started the blog right when the big recession was happening in the late 2000. So it was just kind of like the right place at the right time. And I got a lot of press really early on and the ball started rolling with the blog and I just kind of had to hustle to keep up with it, and so it grew a really big following, really fast and, honestly has never stopped. And it got to the point where it was requiring fulltime attention from me and I had a full time job.

Beth Moncel: So I had to make a decision. What am I going to do? I really want to work on this passion project, but it’s going to require more of me and I have to find a way to make it support me. So I did a little bit digging and I learned how to properly monetize the blog. And this was in I think like 2013 maybe. And so at that point I was able to change up the way I was monetizing with Ads and things like that and make the income something that was sustainable to me. And so most of my revenue on the blog comes from Ads and every once in a while I’ll do a sponsor blog posts with a company that I really trust and like. But for me that’s not a huge part of my revenue for a lot of bloggers, that’s their main source. So for me it’s mostly advertisements, but that’s how you make it work.

Jessica Jones: How did you…? Because that’s actually really interesting because I did notice that you don’t have a lot of sponsored post and that is how most people get their revenue. I feel like Minimalist Baker also doesn’t really have any sponsored posts. Was that an intentional decision and why did you decide to go that route?

Beth Moncel: It was a little bit of both. So it’s funny because for a while I was kind of against it. I’m like, “Oh, it’s weird. You feel kind of sleazy doing it or whatever.” But then I kind of came around to it and I realized it makes sense. If there’s a company that I love and they want to support what I’m doing and then I should be okay with that. It’s something that I want to promote to my readers and that brand also wants to support me. I think that’s a mutually beneficial relationship. But the reason I still don’t do a lot of them is because I do most of my cooking from scratch. So I don’t use a lot of branded pots to begin with. So I’ve done a couple sponsorships with brands like Morton salt. Of course, I use salt in my cooking and Morton is great. So things like that or I’ve done campaigns, fighting food waste, things like that. But I don’t use a lot of packaged foods and branded stuff. So it’s not like dried beans are paying bloggers to write blog posts about dried beans.

Jessica Jones: Well I guess The Pulse is? Because we did something with them.

Beth Moncel: Yeah, every now and then you’ll get like a group that’s a, what did they call them? Like a professional group or-

Jessica Jones: The Commodity boards.

Beth Moncel: Yeah. For the industries, they will do that sometimes, but not nearly as often as large brands.

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Jessica Jones: So my next question is actually two questions in one. How would you describe your cooking philosophy in three words? And then has that philosophy changed throughout the years?

Beth Moncel: I think my food philosophy could be described as simple, balanced and variety. So I really, really like to keep my food simple. I think when you learn to appreciate the simplicity of ingredients, you really just enjoy food a lot more and then you can enjoy life more too because you have more time to do the stuff you like. You’re not spending your entire day in kitchen. So I really try to keep my ingredient list short and just use really basic ingredients and try to highlight the natural flavors and qualities in food. I like to keep balance. So I do eat stuff that’s fairly indulging, but when I do that I try to make sure I work some vegetables in there too so that I’m getting the best of both worlds. And then I definitely like variety, not just variety in flavor, but variety in color and texture and food styles. So I never really get bored, even though I’m keeping things simple, I like to change it up a lot with all those different flavors and colors and textures to make food fun.

Wendy Lopez: Yeah, I think that’s why I love your recipes so much because it’s very much aligned with our philosophy when it comes to food. Just like keeping things very simple, not using a like a million ingredients, not like making cooking overwhelming. And I’m like browsing through your recipes right now. I’m like, “Oh my God, the Ravioli with Sage, Brown butter spinach.” Oh my God, it looks so, so, so good.

Beth Moncel: Thank you.

Wendy Lopez: So a lot of our listeners, they live with other people, whether it’s a significant other, with their kids, or with roommates. So do you have some strategies that you find helpful for eating healthy on a budget when you’re cooking for multiple people?

Beth Moncel: So I don’t have a lot of experience cooking for multiple people. But to be honest, most of the time I’ve been doing a blog, I lived by myself and now I live with my boyfriend, but he has some dietary restrictions. So he kind of eats his own thing most of the time. But one thing that you can do, and this is kind of something I do for myself too, so that I don’t get bored, is you can do freezer portions of different meals so that there’s always like a single serving portion that someone can pull out of the freezer and reheat if they don’t like what’s being prepared that day. You know what I mean? So you have like a rotating stock of almost like homemade tiny dinners in your freezer and that will give you a variety and you can make it cater to the different dietary styles in your household.

Jessica Jones: I love that idea. I don’t know if I got that from you or who I got that from. But I have been doing that and doing like the single serving and it’s helpful especially when you go out of town and you didn’t have time to do any cooking or grocery shopping and you have those meals ready to go. So thank you for that tip. Now when it comes to creating your budget friendly recipes, what goes into it? What is…? Talk about your process from start to finish. Because you’ve been doing this for so long and even as we scroll through your Instagram, it’s like they all still look amazing and super creative. So yeah, how do you kind of go about the process?

Beth Moncel: Well, it’s actually really, really simple. So it’s as easy as making sure all of your recipes are based around either a whole grain, a legume, or an inexpensive vegetable items. So if you make the bulk of your recipe, one of those inexpensive yet still healthy ingredients. The total costs of your recipe is going to remain low. So after you have decided what your base is going to be, you add a bit of the more expensive and more flavorful items like meat and cheese or maybe some sort of fancy sauce. But making sure that the largest portion of your meal are those inexpensive ingredients will keep you from overspending.

Beth Moncel: But I think where people get confused is they think that the only inexpensive ingredients are the unhealthy ones, but that’s definitely not true. Whole grains, like I said, legumes, whether it be beans or lentils, and then there are plenty of fresh vegetables that are really low cost that people tend to overlook in favor of the trendier vegetables. Like, yeah, I don’t know Bok choy or something or all the super foods that whatever is trending at the moment. If you stick to the really simple stuff like cabbage, carrots, celery, potatoes, onions, all of those things that are like, I don’t know, a dollar, a pound, 50 a pound, which is super inexpensive.

Jessica Jones: Yeah, and I’ve also found that eating in season really helps with saving money because produce costs less when it’s in season. Oh, we were talking on another podcast about this, like getting watermelon in December is probably like not the best idea. So really trying to support local farmer’s market or CSAs or even Supermarkets that have local produce is also a great idea. Can you share with us like what are some of your favorite go-tos, because you do have so much creativity in your recipes and I’m wondering like do you have some staples that you go to when you’re like, “Okay, I’ve had a busy day, I’m not trying to do the most in the kitchen. These are my backup meals.”

Beth Moncel: Yeah, I think it’s more like a backup category maybe, is a stir fry, just like a basic stir fry because it’s so flexible. And my other favorite thing about stir fry is that it allows you to use up whatever leftover vegetables you have in your refrigerator or your kitchen at that time. Because reducing waste is really important to me, not only from a budgetary standpoint but for keeping the earth intact basically. So I’m always trying to keep my food waste as low as possible. So I can just go in there, whatever I didn’t use for the week, chop it up, sauté it really fast in the skillet add it sauce and you can change the sauce every week or every time you make it, so that you never get bored. And then you can always serve it over noodles or rice or even something like shredded cabbage, if you want to stay low-carb.

Jessica Jones: I’m looking at your Kale and White bean and Sun dried tomatoes. Oh my God, with like a side of Garlic toast.

Beth Moncel: Yeah, it sound good.

Jessica Jones: So It just made me think of that. Yeah, I’m going to make that as soon as I get home. I feel like I make something similar, but that looks amazing.

Beth Moncel: Thank you.

Jessica Jones: Now for folks… Okay, people ask us this question all the time about dinner parties. They’re always looking for some kind of delicious, easy budget friendly dinner party option. My go-to that I tell people is Tacos, you could do any variety, Tacos stand, Tortillas are like pennies on the dollar per tortilla, but do you have any go-tos that you’d like to recommend?

Beth Moncel: Yeah, I actually am a terrible entertainer and I’m not sure If I’ve ever planned a dinner party in my entire life.

Jessica Jones: Really, Oh my God, you should.

Beth Moncel: I don’t know what I would suggest for that. I love the idea for Tacos and there are definitely other types of dishes that are customizable like that. It would be really cool to maybe do like personal pizzas or something. Get everyone involved in the kitchen hands on. I think that’s a great idea for a dinner party.

Jessica Jones: When you’re thinking about what to cook on just a weekly basis, are you the type where you make something new every single night of the week? Are you more of a meal prepper? Are you using Budget Bytes recipes as kind of what you’re eating throughout the week. How do you go about that?

Beth Moncel: Well, since my life is so revolving around the blog these days and I’m constantly recipe testing, I pretty much just like the eat the leftovers of whatever I’m testing or photographing that day. But when I was still working full time I was definitely a meal prepper because you’re so tired after working an eight hour long day that I would try to cook like one day a week and prep out the meals for as long as they would go, which is usually four to five days. I don’t try to keep anything in the refrigerator after that. And then if I had to, I could cook something later in that week if I had run out of items. Or reach into my freezer and get those single serving portions that I mentioned. But I found that it’s the biggest thing for your buck when it comes to your time and effort, is just cook one day portion all out so you can just grab and go later.

Jessica Jones: Just out of curiosity, like what were you doing full time before you transitioned completely into the blog?

Beth Moncel: So, I was a Microbiologist. [crosstalk 00:16:32]. I graduated with a degree in Nutritional Science. I worked for a little while at Whole Foods in the Prepared Foods Department, while I was just trying to figure out what to do with my life. And I learned a lot from Whole Foods as well, actually working in a commercial kitchen like that, you really learn the techniques or like reducing waste and repurposing ingredients and really just tracking your expenses in ways to make sure that your budget stays in check. And then, so I decided I really loved the Medical Science part of the Dietetics program. So I went back to school to get a degree in Clinical Laboratory Science and then worked as a Microbiologist in the hospital.

Wendy Lopez: Wow. Oh my God. That’s fascinating.

Jessica Jones: It’s interesting.

Wendy Lopez: Have you found it to be useful in the work that you’re doing now?

Beth Moncel: Yeah, it’s kind of funny because both of those degrees really focus a lot on food safety [crosstalk 00:17:24].

Wendy Lopez: Right.

Beth Moncel: [inaudible 00:17:25] bacteria and we worked a lot with food-born illnesses in the laboratory. So yeah, I get to use a little bit from both of those degrees, which is really amazing, I never expected that.

Wendy Lopez: That’s so cool. While talking about food safety, let’s talk about freezing. So I saw that you have a lot of like freezer friendly recipes and I think freezing your food is just such a great way to save money and have go a longer way. So can you talk about some freezers tips for people that do want to save some time and money.

Beth Moncel: Yeah, so not only do I freeze like single serving portions of my cooked food, but I like to save my leftover ingredients in the freezer to again reduce waste and save your budget. So I freeze all sorts of things. If you are using tomato paste in a recipe, I rarely ever use more than one or two tablespoons of tomato paste at a time and a recipe. But they come in these little cans, which are at least 10 tablespoons. So I’ll portion in those added tablespoons freeze them. And then the next time that you need a tablespoon of tomato paste, I can just reach into my freezer and grab one instead of having to buy a whole new can. I freeze my fresh ginger. So I always have fresh ginger on hand. I freeze whole lemons, which are great for zesting and juicing after they’ve been frozen. All sorts of things. So my freezer is probably like the most used tool in my kitchen for saving my budget.

Wendy Lopez: That’s so cool. Yeah, I do the tomato paste thing too and I do that a lot with Chipotle peppers too because it’s like so many in a can and I just like wrap them up individually and pop them in the freezer. It’s the best.

Beth Moncel: Yeah. Yeah, exactly. And then so much more can be frozen than people realize. So when I’m trying to figure out if something can be saved in my freezer, so the first thing I think of is, can I find this in the freezer aisle at the store? So can I freeze this cheese? Well, they have frozen pizzas with cheese on it and they turn out fine when you bake them. So yeah, you could probably freeze cheese.

Jessica Jones: Oh, that’s a good, good way to look at it. I just discovered you could freeze Tofu.

Beth Moncel: Oh, yeah and that is so cool because the texture does change quite a little but in a good way.

Jessica Jones: I know. That’s so great.

Wendy Lopez: Right. It works out better, I think when you freeze it because it has more chew to it.

Jessica Jones: Yeah, because I never use the whole thing. And then it’s like I tried to put it back in water in the fridge and then it just starts getting slimy and then yeah, I found out you could freeze it. So yeah, for all you guys who want Tofu that has a good, good texture, freeze it. Chop it and light chop it then freeze it, right? You can-

Beth Moncel: I just freeze mine the whole bar.

Jessica Jones: Oh, the whole bar? And then do you thaw it out and then chop it?

Beth Moncel: Yeah. So I freeze it whole, I just took the whole package when get it from the grocery store in the freezer and I thaw it their refrigerator and then I squeeze it and the water comes out so much easier after it’s been frozen and thawed. Because it turns into almost like a spongier texture. So like, the water just comes right out. It’s really cool and I find it’s less crumbly too, so it makes it great for stir fries and stuff. Because I don’t know if you’ve ever had an issues when you stir fry Tofu and just kind of like falls apart. It doesn’t do that as well or as easily after it’s been frozen.

Jessica Jones: I feel like I need to get a freezer. Because I have a freezer but it’s full. It’s always full because I have all these things and then it gets… Yeah, I need to figure that out. Which is why I see now like when people get older, your parents or your grandparents, they have like their fridge and they have another freezer in the whatever backyard or garage. I get it.

Beth Moncel: Yeah. Well, you know what I do to kind of keep that in check? Is before I go grocery shopping or when I’m even picking out the recipes and I’m going to make for the week, I just really quickly peruse my freezer, my refrigerator and pantry and just kind of take a mental note of what I have in there and what needs to be used up and then I can base my recipes around that to make sure things are constantly being rotated. And another thing you can do is you can kind of keep like a freezer list. So every time you put something in the freezer you write it on the list and when you take it out or use it, you cross it off and you can do like little boxes or something if it’s a certain number of servings of something or like I just put eight tablespoons of tomato paste in my freezer, do like eight little circles and just cross one off every time you use the one. And that way you kind of have a visual representation of what’s in your freezer without having to open up and dig through it.

Wendy Lopez: That’s smart.

Jessica Jones: Yeah. Such good ideas. So for people who want to cook more budget friendly recipes, how can they get started, what are a couple of ways that they could get started today?

Beth Moncel: So, I think that some of the easiest things to implement in your cooking if you’re trying to make that healthy switch and trying to do it on a budget, is just try to work more like beans and frozen vegetables into your meals. I find that beans and frozen vegetables are super easy to just like toss into anything. So if I’m doing a recipe with like say ground beef, I’ll always just like substitute half of the beef for black beans or even lentils and that’s like an instant boost of fiber and minerals. And then frozen vegetables are awesome because they’re already chopped and prepped so you can literally just throw them into your food without having to do any extra work. So I always keep Broccoli florets, frozen spinach, frozen green peas and corn. Those are probably my most common four that I keep in my freezer and you can put them into pasta dishes, you can throw that into soups, so you can put them on pizzas, just anything. And you’re just instantly upping that vegetable content in your daily diet.

Wendy Lopez: Yeah, I love that. I love frozen broccoli and cauliflower because yeah, when you thaw it, it’s like pretty crisp. They like cook it very, very lightly. So it’s like the best for stir fries and for soups, for all of those like veg-forward recipes. So love that-

Beth Moncel: And you don’t have to worry about them going bad. Because I think a lot of people get really ambitious when they’re like, “Yeah, I’m going to cook healthy now.” And they buy all these vegetables and then they peter out and everything goes bad in their fridge. So if you start with frozen vegetables, you can do that without risking losing a whole week’s of groceries. If you get too tired or busy or just lose your ambition, they’re still going to be there waiting for you.

Wendy Lopez: Yeah, that’s a great point because when all that food goes bad, you’re like, “You know what, I’m not going to do any of this.”

Beth Moncel: Yeah, you can get very discouraged like, “I’m not cut out for this.” But you are. It’s just that you can’t go from zero to a 100. You have to learn the habits and the skills and it takes time.

Wendy Lopez: Cool. Well we like to ask our guests to share their definition of wellness with our audience because there’s just so many definitions out there and it’s usually presented in such a narrow way. So can you talk to us about what wellness looks like for you right now?

Beth Moncel: Yeah. For me, wellness is really all about finding a balance between mental health and physical health. So I find that I, like a lot of people, tend to go really far in one direction or the other. So, I’ll either get really strict with my diet and never really go for that super physical health. But then my mental health suffers because I’m not happy and not being satisfied. Or I’ll go really far in the other direction and just eat whatever I want and whatever is making me feel good emotionally at that moment. But then my physical health suffers. So I try to find a balance between the both, find things that are satisfying to me emotionally and mentally that are also good for my physical health.

Jessica Jones: I love that. I feel like that definition is similar to my definition of wellness as it relates to food. So thank you for sharing. Now for folks who want to learn more about you, your work, your cookbook, where can they find all of it?

Beth Moncel: Sure. You can just go to and that’s B.Y.T.E.S and from there you’ll find links to all of my Social networks and my book and there’s ‘An about me page’ if you want to read a little bit more about my backstory.

Wendy Lopez: Awesome. Well Beth, thank you so much for taking the time to speak with us today. This has been great.

Beth Moncel: Thank you so much. It was so much fun.

Wendy Lopez: All right 

Beth Moncel: Bye. [multiple voices]

Wendy Lopez: All right, well that wraps up today’s episode of the Food Heaven podcast. Make sure that you leave us some stars, drop a review. Do it right now before you forget, and as always we’d like to highlight all of the reviews that you all leave us. Thank you so much by the way, for taking the time to drop some love. So this is by Ellie baby and her review, his review, I’m not sure is, “I found these wonderful ladies two days ago and I’ve already listened to seven episodes.” Oh my God.

Jessica Jones: Oh my God.

Wendy Lopez: “Wow. I love them. They focus on being inclusive in the wellness space, which is super refreshing. I’m grateful for the information they’re sharing. I’ve told all my friends about them. I think we should be best friends. I find myself smiling constantly while listening, agreeing with everything these sweet women are saying keep up the amazing work.” Wow.

Jessica Jones: Oh my God, that was really nice Ellie baby, thank you for that review and if you haven’t already, make sure to hop on over to iTunes or Stitcher and leave a review of your very own. If you want to connect with us online, you can do so. We’re most active on the gram @foodheaven and also remember to subscribe to our podcasts. You’ll never miss an update. It’s released every Wednesday, and in each episode we covered tips and tricks for how to make lifelong changes to help you live healthier, more balanced lives. We also interview leading experts in the field of health and nutrition to pick their brains on how to cultivate a healthy life that you love. We hope that you this episode and we’ll catch you next time.

Jessica Jones & Wendy Lopez: Bye.

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