Okay Tribe,

This year’s Under The Line Challenge was so much tougher than before – and to complicate matters more, I decided to share a snippet of testimony about it. It’s great to help others through testifying to the amazing work of Jesus presently in our lives, but infinitely more humbling than I expected. I suspect a testimony resulting from sharing a testimony is a common thing. I digress.

Thank you for clicking through here to some menu options I have been developing over the past few months. I hope these will be helpful and rewarding. If you have any suggestions, these would be most appreciated as we are at what feels like the start of a journey of stewardship of our finances and our bodies. As a mom I have the awesome privilege of juggling these two godly ideals by what gets served on our plates everyday.

I’ve never really written a recipe before so for starters I’ll share a winner. Written like I make it with an approximate cost per serving. With fluctuating food prices and seasonality of ingredients, always keep an eye out for bargains and substitute accordingly. Good luck.

Mexican Beans

serves 4 adults @ ±R 3.00 per portion (excluding starch). Wheat free. Dairy free.

I love TacoBell. This is as close to healthy pintobeans/refried beans as we can get without the lard and the pricetag. Ideally this can be served over tacos (homemade recipe to follow at some stage), served in a soft wrap (yes..homemade too) or scooped over the easiest starch you have like baked potatoes.

1. Chop 1 large onion as finely as possible. Fry over medium heat until soft. Add 2 cloves of crushed garlic. Add 1 teaspoon of ground Cumin. Stir. Add fresh chilli to taste. Be careful – remove the seeds and use only the skin.

2. Add 2 tins of cooked legumes. This can be 2 tins chickpeas or 2 tins red speckled sugar beans – let your budget guide you. Red speckled sugar beans are my favorite but work out to be about half the price if you soak/cook them yourself so set aside 1 hour soaking + 4hrs cooking to really cut costs.

3. Add 1 chopped tomato, tsp sugar, 1/2 cup water with a dissolved stock cube.

4. Simmer on low heat for 10 mins and let the ingredients ‘gesels’ (talk to eachother!)

5. Remove from heat and mash (use a handblender if you have one). Add salt to taste.

6. Budget dependent, serve with a hint of grated cheddar cheese and sliced avo and scoop on top of the starch of choice. If you have left over/small portions of butternut/pumpkin or other mash-able veggies, this could be the place to use them. Add more spice/salt accordingly.


Tomorrow I’m hoping to share my budget broccoli soup recipe. Super healthy and the kids love it. Stay tuned.