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This $50 Meal Plan Feeds You for the Week

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00:00 – Intro
01:20 – Day 1
04:52 – Day 2
14:58 – Day 3

Anker SOLIX official YouTube handle https://www.youtube.com/@AnkerSOLIX/featured

Learn to cook with confidence using my courses, cookbooks, and free recipes at https://lifebymikeg.com

Music Credits:
Epidemic Sound: https://www.epidemicsound.com

Video Credits
Creator, Host – Mike G
Editor – Cooper Makohon
Motion Graphics – Raphael Oliveira
Culinary Producer – Carly C

40 Comments

  1. So, I'm sure this is very informative and I was looking forward to it. However, your editing…can you just leave a beat or two between sentences? It's as if you're tripping over yourself and your narration feels rushed and makes me feel anxious. I don't know if you're trying to cram as much into as short of a video as possible, but I find this style to be very uncomfortable and unnatural. It may as well be AI narrating this video. I've watched one of your other videos, as well, and experienced the same thing. I wonder if you'll consider making things a little more relaxed for future videos? Thanks.

  2. 😭 you cut through the oysters also dont hold your knife with your finger like that

  3. Median income where I live is about 6x lower then in new york and the groceries cost about the same. It hurts to hear an american talk about how groceries are expensive 😀

  4. sadly between a 200$ and 400$ grocery budget, it won't make much different if the rent is like 5k per months

  5. Great video for my daughter who just moved out on her own 🤗. I’ll be sending her this video. Thank you

  6. Another great video. You reminded me I need to make soup from a leftover piece of turkey in my freezer. Upside down cakes are my favs. 🎉

  7. Oh goodness, the way I howled when you said “This 50 dollar meal plan feeds you for the week,” because wow, that unlocked a memory of the month I tried to survive on a strict budget and accidentally turned into a culinary MacGyver, standing in my kitchen whispering “Luise, girl, we have 47 dollars, a dream, and half an onion… make it work,” while my last two brain cells played pingpong over whether rice counts as a personality trait, and not gonna lie, that week taught me more about productivity and communication than any leadership seminar ever has, because come to think of it, nothing forces you to communicate with yourself honestly like staring at a grocery receipt and realizing you bought snacks instead of actual meals, and goodness, the moment I finally embraced the art of budget cooking, everything shifted, like the day I made a pot of soup so big it looked like I was feeding a small village, and I stood there feeling like a pioneer woman who had conquered the frontier with lentils, and funny enough, that experience made me realize how powerful simple routines are, because once you stop spiraling and start planning, your whole life feels less chaotic, like your confidence walks in wearing an apron saying “we’re thriving,” so now whenever someone mentions a 50 dollar meal plan, I’m like “okay, hear me out… that’s not just food, that’s character development,” and tell me, have you ever made a budget meal so good you questioned why you ever spent money on takeout in the first place?

  8. My mother taught me to cut up a chicken when I was about 12. I’ve taught my granddaughters. It’s not a big deal.

  9. Mike, this is what you do best — show how to maximize every ingredient. Most of us are not homesteaders and never will be. But everyone throws away too much food and when you do videos like this, which don't involve fancy specialized equipment or gadgets, and don't involve fancy ingredients (other than the stuff you make yourself that most of us will just buy), you really show how to maximize food budgets in a time of rampant inflation. I have an aging head of cabbage and I'm going to make that pancake, and I have some aging lacinato kale that I'm going to saute with garlic and oil, blitz in the blender with some stock and parm and make a pasta sauce.

  10. What sauces did you make or use for the okinomiyaki? My husband and I got to take a cooking class in Japan and learned how to make okinomiyaki. Delicious! I know we can use the kewpie (sp?) mayo – what do you use for the soy-based sauce? Thanks for great videos that we’ve enjoyed for many years 🙂

  11. THANK YOU SO MUCH for demonstrating how to butcher and then get the most from a whole chicken! This is such useful knowledge and it will really help me make the most of my money in a time when every dollar counts. This was the first one of your videos I’ve seen and I just subscribed!

  12. Scratch cooking is the one ,but I eat my fair share of fat food because I use a lot of calories,no seed oils ,full fat salted butter only ,no processed food , multivitamins every day too just cover all the bases

  13. I miss those kinds of challenge videos! 🙂 Thanks! I hope there is a new sandwich series coming soon…

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