As An Everyday Home Cook, These Are The 11 Little Ingredient Swaps I Make Weekly To Stay Under Budget Without Sacrificing Flavor
When staples like avocados ($1–$2.50 each) or 32‑ounce tubs of Greek yogurt ($4.29) started feeling like luxuries, I began experimenting with alternatives that still let me put delicious, family‑approved meals on the table.
Based on real local prices and lots of trial and error in my own kitchen, here are 11 smart, everyday swaps that answer all the little questions (like how to use up every drop of that chickpea liquid) and provide detailed guidance on yields and storage. Let's get into it!
1. Eggs → Tofu Scramble or Aquafaba for Baking
The Swap:
Tofu Scramble
How: Crumble one block of tofu to replace roughly 4–5 eggs in a large scramble. Sauté with chopped onions and garlic, add a pinch of turmeric for color, and a dash of black salt to mimic that 'egg' aroma.
Everyday Tip: Mix in any leftover veggies or a sprinkle of cheese for a hearty breakfast.
Aquafaba for Baking
How: Use 3 Tbsp of aquafaba (the liquid from your chickpea can) as a direct substitute for one egg in recipes like pancakes, muffins, or brownies.
2. Ground Beef → Mushroom + TVP Blend (or Ground Turkey with Beef Bouillon)
The Swap:
Mushroom + TVP Blend
How: Rehydrate 1 cup of dry TVP (yielding about 2 cups rehydrated) in water with a bit of beef bouillon. Finely chop and sauté 1 cup of mushrooms with onions until browned, then mix with the TVP (and, optionally, a smaller portion of ground beef if desired).
Everyday Tip: Add a splash of Worcestershire or soy sauce to enhance the meaty flavor; this blend works well in tacos, meatloaf, or spaghetti sauces.
Ground Turkey with Beef Bouillon
How: Brown ground turkey (usually $4.49–$6.49/lb) and stir in a diluted teaspoon or two of beef bouillon to recreate a beefy taste in your dish.
Everyday Tip: Incorporate grated onions for moisture and extra savory flavor, which is ideal for burgers and meatloaf.
3. Avocado → Edamame 'Guac' or Pea & Ricotta Spread
The Swap:
Edamame 'Guac'
How: Boil a 12‑oz bag of shelled edamame, then blend with 2 Tbsp lime juice, 1 small garlic clove, and a pinch of salt. Top with a few diced tomatoes if desired.
Everyday Tip: This substitution delivers a similar creamy, green consistency with extra protein at a lower cost than buying multiple avocados.
Pea & Ricotta Spread
How: Mash a 12‑oz bag of peas with about 6–8 oz of ricotta. Add lemon zest, salt, and pepper.
4. Maple Syrup → Date Syrup or Brown Sugar 'Caramel'
The Swap:
Date Syrup
How: Simmer 12 oz of pitted dates in enough water to cover for 10–15 minutes until soft, then blend until smooth. Optionally, add a pinch of salt or vanilla extract.
Everyday Tip: Use as you would maple syrup on pancakes or oatmeal — the yield is about 1 cup of syrup per 12 oz bag of dates.
Brown Sugar 'Caramel'
How: Combine 1 cup brown sugar with 1 cup water in a saucepan; simmer for 5–7 minutes until slightly thickened. Stir in a pat of butter or a splash of cream for extra richness.
Everyday Tip: A sprinkle of salt finishes it off nicely — ideal over desserts or morning toast.
5. Ground Chicken → DIY Grind from Chicken Thighs
The Swap:
DIY Ground Chicken
How: Purchase chicken thighs at $3.99/lb, trim any excess fat, and pulse in a food processor until coarsely ground. Use this as a substitute in recipes requiring ground chicken (like meatballs or burgers).
Everyday Tip: A quick brine or marinade (salt and water) before grinding can add extra moisture and flavor.
6. Canned Non-Alcoholic Beverages → Mocktail Syrup & Fizzy Jam Drinks (plus Iced Herbal Teas)
Local Prices:
• Sparkling prebiotic drinks: $0.16/fl oz
• Flavored sparkling water (store brand): $0.03/fl oz; name-brand: $0.03–$0.04/fl oz
• Herbal tea bags: $4 per 20 bags
The Swap:
Mocktail Syrup & Fizzy Jam Drinks
How: For a homemade syrup, simmer about 2 cups of frozen fruit (or use leftover jam) with 1 cup sugar and 1–2 Tbsp of vinegar until the mixture is syrupy (yields roughly 1 cup). Mix 1–2 Tbsp of this syrup into 8–10 fl oz of sparkling water, add a squeeze of lemon or lime.
Everyday Tip: Garnish with a sprig of mint; it's a fun twist on your usual prebiotic or flavored sparkling water.
Iced Herbal Teas
How: Brew 20 tea bags (a $4 box) into a strong concentrate, chill, and serve over ice.
Everyday Tip: Freeze any leftover juice in ice cube trays and drop them in for a slow-release flavor burst.
7. Yogurt → Make Your Own or Blended Cottage Cheese
The Swap:
Make Your Own Yogurt
How: Heat 1 gallon of milk to 180°F, cool to 110°F, stir in 1–2 Tbsp plain yogurt as a starter, then keep it warm; placing it in the oven with the oven light on for 6–8 hours works. Chill once set.
Yield Comparison: The homemade batch can yield multiple quarts, reducing the cost to about $0.79 per serving.
Everyday Tip: Flavor it with fresh fruit, honey, or jam once set, and use part of each batch to start the next.
Blended Cottage Cheese
How: Blend a 24‑oz tub of cottage cheese with a splash of milk until smooth for a creamy, protein-rich substitute.
Everyday Tip: Use this as a base for dips, parfaits, or as a topping for baked dishes.
8. Vanilla Extract → Vanilla Sugar
The Swap:
Vanilla Sugar
How: Split one vanilla bean (roughly $5) and mix it into 1–2 cups of sugar (from a $2.59 bag), letting it infuse for at least one week.
Everyday Tip: Use it in baked goods, to sweeten coffee, or over cereal — this batch can flavor many recipes, drastically reducing repeat extract purchases.
9. Cooking Oil → Steam-Fry Technique & Rendered Drippings
Mariya Borisova / Getty Images
The Swap:
Steam-Fry Technique
How: Start with about 1 tsp of oil in your pan, then add small splashes of water or broth to prevent sticking, and finish with a light drizzle of oil if needed.
Everyday Tip: This method cuts oil usage significantly while still achieving a good sauté on your veggies or meats.
Rendered Drippings
How: After roasting chicken or bacon, strain the warm drippings into a clean, heat-proof container.
Storage: Refrigerate in a sealed container for up to 1 week or freeze for up to 1 month.
Everyday Tip: Use a spoonful to sauté onions or mushrooms; the deep, savory flavor will enhance your dish without an extra oil cost.
10. Packaged Snacks → Bulk-Aisle Alternatives
Local Prices:
• Pre-packaged snacks are generally marked up due to branding and packaging.
The Swap:
Instead of buying branded snack packs, opt for bulk options:
Bulk Popcorn Kernels: These can be popped on the stove or in a popcorn maker at a fraction of the cost.
Bulk Store-Brand Crackers and Dried Fruits: Mix and match for a custom snack mix that kids will enjoy.
Everyday Tip: These alternatives let you control portions and flavors without paying extra for packaging.
11. Cereal → Homemade Granola or Overnight Oats
Catinsyrup / Getty Images
Local Prices:
• Name-brand cereal (16 oz box): Approximately $6–$7
• Rolled oats: $4.39 per 42 oz bag
The Swap:
Homemade Granola:
Mix rolled oats (from a 42-oz bag costing $4.39) with a bit of oil, sweetener (like honey), and dried fruit; bake until golden. This batch can yield several servings, significantly undercutting the cost of a $6–$7 box of cereal.
Overnight Oats:
Combine rolled oats with milk or homemade yogurt and fruit in a jar, and refrigerate overnight for a ready-to-eat breakfast.
Everyday Tip:
Using rolled oats is a fraction of the cost and allows you to control sugar and flavor — resulting in a more nutritious, budget-friendly start to your day.
There you have it: 11 grocery swaps backed by local pricing and real-life tips to help you beat rising food costs without sacrificing flavor. Whether you're switching out expensive eggs for tofu or aquafaba, cutting ground beef costs with a mushroom-TVP blend, or turning pricey maple syrup into homemade date syrup, each of these swaps offers a practical alternative that works in my kitchen and can easily work in yours.
I'm curious: What swaps have you tried at home? Do you have any other smart ideas that help keep your grocery bill in check without cutting flavor? Share your thoughts in the comments, and for more no-nonsense kitchen hacks and smart grocery tips, follow me on Instagram at @sydneyinsuburbia.
Want access to our free (!) library of 7,500+ recipes, including our top budget-friendly meals? Download our free Tasty app for iOS and Android to get 'em all — no subscription required.
BuzzFeed
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Buzz Feed
7 days ago
- Buzz Feed
Obvious Facts Somehow People Don't Know
Sometimes, there are facts so simple and obvious that when we finally learn them, we feel instantly dumb for not realizing them sooner. While other times, there are facts that might not be as obvious to figure out, but make you want to yell out, "How did I not already know this?!" when you learn them. For example, many people don't realize that "ubiqu" in "ubiquitous" comes from the Latin word "ubique," which means everywhere. Recently, redditor JMiracle2019 wanted to round up a few of those facts when they asked: "What's a little-known but obvious fact that will immediately make all of us feel stupid?" The thread got over 3K responses. Below are the top and most repeated responses: "Everyone who laughs at the fact that when silent film got sound, they were nicknamed talkies has not spent enough time thinking about the word 'movies.'" —Glove-Both "Tax brackets. If you go up a bracket, you are only taxed on what you made in that bracket. Say you made $60,001, and the next bracket starts at $60,000. You only get taxed the higher percentage on the $1. Too many people don't understand this." —alphalegend91 "South America sits almost entirely east of the US." —CARNIesada6 "The Atlantic entrance to the Panama Canal is further west than the Pacific entrance." —jpwoodell "'Helicopter' is not based on a combo of the words 'heli' and 'copter.' It comes from the combination of the Greek words 'helico' (from 'helix,' meaning 'spiral') and 'pter' (from 'pteron,' meaning 'wing')." —CARNIesada6 "There is a difference between a graveyard and a cemetery. A cemetery is often bigger, while a graveyard is usually smaller and often on or next to church grounds." —pippintook24 "A coffin has that six-sided shape ⚰️, while a casket is a rectangle." —not_suddenly_satire "Percentages are reversible. For example: 38% of 50 is the same as 50% of 38." —sullyai_moataz "The moon appears upside-down in the Southern Hemisphere relative to how it appears in the Northern Hemisphere." —doomslinger "Stainless doesn't mean it won't stain. It means it will stain less or be harder to stain. This also applies to any product that makes a seemingly too good claim, rust proof, fire resistant, etc." —ShingledPringle "The sides of the box on aluminum foil, parchment paper, wax paper, and cling plastic wrap are meant to be pushed in so that they hold the roller in place. That's why they have the little half-circle cutout on each side. (Unless it's a super cheap brand)." —Punk_Luv "Clocks turn 'clockwise' because that is the way the shadow on a sundial turned in the Northern Hemisphere." —mostly_kittens "Cows don't automatically make milk. They have to have a calf first." —ReallyBeForReal "A fortnight = two weeks = fourteen nights." —nanomeister "The term venomous is applied to organisms that bite (or sting) to inject their toxins, whereas the term poisonous applies to organisms that unload toxins when you eat them." —Naive_Huckleberry996 "Biweekly can mean twice a week or every other week, so when someone says biweekly and you have to confirm what they mean, and they act like they're smarter than you because they're convinced there's only one definition, they're idiots." —platypus_farmer42 "The majority of Canadians live south of the 49th parallel; the line that forms most of the border between Canada and the US." —hibbityhibbity "Tea lights weren't originally meant for decor purposes, like Christmas decor. They were meant to sit inside TEA warmers to keep the tea warm for hours. Ya know…cuz it's a fucking tea light. 🤦🏻♀️" —Mistealakes "The Amazon 'smile' is an arrow from A to Z, because you can buy anything from A to Z on the site." —A911owner "The fear of long words is called Hippopotomonstrosesquippedaliophobia." —-FAnonyMOUS You can read the original thread on Reddit.
Los Angeles Times
10-08-2025
- Los Angeles Times
What's better than a summer tomato? Make these easy peak-of-season recipes
There comes a moment every year around mid-August when the days are noticeably shorter and the reality hits: I gotta start eating more tomatoes! For the first half of my life, tomatoes were the one food I truly could not stand. When we dined out, I looked for the weirdest thing I could find on the menu and ordered that. At home, I requested liver and onions. But a tomato? Even the memory of a slice on a sandwich, one lonely seed or a speck of the mush that encased it, made me gag. That changed in my mid-twenties when I tasted my first 'real' tomato from a farmer's market. It was, again, August, and the tomato was a big, lumpy, misshapen thing, an off-shade of red, with a thin skin, a firm, meaty texture and all the flavor I presume a tomato is supposed to have. I'm not going to sit here and try to describe the flavor of a tomato for you. It's summer in Southern California. Go buy one! The tomato that blew my mind was an heirloom, which refers to tomatoes grown from seeds that have been passed down through the generations. They're, as my mom would say, the 'real deal.' (Many heirloom tomatoes marketed as 'heirloom' in grocery stores aren't really that.) Heirlooms are the pinnacle of tomato greatness, but any good summer tomato, such as a beefsteak tomato, Early Girl or Sungold, is something to celebrate — and savor. When you see them, buy them. Like a good vintage find: My rule of thumb is buy what you love and figure out what to do with it later. For me, what to do with it often includes using the tomatoes in a quick and easy Greek-inspired salad of wedged tomatoes or halved cherry tomatoes with Persian cucumber, sliced red onion, fresh parsley, mint or both, crumbled feta, olive oil, red wine vinegar and salt. To make it a meal, add a can of garbanzo beans or Garlic Croutons. BLTs, as far as I'm concerned, are a summer food. So when the first heirlooms make their way home, I make my first BLT sandwiches. I make them on sliced country bread, toasted, slathered with good mayo, meaty thick-sliced bacon (my favorite these days is Trader Joe's black forest bacon), a leaf or two of lettuce (butter lettuce is my preference) and a big slab of heirloom tomato, salted. (If it's not the best BLT you've ever had, let me know what is.) One of my favorite things to do with the giant lumpy heirlooms is to slice them, lay them on a platter, drizzle them with oil, sprinkle them with salt and, from there, any number of things can happen. I might dress a big bowl of arugula and pile it on top. Or spoon tuna salad over the tomatoes. (That could be regular ol' American style or chunks of Italian tuna mixed with sliced red onion and parsley.) I discovered the magic of shell beans on tomatoes such as simple stewed white beans or borlotti beans while doing a weeklong internship at Chez Panisse (yes, it was August) and fresh basil or Nancy Silverton's Shell Bean Salad. Nothing about Grilled Sardines With White Bean Salad And Pesto, for me, wouldn't be better on a bed of heirloom tomatoes. And instead of a traditional Caprese made of sliced tomatoes layered with sliced mozzarella (Ti amo, Italia, but can we mix it up a bit?), I add spoonfuls of fresh burrata and a sprinkling of fresh basil leaves. Any of these would make a light meal, and even better with Buttery Garlic Bread on the side. I love that former L.A. Times Food editor Russ Parsons turns that simple platter of heirlooms into a recipe, and not just a shopping list, by putting pickled shallots on top — and that he mentions my all-time favorite name for a tomato: Radiator Charlie's Mortgage Lifter, so named, so the story goes, because selling the seeds enabled this radiator repair guy, Charlie, to pay off his mortgage. Not all heirloom tomatoes have such colorful names, but they are just as colorful — they come in a rainbow of shades of pink, yellow, orange, green and striped — and like all heirlooms, they have a story. In a world where nearly anything and everything is at your access at all time, there's something nice about a thin-skinned, lumpy, misshapen tomato that tastes as it did 100 years ago. Something that doesn't travel. Has a shelf life of a fish out of water. And that, like fresh powder or Christmas, you have to wait all year long for. Something for which there really is no substitute and that, like rainbows, cannot be recreated. That's what makes them special. You just can't get it when you can't get it. So when you can, do! As the saying goes: Carpe freaking tomato! Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. American-born Florence-adopted Italian food aficionado Faith Willinger passes the tomatoes through a strainer to remove the seeds, leaving only the sweet pulp and juice for this silky, luxurious tomato salad. Serve it with toasted bread doused in olive oil and burrata or mozzarella on the side. Talk about a girl the recipe. Serves 6 to 8. Cooking time: 15 minutes. Pan con tomate is a simple Spanish delight that consists of toasted bread smeared with the insides of a (really good) tomato. This recipe suggests that the tomato is 'gently' rubbed on the toast. The way I've been taught to make it, and the way I recommend, is that you rub the tomato on the toast until all the delicious pulp is on or in the toast and the only thing left in your hand is its thin the 1 or 2. Cooking time: 10 minutes. Heirloom tomato season for me always means summer spaghetti. This recipe closely reflects how I make mine. Skip the step of skinning the tomatoes because heirloom tomatoes have thin skins. I toss the pasta in the same bowl the chopped tomatoes are in. This version is served cold. I like it the 4. Cooking time: 20 minutes. This salad from L.A.'s 'chicken chef' Josiah Citrin couldn't be simpler — and if you buy the roasted chicken instead of roasting it — which (shhh!) I would — it requires no heat. Just to go overboard with the tomatoes, I'd serve it on a bed of sliced heirlooms. And if I were looking to beef it up, I'd add some white beans — and why not double down on the basil while you're at the recipe. Serves 2. Cooking time: 25 minutes. Russ Parsons managed to turn a simple platter of sliced heirloom tomatoes into a recipe (and not just a shopping list) by putting pickled shallots on top. With goat cheese toast, it's a midsummer night's the recipe. Serves 4 to 6. Cooking time: 1 hour 15 minutes. If you remember Hungry Cat, the casual seafood-forward restaurant by chef David Lentz, you probably also remember its tomato and watermelon salad. Dressed with a sweet watermelon vinaigrette and topped with peppery arugula, it's summertime on a the 4. Cooking time: 40 minutes. Preserve the flavor of summer with this tomato conserva from chef Paul Bertolli's game-changing book Cooking by Hand. Spoon it into pasta sauce, risotto, soups, braises and stews. This recipe calls for 5 pounds of tomatoes, so it's the recipe if you find yourself with a farmers market haul that is quickly over-ripening, or if you've grown your own and have more than you know what to do the 1¼ cups. Cooking time: 20 minutes.
Epoch Times
10-08-2025
- Epoch Times
This Cucumber Soup Is My Favorite Way to Beat the Heat
One way I love to beat the summer heat is with cold, refreshing food. And cucumbers are the coolest of the cool. Their refreshing flavor profile is the reason that gazpacho feels so fresh. In this cold soup recipe, I let cucumbers be the star. With a handful of ingredients and a blender, you can whip up this soup in 15 minutes. Why You'll Love It This soup doesn't require any cooking. In this easy no-cook recipe, I use English cucumbers because they are seedless and have tender exteriors. I also bring in flavor with tender herbs like chives (it's less harsh than raw onion!) and fresh dill. It's perfect for summer. After rounds of testing, I've developed a really well-balanced soup worthy of your summer repertoire. Key Ingredients in Cucumber Soup English cucumbers: Scoop out the watery center of the cucumbers. Yes, English and Persian cucumbers are seedless, but the center membranes are filled with water. Scoop it out and use just the cucumber flesh for maximum flavor. Greek yogurt: I double down on the soup's coolness with the addition of Greek yogurt for some tang. Lemon: I balance all the flavors out with freshly squeezed lemon juice. Tahini: For extra body, I took a cue from the chilled cucumber and tahini soup recipe from Sami Tamimi and Tara Wiley's cookbook, ' Falastin.' While tahini is a main flavor profile in their recipe, I use it to just bond all the flavors together. Rice vinegar: When developing this recipe, I couldn't help but feel like it needed more. Turns out rice vinegar adds the perfect amount of sweetness without overpowering the soup. Helpful Swaps Use your favorite tender herbs. I use dill and chives but you easily substitute herbs like tarragon, chervil, and parsley. Just be sure to use tender herbs over woody herbs (like thyme and rosemary). Switch up the topping. In this recipe, I used chopped cucumber pieces and herbs to bring in additional flavor and texture. Feel free to add whatever you'd like. Toasted seeds or dukkah would be delicious. Cold Cucumber Soup Serves 4 2 tablespoons fresh dill fronds (from 1/2 bunch), plus more for garnish 1/4 cup coarsely chopped fresh chives (from 1 large bunch), plus more for garnish 2 tablespoons coarsely chopped fresh parsley leaves (about 15 sprigs), plus more for garnish 2 medium English cucumbers (about 8 ounces each) 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon) 1 clove garlic 1 1/4 cups low fat or full-fat plain Greek yogurt 1/4 cup olive oil, plus more for serving 2 tablespoons tahini 1/2 teaspoon kosher salt 1/4 teaspoon ground white pepper 1 tablespoon rice vinegar Flaky salt (optional) Add 2 tablespoons fresh dill fronds, 1/4 cup coarsely chopped fresh chives, and 2 tablespoons coarsely chopped fresh parsley to a blender. Trim the ends from 2 medium English cucumbers. Cut in half crosswise, then cut each piece in half lengthwise. Scoop out the watery centers with a small spoon and discard. Finely chop the cucumber until you have 1/2 cup and refrigerate for garnish. Coarsely chop the remaining cucumbers and add it to the blender.
