The cost of groceries is killing me lately. I’m finding it hard to shop for family dinner (and the daily odds and ends that go with it) without spending over $100. I know that if I planned properly, I could spend a lot less. The trouble is finding the time. I so often race into the store in the tiny gap between work and home, with about seven minutes to find everything I need. Even if I have a plan, it sometimes goes sideways because ingredient availability is unpredictable in Bermuda. Often, one plan goes out the window and another gets formed on the fly, based on whatever looks fresh and good.

There are definitely things that help me function more economically. Batch cooking works wonders (hearty soups, bolognaise and curry all carry over or freeze well.) Planning to use leftovers every few days (before they get tossed) is important. Stretching quality animal protein also helps; I’m a stickler for organic meat and chicken where possible, but I use a lot of beans, lentils and veggies to make them go further. This can be a little tricky with my protein-obsessed family but I make it work two or three times a week and the teens are coming around to lots of plant-based proteins.

I haven’t had any luck getting the girls to like tofu yet, though. And I get it. I was tofu-resistant for the longest time. It’s such an affordable protein so I persevered and the Irishman and I both love it. We’re also good with plant-based meatballs occasionally. I don’t use them often because I feel like they are quite processed, but I found an amazing one-dish pasta recipe on the Plant You Instagram and it was such a hit. It honestly took five minutes to throw it together and then I put it in the oven and forgot about it while we bathed Atticus and popped him in bed. It was a great economical option too so we are definitely adding it to the rotation.

As I made a few adjustments to the Plant You recipe, I’m including it for you below. If you would like to see the original, go to Instagram or plantyou.com and search “vegan pasta and meatball bake”. Mine is just a little simpler as I didn’t have everything she listed and just used what I had on hand. But I do love this about her recipes — she is a huge advocate of using whatever odds and ends you have hanging out in the fridge, so it ends up being very economical too.

Of course you don’t have to use plant-based meatballs, you could always use beef, so the flexibility is huge with this recipe! This was very much “a bit of this and a bit of that” for me, so the recipe is loose — but it’s pretty hard to go wrong. Enjoy!

Plant-based meatball pasta bake (serves 4)

Ingredients:

You’ll need one large glass or ceramic casserole dish or a large cast iron pan (so long as it’s seasoned so that it is non-stick).

4 servings dry pasta (I used Tinkyada brown rice pasta spirals)

1 pack (12) Beyond meatballs (freezer section), defrosted

4 handfuls green veggies (frozen is fine)

1 jar pasta sauce (I like Muir Glen)

1 box vegetable broth (or beef if you don’t need to be plant-based)

Shredded vegan cheese (I like Follow Your Heart best) or dairy if sensitivities/preferences allow

Optional — two handfuls spinach and any fresh herbs you enjoy

Method:

1, Preheat the oven to 375F

2, I browned the Beyond meatballs lightly, so do this quickly and then set to one side. Depending on which brand you use, you may not need to do this.

3, Scatter the pasta in the bottom of the dish.

4, Scatter in the green veggies.

5, Use enough liquid to completely (but only just) cover the pasta and veggies — use half pasta sauce and half broth.

6, Pop the meatballs on the top.

7, Place uncovered in the oven for 30 mins. Remove and stir, tossing the pasta so that it doesn’t dry out on top.

8, If you would like to add fresh herbs or spinach, do it now.

9, Then scatter your cheese on top and return to the oven for ten more minutes.

10, Check the pasta is cooked through and return for a few minutes to the oven if not.

11, Serve in warm bowls and enjoy!

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda.