I tried grocery shopping on a strict $50 budget…👀
Today we’re at Walmart shopping for Episode 2 of my new Plant-Based on a Budget series!
I started this series to help take the stress out of meal planning and show that you can still make really delicious, healthy meals without spending a fortune.
I originally planned to spend just $40 for dinners plus leftovers for lunch for the week, but halfway through my Walmart trip I decided to add breakfast too, bringing the total budget to $50 for the week for 2 people.
I also decided to take dessert off the list this week and swapped it out for breakfast, so the banana popsicles didn’t make the final cut.
I’ll also be sharing a longer YouTube video with all my notes and tips for saving money on groceries, so make sure to follow me there too (my name is Toni Okamoto).
Get my free meal plan here: https://plant-based-on-a-budget.kit.com/31eeed8fa2
Shopping for groceries on a limited budget can be challenging, especially when aiming for a nutritious, plant-based diet. In my recent Walmart trip, I experienced firsthand how planning and flexibility are key to success on a $50 weekly budget for two people. One important lesson was prioritizing essentials while being willing to adjust meals as I shopped — such as swapping dessert for breakfast items like oats and almond milk. A helpful tip is to rely on staple pantry ingredients and affordable fresh produce such as potatoes, carrots, celery, onions, bell peppers, and seasonal fruits like bananas and grapes. These ingredients can be combined in versatile ways to create filling meals like vegan split pea soup, stuffed sweet potatoes, and teriyaki tofu stir-fry without overspending. Another trick is using unit prices and weights to compare fresh produce to canned or frozen alternatives—sometimes fresh corn on the cob was cheaper than canned corn, so I chose fresh to keep costs down and avoid added sodium. Utilizing Walmart’s mobile scanning and weighing technology helped me track spending in real time, preventing going over budget. Having a clear shopping list with estimated prices also ensured I stayed on target while adapting to in-store deals. Meal planning ahead, such as including leftovers for lunches, stretched dollars further and minimized food waste. Planning for simple, flavorful meals with basic spices like smoked paprika, chili powder, and cumin brought variety without extra cost. Overall, shopping plant-based on a budget requires patience, creativity, and smart choices, but it’s entirely possible to eat well, healthily, and deliciously without breaking the bank. I encourage anyone to try these strategies and customize them based on preferences and store options.








































































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