Do you think you could survive on $1.75 a day on food and drinks? An estimated 1.2 billion people do that every day.

The Live Below the Line Challenge (which runs from April 27 to May 1, 2015) aims to bring awareness to those living in extreme poverty by encouraging us to do just that for 5 days. To kick off the global campaign, now in its third year, Live Below Line organizers asked chefs from across Canada to create meals on a $1.75 budget.

Want to join the challenge? Here are three recipes below, specifically created for Live Below the Line campaign. Plus get tips here.


Breakfast of Champions: Egg and Black Bean Enchiladas
Created By: Created by: Executive Chef Elia Herrera of Los Colibris
Cost Per Person: $0.59
Serves: 4


8 tortillas
4 large eggs
Bean purée
¼ cup Cotija cheese
½ cup dry black beans
1½ tablespoon chopped Spanish onion
½ garlic clove, chopped
½ cup water
1½ teaspoon canola oil
Pinch of salt and pepper

1. Soak the beans overnight. In a pot, sauté the onion and garlic with canola oil until translucent. Add pre-soaked beans and water over medium heat until cooked.
2. Blend mixture and place back on the heat to slightly reduce. Season with salt and pepper.
3. In a non-stick pan, scramble the eggs. Fill the tortillas with the scrambled eggs.
4. Add the hot bean purée over the tortillas and sprinkle the Cotija cheese on top. Serve immediately.


Lunch: Fajitas with Chicken and Rice
Created By: Executive Chef Elia Herrera of Los Colibris
Cost Per Person: $0.63
Serves: 4


1 cup rice
4 garlic cloves
8 oz chicken
1 red bell pepper, sliced
1 green bell pepper, sliced
1 white onion, sliced
1 tablespoon canola oil
400 mL water
Pinch salt and pepper


1. In a pot, heat half of the oil and sauté garlic until golden. Add raw rice and let it get some colour.
2. Add warm water and salt, cover and leave rice over low heat until cooked, occasionally stirring.
3. Cut chicken into strips roughly the same size as the peppers and onion, and in a separate pan, heat remaining oil and add peppers, onion and chicken. Season with salt and pepper and keep over heat until chicken is fully cooked.
4. Serve chicken and vegetables over bed of rice.


Dinner: White Fish and Navy Bean Cassoulet
Created By: Executive Chef Wayne Sych of Joe Fortes Seafood & Chop House
Cost Per Person: $0.66
Serves: 4


5 oz white fish, cod or sole, cut into cubes
700 ml white beans cooked per package instructions
3 stalks celery, julienne
2 cloves garlic, minced
1 large carrot, peeled and julienne
1 white onion, julienne
60 ml tomato paste
15 ml vegetable oil
2.5 ml thyme leaves
2.5 ml fennel seeds
large pinch salt
pinch pepper
pinch chili flakes
500 ml water


1. Heat oil in a large pan over medium heat. Add garlic, onions, celery and carrots, sauté until soft 3 to 4 minutes.
2. Add tomato paste, thyme, chili flakes, fennel seeds and water, simmer for 6 to 8 minutes until vegetables are cooked.
3. Add fish, white beans, salt and pepper to taste, add more water if needed, simmer until hot and fish is cooked through 4 to 5 minutes. Pour into serving bowls.