In case you missed the first 5 tips, here are the 10 Tips for Healthy Eating On a Budget: Part 1!
Yes, eating healthy can fit into your budget! For example – I bought into a local farm, where I get a variety of vegetables for around $30 a week. This past week we got kale, mustard greens, arugula, 2 heads of lettuce, strawberries, broccoli, 2 tomatoes, shelling peas, spinach and something else I’m forgetting!
You have to use these veggies within a week, because another box will be coming! We make a lot of soups that you can freeze as well as baked dishes like lasagna, and casseroles that we can freeze.
On to our last 5 tips!
Here are the other 5 tips for healthy eating on a budget.
6. Use coupons ONLY if they make items you usually buy cost even
less. Always check newspaper ads or store fliers for weekly specials.
Finally, review your shopping list and budget. If it doesn’t fit, try
again.
7. Choose generic whenever possible. Check higher or lower shelves
for cheaper items because more expensive items are kept at eye-level!
8. Inexpensive ways to buy produce:
- Buy apples, oranges, grapefruit, potatoes, onions, etc., by the
bag, not by the piece–it’s cheaper and will fill more lunch bags and
cover more meals. - Always shop for produce that’s in season, for the best flavor and
prices. Usually the ones that are on sale in the flyer are the ones in
season. - When buying canned foods, choose those that are packed in juice and
low sodium. - Check out farmer’s markets, or look for your own farm to buy into. It’s called a CSA (Community Supported Agriculture) and here’s a place you can look for one in your area.
9. Best ways to buy grains to keep within your budget
- Choose plain brown rice and whole wheat English muffins and
tortillas. - Oatmeal is nutritious, economical and can be dressed up with brown
sugar, bananas, etc. - Check out the day old breads (a great value and still fresh). Or
buy the bread on sale, you can freeze any extra loafs. - Buy cereals and other grains without fancy packaging (in bulk) to
store in airtight containers.
10. Cooking and meal planning tips
- Cook extra portions of chili and spaghetti with marinara sauce for
the freezer. They make great baked potato and pizza toppings. - Keep a bag of frozen vegetables to add to rice or any meals.
- Boil extra pasta or rice for a main meal; it will make a cold lunch
with chopped tomato, veggies, and/or a grilled chicken breast. - Keep pita bread in the freezer. Pop in the toaster and it makes a
great sandwich pocket or pizza base (spread with tomato sauce and other
toppings). - Worcestershire, brown, chili and soy sauces can add zing to an
otherwise forgettable dish, as well as mixed herbs, chili pepper, black
pepper, curry powder, and Chinese spices.
Next time, I’ll share with you some of the recipes that I use to cook in bulk and freeze. That’s the best way to use some of that fresh produce that is on sale!
– Julie
