Wednesday, April 30, 2014

On the Healthy Side of the Tracks

 Dear hubs and I have been taking a careful look at a lot of the food that is in our home lately.  Hubs is training for hist 1st triathlon and I'm still trying to lose baby weight from Madeline, so it seems like we're headed to the healthier side of the tracks.  The only down fall is the impact it has been having on our budget, so you can imagine my excitement today when I saw an article titled "20 Ways to Build A Whole Foods Kitchen on a Half-Price Budget." This one article lead me to all sorts of different articles and information that can help keep us on a healthy track but not kill our monthly grocery budget.

One of the things I found interesting in the Whole Foods article was that it ways build your weekly menu AFTER you grocery shop.  I don't know about y'all, but I do the exact opposite!  But the article makes sense - grocery shop and get value-priced produce and items, then plan your menu.  Why plan on making zucchini that may be at its highest price when asparagus is on sale?  So it looks like I might be changing my menu-planning style! 

So today, I just wanted to share some of the links that I've found in hopes that it might help you as well.  But, I also want to know what some of your tips are on how you and your family eat healthy.  How do you use fresh vegetables?  Do you freeze a lot of fresh foods?  Are you a member of a co-op?  I want to know it all!  Tell me how you and your family eat nutrient-rich foods on a budget.  

Here are some helpful links:
20 Ways to Build a Whole Food Kitchen on a Half-Priced Budget
Weekly Food Prep to Keep You on Budget
Eating by the Seasons
Dirty Dozen and the Clean Fifteen
Month-by-Month Guide to Seasonal Produce
Seasonal Produce Recipe Guide


Tricia Nae said...

Love this. We too have been trying to eat better. We got way to dependent on fast food....which is no good. So, we have been trying to do chicken and veggies (carrots, zucchini, squash, onions, potatoes, whatever) at least one night a week. We've even done that without the veggies. We always have salad with it, so we can stretch the actual meal to like 2 nights of dinner and lunch for C at least one day. And, we always add a bunch of veggies to our spaghetti. It can double the amount of food it would normally make if we'd just done meat & sauce.

Tricia Nae said...

I need to proofread. way TOO dependent. And we've done the chicken and veggies without the chicken (not without the veggies...cause that would just be chicken). Ha. Just a big dish of veggies with olive oil and seasonings baked for about an hour. Love it.

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