10 Budget-Friendly, Healthy Grocery Shopping Tips

by Anjali @ The Picky Eater on May 22, 2013

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Shopping for healthy food on a budget is always a challenge.

Have you ever just gone about your groceries, and then ended up with a huge bill with no idea where the money went? I certainly have, and I’d often wonder why I’d sometimes end up with a huge bill, and sometimes with a budget-friendly bill. So I started taking a look at what types of purchases drove up the cost of my groceries and which ones didn’t.

What I realized was that it wasn’t about whether I was buying “healthier” foods or “junkier” foods, it was all about the types of purchases I was making and taking more of a budget-conscious approach to my shopping.

photoHealthy food doesn’t have to be out of reach with your grocery budget. You can adopt certain strategies that will make the healthier options seem totally affordable! These 10 tips will help you on your way towards budget-friendly healthy grocery shopping :)

Tip #1  | Shop the Sales: Most grocery stores have all kinds of sales going on at any given point in time. Look for the weekly specials, the produce that’s on sale, and any deals (like buy 2 get one free) throughout the store.

Tip #2  | Buy in-season: In-season produce is always cheaper. Produce that is not in season has to be shipped from across the world and that shoots up the price pretty quick. This site is a great resource to figure out what’s in season in your town (so you can get the best bang for your produce buck!) And for those of you in the Bay Area – this site is a wonderful resource as well.

Tip #3  | Try coupons: Individual stores have catalogs (usually located in the front of the store) with coupons you can use that same day! You can also find great online coupons here – which you can even search for by your area (so you get the best grocery deals near you!)

Tip #4  | Buy generic: Brand names cost way more. That’s just a rule of thumb. And most in-store/generic brands are just as good! Case in point: Whole Foods’ 365 brand which, especially when on sale, is extremely affordable.

Tip #5  | Buy frozen: Frozen produce is just as good as fresh produce, and it works perfectly if you’re looking to spend a little less, especially on out-of-season items.

Tip #6  | Buy bulk: The bulk section has become my best friend. Many grocery stores now have a bulk section where you can get everything: spices, nut butters, oils, honey, maple syrup, grains (like oatmeal and quinoa), pasta, beans, cereals, dried fruits, the list goes on. And you save a ton because you don’t pay for the “packaging” at all.

Tip #7  | Avoid the middle of the store: Most packaged foods don’t have nearly the same nutritional value as whole unprocessed foods like produce, fresh dairy, fresh meats, and whole grains. You end up paying a lot more for a lot less nutrition – so my suggestion would be to stick to the perimeter of the store and cook meals at home using tons of spices for flavor!

Tip #8  | Make a list: And stick to it! That way you aren’t distracted by any of the enticing goodies you might come across during your shopping (but that you don’t need!) 

Tip #9  | Don’t shop hungry: This relates to Tip #8 above, but basically, if you end up going to the grocery store hungry, you will buy a lot more of those “impulse” purchases, again, that you probably don’t need. Eat first, then shop.

Tip #10  | Choose meatless protein sources: Foods like beans, lentils, etc. are wonderful protein sources and are also extremely good for you! They’re also insanely cheap – especially if you buy them dry and in bulk (although canned is pretty cheap also) Switch to meatless a couple of nights a week and your health and wallet will thank you!

{ 8 comments }

Skinny Spicy Spaghetti with Garlic, Parmesan and Veggies

by Anjali @ The Picky Eater on May 15, 2013

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I love creating healthy pasta recipes.

Pasta is one of those foods that we’re told not to eat if we’re on a diet. It has “way too many carbs” and can make you “put on weight.” But pasta is also one of the best comfort foods we have, and for people who love it, it’s so hard to give it up!

Granted, I’m not a fan of white pasta. White pasta is similar to white bread – it doesn’t really have a ton of nutritional value. But by swapping out the white pasta for whole wheat pasta and making a few other healthy additions, you can have your “cake” and eat it too!

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Here is how to transform regular pasta into a Skinny Pasta recipe:

  • Use whole wheat pasta, and stick to 2oz per serving
  • Make your plate fuller with TONS of veggies (this recipe uses broccoli, red peppers and zucchini) – load up on these and they will make you feel like you have more pasta on your plate!
  • Use plenty of spices vs. oil: spices have health benefits and virtually no calories, and they make your veggies taste great. My go-to spices for pasta are: oregano, salt, crushed red pepper, and garlic.
  • Get a really great pasta sauce or make one at home (I like Muir Glen’s Garden Vegetable pasta sauce)
  • Don’t skimp on the cheese – use 2 Tbsp shredded fresh parmesan to top your pasta, it’ll melt and make the entire dish super gooey and delicious

I promise, if you follow these steps you can enjoy pasta any day of the week, and feel great about what you’re putting into your body!

The Ingredients
  • 8 oz whole wheat spaghetti (2oz per serving)
  • 1 tsp olive oil
  • 1 red onion, diced
  • 5 cloves garlic, minced
  • 2 small broccoli heads, chopped into small florets
  • 3 zucchini, diced
  • 1/4 tsp crushed red pepper
  • 1 tsp oregano
  • 2 red bell peppers, diced
  • 2 cups low sugar, organic spaghetti sauce (I used the Muir Glen Organic Garden Blend)
  • 1/4 cup parmesan cheese (use 1-2 Tbsp per serving)
  • salt & pepper to taste

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The Directions
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Step 1: Cook spaghetti according to package directions, set aside.
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Step 2: Heat a large skillet over medium heat. Add olive oil, onions, and garlic – saute for 3-5 minutes, until the onions are slightly translucent. Add the broccoli, zucchini, oregano, crushed red pepper, and salt/pepper to taste. Cook for 5-10 minutes until all of the vegetables have cooked through.
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Step 3: Heat the spaghetti sauce in a small pot over low heat. Add the diced red bell peppers to the sauce, simmer for 10 minutes. To serve: take 2 oz of the whole wheat spaghetti and top with 1/4 of the sauce, 1/4 of the vegetable mixture, and 1 Tbsp parmesan cheese.
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This meal is a regular staple in our house. The husband loves it, and I love how easy it is to make! You can use any veggies you like in this dish: kale, chard, other squashes, carrots, would all taste great.
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This recipe makes 4 huge servings, and each serving has only 310 Calories, 7.3g Fat, 57g Carbs, 11g Fiber, 0.8g Sugar, and 12.9g Protein! It is spicy, creamy,  has great texture and is family-friendly.
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Is your mouth watering yet? :)
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Skinny Spicy Spaghetti with Garlic, Parmesan and Veggies

From The Picky Eater: A Healthy Food Blog | Main Dishes | Italian

Nutritional Info Per Serving:
310 Calories
7.3g Fat
57g Carbs
11g Fiber
0.8g Sugar
12.9g Protein

00:30
00:00
00:30
4 servings

Ingredients

  • 8 oz whole wheat spaghetti (2oz per serving)
  • 1 tsp olive oil
  • 1 red onion, diced
  • 5 cloves garlic, minced
  • 2 small broccoli heads, chopped into small florets
  • 3 zucchini, diced
  • 1/4 tsp crushed red pepper
  • 1 tsp oregano
  • 2 red bell peppers, diced
  • 2 cups low sugar, organic spaghetti sauce (I used the Muir Glen Organic Garden Blend)
  • 1/4 cup parmesan cheese (use 1-2 Tbsp per serving)
  • salt & pepper to taste

Directions

  1. Cook spaghetti according to package directions, set aside.
  2. Heat a large skillet over medium heat. Add olive oil, onions, and garlic – saute for 3-5 minutes, until the onions are slightly translucent.
  3. Add the broccoli, zucchini, oregano, crushed red pepper, and salt/pepper to taste. Cook for 5-10 minutes until all of the vegetables have cooked through.
  4. Heat the spaghetti sauce in a small pot over low heat. Add the diced red bell peppers to the sauce, simmer for 10 minutes. To serve: take 2 oz of the whole wheat spaghetti and top with 1/4 of the sauce, 1/4 of the vegetable mixture, and 1 Tbsp parmesan cheese.

{ 25 comments }

Our Trip to Monterey… And How to Recover After “Over-Indulging”

May 10, 2013
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One of the things I love about being in the Bay Area is that there are tons of vacation spots within just a couple hours of home. Monterey is one of those hidden gems that is just south of the Bay Area, but feels like you’re in a destination far away. It’s a sleepy little [...]

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Healthy Snack Giveaway from Food Should Taste Good!

May 6, 2013
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Who doesn’t like chips? Crunchy, salty, and bite-sized — they’re perfect for curing those 3pm munchies. Of course, they’re not always the healthiest snack option since they’re fried and usually highly processed. That’s not the case with Food Should Taste Good, the company that’s making the perfect chip that tastes great and is good for [...]

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Falafel Style Lentil Burgers with Creamy Feta Sauce

May 1, 2013
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It is no secret that I love lentils. Between their high protein content and their earthy, nutty flavor – I’m always looking for more ways to squeeze lentils into my diet. I’m also a huge fan of mediterranean flavors and the husband and I absolutely love falafel. And so, when I saw this recipe from [...]

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How to Make Simple and Healthy Roasted Red Peppers

April 22, 2013
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I love roasted red peppers. I love their texture, their flavor, and how they add a gourmet feel to so many dishes. What I don’t love about them is that often at restaurants and the grocery store, they are packed in oil, or roasted in a ton of oil, which just adds unnecessary fat and [...]

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