March is National Nutrition Month and one thing that can interfere with making healthy choices is the cost of food. Please join our March webinar on Wednesday, March 15 at 1 PM CDT to learn how to plan, purchase, and prepare meals that don’t come with a huge price tag.
Plan, Purchase, Prepare
With the rise in food costs over this past year, it can sure seem challenging to eat healthy on a budget! However, it doesn’t have to be! Eating a well-balanced diet that is rich in fruits, vegetables, whole grains, and lean proteins, while on a budget, is not only possible, but it is an important part of keeping you healthy. Join us on this webinar to learn budget-friendly hacks to help you plan, purchase, and prepare healthy, nutritious meals that fit within your budget!
Planning ahead may help to ease mealtime stress, reduce food waste, and help prevent those last-minute less healthy meals. Here are some simple steps to help you plan, purchase, and prepare your meals!
- Take an inventory of ingredients you already have. Try to use the items that you have on hand. You'll save money!
- Check out the sales at your local supermarkets. Sometimes a discounted price can allow you to treat yourself and your family to a special meal. Remember, produce that is in season tends to be less expensive.
- Stock Your Pantry and Freezer with these five food groups: Vegetables, Fruits, Milk and Dairy Products, Protein, and Grains.
- Keep a Running Grocery List. As you finish grocery items, write them down on the list. This way you do not have to worry about forgetting anything. Or there are many grocery shopping apps available. Some apps even include information on food price and availability.
- Aim for variety in meals but dont feel like every day must be different. It is alright to have oatmeal or low-fat yogurt with berries several times a week for breakfast. The same goes for lunch; pick a few options and rotate them across a week!
- Get creative with leftovers. Try leftover chicken in a stir-fry, in chili or over a salad. Cook leftover fresh or frozen veggies into a soup or casserole. Use leftover fresh or frozen fruit in a smoothie, to top cereal or yogurt, or on salads.
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