August 27, 2015 08:25 AM
Many of us want to eat healthy, but it can be difficult when you're on a budget. This morning, we received some tips from Lifestyle Coach Berta Lippert.
Berta says healthy eating doesn't have to be expensive. She has three simple strategies for getting the most bang for your buck:
Berta says planning ahead is absolutely the most important part of eating healthy on a budget, but it's easy to neglect. As it turns out, though, it's also easy to do! Berta has created a downloadable worksheet to help you plan for the week ahead.
Plus, Berta says planning meals ahead will give you more time to scope out sales, monitor snacking and avoid duplicating items in your pantry.
2) Buy in Bulk
This is a great option for couponers! Berta says stocking up on ingredients that are cheaper per serving, such as beans and rice, can really go a long way. Plus, if you've done your planning, you'll most likely know where the best prices are for bulk purchases, too!
3) Use Cheaper Sources of Protein
Meat tends to jack up the price of groceries. To beat the checkout line woes, Berta suggests using meatless sources for protein. Eggs or beans are a great protein source, and something you can use as little or as often as you'd like.
Plus, if you're looking for new meatleass recipes to try, social media is something that can help. Try searching #meatlessmondays, and you'll discover an entire community of people sharing their favorite dishes.
Finally, with summer approaching, it's time to start checking out your local farmer's market. Berta says they're her favorite place to pick up herbs, but there's also a wide variety of products offered at a reasonable price. The Duluth Farmer's Market accepts EBT as well!
Quinoa/Black Bean Wrap Recipe:
2 tablespoons of olive oil
3/4 cup dry quinoa
1 1/2 cups of cooked blacked beans
1 cup of frozen corn
1 small onion diced
2-3 cloves of minced garlic
1/2 cup pico de gallo (tomatoes, onions, jalapeno peppers, cilantro, lime juice)
1/2 cup cilantro
14oz of water
1 tablespoon of chili powder
1/2 teaspoon of smoked paprika
Tortillas &/or swiss chard for wraps
Use 2 TBS of olive oil to saute onions and garlic. Slowly add water. Add all remaining ingredients except for cilantro. Allow quinoa to cook, about 15-20 minutes. You’ll know the quinoa is done when it becomes translucent. Add cilantro the last 5 minutes. Garnish and enjoy!
*Note: If using canned beans, buy the ‘low sodium version’ and be sure to rinse well.
For more healthy lifestyle tips, visit Berta's website.
Updated: August 27, 2015 08:25 AM
Created: March 24, 2015 05:14 AM
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