Lately, I’ve become more flexible with how I structure our meals and less vigilant about making sure Jeremy and I have two vegetables or a fruit AND a vegetable with every lunch and dinner. As a result, meal-planning has become a lot easier and we have been more satisfied with our food.
I’m a huge fan of snacking. I know that some people prefer “three square meals” and nothing more, but I rarely make it through a day without a snack at some point. According to Mintel, 94% of Americans snack at least once a day, so apparently I’m in good company. ;)
One of the keys to staying under my $80-per-week grocery budget (for my husband, Jeremy, and me) is a core group of foods that are always in my fridge (or pantry). All of these items A) have excellent nutritional qualities, B) can be used in a variety of ways, and C) are very inexpensive. They have the perfect food trifecta. ;)
If you get a room full of nutritionists, health coaches, doctors, and nutrition researchers, they might not agree on much about nutrition (which is what makes nutrition so confusing!!), but I can assure that they will agree on one thing: if we want to feel better and nourish our bodies, we need to eat more vegetables!
I want to share a really practical post about the top six strategies I use to save money on food every week. Each strategy individually saves a significant amount of money over the course of a year. Put together, they will take a big chunk out of your grocery bill every single week! Some of them are straightforward, but a few of them might surprise you! I discovered and honed all of them by trial and error so you don't have to.
I want to share the process I use week after week to make a whole foods-based, Mediterranean, and budget-friendly meal plan for myself and my husband, Jeremy. It all revolves around planning our core meals for the week.
As Benjamin Franklin said, “If you fail to plan, you are planning to fail.” Planning is essential, but it doesn't have to be super complicated or hard. I'll show you how! Here are the actual steps I follow to plan a week's worth of whole foods-based, Mediterranean, and budget-friendly meals for myself and my husband.