Category: Save money eating healthy

Healthy Seasonal Foods For Fall

The Fall season is officially here!  And, the new season brings a great variety of fruits and vegetables that can help you stay on track with your healthy eating plan without compromising great taste!

Explore local farmer’s markets, roadside stands, and grocery stores for an abundance of good eats this time of year.  To help you get started, here’s a list of in-season fruits and vegetables and ideas on how to incorporate them in your weekly diet.

Try these tasty fruits and vegetables for fall!

1) Apples.  Harvest Season: August-November.

Apples make great on the go snacks.  Use them in salads, with savory dishes like pork chops; or chop them up and put them in yoghurt.

2)  Dates.  Harvest Season: September-December.

Dates are great in baked goods. Try chopping up a few for your oatmeal or over the top of frozen yoghurt.  For savory dishes, look for low-cal middle eastern recipes that include dates.

3)  Grapefruit.  Harvest Season: September-April.

Add over greens or squeeze fresh for a healthy juice.

4)  Kiwi.  Harvest Season:  September-March.

Kiwis are a great add to spice up a fruit salad or a smoothie.

5)  Pears.  Harvest Season: August-February.

Pears are one of my favorites because they are so versatile.  This fruit is great as a snack, added to mixed greens, used in savory dishes, or poached with a bit of cinnamon for a low-cal healthy dessert.

6)  Tangerines.  Harvest season:  November-April

Add these sweet little low-cal treats to yoghurt, pack in lunches, snack on them, use as dessert, or add to a salad.

7)  Brussel Sprouts.  Harvest Season: September-March.

I must confess, it took me awhile to like these wonderful little cabbages.  Now, they are one of my favorites this time of year! Try roasting brussel sprouts with olive oil, or sauteing with butter and garlic.  Serve with roasted meat and mashed potatoes.

8)  Cauliflower:  Harvest Season: September-June.

Use cauliflower to make fantastic soups, in stir-fries, or steamed with other vegetables as a side. Chop up cauliflower with other veggies and serve with a low-cal yoghurt dip for parties.

9) Squash.  Harvest Season:  October-February

There are so many varieties of squash and ways to prepare them. Try them steamed,  stir-fried, or in soups.  I’ve even used butternut squash to make a low-cal bechamel sauce!

10)  Pumpkin.  Harvest Season:  October-February.

Pumpkin is used mostly in desserts like pies and cakes. You can use it for waffles, pancakes, and breads.  Search for low-cal substitutes of these sweeter treats and keep portions in check.

11)  Sweet Potatoes.  Harvest Season:  September-December.

Not just for Thanksgiving Day anymore. Roast them. Make mashed sweet potatoes, or baked french fries.  If you’re cooking for 1-2 people, save time in the kitchen by microwaving a large sweet potato.

12)  Turnips.  Harvest Season:  September-April.

Try these tasty root vegetables roasted with olive oil or in stews.

13)  Parsnips.  Harvest Season:  October-April.

Add parsnips to other root vegetables and puree for a sweeter soup, or roast with potatoes and carrots for a wonderful blend.

14)  Rutabaga.  Harvest Season:  October-April.

Honestly, I haven’t cooked with this one yet.  I discovered it when researching my list for this article.  It’s a cross between a turnip and a cabbage.  Suggested uses include  roasting, or adding to casseroles and soups along with turnips and carrots.  I’ll report. You decide!

Decide which fruits and vegetables you’d like to incorporate into your healthy eating plan and use low-cal recipes that include these foods as ingredients.  You can find great low-cal seasonal recipes in Cooking Light  and Eating Well magazines.

Have fun experimenting with healthy seasonal foods. Browse your produce stand and farmer’s market.  When eating out, ask your food server what’s fresh — and depending where you live — ask what’s local on the menu.

Please feel free to share any great recipes or snack ideas you come up with.  I want to hear from you!

Blessings!

Jennifer

 

Eight Tips To Save At The Grocery Store And Still Eat Healthy!

According to a new national poll of more than 1,000 women, published in the June 2012 issue of ShopSmart magazine (from the publisher of Consumer Reports), 57% of respondents said their main reason for not eating a healthy diet was cost.

How sad because it is possible to eat healthy on a budget!

I realize that your budget may be limiting you. I’m sure you want to stick to your budget so you can keep your household finances in order. A healthy bank balance plays an important role in reducing stress in your life!

However, let’s put this into perspective. You’ve heard it all before, how you can’t put a price tag on your health. Yet you aren’t sure how to get around it. You know that when your health is compromised, it is difficult to have the energy you need for the good things in life. Poor health can negatively affect every area of your life — time with family or friends, your performance at work and more.

The financial costs of illness can be steep! A major illness can destroy a carefully kept budget due to loss of wages, high medical bills, and sometimes even bankruptcy.

With all that said, you can’t afford not to eat healthy! The best part about it is that it is possible to eat healthy while staying within your budget.

Here are eight tips for eating healthy without breaking the bank!

1)  Make a list!  Plan your meals for the week and make a list. This keeps you from wasting food and money. For more meal planning tips, check out Meal Planning Helps You Lose Weight.

When planning, alternate the meatier dishes with meals that offer less meat with lots of veggies and healthy grains. This will help you stretch your dollar and increase your fiber intake.

Include other needed household items on your list, like toiletries and cleaners. Then, go to the store weekly. This will limit impulse buying exposure to one trip per week. After awhile you will get so good at making your list that you will add things to the cart by choice, not by impulse.

2) Compare prices! Not all stores have the same prices for the same or similar items.  I shop Trader Joe’s for a huge part of our list. The remainder I buy at our specialty markets and Nob Hill Foods. Trader Joe’s has a great selection of healthy foods, and the majority of their products are priced lower than their competitors. I only buy at Nob’s or specialty stores what I can’t find at Joe’s, plus the items I know are priced better elsewhere. Get to know the different stores in your area and their price differences. If they are close together, consider making multiple stops on your shopping day.

3)  Buy the store name brand! Many store’s have their own brands now which cuts costs significantly. Often times it’s the name brand food with a different wrapper. Read your labels and make sure you are avoiding trans fats (partially hydrogenated oils) and high fructose corn syrup. Organic foods are becoming more and more available under the “store brand” labels, so always check to see if your store has that option.

4)  Shop in season! Fruits and vegetables are always less expensive when they are in season. When you buy out of season you are paying for the extra shipping. Consider freezing seasonable fruits and veggies while they are less expensive and save them for later.

5)  Know your source! Local farms and ranches may opt out of the Organic label because of cost. This doesn’t mean that they aren’t growing and raising the food in it’s purest form. Visit your local butcher ,produce stand, bakery, and other specialized food shops. Often times you can buy natural foods that are antibiotic, hormone, and pesticide free without the hefty “organic” price tag. Ask the local farmer how the food is grown.

6)  Chop your own stuff!  I chop my own garlic. celery, onions, carrots, and other types of root vegetables. This allows me to buy organic and save the money I would be paying someone else to cut my vegetables for me.

7)  Watch the extras! Limit things like cookies, chips, sodas, and sugary cereals. Consider these foods to be treats. Try substituting fruit, oatmeal, and water.

8)  Get creative! Buy foods that can multi-task! I always have yoghurt on hand and use it for snacks, in place of sour cream in recipes, or to make smoothies. Only buying one product for multiple uses is great. I know I will use it up rather than watch it grow mold. Throwing away food is like throwing cash away.

Have a question or a money saving tip you’d like to share.  Please leave a comment below. I’m looking forward to talking to you!

Blessings!

Jennifer