Eating healthy on a budget and time constraint
angeleyes4280
Posts: 25 Member
I have recently learned how to shop for healthy foods on a budget and for things that can be prepared quickly. If you would like some advice on what to do, just respond to this post. I will do my best to help you.
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Ready to start food prepping here. Any advice you can offer would be appreciated. I have found some ideas on a blog site of "Organize Yourself Skinny" that I plan to try.
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I'd love any ideas I can get - thanks0
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I'd love to know how I can purchase healthy foods on a budget0
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angeleyes4280 wrote: »I have recently learned how to shop for healthy foods on a budget and for things that can be prepared quickly. If you would like some advice on what to do, just respond to this post. I will do my best to help you.
I'd love your ideas, thank you!
Much needed0 -
I love the idea of preparing meals quickly from healthy foods that fit a budget!
Angeleyes, do you want us to add recipes also?
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I get a lot of bagged frozen veg, which keeps longer than fresh and still retains all of the nutrients if you steam it. I found flax seed at the dollar store (score!), and use a lot of garbanzo beans as a meat substitute to save money and to eat less meat.3
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I've found that the act of prepping food satisfies my urge to eat food. I purchased several sizes of containers for portions to have handy for several meals for several days at a time. It makes meals simpler and I already have certain ingredients measured and portioned. For example, I pretty much substitute cauliflower for everything I would normally use potatoes and rice for. I steam a bunch of it and separate it into one cup portions then as I prepare an assortment of meals it's already measured.7
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angeleyes4280 wrote: »I have recently learned how to shop for healthy foods on a budget and for things that can be prepared quickly. If you would like some advice on what to do, just respond to this post. I will do my best to help you.
Please share your tips!1 -
My local county extension service does an occasional cooking class that teaches you how to cook and shop on a budget. I really need to sign up -- it's free!0
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I would agree with the frozen veggies. They are usually inexpensive and are said to be healthier than frozen. Also using more beans/lentils etc. I do eat meat but I will cut it in half for a recipe and it works fine. I also try and eat a lot of the "basic" "cheap" foods : apples, carrots, potatoes, etc. Those types of foods are inexpensive were I live. Organic is expensive though and I try to buy it when it's on sale.0
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So, anyone else not seeing the ideas? Angeleyes have they been posted?0
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I need ideas, please post some!0
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Cook your own chickpeas and lentils, and save them in the fridge for salads, rice, quinoa etc. they are good source of protein, cous cous is a good option also, and just see witch vegetables and fruits are in season.0
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I eat a microwaved sweet potato for lunch often. I also do soft taco night at our house using turkey or fish.0
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I think it can be quite difficult to get the balance right, especially if on a low income and reliant on State Benefit. Here in England there is a website that has a specific board for eating on a budget. However, many of the foodstuff is poor quality. For example it will be suggested where to get a chicken at a low price to make a recipe, and maybe using canned tomatoes. The problem being they will be factory farm chickens full of hormones and water, and the canned tomatoes will be a few tomatoes in 'coloured water' aka water and a bit of tomato puree. I am all for economising, but when constantly eating low quality food it does have an impact on health. I am also all for using dried pulses etc in meals. A great way of getting goodness inside; but if in poor health to begin with it can be difficult with all the soaking etc. I had a go at making my own soya milk which is delicious. But the effort of squeezing the 'milk' through the nut bag is hard for me. The easiest 'milk' I have found to make is macadamia nut milk. Just whiz a cup with some water in the liquidiser, add a touch of honey and delicious. Healthy fats and very creamy. Only thing here is that macadamia nuts are expensive :-(. So an occasional treat :-)1
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any tips would help0
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Interested.....thank you0
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Interested! Thanks!0
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That's what I've found an issue with lately. Eating healthy isn't cheap! How to make it reasonable but stay with fresh food as possible?0
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kittycat777 wrote: »That's what I've found an issue with lately. Eating healthy isn't cheap! How to make it reasonable but stay with fresh food as possible?
Do you have a farmer's market or similar where you live kittycat? In our supermarkets grapes for instance will cost between £1.50-3.00 for a punnet or bunch. In our city centre you can get 2 punnets for £1. I definitely can be difficult not to have rubbish quality food that is cheap. Everything seems to be so full of sugar and fat.1 -
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I found a salad - put together at lunch time - avocado, tuna, dried cherries or cranberries, pecans - knife, spoon, container
Normal - Avocado, 0.75 avocado (5 oz) 120
Great Value - Tuna Pouch, 1 serv. 80
Ocean Spray Crazins - Dried Cranberries, 20 gram 65
Generic - Peacans, 10 g 53
Add Food Quick Tools 3180 -
To roast - Cut vegetables in same size pieces for the ones with the same roasting times or same cookie sheets.Put in zip lock bag with 2 tbs of oil and shake til glossy. Can use a bowl but bag is easier. Put each roasting time on a different cookie sheet covered with foil and sprayed or oiled. Can add lower times onto the cookie sheet later if want. Make sure plenty of room between pieces or you will steam them instead of roasting them. Depending how done you want them - at least fork tender but better with browning on the edges. Can flip in the middle if want more crispyness.
happy
General Roasting Times for Vegetables
Cooking times are for roasting vegetables at 425°F.
Root vegetables (beets, potatoes, carrots,sweet potatoes, parsnips): 30 to 45 minutes, depending on how small you cut them
Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
Thin vegetables (asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes, depending on how crispy you like them
Tomatoes: 15 to 20 minutes0 -
try these - not hard and good for you
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Chicken vegie salad with quinoa, makes enough for the whole week with extra
2 cucumbers chopped
2 avocado chopped
4 firm roma tomatoes chopped
1 medium red onion chopped
3 large poached chicken breast chopped
1.5 to 2 cups cooked quinoa
Juice of one large lemon
Salt and pepper to taste
4 tablespoons of olive or coconut oil
4 tablespoons of vinegar
Put all the chopped goodies in a large bowl, add lemon juice and stir well. Then add olive oil and vinegar, stir well and refrigerate. You can eat this as a dish alone, make it a wrap, put it over cold pasta or in a pita.
Poaching chicken. I use my electric pressure cooker, family pack of chicken breast, 2 cups water add garlic and any spices that suite me at the moment. Set the machine as manual for 12 minutes. Use quick release method.
P.s. I mix it up a lot by using different dressings in place of the oil and vinegar. I have used pesto sauce, raspberry vinegarette, spicy italian. I have also used shrimp in place of chicken. I make it this size and 3 of us eat it for lunch for 5 days with a fruit on the side.
I hope that you will try it. Enjoy
I just bought all the ingredients for this plus a large watermelon, in California, not counting the oil and vinegar and my bill was 16.56. For 3 people for 5 day it equals 1.11 per person per day.1
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