After last week’s post on grocery shopping, I got a few requests for a list that would work for a tighter budget.
Fruits & Vegetables
- Greens-kale, spinach, etc
- 2-3 Seasonal veggies such as brussels sprouts, squash, fiddleheads, asparagus, etc.
- 1-2 Seasonal fruits such as plums, berries, fresh figs, cranberries, tomatoes, avocado, etc
- Frozen non-seasonal fruits and veggies if preferred (ex: berries in the wintertime)
- Canned tomatoes
- Canned or dried beans
- Peanut butter
- Yogurt, plain, non-fat
- Grated pecorino or parmesan cheese
- Goat cheese
- Old-Fashioned/Rolled Oats
- Whole Wheat bread
- Whole wheat pasta or brown rice
- Whole grain cereal
Fats & Oils
- Olive Oil
- Balsamic vinegar
- Green tea
- Ground Flax
- Unsweetened cocoa powder
- Spices: salt, pepper, red pepper flakes, cinnamon, ginger, turmeric, cumin, rosemary, oregano, etc,
I recently received a request from the lovely Karen Skogland to do a grocery shopping post.
I’m not sure if I’ve written before about how much I love grocery shopping, but it’s one of my favorite day-to-day things. My hairdresser and I were laughing recently about how we kind of hate clothes shopping—we like to just go in and get out with what we came for ASAP—but love shopping for food. It doesn’t even feel like a chore! I love the whole experience of looking around, selecting the perfect produce, gathering together the components for a meal…it also satisfies the workaholic side of me that loves crossing items off a list.
Generally, I try to stick to the basics, I usually allow myself one impulse buy per shopping trip. I find that budgeting for that keeps my finances in check without making me feel deprived or bored.
In general, I keep a well-stocked pantry, so my weekly shopping list is not quite this long. Here’s what I would buy if I were moving—or returning from a long trip and had basically nothing left in the fridge or cabinets. This is not intended to be an Eat Like Me list, but more a glimpse into what one nutritionist keeps in her kitchen.
I don’t know if this happens to anyone else, but whenever I walk into a grocery store without a specific recipe in mind, I get overwhelmed when I get to the meat section. Even if I have the vague idea that I want to make something with, say, chicken in it over the course of the next few days, I often leave empty-handed, having talked myself into finding ways to use up things I already have on hand, like eggs, canned beans, or frozen fish.
Not that using what you have is a bad thing at all! It just gets a little repetitive sometimes—I’ve been eating a lot of salads and stir-fry concoctions. Note to self: plan ahead. I actually think meal-planning is really fun, and I also love coming across new resources and tools to make it happen.
I saw this great infographic floating around the internet for choosing the healthiest meat, and I wanted to share it with you guys.
Get health and fitness tips at Greatist.com
Figs & ginger are two of the food-related ways to my heart, so this found its way into my grocery basket in, like, two seconds.
I love Stonewall Kitchen products, and this is definitely a new favorite! I’ve already tried it on sprouted-grain toast with melted cheese and on top of oatmeal with plum & tahini. I imagine it’s also great in yogurt, on top of pancakes, and used as a base for marinade or salad dressing. My inner mad scientist is looking forward to a little experimentation.
As far as nutrition is concerned, sometimes people ask me what I think about added sugars in condiments, and I tend to feel the way I do about sugar in general:
- a little goes a long way, and
- when you do enjoy it, make it a small amount of something you really love
So if a little spread of your favorite fruit preserves is going to take your healthy sandwich from good to “OMG I need to Instagram this amazingness ASAP,” go for it. Just keep that feeling in mind when staring down the bowl of waxy leftover Easter (milk) chocolate at the office, and save your sweet-time for when it’s awesome. Oh dear. I wish my brain wasn’t so quick to make that into a metaphor…
What’s your favorite condiment? Any new finds?