Most grocery stores have a small section in the produce area where you can find items that are close to spoiling but usable for quick breads, soups or smoothies,” Kasvinsky says. Look for discounts: “Shop bruised and discounted produce such as bananas or tomatoes.Clip coupons: “Remember your parents were coupon clippers? Start up that habit again.Shop sales: If there’s a sale on things like pasta or beans or frozen veggies, go for it!.Buy in bulk: This is a great tip particularly for non-perishables.Batch cook: “Found a deal on discounted meat or produce and can’t eat it all before it spoils? Plan to make a large batch of a meal that can be frozen, label it and save it for a busy weeknight in a month or two,” Kasvinsky says.Eat seasonally: Buy produce at your local farmer’s markets, Kasvinsky suggests, because they will typically be less expensive than grocery stores and may have bulk deals.Use lentils/rice and beans/rice: This creates a complete protein to make satisfying and healthy meals, Kasvinsky says.“I am able to make one four-pound chicken last for three meals for my family of four.” Eat less meat: “Instead of a meal with the meat front and centre, make a curry with vegetables, make a soup or stew with shredded chicken, make bone broth, and stretch that meat for a few meals where it usually would last only one,” says Heather Kasvinsky, owner of the food and travel blog This Noshtalgic Life.Incorporate inexpensive staples: Think things like dry beans and lentils, eggs, whole grains, pasta, seasonal produce, frozen veggies, oats, bananas, tinned fish, and peanut butter.With our list of meal planning tips, you can make easy, healthy meals on a budget and rest easy. Pretty basic really, but organised well," Rachael says.It’s no secret that food prices have increased over the past few months across the country, and if you’re wondering how to continue eating healthy while not breaking the bank, you’re not alone. "I have a regular 900mm wide pantry plus use a couple of drawers for dry food. Decide where you'll store groceries: Buying in bulk can save costs – but consider whether you have the space, or if you're organised enough to prevent chaos.Consider the forecast: "I always check the weather as well, to make sure I'm not planning pumpkin soup on a 30-degree day or something," says Rachael.Check the family calendar: An exercise-heavy day might work up an appetite, so think about factoring in the family's planned activity level for the day."I recommend if you've never planned before, only planning dinners, and then plan say three dinners a week - and you can add more meals in as you become more comfortable," says Rachael. Start small and scale up: There's no need to launch straight into a month-long meal plan.Quick tips to get started with meal planning Keep in mind that meal planning gets quicker and easier the more you practice: "I've been perfecting it over the years, and it can literally take me five minutes now," says Rachael. It's the same sort of concept, but with your mind." "It's sort of like a bulk shop - you're doing it all at once to save money later. Others create lists in the notes app of their phone. Some people prefer computer spreadsheets, or meal planning apps that allow you to create corresponding grocery lists. "I generally use pen and paper because that's how I like to work - I'm quite visual."īut the way you plan your meals really comes down to personal preference, she says. "Because I enjoy meal planning, I've done it so many different ways over the years," says Rachael. "So, overall, you're on budget but you're still getting your luxury items."įor Nathan, cooking cheaper meals some days allows him to splurge sometimes on pricier dishes, such as lamb shanks or kangaroo curry. "It just means if you want an expensive steak one day, you balance that with one or two cheaper meals that week," says Rachael. ( Supplied: Rachael Hallett)īut meal planning isn't all scrimping and saving: it can allow you to accommodate "splurge" items without guilt. This shop cost about $100, but doesn't include four family dinners. Rachael’s typical weekly shop for her family of four includes staples such as bread, eggs and milk, along with ham, salami, cream, fruit, veggies and potato chips.
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