Some might recall the ramen noodle diet of their college days as a cheap and quick way to stay fueled through all-nighters and exams. But was it healthy? Not so much. But the terms “healthy” and “budget” don’t have to be mutually exclusive.
Consistently eating well without breaking the bank just takes smart shopping, meal planning, and an arsenal of nutritious recipes. That’s where we come in. With our hacks and recipes, you’ll be eating better—for less—in no time.
It doesn’t get any more “farm fresh” than your local farmers market—the best place to shop for whole foods. Typically you’ll find organic and heirloom produce harvested at the peak of their flavor and nutrition, and hormone-free meat, dairy, and eggs—directly from growers and producers. Shopping straight from the source saves money and supports small family farms. Now that’s sustainability all around.
To supplement fresh foods from the farmers market, Thrive Market has all the organic, non-GMO pantry staples, snacks, and condiments you need to curate a healthy life for you and yours—and everything is 25 to 50 percent off retail prices.
Home is where the health is! Cooking at home is probably one of the top things you can do to trim the fat from your food budget. Restaurant and fast-food meals really add up, and they’re often high in sugar and unhealthy fats. At home, you’ll always know exactly what’s in your food.
If you map out your meals for the week ahead, you give yourself an edge in staying healthy and being aware of your budget. You’re thinking about ingredients, shopping specifically, and keeping yourself on track for eating smart rather than succumbing to the instant gratification of fast foods and snacks.
Before shopping, make a list of everything you need and follow it to a T. This intentional tunnel vision will prevent impulse buys and keep you focused on making healthy choices. Also, don’t shop on an empty stomach. Greasy potato chips can look mighty good when you’re starving.
As soon as you get to the store, make a beeline for the produce section to load up on the most nutritious items first. Then shop the perimeter, where whole foods like dairy, eggs, meat and fish, and fresh herbs are usually stocked. You might find you don’t even need to spend time aimlessly perusing the middle aisles, which are often a danger-zone filled with processed foods. (And remember, you can get any healthy perishable item you need on the cheap from Thrive Market!)
Buy seasonal produce whenever possible. In-season fruits and veggies are more flavorful, nutritious, and affordable (because they’re more abundant). And when unusual fruits, vegetables, and herbs—like pluots—pop up at the farmers market or produce section, you just might be inspired to expand your horizons, adding nutritional and flavor variety into your diet.
Stock up on foods that can play multiple roles in meals. For example, plain or Greek yogurt works as breakfast and as a condiment—swap out sour cream for it and reap the probiotic benefits of better gut health. And olive oil can be used for healthy cooking as well as a homemade salad dressing base.
Vegetables and fruits are the most valuable players in any kitchen. Just think of the tomato—perfect as a salad or sandwich topper, but also an ideal base in some of our favorite comfort foods like soup and spaghetti. In fact, all kinds of veggies can be pureed to create some insanely flavorful sauces, from tart to sweet to savory.
Or, blend a smoothie from any melange of fruits and veggies—instant, drinkable vitamins and minerals.
And let’s be real—meat is expensive. Consuming it in small amounts can still be satisfying. Treating lean meat as a side and veggies as the main goes a long way in saving you cash. You can even pack your plate with as many vegetable dishes as you can conjure up in one sitting—variety is the spice of life, right?
Anything you want to save for later—foods that might go bad, school lunches for the week ahead, leftovers—just freeze it. This will help cut back on wasted food and save time during the week.
One cool trick to try is to pour little portions of pasta sauce into ice cube trays—plop those babies on top of pasta in a container and it’ll melt by lunch time.
Freezing farmers market produce can also preserve it at the peak of its flavor and nutrition.
Save your residuals from meat and vegetables like bones, onion tops, carrot tops, even wilted veggies, and brew your own batch of broth. It’s easy:
You’ve managed to make the most of what would’ve been tossed in the trash, and you’ve got an excellent cooking base to work with.
Vegetable-rich one-pot meals save you time and supply tons of healthy leftovers, which you can always freeze.
Americans are notorious for heaping plates of food. Limit yourself to reasonable portions—here’s a visual guide to what moderate servings actually look like. In the long run, portion control will help you maintain a healthy weight and save tons of money. One of the easiest tricks is to use smaller plates. Adopt this attitude when you eat out, too—those loaded appetizers and main dishes are perfectly shareable. And you don’t have to eat them all in one sitting—take some home for later.
When you think of pantry staples, a few everyday ingredients may come to mind: sugar, flour, vegetable oil, white rice, to name a few. Unfortunately, when consumed regularly, these foods can be precursors to health problems including diabetes, hypertension, heart disease, and obesity. Fortunately, upgrading your pantry is simpler and cheaper than you think.
Here are 10 new basics to embrace into your daily diet.
Stock up on these essential dried herbs and spices to always have tons of flavor at your fingertips. They may seem like a splurge up front, but they’ll last a long time.
Shopping is half the battle, but cooking is another story. To make it easier, we’ve compiled 66 of our best recipes for healthy meals on a budget. We even threw in some picks especially for kids. And for those who are trying to lose a little weight, there are lots of low-carb and low-calorie (but high-flavor!) options, too.
Here’s a technique that will really help you master making healthy meals on a budget: meal planning. The trick is to make a meal that you can stretch throughout the rest of the week—so you get the most for your money. But it doesn’t have to mean eating the same leftovers for seven days straight. Here’s an example of how you can create new dishes every single day out of surplus from Sunday dinner.
Start with quinoa and roast chicken—it’s easy, healthy, and slightly fancy. Quinoa has quickly risen to its status of being an insanely nutritious staple to add into your diet because of its high protein content and versatility. A good roast chicken is one of the most important recipes you can master when cooking and eating on a budget. With crispy skin and juicy, flavorful meat, it can be reimagined in different ways throughout the week.
Here are the basic proportions for perfectly cooked quinoa. Up the ratios to allow for enough quinoa to get you through the week.
A great basic roast chicken is made by starting the bird off at a high temperature and letting it finish on low.
Sauté leftover shredded chicken breasts in cumin, chili, paprika, garlic, and onion powders. Top cooked rice with chicken, shredded lettuce, sliced avocado, salsa, and grilled red onions.
Get inspired by the flavors of Korea by separately sautéing up mixed vegetables, such as mushrooms, spinach, and carrots in garlic and sesame oil, arranging them on top of warmed quinoa, and topping it all with a fried egg and hot sauce.
Use quinoa instead of breadcrumbs in your favorite meatloaf recipe. It’ll result in a moister and more nutrient-dense loaf—a win-win all around without sacrificing any flavor!
Savory chicken salad gets an everyday upgrade my mixing shredded chicken with mayonnaise, lemon juice, curry powder, cumin, honey, and chopped green onions and raisins—an easy lunch to pack up and take on-the-go.
Make a couscous dinner the quick way by sautéing chopped onions and garlic in olive oil with cumin, paprika, ground coriander, and cinnamon. Pour in jarred chopped tomatoes or tomato sauce, chicken or vegetable broth, and mix with carrots, turnips, pumpkin, zucchini, or other vegetables. Simmer until cooked through and serve over quinoa mixed with cooked chickpeas and raisins. Make the meal a feast by serving with grilled sausages or chicken kabobs.
For a fresh lunch full of bright flavors, combine quinoa with caramelized onions and olive oil, diced raw zucchini, dried cranberries, feta, and chopped cilantro. Grate some orange or lemon zest over the top and toss with sea salt, pepper, and chopped nuts.
Chicken simmered in a broth of two parts chicken broth to one part coconut milk gets great flavor when combined with sliced fresh ginger, lemongrass stalks, lime juice, and soy and fish sauces. Sprinkle fresh cilantro on top for a festive way to end the week.
Cooking up healthy meals on a budget is easy! All it takes is some careful planning to set you and your family up for success.
Photo credit: Paul Delmont
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