#grocery tips

So you may not know this, but the majority of your groceries are imported, particularly meats and many vegetables. So if you were one of the people in the US that voted for the orange one, then you voted for higher grocery bills. Oh, yipee.

Given that, how do you protect yourself from the deregulation...

Make a List

No, seriously, make a list. Stick to the list. If you need an app, there are free apps for that.

2. Don't shop at big supermarket stores (or minimize) because...

There is a trick they pull where they re-shelve everything every few months so what you thought was down aisle one is now down aisle 5, and sometimes they shift shit on you, so if you think the honey is next to the tea, the baking aisle, it's suddenly next to the breads where you go WTF.

It drives me up the wall as an ND. But the rest of you non-NDs, who weren't observant enough for this... it's time to punish those grocery stores and stick to your list or minimize shopping there so you don't fall into the psychological torture game. And BTW, if you are one of those suckers in one of those studies, stick to your fucking list. Especially if you're in a game scenario and then note to the fucking researchers that a game scenario isn't very realistic compared to if one is spending their own money.

3. Participate in community gardens especially with communal areas.

But but I'm disabled and need mobility aids. The community gardens I've been to take that into account and you can help by doing the little shit that no one else wants to do, like making labels for the plants that no one bothers to label. (Who is doing that right now? I am.)

Or teach how to harvest. Or learn how to make greens in pots for yourself. Or help us unload all of the excess food we get at the end of the season. Or help us get rid of the blackberry vines by making baskets. You DO NOT have to kneel in the dirt. And who knows, if you own a house, maybe you'll find some people to help build you a disability friendly garden. You have no idea how much people love to share their knowledge.

But I have a black thumb. Come for that, then. You know what gardeners love, love to talk about for hours? How their garden is growing. And then diagnose why your garden is going wrong. They will talk your ear off about it. Gardeners will turn that black thumb yellow, then maybe green.

But I want eggs... You know that some community gardens have chickens? You know what chickens produce? Eggs. Feed the chickens. Get some eggs. Be great for people in wheelchairs also. I mean, fuck, what's cooler than feeding some chickens and maybe getting some eggs? Pet the chicken? Maybe.

4. Garden at home

But I live in an apartment

The most expensive thing is the lights. You have to look for high spectrum and high lumens. The LEDs with a hood are better and the high lumen light bulbs are better.

This will set you back about 50-70 dollars for a set of 6. The light bulbs are cheaper, but are more concentrated on area of spread. ~$16 for one 4060 Lumens. $10 for the fixture. 2600 Lumens light bulb is ~30 dollars for a set of 6

~22 for the fixtures, a set of 2. Take note that red lights are better for fruit. Yellow lights are better for leaf growth. White lights will help with stem growth.

However, 50-70 dollars +maybe a 30-50 dollar shelf shoved in a corner somewhere +cost of plants, etc is much cheaper than dealing with E. Coli in your effing spinach.

But I'm disabled

Hydroponic gardening might do well if you have allergies.

If not, allergies and mobility issues instead, you can get a box planter for about 30 bucks, plant some herbs. I'd consider also lettuce, spinach and leafy greens. They are easy to plant indoors.

If you want to plan for the apocalypse.... consider sweet potatoes.

The containers are movable and can be put at eye level.

I have mint, rosemary, sage, scallions, lettuce, basil, thyme.

Sometimes looking at something green will lift your mood.

Most leafy greens are dead easy to grow in apartments. And you know where I got the materials for all of them, save the lettuce? lol grocery store, and the community garden. I literally am growing basil and sweet potato from leftover stems from the community garden! But you could also do it from grocery store materials too. They sell like for 4 bucks, a rooted herb pack. Separate the roots and done.

Grocery shopping - I don’t mind grocery shopping, I quite enjoy it sometimes. I know people hate it, and if you live alone, it sucks even more because it’s an extra ‘chore’ (albeit a necessary ‘chore’) that YOU HAVE to do. Here’s a few tips I hope will be useful.

- Eat before you go shopping, do not shop for food whilst hungry.

- Try and go later at night. There tends to be less customers.

- Write a list. Keep a piece of paper in your kitchen to write on when you run out/run low on something, or pop it in your phone. (There are loads of free apps for shopping lists or just use the Notes app already there). Even if you just write on the list “Stuff for dinner” that’s fine. Look around for offers and plan meals accordingly. Don’t beat yourself up about not meal planning. We can’t do everything.

- Bulk buy dry goods, canned foods and freezer foods where possible (Talking about outside of Covid-19 here). Hygiene products (toothpaste, sanitary pads etc.), pasta, soups, jars, sachets, rice. Take advantage of offers. I buy the massive 3kg bag of fusilli pasta from Tesco, which currently retails at £2.85. It lasts me months, perhaps close to a whole year. It literally costs me pennies per serving. I buy 45 x rolls of toilet paper from Amazon at a time.

- Buy frozen fruit & veg. Or, buy fresh, wash, dice/cut/chop then freeze yourself.

- Buy fresh meat, then portion and freeze. I buy big packs of chicken breasts and if I can be bothered I dice the chicken before freezing.

Let’s be honest: between returned-to-back meetings, school runs, and the infinite pile of lifestyle admin, “consuming healthful” frequently appears like a luxury we actually don’t have time for. We attain the handy, the packaged, and the fast-restore, and then later, we experience that diffused pang of guilt. We recognize we can be fueling our bodies better; however, the perceived attempt is a…

I’m putting my grocery list in a blog post so that others can get a specific picture of how the things I buy help save me money and simplify my life. You may notice that some things are in odd categories-I’m not a nutritionist. Also, you’ll probably notice that there is very few premade items, mostly sauces. Hope it is somewhat interesting. There is a copy and paste-able list at the bottom. I have also written a blog post with recipes I commonly use these ingredients in.

Meat

I buy meats that have multiple uses. My regulars are: flank steak, chicken thighs, ground beef (80/20), eggs, and fish. I use flank steak because it is lean and a good cut, but still inexpensive. I like chicken thigh because they are less expensive and more moist than breasts, but just as versatile a protein. Ground beef is good for tacos, burgers, and adding to dishes. I like 80/20 because it isn’t too dry to cook on its own and it is cheaper. Eggs are a great source of easy protein and fairly inexpensive. The kind of fish I get depends on the prices. I always look at the prices so I know when there’s a deal. I don’t buy if there are no deals. I like fish, but it can be very pricey. Especially for meat I would recommend going to a Costco business center or Chef Store. I buy in bulk and portion it into reusable bags. 

Veggies and fruits

Staples: Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen) 

Variable: Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips

Seasonal/Occasional: Ginger, Cherries, Grapefruit, Watermelon, Artichoke, Celery, Pineapple

Spices

Spices accumulate over time and do not need to be purchased frequently. I will list them according to how important/versatile I think they are.

Staples: Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder

Good to have: Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds

Used sparingly: Cardamom, Seasoned Salt

Carbs

I don’t eat wheat-it just disagrees with me. I substitute pastas with mung bean noodles. We eat a lot of tacos with corn tortillas. I occasionally use rice. I keep walnuts, pecans, almonds, cashews, peanuts (in-shell), and sunflower seeds on hand for snacking, adding to salads, and grinding up to make breadings. 

Sauces

I have a lot of sauces since they keep well. Those include, but are probably not limited to: ketchup, mustard (deli, yellow, sometimes honey), mayo, soy, oyster, Worchester, A1, peanut, sweet chili, tapatio, crystal, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, maple syrup, vanilla flavoring, 

Oils and vinegar

Avocado oil for high heat, olive oil for not so hot, coconut oil, lard for seasoning the cast iron, balsamic (which I also make a glaze from), apple cider vinegar. I keep white vinegar under the sink for cleaning and crafts. 

Dairy

Heavy whipping cream is delicious and can be used in anything calling for milk-watered down if necessary, but milk cannot be whipped. Occasionally fancy cheese for cheese and meats date nights. Dried non-fat milk. Sour cream. Greek yogurt-plain or honey flavor. Butter.

Canned/jarred

Soups, tuna, spam (for musubi), beans (black and refried), enchilada sauce, spaghetti sauce, artichoke hearts, pickles, jalapenos, olives (black and green/Kalamata)

Other

Corn starch, baking soda, baking powder, cocoa powder, chocolate chips, bouillon, tortilla chips, salsa

I just replace these things as they run out. It is a diverse enough list to make many recipes, but small enough that it isn’t too costly nor strenuous to maintain. As I run out of things, I add it to my list. When the list is long enough, or has items that are of greater importance, I go shopping.

Just Lists

Staples:

flank steak, chicken thighs, ground beef (80/20), eggs, fish,  Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen),  Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder, corn tortillas, mung bean noodles, rice, walnuts, pecans, almonds, sunflower seeds, ketchup, mustards, mayo, soy, tapatio, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, avocado oil, olive oil, apple cider vinegar, heavy whipping cream, sour cream, butter, tuna, beans, enchilada sauce, spaghetti sauce, pickles, jalapenos, olives, corn starch, baking soda, bouillon, tortilla chips

Extras:

1. Reducing the waste you produce can help you save by enabling you to a) get a smaller (cheaper) bin, or b) require pick-ups less often. Depending on how your waste service is charged, either per visit or by volume, reducing your waste output can save you money. 

How can you reduce your waste output? Well, you may already be familiar with many ways to do so. Here are some you may not have considered:

a) Get and use a countertop compost bin. Putting food scraps in a separate bin prevents your garbage from needing emptied as often because it doesn’t smell. A bin without food garbage can be repeatedly condensed by crushing down the contents. There is less urgency to change it over when there is no smell. Fitting more garbage in a smaller space allows for fewer pick ups or a smaller bin. The compost can be used in the yard, disposed in a yard bin, or even returned to the trash right before taking it out. 

b) Reduce your waste generation by carefully considering what you bring into the house. Consider options that offer less packaging like bulk foods or reusable packaging. Yard and recycle bins may be free in your area. If so, opt for packaging that can be legally disposed in either of those bins. Metal is a great example. Metal is very recyclable and contains many food products. At the grocery store, consider options in cans instead of lined cardboard or plastic. 

c) Save the jars after you use up pickles, jelly, spaghetti sauce, etc. Use emptied and cleaned jars to divvy up bulk food or store leftovers rather than spending money on containers. Save the plastic containers from ready to eat foods, sour creams, or ketchup. Use for food prep, leftover storage, and to divvy up sauces. Get plastic lids for cans. Cans can then be easily opened for small amounts and then stored in the refrigerator preventing the use of too much ingredient or using an additional dish. Utilizing jars, cans, and plastic containers reduces the need to purchase additional dishes for storage and saves money by allowing for the purchase of bulk foods. It also leads to less waste by diverting these items from the trash bin. If you have extras that you cannot utilize and/or don’t have space for, consider using them in crafts or offering them for free on a Buy Nothing group or similar site. 

2. Streamline your grocery buying process. This can save you time (and time=money) and money by increasing your efficiency through familiarization. By saying streamline, I mean develop a system which gets the groceries you need into your house using the least amount of time and money. 

a) Have a list. Okay, there’s lots out there about how a list can save you money by ensuring you stick to it. That’s not why I’m recommending a list. I always have a list. I don’t stick to it. The list is so I don’t forget things and need to go back, not to prevent me from getting extras. What if something I use a lot is on sale? Maybe I should get more of it now and not get a more expensive option. A list keeps you on task, but it shouldn’t take you to task. 

b) Consider buying mostly the same things every time you shop. Chances are there are items that you or your family really enjoy. Buy those. Then there might be those things that are good once in awhile, but that aren’t always appreciated. Ignore those unless they’re on sale. If you buy mostly the same things each time, you will know where they are and about how much they regularly cost. Knowing where all your items are means less time spent in the store. Knowing how much they cost means that you know if they’ve gone on sale (buy more) or if they are a little pricey that week (buy less or find an alternative). My list of same things. 

c) Be flexible. Keep an eye out for good deals. If its not, check again the next week. If it is, consider picking it up or replacing something else. Check the ‘deals’ areas. There are usually areas is each part of the store where they offer deals on food that is nearing expiration. The meat, seafood, bakery, and produce sections often offer this option. If there is a good deal on fish-pick it up, cook it that night. 

d) Buy mostly raw ingredients rather than prepackaged goods. I know this one is not for everyone. I usually shop around the outside of the aisles-produce, meat, dairy, bulk. Of course, I have a few jars of spaghetti sauce in my pantry and I’ve stocked up on cans of soup for days where I especially don’t feel like cooking, but I mostly cook everything from scratch (more below). Prepackaged foods, ready-to-eat meals, and frozen items can make home life easier, but pound for pound really add to the grocery bill. I’d personally recommend a good balance: mostly fresh food with a few pre-made foods for really long days. 

e) Stock up on spices and sauces. Plain food can be made exciting with the right combination of spices or a good sauces. Spices and sauces are generally inexpensive and more versatile that you’d expect. This is how you ensure that buying the same things all the time doesn’t get boring. 

3. Cook your own food. From scratch. It’s easier than you think. Some mistakes I’ve seen people make when starting to cook from scratch is picking recipes that sound good and trying them out. All too often these turn out to require buying special ingredients and have a lot of prep work. They may even require special utensils or appliances. Don’t buy extra things! Use what you have. It will taste great!

a) Cooking is a science... and an art. A science in that certain ingredients will have certain properties. An art in that its up to you how to utilize those properties and combine ingredients. 

b) Don’t make it harder than it has to be. Learning to cook well is a process. Just following a complicated recipe does not make you a good cook. Being able to make any combination of ingredients into a meal makes you a good cook. But you don’t need to be a good cook to make a good simple meal. Start simple: a healthy meal has a small protein, a small carb, and a large portion of vegetables. A few spices or a sauce on some pan fried beef and chicken with a side of baked potato and pan fried veggies is easy and delicious. Mix some ground beef with taco seasoning and load onto warmed corn tortillas with lettuce and tomato for some quick and easy tacos. Don’t worry too much about quantities. Add a little, taste. Add a little more if needed. Some of the recipes I make frequently when I don’t feel like cooking.

c) Think outside of the box with recipes. For example, a recipe I was using recently called for saffron. Now, saffron is $24 for 0.01 ounces. The recipe called for 1/4 teaspoon. I don’t care if it’s a sprinkle. I’m not spending that much on a spice. I sincerely doubt the meal will taste $24 better with the saffron than without it. The internet told me I could use turmeric instead. The meal was delicious-more so because it didn’t cost me a fortune. Just because a recipe calls for an ingredient doesn’t mean that ingredient is integral to the meal. Proteins can often be exchanged for other meats or meat substitutes. Vegetables are often interchangeable. I use mung bean noodles or spaghetti squash in the place of traditional pasta. Spice mixes can often forgo the pricier inclusions without affecting quality. Recipes are a recommendation based on the tastes of the author. Many can be changed around completely while still offering structure for a new cook. Find a book that you like, but use what you have on hand to save yourself money and time. 

d) Portion control. It’s important to remember that we often consume more calories that our bodies are able to utilize in one sitting. Reducing intake saves money by preserving our groceries and saves our bodies from having to process and/or expel extras. 

e) Food prep/leftovers. This is healthy ready made food for less that the processed versions in the grocery store. Use food prepping and leftovers to save yourself time on subsequent meals. Save on lunches by making and taking the extras. Food prep utilizes time you have available to make food for when you have less time or energy. 

4. Reduce. Reduce. Reduce. We accumulate so much that we don’t realize how much is at best-extraneous, at worst-a burden. 

a) Are you paying for storage? Do you need to? There is a thriving second-hand economy these days that is easily accessible to all. Many of the things that we accumulate don’t serve an immediate need. They could be rehomed and, if the need arises, purchased later through the same channels. Don’t pay for storage you don’t need!

b) Is your house cluttered? Organizing your home makes it easier to clean and improves your mood. Okay, maybe not everyone, but I know I feel better when everything is put away and clean. Organizing and cleaning saves you money because you know if something is on hand-you don’t buy extra if its not necessary. You can sort through and pass on the things that aren’t needed. You can make room for things you might have in storage. 

c) Are you holding onto projects that you just can’t seem to make time for? Maybe its time to admit that you won’t be getting to them for the foreseeable future and drop that obligation from your mind. Or maybe you decide to get to them right away. To do items tends to weigh on us if we don’t get to them in a timely fashion. They can even sit on the list so long that they are no longer important, and yet they loom. Consider what you really want to work on and let the rest go.

d) Rest, reset, and reconsider. It has been my experience that our priorities change over our lifetimes. Sometimes a little. Sometimes a lot. Often though, we continue chugging along in a life designed by an earlier version of our differently prioritized selves. We accumulate pieces of our changing priorities, but rarely do we let any go. I think it is important every once in awhile to take a step back, remove all the distractions, and decide what we really care about. What are our goals now? What does a life that leads to those goals look like? Strip down to the bare necessities. Discontinue all the streaming services and the monthly subscriptions. Which ones do you miss? Do you really? Then sign back up. Box up clothes, books, movies, and cds that you haven’t used in months. Put them away for a few months. Do you think about them? Do you need to use any? Then bring them back. If not, pass them on. Stop engaging in regular activities for awhile. Do you miss them? What do you miss about them? Reengage with the ones that really mean something to you.

Tuesday:) Toni’s Time and Money Saving Tips of the Day

“Not wasting money is the best way to save money.” ― Mokokoma Mokhonoana ************************** I have and will always be a coupon cutting, sale shopping, and share your blessings kinda gal. My grocery shopping ritual begins with checking out the sales and digital coupon specials every week. The digital coupons are usually awesome. Tip #1- Grocery shopping should primarily be composed of…

Refrigerator Real Estate These 9 Vegetables And Herbs Don’t Require

Fresh Vegetable Storage Saves Your Budget Money

You might rush over to your refrigerator once you’re done reading this to find out what vegetables are taking up valuable refrigerator real estate.

What does refrigerator real estate mean?

We consider purchasing a home on land real estate as somewhere you can live well the same goes for your refrigerator.

Your refrigerator is a place where food…