Comments on: 10 Tips To Save Money While Eating Healthy

By: Jason

Jason — Thu, 19 Jan 2012 15:46:37 +0000

Thanks for the tip on the book. If you are looking for material, I was thinking the Mason jar portioning concept would make a good winter project for your video blog. You can make multiple portions of your all-time favorite foods and demonstrate one of your favorite soup recipes. The economy of buying and preserving in bulk is a good skill to have when on a budget and who isn’t these days?

By: Darya Pino

Darya Pino — Wed, 18 Jan 2012 21:21:01 +0000

Soups are one of my all-time favorite foods, thanks for the reminder! This is my favorite soup recipe book.

By: Jason

Jason — Wed, 18 Jan 2012 19:52:37 +0000

I would add preparing soups to the list. A 12 pack of wide mouth 16 oz mason jars provides the opportunity to store 12 single serving meals from one trip to the market and one session in the kitchen. My favorites are chicken wild rice with herbs and root veggies and albondigas with roasted corn, chick peas, carrots and stewed tomatoes. You don’t need a pressure canner if you practice proper sanitation, store your small batches in the refrigerator and eat them within a reasonable time. A healthy soup could be as little as $1.00 per meal. I started doing this when I discovered how much MSG was in commercially canned soups and take pride in making a superior product for less.

By: Sarah Newkirk

Sarah Newkirk — Wed, 18 Jan 2012 19:11:48 +0000

Love this! Substituting beans for meat is my favorite — delicious and easy to cook at a fraction of the price. Bringing lunch to work is also a huge money-saver (in my city the cost of a healthy convenience lunch starts around $8 and goes up from there), and puts me in control of the quality and nutritional content of what I eat. All it takes is a little planning over the weekend.

I think a lot of people end up shopping over the weekend with the best of intentions, then throw away rotting food when they get busy/lazy and order in or go out. To avoid wasting food and money, I try to be realistic about what I can pull off, and stick with my routine of cooking at least a few dinners a week at home.

By: Darya Pino

Darya Pino — Wed, 18 Jan 2012 19:03:30 +0000

I cover that extensively in the post I link to in that point (here it is again). It’s definitely a tricky topic, but I think it’s worth navigating.

Also, I never mind thoughtful questions and disagreements here, that’s what science is all about

By: Dave

Dave — Wed, 18 Jan 2012 19:01:21 +0000

I understand your assertions regarding the health benefits of eating fish (fatty omegas, etc.). I believe those to be true. On the other hand, how do you resolve the mercury levels and over fishing issues? Not trying to pick a fight, just curious.

I enjoy your website. Please keep up the good work.

By: Marya Kalaf

Marya Kalaf — Mon, 07 Nov 2011 17:41:09 +0000

I must say, as much as I enjoyed reading what you had to say, I couldnt help but lose interest after a while. Its as if you had a great grasp on the subject matter, but you forgot to include your readers. Perhaps you should think about this from more than one angle. Or maybe you shouldnt generalise so much. Its better if you think about what others may have to say instead of just going for a gut reaction to the subject. Think about adjusting your own thought process and giving others who may read this the benefit of the doubt.

By: marinjim

marinjim — Sun, 12 Jun 2011 18:43:58 +0000

You can save at Whole Foods especially in the bulk section. A recent example: peppercorn prepackaged as much as $85 per pound but in the bulk section $12.99 lb. Steel cut oats are around $1.68 per pound with no metal can to recycle and better for you than rolled oats especially the brands that are presweetened.

By: Pyrexic

Pyrexic — Sun, 12 Jun 2011 14:46:17 +0000

I wholeheartedly second this! When I first moved out on my own ten years ago, I bought a lot of Arctic Gardens frozen veg mixes… they weren’t bad, but they weren’t on par with fresh, either.

I recently switched back to frozen vegetables, paying slightly more for the good quality flash-frozen organic ones because I realized that I wasn’t saving any money by letting 50% of my vegetables slowly turn to grey sludge in the back of my fridge.

Honestly, with a lot of the vegetables (especially asparagus and broccoli), once they’re cooked it they have exactly the same taste and texture as vegetables cooked from fresh- complete with that crispness. I was pleasantly surprised to see how this had improved in the last ten years!

By: Pyrexic

Pyrexic — Sun, 12 Jun 2011 14:36:28 +0000

Pro tip: most canned salmon is sustainable, even if it’s not on the can, because the vast majority of it is wild Pacific salmon. If you look in the fine print you can often find the origin, and if it’s wild Pacific or Alaska you’re golden.

Canned salmon marketed as sustainable may have other benefits (business practices, packaging, etc) but in terms of the product itself it’s usually the same.