1. Shop Fresh
Go directly to the fresh vegetables and fruit and load up on your favorites for the week. Want to know the best way to keep your vegetables from going bad? Eat them! When you get home, immediately chop fresh fruit and keep it at eye level in the fridge, dice vegetables for soups and make simple mason jar salads.
2. Do Dessert
Life is too short not to do it! With so many seasonal fruits and treats available, choose to enjoy your favorites in moderation, of course. Try the amazingly simple Blueberry Lemon Sorbet recipe below with your newly bought blueberries.
3. Nourish your wallet and body
Buy a variety of beans. They are not only affordable, but they are also a great source of protein, fiber and iron. Go for lentils, black beans, kidney beans, chickpeas, white northern and countless others to create savory dips, to add flavor to soups and to add heartiness to salads.
4. Make Quinoa Your New Rice
For one cup of cooked quinoa, you get 8 grams of a complete protein and 5 grams of fiber, plus iron and B vitamins. It’s not only more nutrient dense than rice, it’s faster and ready in 15 minutes. Combine cooked quinoa with chopped veggies and toss with olive oil, fresh lemon juice, salt and pepper. Cooked quinoa also makes a great breakfast with added almond milk, berries, nuts and a little maple syrup.
5. Go Bananas
Bananas are the ideal on-the-go snack; they are economical, available year round, and make a welcome addition to green smoothies. Are your bananas turning brown? Use them to make banana bread, muffins or peel and place in a Ziploc bag to freeze to make a great frozen treat.
6. Lighten up
Spruce up your favorite beverages with tastes that have fewer calories. Mix your juices with seltzer water to cut calories and keep portion controlled mini cans of soda in your pantry for more variety and on-hand mixers.
7. Add Fresh Herbs
Packed with a surprising number of antioxidants, herbs add a satisfying flavor to any dish. To make sure they stay fresh, store in the crisper drawer of your refrigerator or place the fresh sprigs in a mason jar filled with water.
Blueberry Lemon Sorbet
- 3 cups fresh or frozen blueberries, thawed
- 1/2 cup water
- 2 tablespoons agave
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- few shakes of sea salt
Place all ingredients in a high-speed blender or food processor until smooth. Place berry mixture in a freezer-safe container and freeze about 1 hour. Let stand about 10 minutes before serving.