• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Work with me
    • Nutrition Coaching
  • Blog

The Crooked Carrot logo

menu icon
go to homepage
  • home
  • work with me
  • about
  • blog
  • Book a Call
subscribe
search icon
Homepage link
  • home
  • work with me
  • about
  • blog
  • Book a Call
×
Home » Nutrition

Published: Apr 17, 2020 · Modified: Apr 30, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 783 words. · About 4 minutes to read this article.

6 Tips for Stretching Your Food Dollar


Buying healthy and delicious food on a budget is possible, with just a few key planning and shopping strategies.

Read our tips for stretching your food dollar while grocery shopping on a budget.

produce sticking out of canvas grocery bag
Jump to:
  • #1 Plan your meals, write a list and stick to it. 
  • #2 Shop your pantry
  • #3 Practice scrappy cooking 
  • #4 Buy from bulk
  • #5 Opt for plant-based protein
  • #6 Shop smart

#1 Plan your meals, write a list and stick to it. 

This doesn’t mean you have a strict meal plan, but planning the meals you’re going to eat ensures that you have a plan for everything you buy. This way you won’t end up with foods you didn’t plan for, which may go bad if you don’t get to them in time. 

Once you’ve determined what meals you’re going to make, write your grocery list.

Pro tip: go through each recipe and write down what you need/check your kitchen to see if you already have the ingredients. 

Once you get to the store, stick to your list. When we buy things we didn’t plan for, they can easily end up going to waste. That means wasted food and wasted money.

A meal plan doesn’t need to be overwhelming or complex. Look at some recipes you want to make, think of meals you and your family enjoy and simply write down your ideas. Also consider your schedule and leave yourself some built-in wiggle room. I usually recommend planning three or four meals for a week. That way you don’t have too much food that you won’t end up eating before things go bad. 

Here are some tips on building balanced meals. 

#2 Shop your pantry

Many households in the US have enough food in the freezer and pantry to get them through at least a week (or more). Plan a meal around that half package of pasta, that can of tuna and those french cut green beans. 

Don’t forget to take a peak in your freezer for the hidden treasures there too!

#3 Practice scrappy cooking 

Use the leaves and stems from beets/beet greens, kale/chard leaves/stems, carrots and carrot tops. You essentially get two vegetables for the price of one! Make a sauce from herbs that are on the brink of being tossed. Use brown bananas in banana bread and spinach in smoothies. 

Save those onion peels and carrot ends to make stock. Make broccoli soup from the broccoli stalks and roast squash seeds for a crunchy snack. 

Get creative! 

zero waste grocery shopping

#4 Buy from bulk

To clarify, this is different from buying in bulk (i.e that 20 pound bag of nuts that will likely go bad before you can eat them all). Buying from bulk means you can buy as little or as much as you need. 

Buying from bulk produces less waste (because you can buy just what you need) and buying from bulk is usually cheaper since you’re not paying for packaging. 

Look for stores that sell dried goods and spices in bulk bins. And bring your own [clean] bulk bag or jar and transfer the ingredient to a container when you get home. 

#5 Opt for plant-based protein

There’s just no way around it. Meat costs more per unit than pretty much anything else. Consider this: you can get a 1-pound bag of lentils for around less than a dollar, while most meats can cost anywhere from $3-5 per pound and up. 

To get started, try incorporating one meatless meal per week. Try tacos with pinto beans, a mediterranean dish with chickpeas, or a stir fry with tofu. Or stretch your meat dollar by using half the meat, and adding in beans or grains in things like chili, marinara sauces and soups. 

Incorporating more plants is better for your body, the planet and your wallet!

cabbage on grocery store shelf

#6 Shop smart

Check flyers, coupons, sales and plan meals around those items. This also applies to in-season foods. Produce that is in season is generally more abundant and therefore costs less (not to mention that they’re more nutrient-dense and tasty). 

Sign up for the loyalty program. Many grocery stores have loyalty programs that are free to join and can get you discounts just for having the card. 

Skip the prepared/convenience foods. You’re paying for packaging and convenience. Make your own instead! Hummus (check out the Best Basic Hummus), guacamole, bread. You can make all these items in your home for a fraction of what they cost in the store. 

Compare price per unit. Larger packages often cost less per unit than smaller containers. Many grocery stores advertise the price per unit, so take a look at those to help you decide which size is the best bang for your buck. Remember though, if you’re not going to finish it before it goes bad, you aren’t saving any money.

What are some ways you stretch your grocery budget to make your dollar go further?

« Chocolate Coconut Energy Balls
Nourishing Kale and Lentil Bowl with Pickled Carrots and Thai Almond Sauce »

You may also like...

two jars of pickled red onions

Pickled Red Onions

yellow leaf in leaf pile

Top 10 Fall Foods and how to use them

Strawberries

Top Summer Foods and How to Use Them

chocolate tahini bliss balls on plate

Chocolate Tahini Bliss Balls

About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

Search categories

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

About Libby

Popular Posts

  • woman smiling while cutting orange
    10 Ways to Find Joy in Cooking
  • 2 types of kale overhead
    Superfood Spotlight: What is Kale?
  • kimchi rice bowl with text pointing out different components of a balanced meal
    How to build a balanced meal
  • apple on plate on scale
    Why diets don’t work and what to do instead

Footer

↑ back to top

  • Meet Libby
  • Nutrition Counseling
  • Schedule a call
  • Client portal

  • Email me
  • FAQs
  • Join the community

The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


Legal Policies

Copyright © 2024 The Crooked Carrot

Find A Dietitian Or Nutritionist Near You Badge