Healthy Eating — Recession Style


These days, many of us are more than interested in sharpening our skills at eating well without breaking the bank (pardon the pun).  In our latest FitBriefing, “Eating Well- Recession Style,” we take issue with the idea that healthy eating has to be expensive.  A bonus:  Watching your budget might even improve your eating habits!

A couple of tips to entice you to read the whole thing:

  • Use what you already have.  Have on hand any frozen meats, bags of dried beans or any other essentials you’ve forgotten about?  Inventory (translated: find it) and begin using it.  For more tips, follow the Eating Down the Fridge adventure on Kim O’Donnel’s blog for the Washington Post.
  • Keep tossing that broccoli because it turns yellow before you get to it?  Buy frozen instead.  Extra piece of info for today:  Although frozen might not have the flavor of fresh, it’s just as nutritious.

Read the complete FitBriefing for more useful tips.  You might also pick up some good tips from the blog Wasted Food, “a look at how America wastes half its food.”  ‘Nuf said.

But lest we think in these hard economic times that we might need to return to the Clean Plate Club, a recent study from Cornell University showed that children whose parents encourage them to eat everything on their plate may be setting the kids up for food struggles.  One way around this without wasting food is to use smaller plates for the kids.  Smaller plates help adults eat less, too.  Indeed, a good investment right now just might be smaller dinner plates.

2 responses to “Healthy Eating — Recession Style”

  1. Amy Lundberg says:

    Eating healthy can still be affordable. Great tips!

  2. Renata says:

    I agree with serving smaller portions to “clean your plate”. If my kids don’t eat all their food, I take into consideration how much they were served. I usually don’t let them serve themselves (they are all under 6 years of age), but guide them. They have also started to ask “can I save this for later?” Of course I have to remember to serve it to them later on.

    I also use leftovers to make soup.

About the Author

Marsha Hudnall, MS, RDN, CD

If you’re looking for an embodiment of dedication disguised as obsession, look no further. Marsha is a registered dietitian who has spent the last four decades working to help women give up dieting rules and understand how to truly take care of themselves. Her mission in life is to help women learn to enjoy eating and living well, without worries about their weight. She encourages women to embrace their love of food, which you might call being a foodie. If so, it’s appropriate because being a foodie means you pay attention when you eat. That’s a recipe made in heaven for eating well. Marsha is the President and Co-Owner of Green Mountain at Fox Run.

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