Eat on a dime.

 
 
OK – so while we may not be able to eat a meal for the relative pittance that our great-grandparents did, but we can surely use some of the money-saving tactics they did to help feed our families in today’s cost-conscious society. You just have to be smart, savvy and spend-thrifty.
 
My husband often jokes that his paternal grandmother (who is 101 years old) and her son – his dad – are, well…frugal. This trait has certainly been passed down to him. While I’m no great coupon-clipper, I did grow up with a single mom and grandparents who lived through the depression era. I saw how my grandfather looked through his newspaper, clipping coupons and circling the sale items at three local grocery stores, carefully tabulating his savings each month.
 
So here are some ways we can use good, old-fashioned ideas – like my grandfather’s – to help save on our grocery bills:
 
* Use coupons! There is a secret society out there of coupon clippers, and you can join in; it’s all about keeping your eyes peeled. Be careful, though, about how you use your coupons: Sometimes you may save 50 cents on a brand name item, but the competitor or generic brand may still be less costly. If you really like a certain brand, wait for it to go on sale.
 
* Most grocery stores will honor expired coupons; just ask before it becomes outdated. If you don't have the time (or the energy) to find and clip coupons, there are plenty of Web sites that will help you with some of the legwork. Try www.thecouponclippers.com, www.hotcouponworld.com or www.ecoupons.com.
 
* If you don’t have any time to spare, there are Web sites who’ll do the deal-finding for you – some fee-based, some not. Try easy-to-follow www.grocerygame.com or www.afullcup.com.
 
* Your favorite product’s Web site is often a good place to find a bargain. For example, if you like Stoney Field Farms yogurt more than Dannon or Yoplait, visit their site to find and print coupons: http://coupons.stonyfield.com/signin_coupons.cfm.
 
* Other manufacturers do this, too. Try www.newmansown.com or www.organicvalley.com for healthy, cost-conscious starters.
 
* For tips on organic living, check out www.thedailygreen.com. When it comes to produce, foods that are in their “dirty dozen” list are the fruits and veggies that should be consumed organic, if your budget allows.
 
* Speaking of produce: Unless I’m in a bind or I see it on sale, I will not buy my produce from major grocery chains. It’s more affordable for me to visit my local produce or farmers’ market to make my purchase. Buy organic, seasonal, regional and artisanal produce and meats – and try to buy them locally! Find one nearby by visiting www.localharvest.org.
 
* Another fun, bargain-savvy site that provides coupons and codes for purchases beyond groceries is www.retailmenot.com. Don’t feel like hunting for a bargain? Check out www.shopittome.com, where you can plug in your favorite retailers and sign up for weekly e-mails notifying you of great deals.
 
* Finally, one last food-related tip: Aim to eat vegetarian at least once a week. Here’s one of my favorite veggie recipes, which comes down to $1.55 a serving – such a deal!
 

Stay tuned each Wednesday, where I’ll provide more budget-friendly recipes, tips on how to eat vegetarian once per week and additional pointers on how to maximize your health while minimizing the hit on your wallet. And, I’m open to posting about any requests or suggestions you have. If there’s anything you do to save on groceries while staying healthy, please share with us in the comments below!
 
Healthy regards,
Jasmine
 

Butternut Squash & White Bean Soup

      1 tbsp of olive oil (I use coconut oil)
      1 cup of chopped onion
      1 cup diced celery and zucchini, mixed
      2 1/2 lbs of chopped butternut squash cut into 1-inch pieces (I get this pre-cut from 
             Trader Joe's  as a time-saver)
      1/2 tsp of sea salt
      1/2 tsp of ground cumin
      1/2 tsp of ground coriander (I used whole coriander since it was not grounded)
      5 cups of low sodium veggie broth
      2 15-ounce cans of white beans, drained and rinsed
      2 tbsp of orange juice
     1 tsp of cider vinegar salt and pepper to taste
     1/2 tsp of paprika for a little extra color. 
 
Heat skillet in a large pot with onions, celery and zucchini. Add squash, salt and spices.  Add broth and bring to a boil; reduce heat and simmer until squash is tender – about 20 minutes.  Stir in the beans last. 
 
You can also try pureeing some of the broth and squash to make the entire meal creamier.
 
My personal total time invested: 10 minutes to chop veggies, and 20 minutes for the soup.  Beans and veggies are toddler friendly, and soup can last all week with a side salad – it’s a great, easy meal that’s also vegan, as well as gluten- and dairy-free!