The Economics of Cooking
Tips for Cooking Healthy Meals, On Time and On Budget
Prepared for BP, 2009
GETTING STARTED :
KNOW YOUR FOOD BUDGET
MAKE A LIST
SHOP SMART WITH MENU/MEALS IN MIND
SHOP FARMER'S MARKETS. BUY LOCAL-NOT NECESSARILY ORGANIC
CLIP COUPONS AND PUT IN THE CAR; USE STORE CARDS
SHOP AT ONE OR TWO STORES
AVOID PROCESSED FOOD
BUY BULK AND FREEZE ONLY IF YOU'LL USE THE QUANTITY
BUY A VARIETY OF SEASONINGS FROM THE BULK AREA
PACK A LUNCH
BASICS FOR HEALTHY COOKING:
COOK AT FOR AT LEAST 3 MEALS
PLAN, USE FLAVOR
PORTION CONTROL.
FLAVOR ROCKS AND RULES
HERBS-EXPLORE AND EXPERIMENT
USE RUBS, MARINADES TO ENHANCE FLAVORS AND IMPROVE MEAT/FISH QUALITY
THINK WHOLE FOODS, FRESH, FARMERS MARKET-FROZEN IS GOOD TOO
ELIMINATE WHITE FOOD CARBS
EAT LOTS OF VEGETABLES-RAW
BRAISE LESS EXPENSIVE CUTS OF MEAT
BUY A SLOW COOKER; CUISANART OR CHOPPER-FOOD SAVER
© 2009 Ez•Eatz
