Let’s say we’re shopping for a week.
First, be honest with yourself about how many nights you’ll actually be cooking. If you have a night class on Wednesday, go out on Saturday and will be at your parents’ on Sunday, we don’t need to be over zealous and get 7 days worth of produce.
- Buy exact portions of vegetables. Vegetables go bad, and nothing is sadder than seeing a decomposed tomato melting into your fridge’s shelf. Cauliflower, Peppers, Zucchini, Onions and Potatoes will last until the end of the week. Tomatoes, Herbs, Lettuce and Asparagus should be planned for the beginning of the week.
- Save a buck and get a big package of your favorite meats. Separate them into ziplocks before you freeze it if they’re not already portioned.
- Be stingy in the center aisles of the grocery store. Try to limit your time in those aisles to finding–brown rice, GF pasta, seasonings, canned vegetables and vinegars/broths.
My name is Ami. 