Getting ready for a month of budgeting and healthy eating we made a meal plan for the week. This allowed us then to make a complete grocery list and split up the items into two groups: one to be purchased at an inexpensive store for everyday items, and one to be purchased at a more expensive store with more specialty and organic items.
I have printed and hung in our kitchen the list of the ‘Clean 15’ and the ‘Dirty Dozen’. These are lists put out by the Environmental Working Group advising consumers about which items contain the most and the least pesticides aka which foods should always be organic or not eaten, and those that are safer to eat in their conventionally farmed forms. This differentiation helped us make our grocery lists and to save money. Find their website here. You can download the printables I made here: dirty dozen and clean fifteen
For Sunday dinner we made was a salad with seasonal grilled vegetables and fresh salmon.
Salad:
- organic rucola
- organic spinach
Grilled Vegetables
- asparagus
- eggplant
- squash
- organic red pepper
Topped with
- fresh salmon
- organic fresh cherry tomatoes
- organic lemon juice