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Ten Tips for Balancing Budgets

(this works wonders for restaurants... it'll work wonders for you, too)

At first, my weekly food bill went up by about 15% when I significantly increased my intake of WPF. Then, I learned how to shop hard and shop wisely. Now, my food budget is lower than before, when I wasn't eating primarily whole plants. These practical tips contribute to how much I save on groceries every month. It takes time to learn (and change habits), so don't give up. The return on your investment is high.  


1)  always, always, always shop with a list at your fingertips, even for a few items (helps curb cravings, too).

2)  always, always, always know the inventory in your freezer, fridge, pantry, and countertops.


3)  buy items in bulk and freeze them: seeds, nuts, dried fruits, healthy flours, dried chili peppers, etc.


4)  include frozen: berries, mixed fruit, mixed veggies, and greens (frozen kale is surprisingly nutritious).


5)  keep pre-cooked and pre-packaged foods to a minimum.


6)  eat and/or cook (and freeze) discounted 'ugly' produce right away.


7)  create a low-waste kitchen with FIFO (first-in-first-out) to avoid over-shopping.


8)  consolidate food in your kitchen before going shopping and consistently store items in the same place.


9)  re-use, re-purpose, and re-create leftovers.


10)  find the best shops (and/or a produce delivery service) in your area that combine quality AND value.


NOTE: Steps one and two get you more than half way there. Paying attention to inventory is KEY.  

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