Ha!  You CAN save money and eat healthy, earth conscious foods!  It’s so simple I can’t believe I didn’t think of it before!  

Here is the secret:

Switch to a plant-based diet. 

That’s it….

Oh, don’t roll your eyes at me.  I don’t mean you have to become a vegetarian or a vegan (although those are very healthy, good lifestyles – just not for everyone).  Instead you become what is rapidly becoming known as a “flexitarian”. 

Apparently, and I just learned this new word last week, a flexitarian is someone who eats mostly a plant-based diet but isn’t opposed (morally or otherwise) to eating meat on the occasion.  

We did this a while ago, after working with a holistic health/food counselor who taught me new uses for old foods and coaxed me to eat vegetables I NEVER thought would darken my door, much less my refrigerator!  But being brave, and not one to ever shrink from a challenge, I pushed on.  Now we are full-fledged “flexitarians” eating meat only once or twice a week.  

We are a  family of three, fully organic/wild, including meat purchases – which in other words reads E.X.P.E.N.S.I.V.E.   And my grocery bill had creeped up to $250 a week (including whatever sundries we purchased, which are all natural products too)!  

Today, even with those expensive meats and products like for instance,$20 for a free range chicken! $18 lb for fresh caught wild Salmon, $7.99 for a small  container of laundry soap that is safe for the earth and for me and my family….

my grocery bill is…..drum roll please…..$150 a week!  Holy SMOKES!  I never thought I would see the likes of those prices again once I committed to eating organic foods and using organic products. 

So a regular weekly menu in my house looks like this:

Breakfast:  Whole Grain Cereal (usually Kashi brand), boiled eggs and fruit, omelette, or spinach Quiche

Lunch:  Left overs, sandwiches (made with boars head all natural meats and LOADS of veg including tomatoes, sprouts, onions, ect., salad and a slice of sour dough bread or homemade bread

Dinner:

Monday: Double Mushroom Soup, whole wheat bread and fruit salad made with seasonal fruits and sweetened with agave nectar. 

Tuesday:  Cuban Black beans & Rice

Wednesday: Roasted Chicken, Cajun spiced boiled potatoes, sautéed collard greens, sliced tomatoes

Thursday:  Left overs

Friday: Stuffed Portobello Mushroom caps (stuffed with spinach, cheese, etc), some sort of vegetable side

Saturday: Clean out fridge – left overs

Sunday: Warm Shrimp Spinach Salad with sliced bread

snacks include: roasted pumpkin seeds or nuts, fruits, pretzels, popcorn, smoothies, banana bread, guacamole and baked tortilla chips, etc. etc.