I’ve seen my grocery bill increase a great deal since opting for organically grown fruit and vegetables. This morning I paid $2.98 for a red pepper. RIDICULOUS! We go through so much fruit and veggies in our household. For me alone, I usually aim to eat between 9-11 servings. So you can imagine how much I need my fridge to be stocked. It’s too expensive for me to buy all of my groceries organic, so I prioritize and buy the ‘dirty dozen’ list organic. The Environment Working Group released a list of 48 items from the most contaminated to the least contaminated – click here to see them. The ones towards the end of the list generally have thick skins i.e. pineapples, avocados – therefore the innards are safer. The ‘dirty dozen’ is a great reference guide for your organic items and the clean fifteen items are safe to eat non-organic! Print it off and take it with you to the store!!
If you are a follower of my page on Facebook, you’ll be used to my simple and quick recipes for the health conscious, super busy and amateur chefs out there. But before we get to cooking, I wanted to kick off my blog with today’s trip to Sprouts Famers Market. I don’t know about you but I am one of those people that love a sneaky peek inside other peoples carts/baskets. I don’t know why but I find it fascinating to see what people buy!!
The produce at Sprouts is top notch. A great selection of organic meats and an array of fresh and colourful fruit and veg. It’s like a cheap alternative to Wholefoods. I do enjoy a trip to Wholefoods but you pay through the nose for the organic produce, it’s damaging to the bank balance! I try to keep my food shop down to once a week but do find myself back there for more veg OR I’ve found a recipe that I want to try and need an ingredient. Generally though I try to plan out what i’ll be cooking for approximately 4 days and that seems to work. So here’s what my typical weekly shop looks like:
Meat & Fish
New York Steaks
Roast chicken (pre-cooked)
Fruit & Veg
Half & half
Plain greek yogurt
Marjoram – a new spice to try!
Lots of sources of protein, fresh vegetables and some staples in there. I avoid anything processed and try to stay relatively chemical free! That can be a challenge these days with so much additives to things. Ross and myself embarked on The Zone Diet 3 weeks ago as part of a nutritional challenge at our CrossFit box and so I plan and prep 5 meals a day for each of us. It can be a little time-consuming but planning is key. In short, the concept of the zone is to ensure that each meal is balanced in the three macronutrients – protein/carbs and fats. This keeps hormone levels on an even keel avoiding insulin spikes which can leave you feeling hungry not long after a large meal! Not good! I hate that feeling! I’ll be sure to do a right up on The Zone Diet in the coming weeks to explain what’s involved and the positive results we’ve seen.
As I’m enjoying the Zone way of eating so much I wanted to learn more about the science behind it and so I picked up Enter the Zone on my way home along with a new soup recipe book! With the winter months around the corner, it’s nearly soup time! Yay! I love the simplicity of soup but how yummy and satisfying a bowl can be! I thought i’d use this book for some inspiration in the kitchen! Now to get cooking for the week ahead!