Rozanne Stephens‘ Top 10 Tips for Eat Smart Week
- Take time out to plan all your meals and snacks for the week. Make a comprehensive list and stick to it when you go shopping. Keep a small stock of Store cupboard Essentials and Freezer Treasures so you can concentrate on the fresh items.
- Buy loose fruits and vegetables so you get the exact quantity you need to help save money and prevent food wastage.
- Freeze chicken and fish in individual portions so you need only defrost exactly what you need for each recipe.
- Keep the amount of food in your freezer under control and use all items within two months of purchase. Label and date foods to ensure you use the oldest first and also to help avoid having to throw out foods.
- Weigh and portion rice and pasta so you’re not left with ‘bits’ that are too small to make up a recipe and wasteful to throw out.
- Invest in airtight containers to store dried goods in to maintain freshness.
- Only buy ‘two for one’ or special offers in the shops if you have a recipe to use them in. The most useful special offers to buy are Store cupboard Essentials that you use all the time.
- Learn to substitute vegetables in your favourite One Pot Wonder recipes so you are using the best produce that is in season.
- If you have leftover vegetables, chop up and serve with a low fat dip as a healthy snack and also will help prevent waste. Try baking a tray of muffins or biscuits as a fun family exercise. Baking is surprisingly easy and cost effective.
- Buying cheaper cuts of meat from your local butcher cooked slowly make inexpensive delicious meals.