The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

I promised you Part 2 of how to eat green on a budget and here it is! Here are 6 more tips that will enable you and your family to continue to eat green, while managing your budget in these tight times. 1. Buy whole cuts of meat, like chicken, beef, lamb and pork and cut it up into parts instead of buying pre-cut portions. Or make use of the lesser known cuts of meat like lamb shoulder or flank steak which are cheaper. Give them a little (or a lot!) of love by marinating and slow cooking and you will have a tender, low cost treat for your family to enjoy! 2. This is a simple one, and you are killing two birds with one stone: Drink Tap Water. Not only will you save valuable money by not continuously purchasing water bottles, but you will be saving the landfills from all that plastic too! See Shelagh McNalley;s article on getting rid of water bottles for more information! http://www.greenlivingonline.com/article/get-rid-plastic-water-bottles 3. Use local farmers’ markets when possible. The foods are fresher (and will therefore taste better and last longer!) and they often cost less as you are buying directly from the farmer. Plus, you will be helping the farming economy as the profit from your sale will go directly into the pocket of the farmer. 4. Shop at generic grocery stores like No Frills pr Price Chopper. These stores often still have an organic food section and you can purchase staples in bulk for a great deal less money. 5. When spring arrives, take up a new hobby and plant your own vegetable garden. Growing your own vegetables cannot only be very rewarding but it can save you loads on produce too! 6. Use leftovers in new ways. Be creative and don’t pitch your leftovers! Use roasted meat for a delish sandwich, leftover grains and pasta in a soup, old and brown banana’s in a banana bread (see my healthy and delicious banana bread recipe at http://www.greenlivingonline.com/blog/lindsay/ultimate-banana-bread) and toss leftover veggies into wraps or salads for lunch.