Ways to eat well for less

A chef shares her budget tips for cooking healthily

NUTRITIONIST and chef Zoe Bingley-Pullin is a big fan of eating well and using fresh ingredients and recognises it can be tricky on a budget.

Here, she busts the myth that eating healthily is more expensive and more time consuming with her top tips that won’t compromise your taste buds or your wallet.

DANIELLE SEN

There are plenty of things you can do to keep your grocery bill down while not compromising on taste.

“You are bound to find some savings at the supermarket, farmers’ market and greengrocer when eating in season and buying local produce,” BingleyPullin says. It also pays to be prepared. “Do a fridge, freezer and pantry audit before shopping and write a list, so you have a handle on what you already have.

“This will help reduce doubling up on she says. ingredients,” Bingley-Pullin suggests swapping plants for meat a few times per week.

“Try replacing 50 per cent of meat with 50 per cent of legumes,” she says.

For example, you could make a bolognese using half the mince you normally would, with the other half made up from lentils.

“Try flipping the balance and use meat as your garnish and make sure to include a serve of complex carbs such as whole grains or sweet potato at main meals,” she says. Save money by avoiding prepackaged sauce bottles.

“Flavour food using spices and herbs such as cumin, coriander, sumac and Bingley-Pullin says.

This will also help reduce the number of added preservatives, flavourings, colours and sugars in your diet. paprika,” “Too many of us throw out large amounts of food at the end of the week, which could be used to create meals.”

If you’re buying ingredients you know you will not use all of, for example stock, she suggests labelling and freezing the remainder.

“Leftover vegetables at the end of the week can be turned into soup, dips or purees.”

For more expert tips, visit lifestyle.com.au and search for her by name.