Nutrition Tip with Lindsay Mustard, CNP
Start with whichever items need to either be roasted or baked, get those in the oven first and then move onto recipes that require the stovetop. I make granola, baked chicken and cookies for clients, while those are baking, I'll make chicken burgers and cook them in a frying pan on the stove. While the stovetop items are cooking on low, move on to any item and or recipe that needs to be soaked - chia seed pudding or overnight oats for example. The last prepping priority is anything that requires washing or chopping, such as your fruits and vegetables.
Follow the grocery shopping guide below to know what to spend the bulk of your money on and what your food priorities should be.
5. Buy a few days before ripe. I like to buy two sets of some fruits and vegetables, avocados and bananas are two finicky fruits that will either ripen fast or take weeks. I recommend purchasing some bananas that are on the greener side while the second set should be ready to eat. Same goes for avocados, buy one that is entirely ripe and one that should take a few days (you'll know because it will be as hard as a rock).
6. Buy in season! Vegetables especially will go on sale based on the season. Base your vegetable purchases around what items are commonly on sale during specific months (i.e.: squashes in the winter, greens in the summer), and you'll not only save money, but the food will taste far fresher