... is to live healthy! I know the opposite seems true when you go to the grocery store and look at produce prices and organic food prices. In the long-run, however, it really is true.
I am discovering many things about becoming healthy. Sure, some healthy foods may cost more. But I'm not wasting money on sugary snacks anymore. I'm not buying any products that have high fructose corn syrup in them ... a product which never satisfies your hunger, which your body can't process, and which makes you want more and more ... thereby causing you to purchase more food with no nutritional value. People always complain that healthy food is so expensive. I used to be one of them. But I've realized that when I am eating healthy food, I don't need as much of it in my shopping cart. I have learned how to eat smaller portions, which helps stretch that grocery budget a little further. I wish there were more coupons for healthy foods, and hopefully if enough of us start changing our lifestyles, the producers and stores will take notice and try harder to get our business. But I can no longer wait for a good coupon while I put my health on the back burner.
When you are healthy, you're not going to be spending as much money on doctor's bills, over the counter medication, prescription medication, etc. I have met people in recent months who have eliminated as many as 17 prescription medications from their life, just because they started changing their eating habits and got their bodies into an optimally healthy state. Can you imagine how much all that medication must have cost them over the years? What a good motivation to change your eating habits!
This last one may seem trivial to some ... but you also save money on clothes when you're healthier. When you have to pay for plus-sized clothing, you're usually paying anywhere from $10-25 more for the same item of clothing that someone in a smaller size might buy. And you have no choice, because you just can't squeeze into anything. They know they have you, so they charge even more. Since starting my journey to a healthy me, I have gone from a 22W and a 2X down to a 12 Petite and either a small or medium top. I can actually go into a regular department store and get good deals on the clearance racks now! I officially cancelled my email subscription to Lane Bryant a couple months back, because all their clothes are too big for me now! I am no longer stuck paying exorbitant prices just to buy myself a nice pair of jeans and a top. An outfit that cost me $75 a few months ago ... now costs me about $30. That is a huge savings!
If you would like more information about getting healthy and changing your life for the better, please contact me. As I have made the decision to get healthy, I have also decided that I owe it to those around me that I love to share what I've learned and help spread the health. If you're curious about how I've lost 75 pounds in 6 months (and my husband lost 40 pounds in 2 months!), head on over to my site and check it out. And then contact me to let me know what questions I can answer. I would love to help you get healthy AND save money as you do it!
January 23, 2011
January 20, 2011
Beef Tips with Mushrooms
Well, we have a new favorite recipe in our house after eating this last night! My hubby was still smacking his lips a half hour after dinner was over! Way yummy, very, very economical, and healthy. If you're on the 5 and 1 plan, this absolutely falls within your lean and green parameters (makes 2 servings).
Ingredients
1 tbsp garlic infused olive oil
(to make your own, just heat the olive oil in your skillet, add minced garlic,
and saute over high heat for about 1 minute)
12-14 ounces Steak, cut into 1/2 inch chunks
(I used petite sirloin, which I bought in a family pack for $1.99/lb)
1 medium Shallot, minced
(I didn't have any shallots, so I substituted a little chopped onion)
6-8 ounces Mushrooms, sliced
1/4 cup dry red wine
1/4 cup beef bouillon
(I had 1 beef bouillon cube, so I dissolved it in low-sodium organic vegetable
stock & used that)
Natural Sea Salt & Tricolor Peppercorns (ground) to taste
Heat roasted garlic oil in medium frying pan over high heat. Add beef and cook for 2 minutes on each side until browned. Set beef aside. Put pan back over medium-high heat and add shallots. Cook one minute until translucent. Add remaining ingredients, scraping the bottom of the pan to remove all the extra browned bits. Reduce heat to medium and bring ingredients to a simmer. Let it cook for 2-3 minutes or until liquid has reduced by half. Add beef back into pan and stir until heated, being careful not to overcook the meat and make it tough. Serve warm.
I added green beans to round out the "green" portion of our evening meal. If you wanted to add a starch with this, it would be incredible over some whole grain pasta or brown rice. Or even a baked potato would work. The entire meal took about 10 minutes to make, cost me about $3 to make, and it fed all 3 of us. This is seriously the kind of meal you go to a restaurant and pay anywhere from $15 to $25 for ... and an individual portion cost me about $1 to make. Hard to go wrong doing that kind of math! And it's healthy. This is the perfect trifecta for me when cooking a meal - quick, cheap and healthy!
Ingredients
1 tbsp garlic infused olive oil
(to make your own, just heat the olive oil in your skillet, add minced garlic,
and saute over high heat for about 1 minute)
12-14 ounces Steak, cut into 1/2 inch chunks
(I used petite sirloin, which I bought in a family pack for $1.99/lb)
1 medium Shallot, minced
(I didn't have any shallots, so I substituted a little chopped onion)
6-8 ounces Mushrooms, sliced
1/4 cup dry red wine
1/4 cup beef bouillon
(I had 1 beef bouillon cube, so I dissolved it in low-sodium organic vegetable
stock & used that)
Natural Sea Salt & Tricolor Peppercorns (ground) to taste
Heat roasted garlic oil in medium frying pan over high heat. Add beef and cook for 2 minutes on each side until browned. Set beef aside. Put pan back over medium-high heat and add shallots. Cook one minute until translucent. Add remaining ingredients, scraping the bottom of the pan to remove all the extra browned bits. Reduce heat to medium and bring ingredients to a simmer. Let it cook for 2-3 minutes or until liquid has reduced by half. Add beef back into pan and stir until heated, being careful not to overcook the meat and make it tough. Serve warm.
I added green beans to round out the "green" portion of our evening meal. If you wanted to add a starch with this, it would be incredible over some whole grain pasta or brown rice. Or even a baked potato would work. The entire meal took about 10 minutes to make, cost me about $3 to make, and it fed all 3 of us. This is seriously the kind of meal you go to a restaurant and pay anywhere from $15 to $25 for ... and an individual portion cost me about $1 to make. Hard to go wrong doing that kind of math! And it's healthy. This is the perfect trifecta for me when cooking a meal - quick, cheap and healthy!
January 12, 2011
Spaghetti Squash Casserole
Wow! It's been WAY too long since I posted anything! Life suddenly got crazy once the holidays rolled around, but that's no excuse. I will try to post at least one new recipe or money-saving idea each week from now on! My newest is for spaghetti squash casserole. I think I may like this one even more than the cauliflower pizza I posted about last time. So yummy and so healthy ... and really economical. My entire family loved it. My 2 year old even wanted seconds! If you are a fellow Take Shape for Life or Medifast client, this will fit the requirements of your lean and green meal for the day (makes 4 servings, but you'll come out a little short on your veggies, so add another veggie serving to your meal). Enjoy!
Ingredients:
4c cooked spaghetti squash (1 medium-large spaghetti squash - about $4-5)
8oz low-moisture part-skim shredded mozzarella cheese (on sale for $1.99)
2c sugar-free salt-free tomato puree (canned): or make home-made (I actually used sugar-free spaghetti sauce, which I bought on sale 3/$5, so this was about 75 cents worth)
12oz cooked 95-97% fat-free ground beef or ground turkey ($3-4)
2 healthy fats (2tsp of olive oil added to the sauce, for example)
Italian seasoning, salt & pepper to taste
Ingredients:
4c cooked spaghetti squash (1 medium-large spaghetti squash - about $4-5)
8oz low-moisture part-skim shredded mozzarella cheese (on sale for $1.99)
2c sugar-free salt-free tomato puree (canned): or make home-made (I actually used sugar-free spaghetti sauce, which I bought on sale 3/$5, so this was about 75 cents worth)
12oz cooked 95-97% fat-free ground beef or ground turkey ($3-4)
2 healthy fats (2tsp of olive oil added to the sauce, for example)
Italian seasoning, salt & pepper to taste
To cook squash:
With a knife, cut a big X on the front and back sides of a spaghetti squash.
Microwave until soft to the touch (about 10 mins).
Open, scrape out the seeds, then scrape out 4c of the cooked squash with a spoon.
To prepare:
Put 4c of spaghetti squash on the bottom of a casserole dish
Add 4oz of the cheese
Layer on the 12oz of ground beef
Pour the sauce evenly on top of everything
Layer the rest of the cheese on top
Cook at 475 until the cheese is brown (about 30mins)
**It's a little watery at first- let it cool off so the sauce can thicken a bit before you eat it.
Makes excellent leftovers- better than right out of the oven**
Total cost was about $9-10, which comes out to about $2.50 per serving. Honestly, you'd never know that you were eating mostly vegetables. Lasagna is normally my favorite food in the world, and this totally filled the craving for that. We will be eating this one again!
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