How to Save Money on Your Grocery Bill

Shutterstock

Shutterstock

Last year, I shared tips for how use your freezer to store easy meals in a pinch. Today, I have a few more things to add to my tutorial.

My freezing techniques came up again recently when I was chatting with a mom of two, who told me she exclusively buys organic food for her family. This means meat, produce, dairy, nuts, baking supplies and snacks all carry organic labels — and price tags to match. She explained that the $1,500 a month she spends on food is well worth her peace of mind.

That’s all well and good, of course, but it got me thinking about all those times we realize our milk is juuuuust about to expire, or the greens we bought in bulk over a week ago, thinking we’d devour them in smoothies and salads in no time, are definitely beginning to wilt. When you’ve spent so much cash on food, organic or not, it just feels criminal to let any of it go to waste.  Read more »

New Philly-Based Study Uncovers the Trick to Resisting Pizza and Cheese Fries

Shutterstock

Shutterstock

If you’ve ever wandered into a cafeteria or food court and immediately lost the will to maintain any dedication to a healthy diet, you are not alone. The smell of cheese fries and pizza tends to have that effect. But a new study, conducted by the Philly-based Center for Urban Health Policy and Research at Einstein Medical Center and published in the journal Appetite, has revealed what could just be the trick to resisting not-so-healthy temptations at a cafeteria: Decide what you’re going to order before you actually step foot inside. That way, the smell of melted cheese (or hot donuts or sweet-and-sour chicken) isn’t even a factor.
Read more »

What to Eat This Week: 5 Creative Ways to Eat Your Veggies

what to eat lead
It’s no secret that we are big fans of the veggie bowl over here in Be Well Philly Land, but you gotta switch it up every now and then. That’s where these recipes come in: From zucchini burgers to collard wraps to pasta tossed with asparagus-spinach pesto, and more, we’ve found five super-creative recipes to help you squeeze all of your veggie servings in this week — without just dumping them into a bowl. Happy cooking!  Read more »

The Insane No-Bake Pecan Bars You Need to Make This Weekend

Photo by Becca Boyd

Photo by Becca Boyd

I talk to people all the time who tell me they can’t bake. This is all well and good (or, well, sad as the case my be), but everyone needs a sweet snack now and then, and if you’re not baking them yourself, you’re buying them. While you can find some pretty amazing store-bought snacks, low in preservatives and whatnot, I have yet to find one without an unpronounceable ingredient or two. For your health’s, the environment’s (helloooo, plastic packaging) and your wallet’s sake, getting in your kitchen and doing the work is always worth it. Read more »

The Healthy Cooking Oils You Should Have in Your Pantry

Shutterstock

Shutterstock

The other day, I made my way to the Whole Foods oil aisle to restock on olive oil and, on my way out, I found myself in a grocery-cart traffic jam (damn you, Whole Foods). Waiting for the traffic to get moving again, I noticed just how many cooking oil options the the shelves surrounding me had to offer. I began to wonder: Should I be buying avocado oil instead? Or maybe coconut oil? Or hazelnut oil? I wonder if that tastes anything like Nutella …

I decided to stick with my trusty old cooking buddy, olive oil — mostly because I just wasn’t sure what the heck to expect from all the other options. And because I hate not knowing things, I decided to give Zach Breeding, registered dietician, chef, and owner of Philly-based personal-chef and nutrition-consulting company The Sage, a call to get to the bottom of my cooking-oil-aisle confusion.

As Breeding told me, his first rule when it comes to cooking oils is this: Moderation is everything. All cooking oils are high in calories — around 120 calories per tablespoon, for many — so no oil, no matter the health benefits, is a healthy oil when you’re downing a gallon of it every day, ya dig? That said, the health-minded chef does have some top picks when it comes to cooking oils. The three healthy cooking oils Breeding tells his clients to use — and when to use them — below.  Read more »

« Older Posts  |  Newer Posts »