Have you ever wondered what fruits & vegetables you should buy organic in order to avoid high traces of pesticide residue? Or likewise, what produce to buy conventional in order to lower your grocery bill? The Environmental Working Group (EWG) tests these types of foods every year & shares their annual list of the Dirty Dozen & Clean Fifteen. 

I consult these lists pretty often when shopping, so I created a handy all-in-one graphic. Save it to your phone (or print a copy for your wallet) and reference it when grocery shopping so you know when it's worth it to spend a bit more on organic versus conventional. 

If you'd like to learn more, check out the full list here: www.ewg.org/foodnews/full-list.php

This worksheet is for eliminating decision fatigue when it comes to fixing meals. Fill it out, pick two things from each category to keep on hand this month, then hang it on your fridge for inspiration. When you're tired & don't feel like cooking or meal planning but want to avoid takeout to save money, make something from this list. 

After writing down everything in your pantry, fridge & freezer, you're left with a hefty list of food items. While it's interesting to know you have 5 cans of black beans, 3 jars of salsa, 4 cartons of chicken broth, a pound of frozen chicken thighs, 1/2 a bag of rice, a packet of taco seasoning & 2 cans of green chiles on hand - now what? 

Here's where you brainstorm meal ideas using the various ingredients in your kitchen and dump them on paper so you don't forget. Spend a few minutes doing this, circle a few of your favorites, and add them to your weekly and/or monthly meal plan. 

P.S. You can make slow cooker salsa chicken with the ingredients listed above (cook the rice separately on the stove to serve as a side dish). Bonus points if you have some fresh cilantro, lime juice & salted butter to stir into the rice to create a Chipotle copycat. 

Looking to cut down on your food budget this month? Start by creating a monthly meal plan. This helps give you a birds-eye view of what you'll be cooking (or eating) for the month with room for flexibility depending on how your schedule changes. 

TIP: Don't like planning that far in advance? I can relate! Instead, use this printable to record & track your meals for the month so you can watch for any patterns and evaluate your progress. How many times did you order takeout or delivery? How often did you eat food you prepped ahead of time? When did you run to the grocery store to grab all the ingredients for a specific recipe? 

Looking to cut down on your food budget this month? Start by creating a weekly meal plan. This helps solve the dreaded "what's for dinner" dilemma and (hopefully) prevents impulse purchases when you're feeling hangry. 

BONUS: I included a "use up first" section so you can jot down any ingredients or foods that need to be consumed quickly (like leftovers, odd bits, or that lonely package of greens at the back of your fridge). Prioritize these items in your meal plan to reduce food waste & save money.  

Looking to cut down on your food budget this month? Start by creating an inventory list of everything in your refrigerator (even the condiments) so you can use up what's close to expiring and create a meal plan for everything else. Then you can shop your fridge first to save money and only buy essentials for specific recipes. 

TIP: Save any flimsy vegetables (onion, celery, carrot, etc.) + roasted meat bones to make broth for free! Use wilted herbs to flavor rice or noodles or blitz them with some parmesan cheese, vinegar & olive oil to make an herb sauce (similar to pesto). Chop up any softened fruit and wilted greens to freeze for smoothies.