We recently posted about some healthy foods that are also healthy for your budget. Here are some more ideas. Enjoy!
Pass the Parsley, Please
What it costs: 11 cents per serving (1 cup, raw)
Why it’s good for you: Go ahead and munch on that sprig of parsley garnishing your plate. One ounce of this unsung herb (about half a cup) supplies nearly 50 percent of your daily vitamin A (as beta-carotene) and more than 60 percent of your vitamin C needs. A recent study found that the beta-carotene and vitamin C combo may help protect against dementia. It’s also loaded with vitamin K, which helps your blood clot when you have a wound but keeps it from getting too sticky and clotting the rest of the time.
How to use it: Who says pesto can only be made with basil? Try our Spinach Parsley Basil Walnut Pecan Pesto With Green Beans recipe.
Head Off Health Issues With Cabbage
What it costs: 8 cents per serving (1 cup, raw)
Why it’s good for you: Cruciferous vegetables like cabbage may help prevent prostate and colon cancer, as well as increase survival rates in women with breast cancer. Cabbage is also a good source of folate, fiber, and vitamins C and K.
How to use it: Try this recipe for Crunchy Peanut Slaw, adapted from the Environmental Working Group.
Do Your Body Good With Barley
What it costs: 7 cents per serving (1/2 cup, cooked)
Why it’s good for you: Chewy and nutty, barley is rich in both protein and fiber — the ultimate combination for knocking out hunger. And because barley is digested slowly, it keeps your blood sugar — and appetite — stable for hours. “This grain is high in soluble fiber, which tends to bind with bile acids and take cholesterol out of the body,” explains Jamieson-Petonic. Translation: It helps brings your LDL (lousy cholesterol) levels down.
How to use it: Barley lends itself well to risotto recipes — just go easy on the cheese. Toss the grain into a slow cooker with low-sodium broth and your favorite spices. Stir in 1/4 cup of Parmesan cheese just before serving, and season with pepper or fresh chopped herbs like basil and chives. The grain also makes a great oatmeal alternative, says Jamieson-Petonic, who likes to dress hers up with cinnamon, almonds, dried cranberries and milk.
Bone Up on Salmon
What it costs: 72 cents per serving (3 ounces)
Why it’s good for you: Canned salmon is an inexpensive and convenient way to load up on fish oil, vitamin D and calcium all at once. Omega-3 fatty acids help protect the brain from shrinking as we age, and they reduce the inflammation that contributes to heart disease, arthritis and Alzheimer’s. Omega-3s may even keep your vision sharp. The salmon bones, which are edible and can be mashed with a fork, provide more than 160 percent of your daily vitamin D needs. Low levels of D have been linked to heart disease. Another great thing about canned salmon: Much of it comes from wild Alaskan sources, and it’s much cheaper than wild-caught salmon fillets.
How to use it: Use canned salmon in sandwiches, the way you would tuna, or in place of deli meat. Canned salmon also works well for salmon burgers and fish tacos. Or try our recipe for Grilled Salmon with Pineapple Pecan Salsa.
Turkey Breast Is Best
What it costs: 36 cents per serving (3 ounces, cooked)
Why it’s good for you: Because most people associate turkey with Thanksgiving, buying it year-round can be a cheaper alternative to chicken. “Even though it may be more expensive, we recommend white meat over dark, which can have as much saturated fat as certain cuts of red meat,” says Kirkpatrick. One serving of white turkey meat provides 25 grams of protein and virtually no saturated fat. Turkey is a valuable source of selenium, which helps neutralize damaging free radicals in the body and may guard against age-related diseases. This poultry pick also provides vitamins B6 and B3 (niacin), needed for healthy skin, hair, eyes and nerves.
How to use it: Use ground turkey in your turkey burger, chili, meatloaf and meat sauce recipes. Mix in a package of defrosted and well-drained chopped frozen spinach for a simple way to get your greens. For a cheaper and healthier alternative to cold cuts, roast a turkey breast in the oven and refrigerate to use on sandwiches during the week.
Get to Know Beans
What it costs: Black beans and chickpeas, 6 cents per serving; pinto beans, 4 cents per serving; red kidney beans and black-eyed peas, 14 cents per serving (1/2 cup, cooked)
Why it’s good for you: “Protein, when you’re buying beef, turkey or even chicken, can be really, really expensive,” says Jamieson-Petonic. “But if you buy beans and lentils, you’re getting a lot more for your money,” she says. Undurraga agrees. “When you’re trying to eat healthfully on a budget, there shouldn’t be a lot of meat in your diet,” she explains. The average woman needs about 46 grams of protein per day, and most Americans have no trouble meeting that number. One cup of beans will supply one-third of your daily protein requirement. Eating beans in place of protein sources like red meat and full-fat dairy can improve your blood sugar and cholesterol levels.
How to use it: While beans’ high fiber content is a nutritional boon, people who aren’t used to that much roughage may not see it that way. The secret, says Jamieson-Petonic, is to start slowly and gradually increase your fiber intake so your body can adjust. And, because fiber absorbs liquids in your digestive tract, always drink plenty of water to avoid getting bound up. Grill up a batch of our Black Bean Oatmeal Burgers, or, for a healthy sandwich spread, try this recipe for pinto bean hummus.
Pack in Protein With Lentils
What it costs: 6 cents per serving (1/2 cup, cooked)
Why it’s good for you: A good source of protein and B vitamins, lentils can help people steer clear of diabetes and heart disease. “They’re an anti-inflammatory, cholesterol-free substitute for meat, so they help reduce cardiovascular risk. They’re also high in fiber and a low-glycemic way to stretch your dollar while controlling cholesterol and blood sugar,” explains Jamieson-Petonic. They’re also loaded with essential nutrients like folate and iron.
How to use it: Unlike other dried legumes, lentils cook quickly without any pre-soaking. Brown lentils, the least expensive variety, break down during cooking and are best used in soups. These three soup recipes offer a tasty introduction to lentils and make the perfect cool-weather meal: Sweet Potato and Lentil Soup With Shiitake Mushrooms recipe, Pumpkin Lentil Soup recipe, and Collard and Lentil Soup recipe.
Make Sunflowers Your Top Seeds
What it costs: 16 cents per serving (1/4 cup)
Why it’s good for you: “Sunflower seeds are really a good snack for a lot of reasons: They give you vitamins and minerals you won’t be getting from other foods,” says Jamieson-Petonic. Those nutrients include vitamin E, which helps safeguard cells from damage and may protect against heart disease and cancer; magnesium, which may help stave off depression, migraines and hearing loss; and selenium, which may help lower cholesterol and prevent hardening of the arteries.
How to use it: Avoid going overboard; eat sunflower seeds sparingly. A quarter-cup serving makes a 200-calorie snack. To keep from overindulging, use sunflower seeds in a trail mix with dried fruit and nuts, suggests Petonic. Or use them in place of more expensive pine nuts in pesto or sprinkled over salads or vegetables. Or buy them in the shell.
Get Cooking With Canola Oil
What it costs: 2 cents per serving (1 tablespoon)
Why it’s good for you: Canola oil has the least saturated fat of all vegetable oils. Saturated fat contributes to disease-causing inflammation. The good fats, like monounsaturated and polyunsaturated, can help reduce your heart disease risk by lowering cholesterol and inflammation.
How to use it: Whereas extra-virgin olive oil is great for drizzling over food before serving, canola oil, whose smoke point is 470 degrees, can withstand high-heat cooking and works well for pan-frying, grilling and sautéing. Because of its mild flavor, canola oil can also be used in any baking recipe.
Build Bones With Yogurt
What it costs: 62 cents per serving (1 cup)
Why it’s good for you: Skip the sweet stuff and go with nonfat plain yogurt. Fruit-on-the-bottom varieties aren’t just more expensive; ounce for ounce, they contain more sugar than most soda. While almost half of that is naturally occurring lactose, more than half isn’t. Sweetened yogurt tacks more than 14 grams of added sugar onto your diet. That’s nearly the recommended daily limit of 20 grams. One cup of nonfat plain yogurt, on the other hand, provides nearly one-quarter of your daily protein needs, as well as half of your day’s calcium.
How to use it: While we love Greek yogurt for being lower in sugar and higher in protein than conventional kinds, it is more expensive. When making dips or looking for a sour cream alternative, splurge on Greek, which has a much thicker consistency. Use conventional plain, nonfat yogurt in smoothies or mixed with fruit and honey for a snack.
