We all know the importance of eating healthily, but – cha-ching! – sometimes it can feel like getting goodness into your belly costs a small fortune.
And research suggests it can. A 2013 BMJ Open paper from Harvard School of Public Health, for example, showed that healthier diets cost roughly US$1.50 more per day than less healthy ones.
But like a buffet, studies are mixed. Fast forward to much more palatable research published by The Australian Prevention Partnership Centre in 2017, for example, and healthy diets appear to cost an Aussie family of four 12 to 15 per cent less than unhealthy ones.
Now consider a 2012 paper from the US Department of Agriculture that states: “It is not possible to conclude that healthy foods are more expensive than less healthy foods [because] much depends on the specific foods compared.” Confused much?
Putting the science respectfully aside, Accredited Practising Dietitian Tim McMaster says that eating healthily “doesn’t have to be expensive”.
For some, it can help to be “savvy at the supermarket”, according to the Dietitians Association of Australia spokesperson.
Here are his simple shopping tips to help make cheaper (but still healthy) choices:
- Plan your meals for the week to save money, avoid waste and factor in leftovers.
- Buy fresh produce that’s in season – it’s cheaper and tastier.
- Stock up on frozen or canned fruit and vegetables – they have a longer shelf-life than fresh and are generally cheaper but just as nutritious.
- Go for generic brands of staples (e.g. rice, oats, pasta) and buy them in bulk, if feasible.
- Prioritise essential foods (e.g. fruit, vegetables, protein-sources, grains and dairy) over treat foods.
- To avoid filling your trolley with unnecessary items, don’t shop when you’re hungry.
Tim’s top 3 cheap eats
For a healthy and economical way to refuel, Mr McMaster says you can’t go past the following:
- Oats for brekkie – We’re talking “plain traditional rolled oats”. According to Mr McMaster, “they are packed with essential nutrients, including protein, fibre [and] B vitamins … keep us feeling full [and] ... are versatile”. He says they can be used to make porridge and bircher muesli, and to thicken smoothies.
Tip – When using oats “add a handful of frozen berries, plus a teaspoon of chia seeds and nut butter for a simple, balanced and filling meal”.
- An eggy lunch – Eggs are “a good source of protein, and packed with 11 different vitamins and minerals, [plus deliver] … a good hit of omega-3 fatty acids for healthy skin, nails and hair”, says Mr McMaster.
Tips – “You can enjoy eggs at any main meal with some avocado, wholegrain toast, mushrooms, tomato or spinach,” he says. Another option? “Bake a quiche or frittata to enjoy at lunch or dinner, including any veggies (fresh or cooked) that you have on hand.”
- Legumes at dinner – Kidney beans, lentils, chickpeas, soybeans and other legumes are plant-based proteins high in fibre and a source of antioxidants, explains Mr McMaster. He says they count towards your recommended veggie intake, are available in canned or dry form and “can be a base for any dish, as well as a good meat substitute”.
Tip – “Throw some [legumes] into salads, soups, stir-fries, curries, casseroles, or even roast with herbs and spices for a flavoursome and crunchy snack.”