I got a request from a reader on Facebook to detail how I prioritize food purchases. I make a lot of willy nilly decisions, but there are some places I’ve really thought things through in the area of food budget, so I’m happy to share. (My other Eat Well, Spend Less post details some of the money-saving tips I use for real foods so that I can do the “splurge” category here!)
This idea is really individual to a family’s preferences, time to make from scratch, family size, and budget. Many might make different choices, so do read this as simply my personal story. (photo source)
The Big Idea of Buying Whole Foods
When I think about buying food, if it’s a whole food, I’m happy. If it’s a well-sourced (organic, local, etc.) whole food, I’m thrilled. Those are the litmus tests I apply in general: skip what is fake, always; buy what is real, always; buy what is real and grown properly, whenever you can.
I personally splurge on:
- Meat – grassfed and organic straight from the farm
- Milk – $6/gallon for raw milk, straight from the farm
- Eggs – $3/dozen for organic, pastured eggs, straight from the farm
- Butter – I go back and forth on this, sometimes buying the $3.50-4/pound “better” butter – no meds, partially grassfed, and sometimes just sticking with $1.50-2/pound on sale. I would never compromise on a butter substitute or margarine, though. Yikes!
- Healthy fats – I buy a gallon at a time of coconut oil and extra virgin olive oil. They’re always gone before I think possible!
- Sweeteners – I mourn the fact that I no longer (okay, rarely) buy a 5-pound bag of sugar for around two bucks, but now I get a gallon of maple syrup for $40 or a ½ gallon of local honey for $16-20. Painful, painful. So I have to learn to use less, especially if I find I need to cut my budget.
- Anytime I buy organic, I feel like it’s a splurge, because so recently I didn’t buy anything organic at all unless it was pretty much the same price as the conventional or for baby food.
I’m a HUGE compromise girl. My tips for the “settle” choices:
- Produce, any produce, is better than no produce. Settle on non-organics if they’re too hard to find or too expensive!
- Frozen vegetables and fruits, especially organic ones, are hardly a compromise. They’re usually flash frozen immediately after being picked, so they probably have more nutrient-density than the brocolli that you allow to sit in your produce drawer for 4 days, or the lettuce you buy to last all week because you only grocery shop on Thursdays.
- Ice Cream: I know how to make ice cream without an ice cream maker, but it’s a little complicated for a regular treat. We love ice cream. I try to focus on the simple ingredients in Breyer’s and eat a small bowl, savoring every bite!
- Ketchup: Again, I know how to make my own, but my husband didn’t like it and it doesn’t last very long. We use so little ketchup that I just buy Meijer naturals or organic and call it good enough.
- On meat: If I can’t get to the farm or Farmer’s Market to get the stuff I KNOW is top notch (organic, pastured or grassfed, nearly organic, antibiotic and hormone free, etc.), often I will go to a local butcher’s for “better” meat. It’s a step up from the grocery store because there’s some “local” involved and no antibiotics or hormones. However, it’s not organic, sometimes partially grassfed, and very pricey.Last week I bought conventional store chicken, bone-in breasts, 99 cents/pound. I felt a little twinge of guilt, but today when I bought the same thing for $3.99/pound at the butcher’s and knew it still wasn’t top notch quality, I felt pretty darn good about last week’s chicken consumption!Real meat is always better than processed meat (lunchmeat or bacon, for example), and you can at least get the bones to make nourishing stock as well! I’m thinking I’m going to shoot for the best stuff but compromise for sanity’s sake on the cheap stuff every so often. (Please, don’t kick me out of the blogosphere, other real food/Nourishing Traditions bloggers. We all do what we can.)
What You can Just Skip:
This section includes some “junk food” that you should just skip because no one should eat it, a good number of items you skip because you can make them yourself for less money and more nutrition, and a few high quality items that we would eat if we had more money, but we swap out for something different.
- Soda
- Bottled water and juice
- Potato chips (except for an occasional fun summer meal)
- Desserts (except the aforementioned ice cream!)
- Packaged snacks of any kind (because you have Healthy Snacks to Go, right?!)
- Packaged frozen dinners (make double and freeze your own)
- Breads, once you learn to make your own (get that breadmaker for $10 at a yard sale!)
- Cereal (much to my husband’s deep dismay, the 40 cereal boxes that used to grace our basement have disappeared entirely. We rely on hot oatmeal, homemade granola, yogurt, eggs, or homemade breakfast items each morning.)
- Salad dressings (I just don’t even keep them on hand anymore. Once a month or so I get dirty looks at the table because we’re practically out of homemade dressings, but I can’t justify the massive amounts of soybean oil and high fructose corn syrup in the storebought versions. I just won’t do it!)
- Expensive cuts of meat: steaks, boneless chicken breasts
- Expensive fish: wild caught salmon, for example, and much other sustainable seafood makes a huge dent in the budget. I grab a can of Alaskan salmon and take Green Pasture fermented cod liver oil instead…
- Super expensive stuff – lard and tallow from the store, sprouted products, ready-made bars (even the high quality ones), fancy sugars.
Yes, I pretty much avoid the entire middle section of the grocery store, except to pop in for some salsa, spaghetti sauce, canned fish, dry beans, vinegar, peanut butter and spices/baking supplies, and even some of those I’m finding in bulk more often these days.
Main priorities? Get enough meat to plan a week but try to avoid meat-centric meals, fill your fridge with produce, and have lots of oats, rice and potatoes on hand to fill out the meals. When there’s money left, grab some dried fruits and nuts for snacks and treats.
Dish out, readers! How do you prioritize grocery spending?
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This was great. I’m trying to learn more about how my food is produced, and understand why some items are so much more expensive than others, so a post like this really helps.
We don’t buy junk food, we hardly eat out, we don’t buy soft drink, and we make almost all our own food, so I justify spending as much as I need to on good ingredients. In Australia (where I live) there was a cyclone recently and bananas are now $1 each. People refuse to pay that much for one banana, yet will pay $2 for a can of Coke. Silly.
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Thank you for this post. I am looking forward to reading the next one too.
I really need to put good meat back on my priority list. Since getting pregnant and starting two babysitting jobs at about the same time I have been so much less organized and therefore less healthy.
I do get raw milk though I get mine for free from a friend and if the cow gets sick then I get some just minimally pasturized milk from a farm an hour away or coconut milk.
And farm eggs are really important to me. I am so excited I have a friend who’s daughter is starting an egg business this summer. She just got 35 chickens. So finally the price of my eggs will be going down!
I also splurge on healthy fats too. I need to order some coconut oil but butter and olive oil has been working for me for right now. And I get sunflower or grapeseed oil ocassionally.
And I get local honey for $15 for 5lbs.
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I was just wondering where you get raw cheese from. I think you can get through Azure but I called them and they dont deliver anywhere in NY. Is there any online sources for cheese?
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Katie Reply:
April 6th, 2011 at 12:52 am
Lori,
Katie
Mine is from Brunkow Cheese in Wisconsin, and they deliver to Michigan, but I’m not sure how much farther. It’s sooooo delicious!
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Lh Reply:
April 6th, 2011 at 1:45 pm
Here is an online source.
http://rockomefoods.com/index.php?main_page=index&cPath=20&zenid=a006bf551a162eaa915768899e3fd462
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Great post, Katie. I shop very similarly to you. Yep, still buying organic ketchup. =)
We’re getting chickens this spring, so we’ll now have our own eggs. Yay!
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Great topic and always worth rehashing!
After looking at your list, I’d saw we compromise based on convenience and cost more than anything. The hardest area for me to deal with is the meat. I’ll admit that buying grass-fed meat does take effort since we simply can’t walk into a store and expect to find it there. That being said, I am part of a local buying club that does deliveries 5 minutes from my home. I’m being lazy about using the service.
We’re still using organic sugar for our family of seven. I cannot get my husband to go light on the maple syrup when he serves it with pancakes. I’ve tried making fruit syrups, but that hasn’t gone over too well.
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Banana Reply:
April 24th, 2012 at 7:41 pm
I had the same frustrating problem with the maple syrup, my kids use way too much if I let them pour. I whipped mine by boiling it (about 240 degrees) and then running it in the electric mixer until it was fluffy. Now my kids get a little spoon full of whipped syrup on each pancake, and it really helps with portion control. Not sure if your hubby would go for that, but my kids were happy.
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I totally compromise on the organic ketchup like you said. We use up a bottle of ketchup about every 6 months. Just not going to make it since we use so little!
I also buy regular ol’ store butter. The grassfed stuff looks wonderful, but with the rate we use butter around here, it would break the bank. But, we just bought a milk cow, so once she calves, we should have no shortage of grassfed butter!
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Thank you so much for this post! I love your site but sometimes I get overwhelmed, so it’s nice to know what you feel is essential and what you’re willing to compromise on.
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I keep my grocery list with me as I walk through the store, and I allow my side dishes to change based on the produce on sale. Last week sweet potatoes were $.99 and this week it’s back up to $1.49! (Should have purchased a few more…)
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I needed this. DH and I had a little doosey of a fight this weekend about food purchases due to the amount of organic products in the house. Most people can’t do everything.
Here’s to shopping the ads now!
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What a great post. I am learning that no matter how much I prioritize our spending, we simply are going to spend a higher percentage of our income on food now that we are eating “real” and “whole”. I’m hoping our summer garden will help bring down the grocery bill!
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Bebe Reply:
April 5th, 2011 at 2:04 pm
And your use of real foods should also help your health care budget!
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Great, practical post, Katie. I received a wonderful inspiration while reading your post. Did you know grace can reach through a blog?!
Pretty simple, really, but a gentle tug to take some time to “prioritize” our spending to help our budget. We buy local for our staples (meat, eggs, milk, veggies, grains). However, some folks in our family still buy junk when they go to the regular grocery store. This incongruency really strains our budget. So, I think it’s time to lay down the law and work with my husband to more concretely define our food spending limits. Compromise, sure, but how much of the budget should that occupy? Should be a fun exercise!
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Thanks for this! Good to know I’m on the right track in what I splurge on and what I skip entirely!
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I am a scrimp and splurge shopper. I just splurged at the health food store (an hour away, rarely get there) on a couple extras that I know I will never buy again BECAUSE: I want to try them out, remember the ingredients and then duplicate it at home in a more frugal way.
Here’s one thing I bought: buckwheat granola. 12oz bag for, well I can’t even touch the keys that say how much because it was obscene! But, the ingredients are amazing, including SPROUTED buckwheat, sunflower seeds, pumpkin seeds and walnuts, plus flax seeds raisins and coconut. Everything is organic and raw and, well, it also has cacao… yes, cocoa bliss buckwheat granola. I’m sure I need say no more.
How do I fit this into a budget? I buy other stuff in bulk, through a co-op. I buy my coconut oil in a FIVE gallon bucket, my salt and beans in 25 lb bags, etc…
We subsistence fish (meaning we put up 30 or more salmon every year, mostly into the freezer but some smoked and some canned)
I bought a side of beef, grass-fed AND finished, for close to the same price as regular feedlot grocery store beef.
I have friends who needed a loan and for 1% less interest I asked for wild game for my freezer. I feel really good about that deal… I’ve known my friend for over thirty years, her husband is an expert hunter and guide and talk about food security! They’ve been generous in the past with their bounty (moose, caribou, salmon, berries, etc…) and this way it gets acknowledged how valuable and appreciated it is.
I also shop Costco for: Kerrygold butter and cheese, organic peanut butter, sugar, canned tomato products, brown rice, etc… Spices like black peppercorns and smoked paprika, nuts, some produce like sweet potatoes and onions, organic spring greens and asparagus.
When our grocery store has organic apples on sale for about a dollar less per pound I buy a whole box, or two. Our garage is heated so nothing freezes but it stays cold in winter and cool in summer. Perfect for storing produce like apples and cabbage as well as bags of grains and beans and buckets and jugs of oils and syrups.
Another thing that allows me to spend less on groceries is using some of that money for the tools of my trade. This last year I bought an Excalibur dehydrator which we use regularly already and my list of things to dry is growing all the time! This year I’ve just purchased a counter-top, continuous brewing system for our kombucha. Expensive? Yes. But kombucha has so greatly impacted my family’s health that it has earned star status and the rate at which these tools pay for themselves is crazy fast! Cookbooks too. My husband used to roll his eyes whenever I brought home a new cookbook, or three. My reasoning was, and still is: other people subscribe to professional journals in their trade to keep up and improve their skills, why should mine be any less important? If I get even one or two recipes, techniques, etc… that I use regularly, if the people around my table are groaning with deep satisfaction, those books have paid fully for themselves and it is still less than professional development classes! I use a lot of cast iron, which I always buy used and at least relatively cheap but I’ve also splurged (I usually buy myself something like this, or ask my husband or mom for it, on my birthday!) on a couple very expensive enameled iron Dutch oven kind of pots. They are a delight to use, gorgeous to look at plus they are the most healthful tools I know of for cooking in. Need I mention that the kinds of things you cook in a Dutch oven are the simple, inexpensive yet deeply nourishing and satisfying foods like stews, soups and roasted meats?
Wow… I wax long… I guess it just hit a passionate vein. Bon appetit!
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Katie Reply:
April 17th, 2011 at 3:47 am
I may need a Cosco membership just for the kerrygold butter!!! We had some gluten-free crackers from there, too, that I’ll have to get if we need to remain GF. GREAT thoughts, Beth, thank you so much!
Katie
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Jessica Reply:
April 4th, 2012 at 6:24 am
We salmon fish…. I would like to know how you can your fish…. would like to do more with it to save money.
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Bebe Reply:
April 4th, 2012 at 12:42 pm
Honestly, I am not a big canner. I did can a couple dozen jars of salmon two seasons ago and it is convenient to have in the cupboard and definitely cheaper than the tuna I buy (American Tuna, all single line caught in the U.S. Pacific) and my kids love salmon salad sandwiches and salmon gravy over biscuits. It also makes a nice dip with cream cheese, a splash of liquid smoke, salt, pepper and chives.
I am planning to do a few batches this summer with the new catch. I leave skin and bones on for more nutrients (I just smoosh the bones with a fork when mixing with other ingredients, you can’t really tell the difference once it’s all mixed up) and fill pint jars with salmon and a half teaspoon or so of Redmonds sea salt. Then follow directions from any good canning guide for processing time and pressure. I have used both USDA and Ball canning guides.
I bought a super big, high quality canner a couple years ago only to find it doesn’t fit on my stovetop because of the overhead microwave (irritating since I hate microwaves, but it came with the house when we bought it). I ended up using our propane burner outside, which was kinda fun except for the evening mosquitoes!
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Eat Well, Spend Less: 8 More Perspectives // Apr 5, 2011 at 2:26 pm
[...] is some great inspiration and encouragement in these ladies’ posts!Katie’s post titled When To Splurge, Settle, And Skip was a great encouragement to me, and is a bit the same direction that we are headed, though [...]
I’m jealous of your $6 a gallon milk and 3.50-4/lb butter! Our cow share is near $10/gallon (worth every penny) and I rarely pay under $5/lb for butter (I can’t always get grassfed…I pay that much for just organic). I pay $11/quart for local raw honey, but we’re hoping to get some honey from our bees this year. We have chickens for eggs. We compromise on cheese. I get Tillamook cheese from the grocery store… Not raw or organic, but they don’t use growth hormones and the cows are mostly pastured. It’s around $8 for a 2lb loaf here, so it’s cheaper than the organic, also non-grassfed cheese from the health food stores.
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That’s it. I’m jealous! My raw milk is $14/gallon!
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Eat Well, Spend Less: Strategies From Eight More Bloggers // Apr 5, 2011 at 4:26 pm
[...] post titled When To Splurge, Settle, And Skip was a great encouragement to me, and is a bit the same direction that we are headed, though [...]
Great post!
How do you make ice cream without an ice cream maker?
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Katie Reply:
April 6th, 2011 at 12:53 am
Shira,
Katie (Google for other ways and details…)
Mix up an ice cream recipe in a plastic ziploc bag, freeze, but you have to smush it around really well every 30 minutes or so until frozen like ice cream.
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Wow, it’s amazing to see how much prices differ. In Montreal, the cheapest generic butter is $5! Organic eggs are $6 a dozen, and organic milk is around $5.50 for a half gallon (although the measurement is slightly different). I agree that those are all worthy things to splurge on. I just wish that they weren’t such enormous splurges for us.
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Katie Reply:
April 6th, 2011 at 12:50 am
All those prices for me are right from a farm…they would be more, in most cases, at the grocery. ???
Katie
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I have started substituting half sugar, half honey in recipes. I really am having a hard time liking a 100% substitution, but I’m figuring that doing 50/50 is weaning my tastebuds – and it’s getting my budget used to the switch in prices.
I posted this link on another post of yours today, so forgive me, but it goes well with this topic… I’ve been dividing my grocery costs up according to food group – if anybody is interested, here is the link…
http://www.fromthesamenest.com/2011/04/breaking-down-my-grocery-budget-by-food.html
Thanks for this series!
Michelle @ FTSN
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I love this list Katie! With baby #2 due later this month, my hubby and I have really talked about the food budget for 2 reasons. 1. costs of food 2. supply/stock up here at home for convenience. We are getting a 1/4 of a cow later this month. No, we don’t typically buy steak bec. we can’t afford it BUT we love it. I was able to get the 1/4 cow for the same price or less than conventional. It is grass fed and finished with some grain but no hormones, etc. Much better than the local butcher offers. We are also joining a CSA this year. Last year, I got a few weeks of a share and felt I always got my monies worth but still hated the thought of the spring sticker shock. Again, this year will be the true test. We have a bread machine and I really need to sour your site and find how to make sourdough bread in it – I’m sure it is probably the healthiest and cheapest bread option vs. the compromised “good enough” $3 loaf bread from the grocery. Thanks for sharing and I’m pretty much at the same place as you. The only big difference is we don’t buy raw milk (DH won’t drink it) but do buy local from the dairy my parents ship their milk from – so I know all the farmers that are making the milk. We buy ketchup w/o HFCS and I just don’t think abotu it anymore. We use too much to buy organic and we just don’t like homemade YET.
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Shelly Smith Reply:
April 3rd, 2012 at 6:18 pm
Yep, I’ve “compromised” with the Heinz ketchup with NO HFCS, as my kiddos use ALOT of it and have not liked any of the organic brands I’ve tried! (Plus, it would quickly add up, around here!)
I will also add that we LOVE homemade sourdough bread, and I love the extra “fermented food” benefits!
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Katie – would you mind sharing what your grocery budget is for a month or year? It seems most of your prices are similar to what I am getting here in PA. You are feeding one additional child and probably make more from scratch than me. I’d love to know if I’m even in a similar ball park, if you don’t mind sharing.
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Hi Katie,
I’m not very far on my way to eating whole foods, and I’m currently using Weight Watchers to keep at a healthy weight. When you describe your diet it sounds pretty high in carbs, which tends to cause me to gain weight, whether they’re high in fiber and whole or low in fiber and processed, it doesn’t seem to matter. How do you deal with that aspect of your eating?
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Katie Reply:
April 17th, 2011 at 4:09 am
Michelle,
Katie
Right now we’re gluten free and were grain-free for 3-4 weeks, so that was definitely lower in carbs! Surely true that high carb foods like grains and potatoes are less expensive, but we don’t eat them all the time – they just help the budget to supplement with them. Focus on healthy fats and veggies, reduced produce if you can find them, of course, for a lower carb diet that still doesn’t totally kill the budget. Then again, our diet right now, with more meat and almost no grains, might be killing the budget!
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My husband laments the fact that we no longer have endless cereal. Sometimes he can’t take it and buys the gross sugary cereal at the store when I am not around! Most of our organic prices are higher than yours, but we do not eat beef or pork, even though I know grassfed is good and healthy (at least for beef!) but we can catch enough wild salmon to last for a couple months, and it’s often on sale for 3.99/lb for wild alaskan salmon around here. Not bad! I’ve even seen it for 2.99/lb on occassion! Oh, and do I know those dirty -there’s no salad dressing-looks! Thanks again for posting on this!
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Wow, I feel so free! It has been really hard for me to feel ok about compromising…but this is really encouraging. May I ask where you find slightly better butter for $3.50-4? I am in West Michigan, too. I usually get meijer organic butter for $5, or kerrygold for $2.89 for a 1/2 lb. I do feel like butter is important to get the good stuff…but so dang expensive! (let’s not even mention the pastured butter at the health food store. eek!)
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Katie Reply:
April 17th, 2011 at 4:05 am
Joanna,
Katie
Cedar Crest, found at Heffron Farms locations and the Fulton Farmer’s Market @ Rakowski’s (and my milk farm stocks it) is antibiotic and hormone free, somewhat grassfed.
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Eat Well Spend Less Round Up - Week 1 | Good Life Eats // Apr 7, 2011 at 8:36 am
[...] from Kitchen Stewardship :: Eat Well, Spend Less: When to Splurge, Settle, and Skip Walmart — and other superstores — are designed to encourage shoppers to spend more money. I [...]
THANK YOU for this post! I just started refocusing on what we’re eating as a family and I like what you had to say here.
One of the ways I “justify” spending the money at Whole Foods is by trying to buy all my produce– seasonal, locally grown then if feasible, organic– at the Farmer’s Market. I try to do the Farmer’s Market right before the grocery so that I can fill in the blanks if necessary, rather than hoping the Farmer’s Market will have what I didn’t get at the grocery.
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What are your thoughts on the best source of rolled oats? Is it necessary to go organic? Right now I buy the big box of Quaker Rolled Oats at Costco that has two 5lb sealed bags. But I am wondering if I should be looking for something better.
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Katie Reply:
April 17th, 2011 at 4:52 am
JoAnna,
Katie
I re-make this decision every time I order oats: the $11.25 bag or the $20+ organic bag? Every time, I go with conventional, because I always hear that grains are not that important to purchase organic. ??? Sprays wouldn’t get right on them, and I just can’t pay double for every single food item I purchase, which is pretty much what buying organic only would do. That’s just me, though!
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Where do you get maple syrup for $40 a gallon? I’ve looked everywhere and can’t find it for less than $60. Thanks!
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Katie Reply:
April 17th, 2011 at 11:28 pm
Christina,
Katie
Lucky enough to live in Michigan, so a group of us get it right from the farmer. I can’t take credit for discovering the deal, but I know the right people!
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we do you-pick orchards in the summer as one $ saver and order in 25 lbs bulk from azure standard. haven’t found a way to do the meat prices and afford it, so we mostly eat conventional meat but eat very little meat in our diet. we do eat organic ground beef and i stretch it by making tacos with half ground beef/half lentils… we don’t eat any packaged foods except occasional tortilla chips from costco. i think that is our biggest money saver.
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If you get your milk farm frsh why don’t you just make your own butter?? So easy….
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Katie Reply:
May 22nd, 2011 at 10:10 am
Keri,
I make butter in May and June when the grass is fast growing, and I freeze it. But I’m just snitching half the cream from one gallon a week (2 if I’m lucky). Even our FARM doesn’t have enough cream to make all the butter they need.
It’s easy, but still takes time…
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That was the best series! I bookmarked and printed everything!
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FYI, I made NT ketchup once and thought it was expensive and a lot of work. Now I just buy the organic stuff, pour in a tablespoon of whey (that I drained from yogurt/kefir), shake it up, and set it on the counter for a few days. Very easy and I can now better justify when they want to put it on every potato they eat (and some times eggs!)
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Katie Kimball @ Kitchen Stewardship Reply:
April 22nd, 2012 at 12:06 am
You know, I have read about easy fermenting of condiments, but I always forget to actually do it! Mustard, too, probably! Thanks for the reminder – Katie
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