If you think it costs too much to eat healthy, it’s time to think again.

Nutritious home-cooked meals are almost always cheaper and healthier than the alternatives. They don’t have to take hours to prepare, either. 

The key is to plan ahead, says Dr. Jo Ann Carson, a registered dietitian and professor of clinical nutrition at UT Southwestern Medical Center.

A few tips from Dr. Carson to stretch your food budget even further include:

• Stock staples — Always have beans, barley, brown rice, pasta and oatmeal on hand.
• Shop in season — Fresh fruits and vegetables taste better and cost less when they’re in season.
• Make soup — It is a great way to use up leftover vegetables. Homemade soup is not only tastier but also lower in sodium than the canned varieties.
• Prepare your own microwaveable meals — Double your recipes and freeze half for another meal. Be sure to use freezer- and microwave-safe containers for times when you need something quick.

Visit http://www.utsouthwestern.org/nutrition to learn more about UT Southwestern’s clinical services in nutrition.

Media Contact: Kristen Holland Shear

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