Eating healthy on a budget...

Organic nosh can make a yogi go broke, but there are 99 ways you can eat mindfully without over spending. Think "in" the box...some of the most common staples of a healthy diet are on managers special at your local grocer!  

Eggs-in an eggshell there's essentially a little bit of everything you need! I stick with egg whites. A scramble off egg whites and jalapeño is DELISH and a great way to start the day! It's one of the breakfast dishes recommended on Weight Watchers.

Oats-Oats have over 80 nutrients. They are filling and are said to help reduce risk of cardiovascular disease.

Advacado-the softies are always on sale. I love to eat a half for lunch with cayenne pepper and a squeeze of lemon. Advacados are a nutritional powerhouse containing monounsaturated fats we need and numerous nutrients, vitamins, and fiber. Advacado smoothies or homemade ice cream is a fun way to mix it up and endulge in the potassium-packed green goodness.

Banana-B-a-n-a-n-a-s! are a natural mood lifter, protect against cramps, aid in controlling morning sickness. I use bananas in smoothies for kids to help mask vegetable aversions. A tasty simple treat!

Berries-the more color the better! Antioxidant packed berries aid and preventing disease, aiding in weightloss among many other Benny's. Frozen berries are a great healthy snack and Popsicle alternative for kids.

Yogurt-our favorite friendly bacteria aka probiotic. My favorite yogurt and kids too is GREEK GODS honey  flavor or honey lemon. It's like dessert!

Beef-I try to but ground sirloin if I'm going this route. I eat red meat in moderation but it has tremendous benefits when prepared mindfully and purchased smartly.  *Grass fed

Kale-Kale is relatively inexpensive, has a unique taste and is packed with vitamins and nutrients. Kale possesses folate. Kale=greatness

I always add a 4-5 leaves to morning green juice. Another trend is Kale Chips. I make mine with Himalayan sea salt, turmeric, & "MorrocAn Road" Spice by Urban Accents. 

Garbanzo Beans-hearty & light but satisfying! A fun twist on hummus is basil hummus! Found this on Huff Post and I'm obsessed!

Basil Hummus
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Basil Hummus Recipe

  • Prep time:15 minutes
  • Cook time:5 minutes
  • Yield:Makes about 3 cups of hummus.


  • 1/4 cup pine nuts
  • 2 cups sweet basil leaves, packed
  • 3 cloves garlic, smashed then minced
  • 2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained*
  • 1/4 cup olive oil
  • Up to 1/4 cup water
  • 1/3 cup fresh lemon juice
  • 1 1/2 to 2 teaspoons salt
  • Several dashes Tabasco
  • 1 teaspoon tomato paste

* Several readers have asked about instructions using dry garbanzo beans instead of canned. I estimate that you will need about 1 1/4 cup of dried beans to make enough beans for this recipe. Soak them overnight in a pot covered by a couple inches of water. The next day, drain the water and add fresh water, again covering the beans by a couple inches. You might want to put a couple garlic cloves in the water for flavor. Bring to a simmer, and simmer on low heat for several hours, until the beans are tender but still whole. Remove any foam that bubbles to the surface during the cooking. Drain the beans and proceed with the recipe.


1 Heat the pine nuts in a small skillet on medium high heat. Stir them when they start to brown. When most of them have lightly browned, remove them from the pan into a bowl to cool. (Reserve a few pine nuts for garnish.)

2 In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped. Add the rinsed and drained garbanzo beans, most of the pine nuts, olive oil, lemon juice, salt, tomato paste, and a few dashes of Tabasco. Pulse several times, for several seconds each time, until the hummus is smooth. Add more Tabasco and salt or lemon juice to taste. Add water to the point of desired consistency.

To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle with a few toasted pine nuts. Serve with pita wedges, crackers, or rustic bread.


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