Whole Foods has sometimes been dubbed as “Whole PayCheck”… Chef Chris Chisholm, whom works a the Arden and Eastern Whole Foods Market, challenges that a family of two can have stick to a $200 budget, shopping at Whole Foods, for all food and beverage ingested in a month!
His budget, for he and his girlfriend, included meat (although less than usual), cow milk, veggies, fruits, eggs, pasta, bulk beans/lentils/grains, tea, etc. (Vegetarians can dump the meat and Vegans can also get rid of the eggs and dairy. Both can opt instead for rice, almond, hemp, or coconut milk and increasing tofu, grains, legumes, veggies, and fruits).
During the challenge, they avoided restaurants, salad bar/buffets, and other types of prepared foods, included frozen meals (dollars add up fast here!)
… all meals were made from scratch and home cooked.
He used the 7P’s in his planning process: Proper Prior Planning Prevents Piss Poor Performance.
- Clean & prepare all veggies as soon as you return home (more likely to eat, and not let go bad, if ready to eat).
- Cook rice, beans, and lentils ahead and store in fridge.
- Pick a day to make several meals for the week.
- Buy from bulk section.
- Take advantage of sales.
- Make extra for leftovers (and actually eat them!)
- Saved a whopping $400 off his usual monthly spendings (prior to the challenge: $614 in one month; During the challenge $197 in one month!)
- Lost 14 pounds of body weight
- Had more sustainable energy throughout the day (due to overall healthier eating and more awareness around food choices and intake)
- Eliminated dinner arguments (thus better love relationship and less stress?)
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