It’s no secret that the cost of food is going up (and up, and up and up!) and while I’m no economist, chances are it’s not going to be heading in the other direction.

The good news is, there are ways to trim costs in the kitchen without cutting corners on convenience or quality. In fact, sometimes the less expensive options are the more convenient ones.

Read more here for some easy to implement tweaks that will give a boost to your bottom line and your time budget… PLUS, read to the end to get yourself started now with a new recipe and some freezer tips.

Saving money on groceries and time in your kitchen is as easy as 1, 2 …7

Buy non-perishable items in bulk (flour, beans and legumes, rice, nuts, seeds, spices)
Dried spices will lose their flavour over time, nuts and flours can go rancid if improperly stored or old. By managing the quantities you purchase, you reduce the risk of spoilage, save space in your cupboards and ensure you’re alway eating the freshest food available.
Reach for the frozen fruits and vegetables. When in season options aren’t locally available, or don’t fit with your budget, frozen can be a great option. The flavour will be better and you’ll spend less and probably save some time too.
Honestly, have you tried a hot-house tomato or blueberries from Peru in January?
Opting for the freezer aisle can save you time and money. Frozen produce has already been washed, is pre-cut and won’t spoil in the fridge if your cooking plan gets away from you. Frozen veggies and fruits are prepped and bagged at the peak of freshness, so quality is not compromised.
Embrace the “ugly” food.
Use everything! “quick sale” racks of very ripe produce can be an inexpensive choice for ingredients to make soups, smoothies and sauces or even baking. Just make sure you have the time to prep your items when you get home, or freeze them until you’re ready to cook. Otherwise, the food will continue to spoil in your fridge instead of on the grocer’s shelf :)
Portion and freeze frequently used items for future use.
Overripe bananas, sweet peppers and greens are all great for smoothies, soups or baking). This can include the ugly food (see above) but also fresh items you want to prep for use at a later time. Maybe you went on a tear chopping garlic or onions for your next stir-fry or you cooked more rice than you can face this week. When individual foods are saved in portion-sized containers, it makes throwing a meal together a breeze.
Label leftovers and freeze for use at a later time (a detailed guide to freezing can be found here).
Save the guide to your desktop for quick reference and don’t forget to label what you freeze. You might think you’ll remember what you froze two weeks ago, but trust me - you won’t!
Wash, peel and chop your produce
That means before putting it away in your fridge. Trust me, you won’t dig it all out again through the week to do a veggie prep. You’re more likely to cook with what’s prepped and ready to go and the time spent prepping beats time spent cleaning rotten food out of the back of your fridge at the end of the week.
Use everything!
Purchase whole cuts of meat, instead of the pieces - think a whole chicken instead of chicken breast or thighs. You will get a meal from the first cooking of the meat and then you have leftovers for lunch, stir fries and the bones for a killer soup :)

Save vegetable trimmings to make stocks and stews. Just have a bag ready to toss in cut ends of vegetables, onions, potatoes, seal and store in the freezer. You’ll have a full bag in no time, ready for a delicious both.