Pick perfect produce
Choose fruit that feels plump and heavy for its size. The skin should be firm and smooth with no tears, soft spots or bruises. Store fruit away from veggies (some fruit produces a gas that can make vegetables spoil).
Know your grains
Whole-grain products give you the benefits of both bran and germ, which are packed with vitamins and minerals. Whole wheat products, on the other hand, have had some of the bran and germ removed, although you still get more fibre from whole wheat than you do from white bread.
Get smarter about calcium
Keep an eye on milk fat (MF) in the dairy aisle. Angela Dufour, a registered dietitian in Bedford, N.S., recommends milk or yogurt with no more than 2 percent MF and cheese with less than 20 per cent. “You’ll save calories and still get the same amount of calcium.” When baking, buy buttermilk — it contains less fat than 2 per cent milk and provides the same texture.
Buy better beans
Dried beans should be uniform, smooth and shiny (when rinsing, pick out any that are discoloured, shrivelled or broken). Canned and dried are equally nutritious, but canned beans contain extra sodium. Rinsing canned chickpeas, lentils and beans for 30 seconds has been shown to reduce the sodium by 40 percent.
Check flyers to see when the sale week begins and shop closer to the start date, when stock is plentiful. The best time to shop to avoid long lines is weeknights after 8 p.m., when the after-work rush is over and some meats, baked goods and produce with a short shelf life are marked down.
Shop by the season and live by the flyer, says Dufour. “Instead of stocking up on bananas, why not try the pomegranates on sale? Try a new fruit or veggie each month to add different staples to your diet.”