Ready, Set, Cook!
These foods are nourishing, inexpensive, and can strech your meal dollar because they both serve as the base for a variety of dishes. 
 
1. BROWN RICE 
Cook according to package directions. 
Double, even triple the amount you would normally make for one meal. Allow the rice to cool, package it up in plastic freezer bags in 2-cup portions, and store it in your freezer. Add to soups and stir-fries, serve as a quick side dish, or eat it for breakfast with raisins, a whisper of brown sugar, and nonfat milk or plain soymilk.  
 
2. EGGS
Not just for breakfast! How about quiche or a fritatta for lunch or dinner?
  Eggs can cost as little as 12 cents apiece. Even the higher priced organic, omega-3 enriched brands will only set you back about 25 cents per egg. When a plain, three-egg omelet at a restaurant can cost you upwards of five bucks, 75 cents for a home-cooked omelet is a steal (and you will still have 9 eggs left - eating your omelet at the diner only buys you ONE meal!)
 
Worksite Nutrition Programs
Do you work for an organization that boasts a strong wellness program?
Then forward this newsletter to your HR Director, Health  Promotion Manager, or Wellness Coordinator.
 
My "Nutrition At Work" program offers employees dozens of ways to eat healthy on the road and at the office to increase energy, stamina, concentration, and focus.  
NutriTips:
Bite-Size Helpings of Sound Nutrition Advice.
Hello Everyone.
 
I've been on a short hiatus. Late summer vacation, lots of late summer visitors, and travels that have kept me away from home and the office forced an impromptu "on-hold" status for my newsletter. I've missed communicating with you all!
 
In the short time since my August newsletter our world has shifted, to put it mildly. Perhaps "tilted" is a better word.
 
My world revolves around nutrition; eating habits, dieting trends, grocery shopping and dining out habits and frequency, food and beverage health benefits (or lack thereof), recipe and cooking ideas and trends, weight management and eating disorders research, and of course the common thread: how good nutrition supports good health.
 
In viewing the world through my "nutrition lens", here's the upside to the tilting we're experiencing. People are COOKING more often. To my friends and colleagues in the restaurant industry, I realize this is a tough time, so know that I'm not being mean-spirited. I am, however, more than happy to help people learn how to feed their families well, on less.
 
The column to the left offers a couple of ideas to get you started. You don't need to be a gourmet cook, nor spend hours in the kitchen - trust me. I'll hold your hand through this unknown, terrifying terrain (aka your kitchen) in future newsletters! 
cathyNutriTips Booklets
 
1.   "Nutrition
      At Work. 60      
      Simple Ways To
      Eat Healthy On
      The Road and
      At The Office"
 
2.   "Eat Healthy. Live Healthy.
      114 Easy Ways To Make
      Good Nutrition A Habit"
 
Single copies and bulk discounts available.
Call (630)469-6548 
 
Wishing you the best of health, 

Cathy Leman, MA, RD, LD
NutriFit, Inc.