Eating

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"I credit my mom with modeling the right behaviors," Angela Lemond, Registered Dietitian and Spokesperson for the Academy of Nutrition and Dietetics, tells Shine. "She cooked a healthy meal every night and that was our only option." Lemond, who specializes in pediatric and family nutrition, says the research is clear that parental behavior and modeling has a significant impact on childhood obesity.

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"Parents have the responsibility for providing food, meal planning, and eliminating distractions at the table," says Lemond. "The responsibility of the child is to eat or not to eat." She is concerned that today's parents are "letting kids dictate what food is being served." She sympathizes with parents' desire to nourish their children, but points out that this often means that they are exclusively serving meals of "chicken nuggets or mac and cheese" to picky eaters which are high in fat and calories and low on nutrition. She points out that a generation ago, "You ate what you were served or waited until the next meal."

Gallery: The worst summer foods for kids

On the other hand, Lemond says her mom "didn't force feed. Nutritionists don't advocate the clean plate club," a rule that can thwart children from developing a natural sense of when they are still hungry and when they are actually full.

Another important factor in helping kids to learn to enjoy nutritious choices is exposing them to a variety of foods—and not giving up if they say they don't like something new. "Even though parents want their kids to eat healthy," explains Lemond, "They have a misconception that if kids reject it once, it should be taken off the meal plan."

WATCH: Kids Jump Rope to Combat Obesity

According to the Centers for Disease Control, the rate of childhood obesity has tripled over the past 30 years. Overweight children are at a higher risk of developing chronic illnesses like diabetes, heart disease, high blood pressure, and cancer. They are also prone to low self-esteem and stigmatization by their peers.

Related: What Is in a Hot Dog?

Current research shows that there are many habits that parents can adopt—starting at pregnancy—that will help prevent kids from becoming overweight.

• Maternal Body Mass Index (BMI) has an impact on baby's birth weight which may, in turn, predict adult overweight. Maintain a healthy weight before and during pregnancy. If you are pregnant or planning to become pregnant, discuss what an appropriate weight gain is for your body size and frame with your doctor.
• Breastfeeding women should eat a variety of fruits and vegetables. Babies who are exposed to certain flavors through nursing are less picky when they are weaned.
• Let your baby wean itself with age-appropriate finger foods. Some research shows that babies who are spoon fed purees tend to be more overweight and prefer sugary tastes than babies who help feed them selves.
• Is your toddler picky? Don't give up. It may take as many as 15 exposures to get a toddler to try a new food.
• Turn off the TV. A recent study by the University of Montreal showed that for every extra hour per week watched by 2-4 year-olds, waist size increased and athletic ability (as indicated by explosive muscle power) decreased.
• Eat together. From toddlers to teens, the research shows that children are healthier when they regularly sit down and eat meals with their families.
• Lose weight yourself. A 2012 study by the University of California shows reports that the number one factor in the success of an obese or overweight child's ability to attain a healthy weight is parental weight loss.
• Engage in some sort of physical activity. Kids who say their parents are sedentary are 50% more likely to be medically unfit themselves.

To learn more strategies, visit the Academy's website for families, Kids Eat Right. They provide a wealth of information on children's nutrition from birth to the teen years.

— Sarah B. Weir
Copyright © 2012 Yahoo Inc.

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Feel hunger pangs, find food, eat food — sounds simple, right? Unfortunately, there's a long list of reasons as to why we eat in addition to just physiological hunger pangs. With obesity rates in the United States continuing to climb, it's important for people to not only be conscious about what they are eating, but the motives behind their eating habits. Here's how to know if you're eating to satiate your brain, or your belly.

• Stomach hunger: Stomach hunger is exactly that: the feeling when you experience hunger pangs, stomach growling, and you physically need food. It tends to mount as more time passes since your last meal, and is dependent on factors like the hypothalamus in your brain, your blood sugar levels, hormone levels in your body, and how empty your stomach is. Feeling tired, moody, light-headed, having a headache, or finding it difficult to focus are all symptoms of real physical hunger.
• Mind hunger: Otherwise known as "psychological hunger," this type of hunger is often caused by emotions triggered by stress, sadness, boredom, and even sometimes happiness. You aren't physiologically hungry, and you tend to eat more than normal since you don't know when to stop. Usually, you crave one particular thing, and if you wait it out, the craving tends to go away. The key is to recognize your cravings and to learn how to control them. Thanks to our brains, fatty, sugary foods release chemicals called opioids into our bloodstream. It's these chemicals that put us in a mild euphoric "feel good" state, therefore just reinforcing our cravings.

Keep reading to learn how to control mind hunger.

This is truly the easiest braised meat you’ll ever make. With five ingredients-chuck roast, olive oil, onions, salt, and parsley, you won’t believe how delicious it is! It takes 5 minutes to get it going in the morning, then it’s ready for dinner.  You can either put it in a slow cooker on low all day, or follow the instructions for cooking in the oven.

I like to serve this pot roast over buttered pasta or as a sandwich slathered with a mixture of horseradish and mayo. Trust me-it won’t disappoint on its own either!

Ingredients

• 3 lbs boneless beef chuck, trimmed of excess fat
• 4 tbsp extra virgin olive oil
• 2 yellow onion, thinly sliced
• 1 1/2 tsp kosher salt
• Italian parsley leaves, chopped

Preparation

Preheat an oven to 325 degrees F. Cut the meat into large 4 -inch chunks and trim any excess fat. Rinse the meat and pat dry with paper towels. If you have the time, set it aside to come to room temperature for up to an hour.

Pour 3 tablespoons of the oil into a 5- to 7-quart Dutch oven (it should be just big enough to hold the meat in 1 layer).Tilt the pot to coat the bottom of it with the oil. Add half of the onion slices to the pan. Top with the meat, sprinkle with the salt, then cover with the remaining onions. Drizzle the remaining olive oil over everything. Cover pot tightly (if your lid isn’t a good fit, cover the pot with foil before putting the lid on top).

Place in the oven and cook until the meat is literally falling apart, about 3 hours, stirring gently halfway through cooking. Remove from the oven and drain off the fat. Break up meat slightly with a large fork or spoon. Sprinkle with the parsley and serve. Or combine a tablespoon of prepared horseradish with a few tablespoons of sour cream and serve on the side as well. Delicious!

Recipe adapted from Tuesday Recipe by Tori Ritchie

For another delicious 15-Minute Meal, see Broccoli and Chicken Bowls.

Amanda Haas is a cookbook author and founder of the website One Family One Meal, which provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition. 

Image Source: A. Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

We all know Rachael Ray is the queen of 30 minute meals, so I took a favorite recipe of hers and have tried to make it in 15 minutes! On a busy weeknight, I’m not afraid to cut a few corners to speed up dinner, so I’ve given in to the  high-quality organic frozen rices that are now on the market. They can be microwaved to great results in minutes, and they’re very inexpensive. I’ve added chopped nuts to this dish for added crunch, but you can certainly omit them and still have great results.

Ingredients

• 3 cloves garlic, sliced
• 3 tbsp. soy sauce or Tamari (it’s a great gluten-free alternative to soy)
• 2 tbsp. sugar
• 1 1/2 tbsp. corn starch
• kosher salt and freshly ground pepper
• 3/4 lb. skinless, boneless chicken breasts or thighs, thinly sliced
• 4 cups frozen rice (I love the Trader Joe’s or Whole Foods Organic options)
• 3 tbsp. extra virgin olive oil
• 1 bunch broccoli, cut into 1” pieces
• 2 scallions, white and light green parts only, thinly sliced
• 1/2 cup unsalted cashews or almonds, coarsely chopped

Preparation

In a medium bowl, whisk together half of the garlic, the soy sauce, sugar and ½ tablespoon cornstarch. Add the chicken, a pinch of salt and pepper and toss; let the chicken stand for 5 minutes in the sauce. In a small bowl, whisk together ½ cup water and the remaining 1 tablespoon cornstarch.
 
While the chicken marinates, prepare the rice according to the label’s instructions.
In a large nonstick skillet, heat 1 tablespoon olive oil and the remaining garlic over medium-high heat. Add the broccoli stalks, season with salt and pepper and cook for 1 minute. Add ¼ cup water and the broccoli florets, cover and steam until crisp-tender, 3 to 4 minutes; transfer the broccoli to a plate.
 
Add the remaining 2 tablespoons olive oil to the skillet and heat until hot. Add the chicken mixture and scallions and cook, stirring, until the chicken is just cooked through, about 2 minutes. Stir in the broccoli, then stir in the remaining cornstarch mixture. Cook until the liquid thickens, about 30 seconds. Remove from the heat and stir in the nuts (if using). Place the rice in individual bowls and serve with a big heap of the stir fry over the top.

Amanda Haas is a cookbook author and founder of the website One Family One Meal, which provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition.

Image Source: A. Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

I made this recipe up one night after my kids ate honey-mustard chicken somewhere and now it’s a weeknight family favorite. Truly, it comes together in no time! I grill mine, but you can also bake it in a 400 degree oven for 10 minutes. Just put it in a well-oiled baking dish and forget about using the aluminum foil. With grilled or roasted veggies on the side, it’s a perfect 15-minute meal.

Ingredients

12-16 oz. salmon (for quicker cooking, cut it into 4 oz. pieces)
2 tbsp honey
1 tbsp Dijon mustard
olive oil
Kosher salt and freshly ground pepper

Preparation

Turn on the grill to high heat. Take a 2 ft. long piece of aluminum foil and fold it over itself to create a 1 ft. long rectangle. Crimp the edges with your fingers to form a rim to hold in the juices. Prick it a few times with a fork.

With a whisk, stir together the honey and Dijon mustard. Pat the fish dry with a paper towel, then brush both sides with olive oil and season with the salt and pepper. Place the fish on the aluminum foil, put the whole thing on the grill, close the lid, and cook for 5 minutes. Lift the grill lid and brush the fish generously with the honey mustard. Close the lid and cook another 5 minutes. Brush again with the honey mustard. At this point, check to see if the salmon easily flakes when a fork is inserted. If not, close the lid and allow it to cook for up to 5 more minutes. Give it one last brush of glaze as you take it off the grill. 

(If you’re cooking it in the oven, cook it in a glass dish with the olive oil, salt, and pepper on top or 6 minutes, then brush it with the glaze and return it to the oven until it is browned and flakes easily with a fork, about 3-4 minutes longer. Brush it with the glaze one last time as it comes out of the oven.)

Once you’ve removed it from the grill, you’ll see that the salmon skin sticks to the foil, allowing the meat to just slide right off. 

For more ideas on making dinner fast, see Dinner in 15 Minutes? Possible!

Amanda Haas is a cookbook author and founder of the website One Family One Meal, a free meal planning and recipe resurce for parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition.

Image Source: A. Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

I always say anything that takes 30 minutes or less to make is a quick weeknight dinner, but is it really? When the kids are hungry, 30 minutes seems like a lifetime. So for weeknights, I’ve got a new slogan: “15 is the new 30.” (Trust me, if I was talking about age I would be telling you that 40 is the new 30, but when it comes to cooking time, wouldn’t this be great?)

I started sifting through my collection of recipes and found dozens that I can pull off in 15 minutes. So if you’re serious about making dinner seriously fast, here are my best tips and tricks:

1. Menu Plan. Having all of the ingredients in your home is the first step in making this work, so take 30 minutes over the weekend to plan out your week and make that shopping list. This is the key to pulling off quick weeknight meals.

2. Keep your ingredients organized. Being able to find things when you’re short on time is a great way to save a few minutes when you’re cooking.

3. Prep in advance. In a perfect world, when I get home from the grocery store I chop my veggies, wash my lettuce, and prep anything I can to save me time during the week. It sounds like a luxury, but spending a few extra minutes up front can save you valuable time when it really counts.

4. Pick realistic recipes for weeknights. Thin cuts of meat, veggies, and starches all cook very quickly. I love pounding out chicken breasts so they cook in 2-4 minutes in a pan. Skirt steak and thin cuts of fish can be cooked in 5-8 minutes. I also look for pasta dishes where the sauce can come together in the time it takes for the water to boil and the pasta to cook. Quesadillas, Panini sandwiches, and burritos are all great weeknight meals, too. 

5. Stick to one dish meals. For my quickest dinners I choose recipes that have protein, carbohydrates, and veggies all in one. Pasta with Broccoli, Chicken Tostadas, and Turkey Burgers with Lettuce, Tomatoes, and Pickles all work.  Or if I’m cooking a piece of fish or chicken, I’ll wipe out the pan and use it to sauté up some green beans or carrots.

For a weeknight one dish meal recipe, see Honey Mustard Salmon.

Amanda Haas is a cookbook author and founder of the website One Family One Meal, a free meal planning and recipe resurce for parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition.

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

When hubby came home with chicken ravioli instead of cheese, you burst into tears. And you chased down the ice cream truck for a full two blocks to get your cherry popsicle fix. It’s okay, intense pregnancy cravings are common. They also come in infinitely weird varieties. Curious to know what other woman devoured (or wanted to devour) during pregnancy? Read on…

1. Sponges

Yep, we’re serious! Aleksandra B. explains: “With both pregnancies I really liked the feel, smell and texture of sponges - the ones you use in bath/shower to clean oneself with!!! How weird is that... After giving birth that disappeared straight away!” Mandy A. felt herself drawn to sponges too: “I used to hide in the bathroom and put them in my mouth and try really hard not to swallow them...Sucking all the water out...yum!"

2. Meat

What's surprising about this craving is that many vegetarians claim it! Nicole M. recalls: “I craved steak…I had been a vegetarian before I was pregnant, but I guess I had low iron or something, because I would have killed someone if they stood between a steak and me.” Vegetarian Anna R. admits to giving in to a craving for poultry: “Sorry chickens...”

3. Beer

Some women crave alcoholic drinks they never liked before pregnancy. Tiffany V. shares: "[I] had a very intense craving for beer (I hated beer before I got pregnant). Of course I never drank any but I could smell one being cracked open from a mile away and always wanted to sniff it...lol.”

4. Pickles and…

Pickle cravings during pregnancy are par for the course, but the creative combinations they're eaten in are anything but ordinary. Amy K. shares: "Pickles & brown sauce on toast aww so yummay!" Meanwhile Shelly H. opted for “pickles and peanut butter" and "pickles that are inside a piece of ham,” while Heather D. yearned for "pickles with cream cheese." 

5. Cleaning Products

"Weird but true, I just craved the smell of washing powder," Sharon J. says. She's not the only pregnant woman to develop an odd attraction for cleaning products. Ashley S. shared: “I also love the smell of Pine Sol... it is amazing, I mopped the other day just to smell Pinesol and other times i just open the bottle and smell it." And Amy R. concurs: "With my second it was the smell of soap."

6. Raw Potatoes

Plenty of pregnant women crave French fries, but Vicki D.'s potato craving is more rare: “I craved with all my pregnancies raw potatoes. I would just peel them wash them and eat. If i didn't have any in the house I would sit and cry, it was that bad. The thought of it now is horrible.” Megan S. had the same urge: "I would keep cut up potatoes in the fridge in a bowl of water (so they wouldn't turn brown or dry out) and get up in the middle of the night just to get a few pieces."

7. Orange Juice—by the Gallon

Craving fruit flavors—from fresh lemonade to strawberry ice cream—may be common, but several Circle of Moms members only want orange juice, and in massive quantities. Hannah P. shares: “At about 6 months I had a huge craving for orange juice. I just could not get enough orange juice! Didn't really crave anything else after that 'cuz all I wanted was orange juice 24/7.”

8. Oddball Sandwiches

Moms have shared many interesting food combo cravings, but a few are particularly impressive. Haley S.'s, for example: "My weird one, and I mean weird, was squashed bananas on toast (which is actually not that bad and my kids love it even today) but it was with sardines too, on the same slice. Ugh!!! Made me cringe at the time and I knew it was soooo wrong but I had to lol." Equally interesting is Karen D.'s special sandwich: "Made a grilled cheese sandwich then dipped it in egg for the french toast affect. Then spread pb&j on top, added the syrup and m&m's yummy."

9. Dirt

"With my first born, I was 16 and craved dirt!" Says Amanda P. "Yes, dirt from the ground! My aunt would go outside, dig up dirt from the ground and put it in a gallon bucket and place it in the freezer....I would put it on everything I ate!!!! Cereal, toast, bagels, eggs, bacon, sandwiches, potatoes, carrots, I mean everything! Even candy! Drs said it was a mineral deficiency.”

10. Toothpaste

While Nikki H. did crave a certain taste, it wasn't an edible one: "While I was pregnant, I never got any cravings for foods....just toothpaste!!! I couldn't go into a store without going down the toothpaste aisle and just drooling at the thought! I couldn't eat a lot at a time because of it being harmful , but I did carry a tube with me at all times for random tastes!"

Image Source: Dag Endresen via Flickr/Creative Commons

“I’m hunnngry! I want a snack!”

I think I hear these words about every 5 minutes around here, and it seems I'm not the only one. But it took me a few years of being a mom to realize that when we’re between meals, giving my kids a packaged snack from the store is not always the best idea. I mean how many bars and chips and rice cakes should they really have in a day? (I think I know the answer to this one unfortunately.) But what should we feed our kids when they’re really hungry and we’re racing from school to the next activity of the day?

Here are some snacks that are appealing to my kids, yet have enough nutritional value to sustain them for a few hours.

1. Yogurt Sundaes

I let my kids layer yogurt with a little homemade or store bought granola and fresh fruit. Call it a sundae and you won’t believe the buy-in!

2. Cheesy Popcorn

I’ve started popping plain popcorn without salt or additives, then I toss it with a little melted butter and a big heap of grated Parmesan cheese. My kids love it and it’s a great on-the-go snack that really keeps them satiated.

3. Dinner as a Snack

A few times a week I make dinner before my kids come home from school and then they eat it before they run out the door. They need the fuel for sports, and I’ve noticed a huge improvement in their moods when they eat enough before moving on to the next activity. My favorite quick dinners to serve as a snack are tacos, lasagna, wraps, quesadillas, and sandwiches. Then once they’re home from sports, I just make them a sandwich or they eat leftovers, and they’re off to bed.

4. Homemade Trail Mixes

Toss together dried fruit, nuts, and bits of chocolate. Include Tamari Almonds, which are loaded with protein.

5. Smoothies

Made with frozen fruit and a little milk (I love almond milk), these are healthy, easy to whip up, and kids love them. See Recipe: Easy Smoothies.

Amanda Haas is a cookbook author and founder of the website One Family One Meal, a site that provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition.

Image Source: mary_thompson via Flickr/Creative Commons

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

Oh. My. Pho. Have you ever had Chicken Pho before? Prounounced “Fuh,” it is an aromatic Vietnamese soup made with rice noodles and chicken, and it's a great dish for a gluten-free diet. The flavor combination is so simple — onions and ginger are added while cooking the chicken, and the kids get to garnish it with limes, mung bean sprouts, and fresh basil leaves. Promise me you won’t turn up your nose to the fish sauce — it’s the secret ingredient that adds a wonderful depth of flavor. (And it’s naturally gluten-free as well!)

This soup takes about 10 minutes to prep but a few hours to cook, so it’s great to make on the weekend when you’re around the house. And by the way, if you’ve never visited Charles Phan’s famous restaurant “The Slanted Door” in San Francisco, it’s worth the trip just to try his Chicken Pho recipe!

Ingredients

2 unpeeled yellow onions, quartered
3 1/2-inch thick slices of fresh ginger, smashed
3-4 qt cold water
2 lbs chicken wings
1 whole chicken (about 4-5 lbs), quartered
1 tbsp kosher salt
2 tsp sugar
1/4 cup Asian fish sauce
1 lb dried rice noodles (I like the really skinny ones)
1 scallion, thinly sliced
2 cups mung bean sprouts
1 bunch basil leaves, torn
2 limes, cut into 4 wedges each
2 jalapenos, thinly sliced (optional for the kids!)

Preparation

Preheat the oven to 400 degrees F. Place the onions and ginger on a baking sheet and roast for 20-30 minutes, or until the onions are just browned. Place the ginger and onions in an 8 qt. stockpot, and add the water, chicken wings, chicken, salt, and sugar. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.

Use tongs to remove the chicken from the pot and allow it to cool until it’s easy to handle with your hands. Remove the meat from the bones and refrigerate it. Return the skin and bones to the stockpot and simmer for 2 more hours. (Trust me: this is where all of the flavor comes from in the broth!) Strain the chicken broth through a fine mesh strainer into another stock pot and discard the bones. Cook over high heat until reduced to about 12 cups, about 15-20 minutes. Stir in the fish sauce. (You can make the soup ahead of time through this point and refrigerate for up to 3 days.)

Fill a large bowl with warm water. Soak the rice noodles for about 20 minutes, or until they’re pliable. Meanwhile, bring a large pot of salted water to a boil. Drain the noodles, then add them to the boiling water and cook for about 3 minutes. Drain the noodles and place them in 6 large bowls. Sprinkle with the scallions. Add the reserved chicken to the broth and simmer until the chicken is reheated. Ladle the broth and chicken over the noodles. Serve with the bean sprouts, basil, lime wedges, and jalapenos for the adults.

(For more ideas from Amanda on the gluten-free kitchen, see 4 Tips for Gluten-free Meals.)

Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.

Image Source: Courtesy of Amanda Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

Have you ever noticed how hard food producers work to hide the flavor of fish from our children? There seems to be an assumption that children and fish don’t mix, or that they’ll only eat it if it’s breaded and fried. When purchased fresh and from a reliable source, fish is a wonderful food to introduce into our children’s diet. It’s a great source of lean protein, vitamins, and minerals. Secondly, with so many types of fish available today, fish can add great variety to your diet. To top it all off, many scientists believe the Omega-3 fatty acids found in most fish can help prevent cancer and heart disease, reduce inflammation, and even improve our moods. Even with all of the benefits of fish, there are some risks that shouldn’t be ignored, so here are my tips for safely introducing fish into your child’s diet:

1. Talk to Your Pediatrician

If your child has no known food allergies, many pediatricians allow you to give your children fish fairly soon after starting solids. If your child does have food allergies, your doctor may want you to wait.

2. Make Friends with a Fishmonger

If you’re not used to buying fish, that person behind the counter should become your new best friend. They can help you navigate through all of the tough questions facing parents about fish, like where it’s coming from, what’s in it (such as mercury or antibiotics), and if it is endangered. If your fishmonger can’t answer these questions, it’s time to shop somewhere else.

3. Learn How to Tell if Fish is Fresh

Fish should never smell “fishy,” but rather like the sea. Also, if you are buying whole fish, the eyes should be bright and not cloudy and the gills should be bright pink or red. Don’t be afraid to ask to smell the fish, or to ask them how old it is. Many good groceries get fish orders almost daily, so for the freshest cut you can ask for a piece out of the back. (They’ll think you’re a pro!)

4. Start with Simple Preparations for Your Young Children

I love to grill, pan fry, or bake fish in parchment paper in the oven. As your children get a little older, you can add sauces, spice rubs, and other aromatics to add some variety to simpler preparations.

Here are a few recipes from Circle of Moms members as well as two of my own that are a wonderful way to start your children on fish: Twisted Fish with Spring Vegetables and Fish Tacos with Lime Crema and Mango Salsa.

Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.

Image Source: Maggie Hoffman via Flickr/Creative Commons

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.