The Smoothie Diet is a sustainable, healthy eating plan that allows you to lose weight over 21 days, and gives you the option of either continuing on afterward or returning to all solid meals.
It is MADE for busy people. And you don’t have to give up food.
Conventional wisdom says you’ll save money by eating at home, rather than going out to restaurants. But according to the Labor Department, grocery prices rose by 13.1% in July from a year before, whereas restaurant prices were up 7.6%. So is it now cheaper to dine out than eat at home?
Details: https://ktla.com/news/nationworld/are-restaurant-meals-really-cheaper-than-at-home/
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Increasing how much you cook at home is possible for everyone. With some practice and some adaptations, you can make cooking at home work for you. Grab the Frugal Fresh Start Workbook (it’s free) and get started rocking your finances in the new year! https://pages.sixfiguresunder.com/ffs (includes PRINTABLE MENU PLANNER)
Frugal Fresh Start Challenge DAY 1– https://youtu.be/yS-f25OYIRY
I’m not a great cook and I don’t particularly enjoy cooking either but it is essential to lowering your food budget so today I’m walking you through how to cook at home more so you can stop eating out to save money!
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⭐ FREE PDF download with how I get so much stuff for free: https://www.modernfrugality.com/free
⭐ Read it here: https://www.modernfrugality.com/how-to-cook-at-home-more
⭐ My favorite meal planning services:
Cook Smarts (Free 30 days) https://www.modernfrugality.com/cooksmarts
Eat at Home (30-day money-back guarantee) https://www.modernfrugality.com/eatathome
0:00 Intro
1:44 Sign up for a meal planning service
7:26 Make friends with the freezer
8:49 Meal prep
10:35 Schedule eating out!
11:58 Keep your essentials stocked
14:02 Be flexible
⭐ Other videos mentioned:
Meal Planning 101: https://www.youtube.com/watch?v=AOphL9Nh46c&t=149s
How to plan your grocery budget: https://www.youtube.com/watch?v=HRxLyt5WiRk&t=335s
How to use up your pantry: https://www.youtube.com/watch?v=DyFN6rReX9U&t=75s
⭐ Want an all-in-one place to manage your finances (that’s FREE!?) I love Personal Capital!
And you’ll get a FREE Amazon gift card from Personal Capital when you link a IRA, 401K, or 529 with at least K in it! https://www.modernfrugality.com/pcap
DISCLAIMER:
This video is for educational purposes only. I am not a financial advisor. In order to make the best financial decision for you and your family, you still need to conduct your own research and seek the advice of a licensed professional if necessary. Know that all investments involve some form of risk and there is no guarantee that you will be successful in making, saving, or investing money; nor is there any guarantee that you won’t experience any loss when investing. Don’t make any decisions without doing your own research!
AFFILIATE DISCLOSURE: Some of the links on this channel are affiliate links, meaning, at no additional cost to you, I may earn a commission if you click through and make a purchase and/or subscribe. However, this does not impact my personal opinions.
#cookathome #stopeatingout #savemoneyonfood Video Rating: / 5
DIY expert Leigh-Ann Allaire Perrault gives you the rundown on how much money you can save by making your meals at home compared to indulging on nights eating out.
Cityline is the longest running and most successful daytime show for women in North American history. Host Tracy Moore brings her energy and enthusiasm along with her charismatic personality and flair for style – making her a perfect fit for North America’s top source for the latest in home decor, food, entertaining, fashion, health and beauty.
Visit http://cityline.tv for fresh lifestyle content you’ll love – including blogs, recipes, videos and more!
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Ever wonder why we cook our food? We do it because it tastes good, of course, and because our customs and traditions are built around it. But we also cook our food for some basic biological reasons, because of evolution. Some scientists think that figuring out how to cook actually MADE us human!
If conversation gets a little dry around your holiday table, now you’ll have some awesome science to share with everyone!
Richard Wrangham – “Catching Fire: How Cooking Made Us Human” http://amzn.to/1cg5flN
“The Raw and the Stolen” (PDF) – Richard Wrangham et al. http://bit.ly/JTLYfe
(that one has some of the counterarguments, too)
Greg Laden’s summary: http://bit.ly/1dx46oc
Cooked Foods Needed for Early Human Brain: http://bit.ly/1l8bqJE
Man Entered the Kitchen 1.9 Million Years Ago: http://bit.ly/1c1vcB5
What made us human: http://bit.ly/19lp4cU and http://www.epjournal.net/wp-content/uploads/EP08340342.pdf
The story might not be quite so simple, though: http://blogs.plos.org/neuroanthropology/2010/10/28/food-for-thought-cooking-in-human-evolution/
Joe Hanson – Host
Joe Nicolosi – Director
Amanda Fox – Producer, Spotzen IncKatie Graham – Director of Photography
John Knudsen – Gaffer
Isaac Hammons – Audio Recordist
Stephen Bohls, Editor, Kino-Eye POST
Christopher Chiles, Motion Graphics
Kate Eads – Production Manager
Intro music – Victor Herbert Orchestra, “Chinese Dance of the Mirillitons from the Nutcracker 1913”
Body music – Podington Bear’s “AlgoRhythmNatural”
Special thanks to Thinkery Austin
Produced by PBS Digital Studios: http://www.youtube.com/user/pbsdigitalstudios
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The ability to make and use fire has fundamentally changed the arc of our evolution. The bodies we have today were, in many ways, shaped by that time when we first tamed fire.
Produced in collaboration with PBS Digital Studios: http://youtube.com/pbsdigitalstudios
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References:
http://humanorigins.si.edu/evidence/human-fossils/species/homo-erectus
http://humanorigins.si.edu/evidence/human-fossils/species/homo-heidelbergensis
Alperson-Afil, N. (2008). Continual fire-making by hominins at Gesher Benot Ya ‘aqov, Israel. Quaternary Science Reviews, 27(17-18), 1733-1739.
Barkai, R., Rosell, J., Blasco, R., & Gopher, A. (2017). Fire for a reason: Barbecue at middle Pleistocene Qesem cave, Israel. Current Anthropology, 58(S16), S314-S328.
Berna, F., Goldberg, P., Horwitz, L. K., Brink, J., Holt, S., Bamford, M., & Chazan, M. (2012). Microstratigraphic evidence of in situ fire in the Acheulean strata of Wonderwerk Cave, Northern Cape province, South Africa. Proceedings of the National Academy of Sciences, 109(20), E1215-E1220.
Blain, H. A., Agustí, J., Lordkipanidze, D., Rook, L., & Delfino, M. (2014). Paleoclimatic and paleoenvironmental context of the Early Pleistocene hominins from Dmanisi (Georgia, Lesser Caucasus) inferred from the herpetofaunal assemblage. Quaternary science reviews, 105, 136-150.
Carmody, R. N., & Wrangham, R. W. (2009). The energetic significance of cooking. Journal of Human Evolution, 57(4), 379-391.
Clark, J. D., & Harris, J. W. (1985). Fire and its roles in early hominid lifeways. African Archaeological Review, 3(1), 3-27.
Gowlett, J. A. (2016). The discovery of fire by humans: a long and convoluted process. Philosophical Transactions of the Royal Society B: Biological Sciences, 371(1696), 20150164.
Gowlett, J. A., & Wrangham, R. W. (2013). Earliest fire in Africa: towards the convergence of archaeological evidence and the cooking hypothesis. Azania: Archaeological Research in Africa, 48(1), 5-30.
Hlubik, S., Berna, F., Feibel, C., Braun, D., & Harris, J. W. (2017). Researching the nature of fire at 1.5 Mya on the site of FxJj20 AB, Koobi Fora, Kenya, using high-resolution spatial analysis and FTIR spectrometry. Current Anthropology, 58(S16), S243-S257.
MacDonald, K. (2017). The use of fire and human distribution. Temperature, 4(2), 153-165.
Pruetz, J. D., & LaDuke, T. C. (2010). Brief communication: Reaction to fire by savanna chimpanzees (Pan troglodytes verus) at Fongoli, Senegal: Conceptualization of “fire behavior” and the case for a chimpanzee model. American Journal of Physical Anthropology: The Official Publication of the American Association of Physical Anthropologists, 141(4), 646-650.
Roebroeks, W., & Villa, P. (2011). On the earliest evidence for habitual use of fire in Europe. Proceedings of the National Academy of Sciences, 108(13), 5209-5214.
Zink, K. D., & Lieberman, D. E. (2016). Impact of meat and Lower Palaeolithic food processing techniques on chewing in humans. Nature, 531(7595), 500.
