I follow a whole foods diet that encompasses seasonality (eating what's in season), ancient grains (einkorn, spelt, etc.), fermented foods and healthy fats. I avoid refined sugars and grains and processed food. It doesn't have a name. It's the way people used to eat before commercialization took over.
Sally Fallon is an excellent resource on diet and the food industry. You'll learn a lot and can implement better practices without breaking the bank. Mary's Nest covers the same on YouTube and provides instruction on building your pantry and healthy meals.
Keep in mind it's a journey. You don't have to do everything at once. Meat is expensive and is less so when purchased in bulk. Which requires a freezer. Buy more space than you need! You'll be glad you did. You can purchase an 1/8th to a whole for beef and similar portions for pork and other animals.
I've purchased both in the past. I paid $4.19 per pound for grass-fed beef and $3.67 for pork. That includes all cuts to my specification, offal, bones, and lard. If you don't know where to start look at better restaurants. Explore their menus. They usually cite the source of their meat. Contact them and see if they sell to consumers. That's how I found my farmer.
The greatest cost savings occur by making things yourself. You can buy them at a store or farmers market but it adds up. Begin with the things you eat the most. That's where you'll see the biggest return.
I mentioned ferments which includes pickles, sauerkraut, kombucha and so on. They're good for beginners. You don't need a lot of get started.
As for ancient grains, they're an older species that maintain their nutritional integrity. I purchase the grain and grind as needed. Wheat Belly discusses the problems with modern wheat. If you'd like to learn more Grains & Grits is doing a series on the subject. She covers one each month.
I use sourdough for baked goods. Savory and sweet. And make my own.
I don't drink soda, rarely have takeout, and make my own snacks (cookies, cake, ice cream, etc.).
We're switching to raw milk and use a local source for pasteurized dairy.
Whenever possible I purchase fruits and vegetables from the farmers market. They're normally done in bulk throughout the season through farmers I've developed a relationship with. I don't pay market prices.
We get chicken, duck eggs, tallow, bones and chicken feet from there as well. I use conventional grocers sparingly. Azure Standard has greater variety, a plethora of organic options and they're a Christian company.
Prioritize independent sources. Develop a go-to list of your must-haves. Things sell out and shortages happen. Having alternatives makes certain you won't run out.
Keep in mind it's a journey. Be mindful of your commitments in light of your goals and integrate activities and changes into your life one step at a time.
I make most of my larder but I'm home all day and that didn't happen overnight. I do a little more each season. Making tweaks where necessary. That's the best approach if you want to develop habits you'll maintain.
Don't be afraid of shortcuts. You may like the idea of a fresh loaf but little time to shape them. Get a bread maker! Patronize the companies producing the things you like. You can't do it all and that's okay.
I've lived this way for many years. In my opinion you'll see the biggest shift if you eliminate commercial grains. Wheat belly is real and that's first thing that goes when we switch. You'll burn a lot of fat as well.
It's important to understand the correlation between commercial farming and modern food. That takes a toll on the soil and the end result is less effective. You may yield an apple but you don't get its nutrients. Committing to know your food's origin is an integral part of better health. Choose local when possible and get to know them if you can. Your body will thank you.
~bella
