Grocery lists are important.  Even more so during the COVID-19 pandemic, where they can help make grocery shopping more efficient, help you stick to a budget and limit the number of shopping trips each month.  But what about all those fruit and veggie impulse buys?  What about when your child sees a new berry they’d like to try, or you become inspired to make something based on a sale that is happening at the grocery store.

“Seasonal fruits and veggies can appear almost daily as crops mature and harvest begins and these change depending on where you live too”, says Brian Faulkner from #HalfYourPlate friends BCfresh,

“Keep an eye on the social media from your favourite suppliers and chefs as well as online retail flyers to see what is in store for you to add to your list.  This helps jog your memory of favourite recipes from past seasons or send you on a search for how to best prepare a newfound veggie.  I love seeing what crop is starting next so I can add new flavours on the plate.”

Don’t miss out on filling Half Your Plate with something special. Here are some more tips to help you plan:

  • Before you even create your list, check online flyers to see if there are fruits or veggies on sale that you may have forgotten about
  • Ask family members what fruits or veggies they would like to snack on during the week
  • Make a list of “alternative” recipe items. For example, if your recipe calls for kale, add spinach or swiss chard to your list as a back up in case you feel like switching the recipe up or making different versions
  • Play the colour game! Ask a family member to pick a colour at random and try to add 1 or 2 fruits or veggies from that colour for snacks that week
  • Think local; check what’s in season in your area and make sure to incorporate some of those to take advantage of their bursting flavours
  • Check out the Fruits from A-Z and Veggies from A-Z pages to get inspired to add something new

Registered dietitian Laurie Barker Jackman has the following advice;

“At least one night during the week I ask my clients to make veggies the star of their plate.  For example, roast a spaghetti squash (by cutting it lengthwise, scooping out the seeds and laying cut side down on your baking sheet, roasting at 350 for about 45 minutes) and use it as your bowl AND vehicle for your meal!  You can add a traditional spaghetti topping like a lentil or meat sauce, or I love adding shrimp and a creamy sauce for a completely different taste!

Challenge yourself to try a completely new-to-your-family fruit or vegetable at least once a month.  Have fun learning about it together and finding a delicious recipe to make with it. This is a great way to get the family involved in meal planning and preparation.  And who knows? You may find a new favourite!”

When in doubt, write to us at or reach out on social media and we can give you some ideas on what to add to your list!

Related posts

Pear Salad by Chef Michael Smith
Roast Pear & Arugula Salad with Apple Cider Vinaigrette & Spiced Walnuts
Grilled Zucchini and Smoked Salmon
Grilled Zucchini and Smoked Salmon Salad
HYP Roast Parsnip
Roast Parsnips with Pumpkin Seed Green Onion Pesto

Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!

This field is for validation purposes and should be left unchanged.