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Why do they buy what they buy?
Chelsea Kyle. Food Stying by Drew Aichele. Prop Styling by Campbell Pearson.
How much do they spend?
Who are they shopping for?
We have a night for each person.
Chelsea Kyle. Food Stying by Drew Aichele. Prop Styling by Campbell Pearson.
There are also health needs and dietary restrictions to keep in mind.
Now she lets theMediterranean dietguide many of her grocery purchases.
She likes the emphasis onvegetables,fruits,beans,fish, andwhole grains.
But the family is flexible and doesnt follow the diet to the letter.
Then theres lactose intolerance, which Almas son has.
This digestive issue results from an inability to fully digest lactose,according to the NIDDK.
Finally, a dairy allergy is not the same as lactose intolerance and can be much more severe.
We eat a lot of green chiles, Alma says.
My husband loves green chiles, and I do too.
The Mediterranean style of eating emphasizesfish, which was an acquired taste for Jason.
When he dabbled in fishing while stationed in Florida as a Marine for a few years.
He was hooked after that.
Now the family eats salmon twice a week.
Alma finds that its an easy way to make a meal using ingredients from each of their cultures.
We really arent milk drinkers, so thats what we use in recipes.
We use this just about every morning, Alma says.
I saute some kale with red pepper chili flakes, some garlic, and a little bit of onions.
I have that with egg whites on the side.
My whole family eats it.
For Alma, this seasoning brings back memories of the rice her mom used to make for her.
The typical Mexican way is that you make a tomato-like paste and you throw that on the rice.
We consume quite a bit of legumes, especially my son.
He loves beans, Alma says.
Normally, they eat beans alongside a larger main dish.
Sometimes Alma tops a bowl of beans with homemade salsa.
Other times she fries them in a pan the way she learned growing up.
This is also a staple in the house, especially when we have beans.
We eat a lot of corn tortillas, she says.
(Also known asfry bread, this dish has a long and storied history in American Indian cuisine.)
Alma describes this as a yummy and filling side option that comes together quite easily.
Plus this dish goes nicely with the kale and egg-white dish she eats for breakfast.
This is generally what I have in the morning for breakfast with the kale, Alma says.
Her son, however, cant get enough.
He requests it every day, she says.
We give it to him at least once a week in his lunch.
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