Stay organized. Plan out your meals for the week according to natural foods that are on sale and/or that you have coupons for.
Budget. Write out a weekly and monthly budget to help you keep track of both erratic spending and responsible spending. This will allow you to see your spending habits and help you prioritize purchasing natural food within your budget.
Do it yourself, rather than buy it. Make your own natural granola bars, kale chips, smoothies, juices to replaced store-bought with more overhead.
Learn how to portion and prioritize – it is a necessity to always buy natural meats and dairy products, and, therefore, learn to portion your consumption of these products each week. For example, keep meat to 4 ounces or less per serving.
9 times out of 10 the natural frozen produce at the store is cheaper than fresh, especially if the fruit or vegetable is out of season.
Freeze all left overs in small portions.
Freeze homemade cookie dough and other treats so you can have a treat ready to go in the appropriate portion size.
Buy local produce when in season and freeze to save for out of season, for example in the spring and summer spread berries on a sheet pan and freeze overnight and then store in jars for the fall and winter.
Double recipes and freeze leftovers, this works great with soups and stews.