From my personal experience adopting an anti-inflammatory diet on a budget, the key is balance and smart choices. While organic ingredients are ideal, it's not always feasible to go 100% organic due to costs. That's where the Environmental Working Group’s Dirty Dozen and Clean 15 lists come in handy – focusing organic purchases on the highest pesticide-risk produce like spinach, kale, and grapes helps maximize benefits. I’ve found washing fruits and vegetables with baking soda solution (1 tablespoon per 2 cups water) is a game changer in reducing pesticide residues, especially on favorites like nectarines and peaches. This simple step lets me feel more confident consuming conventional produce when organic options aren't affordable. The freezer aisle is another treasure trove – frozen organic berries and vegetables retain most nutrients and often cost less per serving. They also stave off waste since I can defrost only what I need. When it comes to animal products, investing in pasture-raised, grass-fed meats or wild-caught fish like salmon and sardines pays off nutritionally. Canned options are budget-friendly, nutrient-packed, and shelf-stable for convenience. For cooking oils, I stick to one or two multipurpose oils: avocado oil for high-heat cooking and extra virgin olive oil for dressings to benefit from its polyphenols. Bulk purchases of staples like oats, rice, and potatoes reduce costs drastically over time. Also, keeping to a simple seasoning blend—garlic, salt, pepper, and an all-purpose mix—creates flavorful meals without overwhelming the pantry. Most importantly, meal planning and batch cooking have helped me avoid impulsive snack buys, saving money and keeping my diet clean and anti-inflammatory. Adding these small, manageable habits means eating well without breaking the bank is completely achievable.