With a little planning and forethought you can eat healthy food fast, all week long. Here are ten of my favourite tips and tricks to making fresh food fast. Enjoy!
Tips and Tricks
- Extend Sunday dinner prep time and prepare extra food for the week to save time during the week. If you already have the cutting board and knife out – why not wash and steam veggies for the week, cut fruit, and package them into containers that can be easily grabbed and taken to-go?
- Pre-wash and cut salad vegetables at the start of your week and store them in airtight containers in the fridge. This way, you can throw a big salad together in minutes, day or night.
- Prepare fresh dressings, sauces, pestos or salsa at the begining of the week to top your rice and beans, or to use in a wrap for quick lunch on the go.
- Learn to make healthier salad dressings, and prepare one ahead of time so it’s at the ready when you need it.
- Cook with freezing in mind. Make nutrient dense soups, stews and casseroles, and freeze leftovers as individual portions. You’ll have quick lunches and dinners at your fingertips.
- Stock your pantry with dry beans and grains, or low-sodium canned beans. Rinse canned beans and add to soups and salads, or make a quick hummus or bean dip.
- Keep plenty of frozen vegetables in the freezer. This is a quick and easy way to make sure you always have vegetables on-hand for meals, without worrying about spoilage in the veggie bin. Frozen fruits are great too, especially if you like a sweet treat at the end of your meal.
- Learn to cook with whole grains. Many whole grains (like quinoa) cook up in 20 minutes or less!
- Keep fresh fruits like apples, oranges, bananas and grapes on hand because they are so simple to pack or grab as a snack. Plus, sweet fruits are a great way to curb cravings for unhealthy sweets.
- Build your own trail mix snack with your favorite nuts and/or seeds, and unsweetened dried fruits. Create single serving portions for grab and go convenience.