Great Trick For Healthy Eating

02 September 2016 Written by 

One Simple Trick Keeps Healthy Food At Your Fingertips Continuously

From Washington Post By Jae Berman: I am going to fill you in on a major secret of good nutrition: Healthier eating often has nothing to do with superfoods, metabolism or the perfect balance of nutrients, but rather with being prepared. That’s right — just like the Boy Scouts. In this case, what we need to be prepared with is food that is in line with our values and health goals.

We live fast lives, and most of us are tight on time. Often we don’t eat right not because we don’t think we need to or because we refuse to eat vegetables, but rather because we come home tired and hungry to an empty fridge. So we order something quick — and probably unhealthy — because it is easy and tasty.

How can you prepare for this? The answer is batch cooking — cooking enough food at one time so you make two or three meals’ worth of leftovers. You always have nutritious, homemade food on hand. Life gets easier, and your body gets healthier. It’s truly that simple.

When you first start batch cooking, it will seem to take a lot of time, because you are prepping and cooking so much at once. However, the time you will save during the days that follow is tremendous. If you roast two to four sheets of vegetables on Sundays, you’ve got those veggies all week. Stored in a container in your fridge, they can be eaten cold or reheated in seconds. Same with protein: Cook 10 chicken breasts, make a dozen burgers and hard-boil a dozen eggs, and you are set for protein when you walk in the door after a long day. This goes for starches as well. Make a big pot of quinoa, rice, beans, you name it, and daily portions are just waiting to be reheated.

And don’t forget to make use of your freezer, the ultimate weapon against food going bad. You can freeze cooked grains such as rice, bread and pasta, as well as cooked proteins and even vegetables.

As you learn to master freezing foods and refrigerating them in airtight containers, you might be able to make enough in one batch-cooking session to last as long as two weeks.

To be sure, a major problem many people have with batch cooking is they don’t think they’re getting enough variety in their meals. Repeating the same foods during the week can be boring. The solution is using spices, herbs and condiments to add variety. Protein one night can be made with salsa, cilantro and chilies; the next night, add olives, vinegar and rosemary; for lunch, add ketchup, mustard and pickles.From Waw

Read more: One dietitian’s secret weapon for healthy eating

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