The Tough Part — Step 1: Pitch and Toss (or at least hide from view)
If you were going to eat those last few pretzels, you would have by now. Or that last scoop of freezer-burned ice cream. Or that pumpkin pie filling from Thanksgivings ago.
Start your spring-cleaning by tossing anything that’s outstayed its expiration date.. And if you’re taking this time to clean up your daily diet, toss out the temptation. Remember my favorite healthy eating tip: you can’t eat it if it’s not there. If you feel as if you’re being wasteful, consider that you’re actually investing in putting your health first.
The Fun Part – Step 2: Shop, Stock & Splurge
Shop
Two things to know before you go — don’t shop on an empty stomach, and don’t shop without a list. And the best list starts with meal planning. Look ahead and plan your meals for the next few days or even a week. Review the recipes and only put on your list the ingredients you’ll need.
Need help with meal planning? Click here to schedule time with me so we can plan your meals and even shop together for delicious and nutritious recipes we’ll customize for you!
Stock up.
Foods I always have on hand include:
- greens
- pre-cut veggies
- eggs
- almond milk
- frozen chicken breasts
- frozen organic berries
- frozen organic vegetables
- salsa
- hummus
- quinoa
- oats
- nuts and seeds
- beans and lentils
- oil and vinegar
- sea salt, herbs and spice blends
- oatmeal
- avocado
- bananas (which I freeze when they start to over ripen, then I use them in my morning smoothies.}
Canned or jarred foods I always have on hand include:
- low-sodium vegetable and chicken stock
- tomato sauce
- wild Alaskan salmon
- artichokes
- roasted red peppers
Save time: Pre-cut and Pre-Washed Veggies
Pre-cut and pre-washed veggies really help reduce my prep time. They may be a little more expensive, but you’re saving time and investing in your health!
Your Freezer is Your Friend
And speaking of saving time, don’t forget your friend the freezer. Many grocery and health food stores carry organic, non-GMO frozen fruits, vegetables, fish, grilled chicken, and more. Having these on hand really reduces your weekly shopping time, your daily cooking time, and ensures you always have something healthy to eat.
Splurge
Invest in High Quality Storage Containers
I found that having nice-looking, high-quality storage containers makes prepping and storing my food more convenient and a lot more fun. Plus, with glass containers, I can see everything at a glance – no more guessing what’s wrapped in foil or stored in that cloudy container!
In fact, put your healthy foods right up front on the shelves of your pantry, fridge and freezer so you “hide” less healthier choices. This way you don’t see them every time you’re in the kitchen.
The Smart Part — Step 3: Prep and Package
Preparing healthy and delicious meals in less time just takes a little scheduling. My favorite tip: cook once, eat twice (or more!) This is the best way I know to make mealtime more efficient. You might have heard this referred to as “batch cooking.”
Here’s what you do:
- Pick a cooking day. Instead of cooking every night, pick a day or two when you’ll cook for the week ahead. Sure, you’ll spend a little more time in the kitchen on your cooking day(s), but you’ll get an extra hour or two the other days (or evenings) of the week!
- Double or triple your recipes when cooking. When you prepare more than you need for one meal, you’ll have plenty to pack for lunches and future dinners. If you’ll have brown rice with a couple of meals this week, cook it in batches. If you bought a head of broccoli, roast it all for the week and use half now, half later. Learn to love leftovers!
- Have it your way. Try different ways to eat the same meals; if you’re grilling chicken breasts, make extra to chop and include in salads or soups. If you’re cooking quinoa, make extra and the next day, add some cooked spinach or kale, beans and raw veggies for a quinoa-based salad – served warm or cold.
- Prepare for the next day tonight. If you pack a lunch, select your favorite mix of leftovers the night before, and pack it in an insulated lunch box. Include everything you’ll need to enjoy the meal at work, school, or wherever you’ll be for lunch. Don’t forget to grab your lunch box before you head out in the morning!
- Package well. Remember the high-quality storage containers you bought? Use them to store your pre-cut veggies, fruits and leftovers in single-serving or family-sized portions, then freeze or refrigerate them. When you’re ready to prepare a meal, just take out the number of containers you need for the number of people eating with you, warm them up and serve!
When you cook in batches, you’ll begin to find your own favorite tips and short cuts. My clients who have tried this approach say it’s made their lives so much easier! Let’s get together and brainstorm some strategies that will help you in the reality of your life!
Jump into spring – feeling your best!
You CAN look and feel better, have more energy, lose weight, and reduce or eliminate your food-related symptoms.
Learn more about my Clean21 program and how my clients succeeded even when they thought it would it would never happen for them. Find out how my clients learn to break unhealthy habits; stop “binging” and “emotional eating;” reduce cravings; sleep better; balance their blood sugar, reduce their cholesterol level and diabetes symptoms, and much, much more! I look forward to supporting you!
Hi, I’m Linda. As a National Board-Certified Health and Wellness Coach, my passion is empowering my clients to take control of their relationship to food, their health, and their overall wellbeing. Nothing makes me happier than my clients who have reached their goals and are symptom-free, lighter, and have more energy and confidence than ever before! 