What? no personal chef at your house during the week creating healthy snacks, meals, and options for you to choose from when you get home?
So, how do I eat healthy and fresh foods? I make TIME to make it happen!
I am writing this to show what I do EVERY week no matter what is going on and how I make it work.
1. PLAN IT.
I only pick 2-3 recipes to try or have on hand for the week. I write down what is needed along with my regular go to grocery list (see below). I keep these recipes SIMPLE unless I think I have a particularly easy week with time to get my hands dirty and be creative.
My choice recipes for this week and why:
2. Asian Cauliflower Fried Rice (and this is outside of my box because it requires a food processor and I HATE using those messy things but I think I will love this and I have an open afternoon this week to try it)
My go to list for prepping each week: (the obvious milk, eggs, bacon, and wine left off)
- Grape or whole tomatoes (I dice these all at once, combine half with balsamic vinegar and basil to store).
- Brussel sprouts, zucchini, squash, & bell peppers
- Salsa, humus, & corn or rice chip, carrots, and celery
- Boneless skinless chicken breasts (with lemon, s&p, oil, garlic, & herbs)
- Spinach, kale, green leaf lettuce, and/or romaine (purchased for 2-3 days at a time only, depending on recipes needs and how many salads I will eat)
- Apples, bananas, mango, and berries for a fruit bowl and to go snacks.
Note: I usually go to the store 2 times per week to replenish produce and milk. I plan just 2-3 easy recipes for the whole week because I eat leftovers, make creations with what I have, and tend to eat out a few times for lunch/dinner.
2. Prep it.
IMMEDIATELY wash, slice, and contain all of your fresh produce. This is the #1 key to this whole eating clean, healthy, whole movement!
My Prep Party goes likes this: I lay it all out, put on some good music, and maybe a glass of wine or coffee in the morning. I make containers for vegetables to roast, diced for eggs and salads, and some for dipping in humus. I prep fruit bowls and slices for kids. I marinate chicken & fish in large baggies, combine bean salads to soak in lime juice and/or vinegar and cilantro in the fridge.
Inventory Tip: I write down everything I have in the fridge and pantry that could combine to make a meal of any kind. This doesn’t have to be a fancy recipe, it is just like an inventory list with simple suggestions that may or may not be done this week but it is in my face when I find myself standing in the middle of the kitchen thinking that I don’t have anything to eat.
3. Eat it.
This is easy, once it is available, convenient, and most importantly READY, choosing the healthy options become 10 times easier. I don’t always want the healthy options in my kitchen, but I do choose them the majority of the time and if they were not available I know it would be FAR LESS.
The goal is to embrace food that requires a little time and effort…it’s where the good stuff is, where LIFE is.
Here’s to Making Healthy Happen, Cara