Time saving tips for eating healthy

Time saving tips for eating healthy

by ReMed’s Isabell Ippolito

Keeping to your healthy New Year’s resolutions doesnt have to take over all your spare time.

Chop up 3-4 days worth of vegetables to have on hand in the fridge in airtight containers so you can make yourself a quick salad/stir fry and serve with a palm sized portion of protein such as lean beef/lamb/chicken/fish, tofu or tempeh.

For example:

o Beetroot – Fresh grated/cubed and lightly steamed

o Carrot sticks/julienne/grated

o Capsicum – cubed/sticks/roasted (cut in half, place on baking tray and roast at 2000C until skin is slightly charred (30-40min) let cool slightly and peel. Keep as much of the natural oils as you can and store in airtight container in fridge.

o Cucumber – Sliced/sticks

o Pumpkin/Sweet potato – Cubed and lightly steamed

o Leafy greens such as rocket/baby kale/spinach – wash, dry in a spinner and store in an airtight container.

o Cook up batches of chickpeas/beans/lentils to have ready in the fridge/freezer to add to meals

Make up batches of meals and freeze, e.g if making a frittata – make a double batch so you can have one in the fridge and freeze one.

Make double batches of soups, sauces and casseroles so you can freeze some

Make up a jar of mixed raw nuts with goji berries. Coconut shreds, pepitas, sunflower seeds, sesame seeds and cacao nibs to have a ready made between meal snack.

Make up an easy quinoa & seed loaf  slice and freeze – only use what is required each time – (1 x1cm thick slices per serve)
serve this with a spread of tahini, ¼ mashed avocado and sliced tomato/sardines and tomato