Saturday, January 29, 2011

Adventure in the Kitchen: Tips for Healthier Eating

I don't know about you, but when I walk in the kitchen hungry, I eat the first thing I see.  That is why, I try to stock my kitchen with healthy snacks.  I keep keep things like fruit (fresh and dried), nuts, yogurt, veggies, multigrain crackers or chips, and cheese in easy reach.

I like to to prep and freeze basic ingredients I use for multiple recipes.  If I am chopping onions, celery, carrots for soup or a stir fry, I chop much more than I need and freeze the extra.  Same thing when cooking meat, soup stock, rice, quinoa, or couscous.  I freeze the excess.

The one thing I don't freeze but prep in advance is salad greens.  I love my salad spinner.  I find even bagged greens last much longer if they are all rinsed once the bag is open, and the bad leafs are removed.  I drain the excess water out of the bottom of the spinner and I keep the greens in the spinner, storing them in the refrigerator using them as desired for around 1 week.  Another tip for making great salads is to keep a variety of nuts, seeds, and crumbled cheeses in the freezer. 

It makes it much easier to make a healthy meal, when most of the prep is already done.  It is like being my own Sous Chef.

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