Planning ahead is the key to healthy eating. I know I say this over and over again, but that’s because it couldn’t be more true.
You don’t need an elaborate meal plan or specific ingredients for specific meals, but grocery shopping and preparing produce ahead of time makes healthy meals easy to throw together even when you’re short on time.
Here’s an example. Last week I didn’t have time to “cook,” but I had bought, washed, and steamed broccoli, asparagus, and carrots and had them read-to-eat in the fridge. I also cooked some white beans (though you could buy canned) and a pot of quinoa. Each night, dinner was a breeze.
One night we had these veggies tossed with almonds, oranges, and pre-packaged baked tofu, topped with peanut dressing. Another night we made this quinoa and white bean hash with fried eggs. And on two nights – because they were so tasty – we had these veggie quesadillas, served with avocado, salsa, and Greek yogurt.
In between meals, Lucy and I snacked on veggies dipped in Cilantro Chive Yogurt Dip from Trader Joe’s.
Moral of the store here is that even just a tiny bit of planning ahead – buying, washing, and cutting veggies – can lead to a week’s worth of healthy eating!
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