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Eating Healthier - Part 1
from:One of the hardest things about eating healthy is having the time to prepare the food. It's so much easier to grab a snack out of a machine or pick-up dinner through a drive-through. You can make it easier and more manageable by pre-cooking your meals and snacks for the whole week, all in one day.
Cut up all raw vegetables that you will be using for snacks, and pre-package them into snack-sealed baggies. Pre-wash and slice all of your fruit and package them in a well-sealed plastic container. Make sure you have them ready to eat, out of the bag -- by plucking all grapes off the vine, etc...
For foods that need cooking, it definitely helps to cook it all in one or two days -- it makes it much more convenient during a busy work week, and will help you stick to your diet if all you have to do is heat the food up in a microwave.
You can prepare a large amount of oatmeal and store it in the fridge. When you get up in the morning, scoop a cup into a bowl and add cinnamon (or pre-spice it), put it in the microwave for one minute, and there's your oatmeal.
Egg whites can be stored as hard-boiled eggs, or break the eggs, eliminate the yolk, place the egg whites in a plastic container with a very small amount of water, microwave, add pepper and it's ready to eat! Breakfast took two minutes to prepare.
For other meals:
Chicken - Marinate and grill a dozen chicken breasts on the barbeque, then store them in a plastic container. When you're ready to eat, add your pre-made, homemade sauce, pop in the microwave to reheat and you have the much-needed protein anytime!
Fish- You can store fish frozen. Season and cook a week's worth of fish. Then cut it into the right-sized portions and wrap the pieces in individual plastic packets. Put all the packets in a freezer bag to ensure freshness and reheat in the microwave when you are ready to go.
Potatoes- are a breeze. You can bake, microwave or boil potatoes by the dozen. They will keep for a week in your refrigerator if they are stored in a sealed container.
Rice- use the Japanese sticky style. Cook and store. It will stay moist and usable longer than long-grain, brown or other varieties of rice.
Vegetables- can be steamed and stored for tow to three days without losing their freshness. To reheat steamed vegetables, add a bit of water and microwave in a bowl for a few seconds, and they'll taste just like fresh steamed.
If you're going to be away from home when it is time to eat a meal or snack, make sure you take your food with you. The idea is to keep your metabolism raised, and to do so, means never missing a healthy meal.
Part 2 will give you a few ideas of how to season your food without oils and salt.
~ Information from The Michael Thurmond 6 Week Make Over
Tracey Criswell Wilson is an author on http://www.Writing.Com, which is a site for Writers. Many of Tracey's writings can be found on this interactive site.
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