Today’s families are eating out more than ever. With school activities, sports, church – who has time to make home-cooked meals? I know we struggle in this area and here are 5 tips for quick and healthy meats at home from Ziporah Janowski, co-owner of the Camp Shane weight loss camp for children and young adults.
Make frozen veggies your friend. Stock up on frozen veggies like spinach, peas and broccoli florets to add to main dishes or serve as sides by themselves. In addition to lasting longer, research shows that today’s “flash frozen” vegetables can be just as healthful as their fresh counterparts.
Choose longer-lasting lettuce. Sure, the triple-washed bagged lettuce is easy, but it costs a fortune and it doesn’t last very long. Try seeking out lesser known types of fresh greens that last longer than the traditional green leafy lettuces. Examples of nutrient-rich lettuce types that last a long time–and are very inexpensive–include things like chicory, romaine, radicchio, kale and dandelion greens.
Get Technical. Subscribe to an e-newsletter that will email you healthy and quick recipes each week. There are thousands of them that you can sign up for on sites like FoodNetwork.com and RecipeNewsletters.com.
Leave the skins on. Not only will it save you tons of time from peeling, if you leave the skins on vegetables such as potatoes and carrots when you are cooking, it helps them to retain more of their nutrient value and fiber and keep you full longer.
Make it a family affair. One of the best ways to prevent childhood obesity is getting kids into the kitchen. Encourage your kids to ask questions and help out while you are preparing the meal.
What are some of your tips for making quick and healthy meals at home?
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I like the leave the skins on tip. I love to save time and that it leaves more of the nutrients in the food.
My tip, well not really a tip I guess, is to grow your own fresh fruit and veggies. We plant every spring and usually harvest throughout the summer. We have an abundance of produce so I try to not let any go to waste by using them up in healthy meals vs take out (what we would get if we didn’t grow our own garden).
Great tips, thanks! The only thing I can think of now is to make some of my meals in double portions so I can stick one whole dinner in the freezer so it will be ready on a day when I just didn’t plan well.
I was going to say the same as Dezi, I make everything in double so I can freeze half. I make a lot of one dish meals so that it is easier to serve, save and clean up.
.-= Lorie Shewbridge´s last blog ..Self Portrait Sunday: Me and My "Babies" =-.
One tip when trying to cook healthy besides leaving the skins on is to boil potatoes, carrots and onions, leaving the skins on the everything except the onions and mashing them all together. Parsnips add a nice flavor too.
Hi there, this is so fun…I just stumbled on this post….I worked at camp Shane for a summer while in college. Great place! Thanks for the tips