Tag Archives: ingredient prep

All my best food tips (so far) for easy healthy meals!

tips for easy healthy meals

So New Year, new you? Thinking of quitting sugar, quitting processed food, eating more real food, trying gluten-free, grain-free, or going Paleo? I’ve done all of those, and while I’ve landed on a real foods, mostly-veggies-and-meat formula, I’ve collected quite a few tips that work for a wide variety of healthy diets.

Making the switch from convenience food — whether from restaurants or frozen meals — to a whole-foods/real food/homecooked lifestyle does have a learning curve, but once you learn a few tricks and practice them until they become habits, it’ll be a breeze!

Set yourself up for success by trying a few kitchen stocking and ingredient tricks. Here are all my best “tips for eating healthier” and “meal plan” posts:

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20-day diet prep plan: Day 3 — Ingredient prep

ingredient prep, + why i like it better than meal prep

how to chop an onion

If you didn’t get groceries yesterday, do that today. Doing ingredient prep before the first day of your new diet is probably the best thing you can do to start off strong. I like it better than prepping full meals, because it opens up more flexibility on a day-to-day basis. And it’s not as time-consuming on the front end, while still saving you time when you fix your meal.

You don’t have to do it all at once; do it over two or three sessions if that works better for you. Do you like company in the kitchen? Invite some! Prefer solitude? Put on your favorite music and tell everyone else to stay outta your way!

Ingredient prep suggestions:

  • Chop enough onions to last you two to three days. If you’re not already adept at dicing an onion, here’s a how-to from SimplyRecipes. Dicing onions would be a good thing to practice and get comfortable with, because this is the first step to just about every savory dish.

cubed roasted sweet potato - whole30, paleo

  • Nuke one or more sweet potatoes, and dice them.
  • If you’ll be using hamburger: Cook up some hamburger, and/or form it into individual patties; store both in the freezer. Divide the cooked hamburger into one- or two-serving baggies for quicker, easier thawing.

bacon-egg-salad-oh-500

  • If you’ll be using cooked chicken, and you didn’t buy it already cooked: Roast some, grill some, or cook some in the crockpot.  Divide the cooked chicken into one- or two-serving baggies for quicker, easier thawing.
  • If you’ll be using bacon: Cook a batch in the oven.
  • If there are any spice mixes you want to make, mix those up. (My taco seasoning mix.)
  • Hard boil some eggs, if you want to use them in your menus. (This handy glass egg timer ensures that your eggs are cooked just right, every time!)
  • Making salads? Make one or two salad dressings. (Scroll to the bottom of this post to find links to my sugar-free dressing recipes.)
  • Chop parsley and put it in a baggie in your freezer. Squeeze most of the air out. It keeps for weeks, and it’s easy to grab a tablespoon or a handful, as your recipe requires. No more chopping, no thawing needed.

Optional bonus task to start your new way of eating: If you’re doing Whole30, going Paleo, or drastically reducing the amount of sugar and carbs you’re accustomed to, you might want to subscribe to the Whole30 Daily – 31 days of support and encouragement in the form of daily emails ($14.95). Every day you’ll receive an email newsletter from Whole30, telling you what to expect at this point in your journey, and how to cope with it. I found it really helpful and encouraging, especially through the first two weeks, which can be rough!

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ingredient prep, + why i like it better than meal prep

How I stock my kitchen for easy, healthy meals: 30 ingredients

paleo meatballs, marinara, roasted cauliflower

Are you thinking about starting to eat Paleo, do a Whole30, or just eat cleaner, healthier, real food? If you’re going to change the way you eat, you’ll probably need to change the way you stock your kitchen. This can feel daunting, but I hope this list will help.

There are certain ingredients that I always keep on hand to make meals more doable. You know those articles in women’s magazines and blogs, where they show you eight articles of clothing that can be combined into 40 different outfits? This is the same principle! I’d guess that at least 90% of what I make for everyday meals can be accomplished with only these ingredients.

Your list doesn’t need to match mine, of course, but hopefully this post will serve as inspiration. This list is mostly Paleo, almost Whole30 except for a couple items, and completely whole, real foods!

And be encouraged: once you look over this list, you’ll probably realize that you’re already well on your way to a well-stocked kitchen.

10 things I always have in the fridge:

1. Chopped onions. I chop up yellow onions a couple times a week, enough to last two or three days.

2. Eggs. Always enough for a couple days worth of breakfast, at least, plus a couple to spare.

3. Good quality hot dogs or fully cooked sausage. Quick, hearty lunch when heated up with some sauerkraut!

whole30 paleo dinner; pork, sweet potato + cauliflower

4. Already-baked sweet potato. Add to scrambled eggs, soup, salads, hash; top with pulled pork or other meat. Or spread with butter or bacon fat, salt and pepper; or mash with butter and cinnamon for a quick, nutritious side dish!

5. Already washed baby spinach. Beyond salad: chop and add to soup or eggs.

6. Maple syrup. For glazes, sauces, and salad dressings.

7. Condiments: tamari (gluten-free soy sauce), mustard, sriracha, chipotle peppers in adobo sauce (or just a jar of adobo sauce), pickles

stock my kitchen - coconut milk

8. Full-fat coconut milk. A good sub, in many cases, for heavy cream. If you’re not avoiding dairy, stock real, unadulterated cream.

9. Lemon juice. I juice a couple fresh lemons once every week or so, keep it in a small jar in the fridge. For salad dressings, deglazing a pan to make pan sauce, adding to tea, etc.

10. Flours: almond, coconut, flax. Substitutes for wheat flour in various uses. Keeping them in the fridge helps them last longer. Info on almond and coconut flour.

Additional things that are usually (but not always) in my fridge, or are seasonal:

Sauerkraut, bacon, rendered bacon fat, avocado, hard-boiled eggs, carrots, celery, green onions, zucchini (to make zoodles), bell peppers, cabbage, apples, bone broth, homemade mayo, romaine (used for wraps in the summer), already-baked russet potato

10 things I always have in the freezer:

1. Chopped parsley, stored in a baggie with most of the air pressed out. It’s easy to scoop out a tablespoon or a quarter-cup as needed, with no additional chopping. This is more than a garnish; it adds a fresh, peppery zing and some bright green color to the party!

2. Hamburger; some cooked, lightly seasoned, and crumbled; some raw in 1/4 lb. patties. Sometimes, also fully cooked meatballs.

balsamic salmon, 3 pieces

3. Salmon & mahi-mahi, individual portions

4. Shrimp, deveined & deshelled

5. Bulk sausage, Italian and/or breakfast, stored in individual portions

paleo meatballs, marinara, roasted cauliflower
Paleo meatballs with marinara, and Italian cauliflower

 

6. Homemade sugar-free marinara, stored in 1-cup portions. If you don’t want to make homemade, go for the most sugar-free brand you can find or afford.

7. Chicken thighs or breasts, prepped and frozen individually

8. Berries: sometimes mixed, sometimes single varieties

9. My veggies of choice: currently green beans, broccoli florets

10. Bone broth or plain chicken stock, stored in 2-cup portions

(Also: leftover chicken bones, onion ends, and parsley stems for my next batch of broth)

Things I always have in the pantry:

1. Bag of yellow onions

2. Head of garlic

 

3. Extra coconut milk

4. Vinegars: rice, balsamic, red wine, unfiltered apple

5. Oil: olive, coconut, and usually sesame for Asian dishes

taco-mix-montage

6. Homemade seasoning mixes: taco, chili, Italian, burger (and of course other individual seasonings)

7. Nuts: cashew to top an Asian stir-fry; almonds, pecans, and walnuts for salads & snacks

8. A little wheat flour or rice flour for pan-frying fish

9. Honey

easy lunch; tuna salad with tomato, avocado + peppers

 

10. Tuna in foil packets. I make this simple tuna salad several times a week in the summer. Here are more tuna ideas.

See? Not such an exotic list, for the most part. You probably have most of this on hand. It’s just a matter of learning to see new ways to combine these basic “wardrobe” pieces to create an infinite number of quick, easy, tasty meals!

Here are some menu idea starters.

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