Luckily, planning and preparing your meals ahead of time will make healthy choices a no-brainer. Plus, if you’re intimidated by cooking, there are tons of sneaky tricks that can help make assembling delicious meals a cinch. If you’re sticking to lean meats like chicken, chowing down on the same flavors can get tedious after a while.
An excellent source of protein, vitamins A and B and healthy fat, eggs should be a staple snack for any health fiend.
Roasting vegetables is a great way to bring out their natural sweetness, but waiting 30 to 40 minutes for each pan of nutrient-rich goodness to cook can be time-consuming. Guard against overeating by portioning your nuts, pretzels, veggies or favorite nibbles into plastic baggies or portable jars. Fiber-rich foods like oatmeal are ideal for keeping you satiated until lunchtime, but most packets have lots of added sugar and unnatural preservatives. Ever put a little of this, a little of that in your blender and end up with a supersized smoothie?
You could enjoy a fancy frittata every morning of the week, and only turn your stove on once.
Protein is essential for muscle recovery after a tough workout and it also keeps hunger at bay — making it an A+ choice for snacks. Tossed the avocado, mango and nuts with the salad dressing – then poured it right over the greens.


Instead of running to the deli for a cold cut calorie bomb, you’ll have a home cooked feast on hand that can be heated up faster than you can walk two blocks. From easy breakfast options to methods for whipping up meals in bulk, we’ve got expert tips to set yourself up for a fuss-free and healthy week. Save time without boring your taste buds by preparing two or three variations of chicken at once, using aluminum foil dividers in your pan. Save time by buying the ingredients in bulk, blending your favorite beverage, and then freezing the mixture in muffin tips. Cut veggies in bulk ahead of time to avoid wasting precious minutes chopping on busy weeknights.
It’s easy to mindlessly munch when you’ve got an entire bag sitting in front of you, but having just enough ready to go for lunch or a snack will keep you from going overboard. If you DIY and use portable glass jars, you’ll control exactly what and how much you’re eating. Instead of reaching for a packaged protein bar that could have more than 400 calories and 28 grams of sugar, try making your own energy balls. Weighing your chicken (or salmon or beef) and putting it on wooden skewers can help you control how much you’re eating in one sitting. But if you love the convenience of prepackaged foods and restaurant meals, it might be hard to go cold turkey on your take-out routine.
Next time you need a shake, stat, toss two or three “smoothie cups” in a blender for a quick and easy breakfast.


Zucchini noodles (“zoodles”) and butternut squash noodles will stay fresh in the fridge for 3-5 days, and chopped vegetables like carrots, onion and pepper will last a week when refrigerated properly in a sealed plastic bag or tupperware.
Fast-cooking vegetables that can bake in the same pan include asparagus, mushrooms and cherry tomatoes; slow-roasting vegetables include carrots, cauliflower, onions, potatoes and parsnips.
From “monkey mix” to “raspberries and dark chocolate,” these genius flavor combinations will keep your taste buds happy, too.
By measuring out your berries, yogurt (frozen in an ice cube tray) and greens ahead of time, your shake will be perfectly portioned, every time. Make several of these recipes in advance (you can store in the fridge for up to five days) so you don’t get bored throughout the week.
If you’re using wooden ones, remember to soak them in water so they won’t catch fire in your grill or oven. Put your dressing at the bottom of the jar, layering sturdier vegetables like peppers and beets, and then saving the leafy greens for the top.
Pro tip: Do a small test run first to ensure your oven doesn’t run too hot or too cold before cooking a full pan of eggs.
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Comments

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