Last week I had the opportunity to give a little presentation for the ladies of CHAARG, a group of amazing women at Ohio State. I told them about myself and about how when I went to college the first time, we had to live on campus all 4 years.
Oats in a smoothie– Add cooked oatmeal or uncooked oats to your smoothies for some extra bulk and fiber.
Nut butter– Can be made in minutes with minimal ingredients and customized to your taste preferences with different nuts and mix-ins.
Hard boiled Eggs- In the microwave: Bring water to boil, add eggs, cook on low power or ? power for 8 minutes, let stand a few minutes more. Microwave sweet potato- Poke a sweet potato with a fork or knife all over, microwave for 5-6 minutes, top with nut butter, or beans and veggies and enjoy for lunch. Use your favorite nut and experiment with mix-ins like honey, cinnamon, raisins, cocoa powder, etc. Start with a basic recipe and make it your own with mix-ins like roasted red peppers, cooked sweet potato, garlic, cayenne pepper, etc. Add the chickpeas, reserved liquid, juice from the lemon, garlic and tahini to a food processor and process until smooth.
Place the dates and raisins in the food processor and process until they are well-combined and resemble a paste. Wow, this would have been SO useful to me — those girls are lucky to have had your presentation! There are a few things I do to make the rest of the week easier when I’m putting away the groceries.
Fill the sink with water and distilled white vinegar mixture (about 10 parts water to 1 part vinegar) and rinse all the fruit and vegetables, and rinse everything. Slice and chop anything that needs to be, and place them all in separate bowls so they are easy to grab for snacks, salad, or to throw in the juicer or blender. There are so many things you can make quickly that will help make sure your meals are ready fast!
Here is an example of what I make on Sunday night — quinoa protein bars, hard-boiled eggs, a couple school lunches, mason jar salads, and some overnight oats. Grill chicken and  vegetables and place them in a covered container to use throughout the week for wraps, pasta, or quesadillas. Soups are great to make ahead, and you can always freeze whatever you have leftover so make a double batch! Homemade granola is another thing I’ve starting making from scratch that is so simple. Mason jars salads will help you get a healthy lunch that is ready to go and is already packed to take to work for the week.
Mason Jar Yogurt Parfaits are great for breakfast, or pack them to take with you for lunch. If you cut the tops off of your strawberries they last longer, we do this at our restaurants. I keep prepared foods like pasta, hummus, pesto, quinoa, school lunches, salads, and overnight oats covered but leave a lot of the produce uncovered. I chop up onions, carrots, celery and peppers and freeze them in ziplock bags so I always have done chopped and ready to go. I do LOVE all these ideas for storing veggies and fruit though… I just finished doing a bunch of prep work on Sunday too Good luck with healthy eating all!


The spinach I buy is organic, and pre-washed…I know I should still wash it but that only happens once in a blue mooon.
I wash my veggies and towel dry them before placing them in reusable perforated zipper veggie bags.
I also reuse my glass jars after soaking them in warm water and I use a scrub pad to clear labels out.
Yes, glass can be expensive…but we just started by buying one container every few weeks. If we find as time goes by and the kids get bigger that we need a few more, then we will buy them one at a time…but really, with good meal planning and grocery shopping and eating all leftovers fairly quickly, there really is not a huge need to have a huge abundance of food storage containers unless you are canning food. I still want to get some quart jars for storing homemade yogurt in…and some 24oz wide mouth jars to use for drinking so that my family will stop dirtying up our 16oz jars by drinking from them so that I actually have them to use for food storage…lol!! With 4 kids and one on the way I have been trying to get into good habits chore wiset that keep us eating healthy and keep things going smoothly before the school year stars as we homeschool. Apples, peas, avocado, peaches, plums, oranges, and strawberries (do not slice them, just rinse and dry), are the only one’s I leave whole. Roll a long pieces of aluminum  foil so that it resembles a stick and place that in the baking sheet to create a dividers. Search Shape Shop Max Mara Sweaters Calvin Klein Sweaters Profile by Gottex Tankinis eBags DISNEY Watches DC Snowboard Boots Giani Bernini Totes Macys Bikinis PENFIELD Coats Skechers Flats Salomon Maria Black Urban Decay Luxe By Lisa Vogel Edie Parker KYBOE!
They pretty much gave me free reign, so I spent some time really thinking about what I wanted to talk to them about.
I wanted to cover the basics of healthy eating, give them lots of ideas and inspiration, and show them that what a wide variety of food you can prepare, even if you’re living in a dorm room. Choose your favorite mix-ins, slice into bars or squares and store in an airtight container or individually wrap with plastic wrap and store in the fridge! On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. I also kind of wish our fridge and dorm room was filled with more than easy mac, juice boxes and cheez-its.
As long as you lay them out on a towel to dry before you store them I’ve noticed they actually stay fresh longer! It washes off the pesticides (works best if soaked for a few minutes- you can fill the sink with vinegar and water and soak larger amounts of produce). I live in China, where pesticides are unregulated, and you never really know if your veggies were exposed to parasites in the soil. It kills the bacteria and the fruit and veggies will stay crisp and fresh for over a week!!
Thanks to Green Plate Rule, I have been using them for 3 months and have really managed to control the need to get a quick lunch from somewhere… and at a lower cost. I emptied the containers and soaked the lids and glasses in very hot water about 5 mins then took a small sharp knive and removed the excess glue…… After I followed the first step here ( cleaning fridge) I had 9 glass jars! I’ve never tried freezing veggies but seems worth a shot seeing how positive this group is about it.
We got the Ziplock ones with the silicone lids…and for a while there they were including a coupon inside that we would then use for the next purchase. I like to add about 1.5 tsp of coconut oil to the seasoned chicken so that it does not stick together.
My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise.


It’s taking our individual success stories and fitness and nutrition philosophies and sharing those ideas with the each other to grow and improve together.
Feel free to adjust the schedule to meet your personal needs (for example, rest on Wednesdays instead of Sundays or reduce the number of weekly workouts if you're a fitness newbie). I figured this would appeal to the masses because if these things can be made in a dorm room, with minimal equipment and a mini-fridge, then they can definitely be made in homes and apartments with even more space and equipment. We rented a room in the union on campus and spent about an hour and a half chatting and whipping up some tasty snacks! Add your favorite spices (try curry powder or cayenne pepper) and some chopped veggies (like onions and peppers) to bulk it up! Earlier in the week, I sent over a list of some ingredients I would need them to pick up, and on the day of the presentation, I packed up a few of the ingredients I already had on hand (like tahini and brown rice syrup) and showed the girls how to make 4 easy snacks. Then again, my metabolism was COMPLETELY different then than it is now ?? But at least now I’m eating healthier!
I totally wish I would have had that in college–especially the years I was living on campus. It also works to remove mold causing bacteria which extends he shelf life of fresh berries. You still get the taste of onion and some of the texture, but no tears and saves lots of time.
I found at walmart a pyrex set with smaller pieces great for portioning and a couple bigger ones I really didn’t need for $17. We got two large (64oz) square containers, two medium (32oz) square containers, and two (45oz) rectangular containers. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Let’s say I prepare these and make containers with this chicken, brown rice, broccoli, asparagus and steamed carrots – how long do you think I can store it in the fridge without it spoiling?
It’s all about everyday people—no matter the fitness level or athletic ability—aiming to live the best life possible through fitness and healthy eating. I just WISH I had thought about making about making some of these snacks when I lived on campus, instead of living on cereal and easy mac for 3 years, or that I had thought to stock my mini fridge with something besides party supplies. I’ve been washing my fruits and veggies right after grocery shopping for about two years now, and they last for weeks! I have never gotten sick from my home prepared foods and my veggies are always nice and crisp! I plan to sell the bigger ones I didn’t need on my FB local garage sale site so I will get some of that back. Those, along with a varied assortment of both wide mouth and regular mouth 16oz mason jars (we bought a case of each, but used a few for jarred gifts) have pretty much taken care of most of our storage needs for our little family of four. Great advice for those currently living in dorms, or even if you aren’t and are new to cooking!
And since you re-wash glass containers and don’t have to keep re-buying, they are a good investment any way!



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Comments

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    25.07.2015

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    25.07.2015