How do you eat "healthy" with a busy schedule....

[OngletNYC]

Do you cook? I ask because the pre-made foods are covered here, but if you cook you can eat far more interesting things and can prepare them quickly. I make my own dinner and breakfast everyday, and it doesn't take long, but you have to cook. (I do not buy prepackaged food at all, except for the occasional bagged salad) for instance: Nice piece of fish quickly sauteed, with whatever veggies are looking fresh, and some quinoa. that's 30 minutes (because of the quinoa), and I usually grow the veggies on top on the quinoa to save myself time and a pan to clean.

[AnonChick]

Oh also..my husband makes his lunch every morning before work, and keeps it in a small thermal lunch-sack. I do the shopping for him but you can easily do that yourself. Best bet: learn how many -slices- of each thing you like on your sandwiches and order deli meats by the slice, instead of by the pound. Less waste, less risk of running out of one ingredient halfway through the week. Ideas:

Turkey and swiss - 3 slices medium-thick sliced turkey, 2 slices thinly sliced swiss, on whole wheat bread with a thin smear of hellman's or spicy brown mustard (if you prefer) on the bread. Include: a leaf of romaine lettuce, a couple slices of RIPE tomato (if you do this 5 days a week you'll need 3 of the smaller on-the-vine sku #4664 tomatoes. (I used to work in a supermarket, I remember some of the skus. I'm weird like that). Beefsteaks you'll only need 1 for the whole week. Vine-ripened you'll need 2 but you'll have a little left over to make bruschetta.

Small italian sub: 2 slices honey-baked ham, 2 slices hot cappicola, 2 slices genoa salami, 2 slices mild provolone cheese (do NOT get the sharp, it'll stink up your whole refrigerator). A couple leaves romaine lettuce, 3 or 4 slices tomato, a slice of raw red onion, seperated and spread along the length of the sub, one or two banana peppers, chopped and spread over the heap. Sprinkle with dried oregano, splash a *tiny* bit of red wine vinegar and drizzle olive oil.

Chicken salad: some supermarkets that make their own rotisserie chicken, also make their own rotisserie chicken salad with leftovers from that day. It's MUCH better than the stuff that comes out of the plastic bulk containers they also sell. If you can get the good stuff, and like chicken salad in general, get that. 1.25 pounds is good for 3 small (6 inch) subs. Add lettuce and tomato.

ALSO in the thermal lunch sack, include a small bottle of cold water, a small container of some kind of berries, and a cookie.

[emilybh]

Don't forget nuts and seeds. If you skip lunch you should at least try to eat 6 raw almonds which are loaded with vitamin E. Pumpkin and sunflower seeds are really good for you too. Add some raisins and eat a granny smith apple and you have a really healthful nutritious lunch alternative.

Or if you are at home or have access to a fridge, putting a teaspoon or two of Kyogreen in some juice is REALLY good for you. It is virtually tasteless too but it will turn the juice green. It is like eating really nutritious salads.

[*Sixy*]

Originally Posted by OngletNYC

Do you cook? I ask because the pre-made foods are covered here, but if you cook you can eat far more interesting things and can prepare them quickly. I make my own dinner and breakfast everyday, and it doesn't take long, but you have to cook. (I do not buy prepackaged food at all, except for the occasional bagged salad) for instance: Nice piece of fish quickly sauteed, with whatever veggies are looking fresh, and some quinoa. that's 30 minutes (because of the quinoa), and I usually grow the veggies on top on the quinoa to save myself time and a pan to clean.

I LOVE Quinoa and it's so easy to make, pretty much just like rice, but it's versatile too. I make it for breakfast cooked with diced apple, cinnamon and slivered almonds. Another recipe I use can be served as a size dish or main course...cook it with chicken stock or broth and a clove or two of garlic. Chop bell peppers, red onion, balsamic vinegar, lemon juice, a little olive oil, kalamata olives and feta...sooooo good!

I cook those recipes in batches (1 cup quinoa to 2 cups water works out to be about 4 servings) and it lasts the week since nobody else in this house eats it.

How about Black Bean Burgers? They are high in protein, low in fat and are YUM with sliced avacado, tomato and pickles.

Fish is always super quick and it's our "standby" if I don't have anything defrosted. I make shrimp, fish filets or salmon a few times a week...it thaws and cooks quick.

I always chop my veggies the day I get them and store in tupperware or ziplocks...it makes meal prep SO much faster and I'm more inclined to cook if most of the prep has already been done. It's also easy to reach in and grab some veggies for a quick snack.

If you like salad, tear your lettuce and store it in a tupperware (I just toss mine on top of a few pieces of paper towel, keeps the lettuce from getting soggy). I do this and store in the fridge. For lunch I toss a combination of different veggies (already prepped!) leftover grilled meats, sliced strawberries, craisins, almonds or beans into my salad...I have a few favorite combinations. Then just add a little olive oil and your favorite vinegar.

Breakfast is easy...get quick oats, store in a tupperware and toss a 1/2 cup measuring cup in there. Now there is no thought on serving size, just use your measuring cup to dish out the perfect amount of dry oats.

Boil eggs ahead of time...I do 1 dozen eggs a week. Great for breakfast on-the-go or added to my salad at lunch...or a good substitute for me when the rest of the family is having beef or pork since I can't eat those meats.

Mostly, plan ahead and cook on the days when you do have time. I don't like to eat food that has been cooked, frozen and then thawed but I will cook some things and store in the fridge for the week.