If you came to me and told me you didn’t have the time to eat healthy, I would tell you, as a dear friend, that you feel like that because you haven’t created a system yet.
There was a time in my life, many years back, when I worked an insane amount of hours and sadly, didn’t have much of any kind of life outside of work (side note: I eventually burned out (duh) but I’ll get into that in another blog post later). I did however have a few free hours on Sunday and that’s when I got busy, preparing for the week. I would spend a couple hours shopping for groceries, cleaning, cutting, and baking food that I would end up eating throughout the entire week. The reality is, when you’re busy, you’re just going to grab whatever is easiest and when you have ready-made food, right inside your refrigerator, you’re likely to eat healthier and actually save some time not having to go out to eat for lunch or dinner during the week.
So here’s what I did:
I’d get a whole variety of fresh veggies and I’d clean and chop them and put them into individual containers. This is perfect for anytime you’re in the mood for a salad. It’s like going to a salad buffet! You just pick what you want for your salad that day, grab a bottle of dressing, and you’re good to go. And here’s another tip. If you have some frozen veggies you like in your salad, like peas, broccoli, etc., simply pour some into food containers and allow to thaw in your refrigerator overnight.
I’d also roast a variety of veggies in the oven. These included sweet potatoes, asparagus, brussel sprouts, green beans, mushrooms, squash, zucchini..you get the idea. I’d toss them all in a little bit of coconut oil, season with salt and pepper, and roast them in sections on a cookie sheet, like this.
I’d set the oven to 400 degrees F and roast for 15 minutes, remove from the oven and give a quick toss and flip, and roast for another 15 minutes. Sure, this might not be the ideal roasting temperature and time for all your veggies but it’s good enough when time is of the essence! Once these are done, you place them in individual containers (glass, if possible) and you now have your own ready-made hot food buffet for the week.
One last thing I’d do is cook a big batch of quinoa. Rice is great too and even pasta works but I never liked the taste of reheated soggy pasta.
So, when you’re hungry or need to make your lunch for work in a snap, simply assemble your meal. Easy, right? Once you get in the habit of doing this, you might never want to go back to take-out every day.
Here’s a sample of one of my bowls, which I lovingly refer to as my Rainbow Veggie Bowl.
This is assembled with leftovers from the past couple of days. I usually like to have a mix of both raw and cooked veggies in my bowls. To this, I might add some olive oil and lemon juice with salt and pepper or a dressing like my avocado cilantro or vegan ranch.
By the way, have you ever tried purple sweet potatoes (pictured here)? I have a new favorite! I tried it for the first time a few nights ago and I’m hooked.
I hope this inspires you to take a look at your own food system at home so you don’t get caught with the old “I don’t have time to eat healthy” excuse. And I say this with LOVE because I care. 🙂
Enjoy your day!
Served with Love,