We all make excuses for why we don’t eat healthy.
“It’s too hard.”
“I never have all of the ingredients.”
“I don’t have time to prep a healthy meal.”
The list goes on.
But I’m here to tell you that eating healthy doesn’t have to be an impossible, time-sucking, energy wasting, bland food adventure. Instead it can be easy, delicious and even fun.
The best way to achieve healthy eating success is to plan ahead. Choose meals based on how much time you have to prep each day. My life is pretty busy balancing work, with kids, a husband and a personal life—which might be fairly similar to your own—so I like to plan a week’s worth of meals a week in advance. That may sound like a little bit of a daunting task, but once you get into the swing of things it becomes second nature. When you do your meal planning is up to you, but I recommend choosing a time that you can stick with from week-to-week. I like to schedule an hour for meal planning every Sunday.
Another thing that you can do to help keep you on track with your healthy eating plan is to pre-prep meals. Pick a night when you have 30-minutes of wiggle room then fill it with food prep. I like to pre-cut veggies for recipes and snacks during this time. I’ll also make sauces, dips, dressings and/or marinades during this time to give me a leg-up on a later in the week meal.
To help get you started, here are three healthy recipes from Precision Nutrition below that literally take less than 5 minutes to prepare. Give them a try and please feel free to reach out to me (at firstname.lastname@example.org) if you would like more easy-to-prepare recipes like these ones. ????
Fajita Chicken and Rice
2c brown rice, cooked
1lb roasted chicken breast, cut into strips
1 small onion, diced
1 bell pepper, sliced
salt and pepper to taste
2tbsp lime juice
- In a large bowl , combine the cooked rice, paprika, cumin and salsa. Stir until mixed thoroughly and then reheat in the microwave or on the stovetop.
- Next, in a large skillet with oil, stir-fry the roasted chicken strips, onion and bell pepper over high heat for 2 minutes. Add salt and pepper while frying.
- Separate the rice onto 2 plates, top with the chicken and veggies and then drizzle with lime juice and top with guac. So good!
3 cans chunk light tuna in water, drained
1/2c flax meal
4 green onions, minced
2 eggs, beaten
1tsp soy sauce
dash of garlic powder
salt and pepper, to taste
2tsp olive oil
2 sprouted grain english muffins
- Combine all ingredients, except english muffins, in a large bowl. Form in to 2 large patties.
- Fry the patties in a pan or grill for 5 minutes.
- Place on english muffins. Serve with sliced veggies or a green salad.
Chili in a Flash
1lb ground beef
1/2 onion, chopped
1 yellow bell pepper, cut into 1 inch squares
1 can kidney beans, drained and rinsed
1c spicy hot V8 juice
1/2c raw cashews
2-3 tbsp chili power
- In a large skillet or wok, brown the ground beef with the onions until thoroughly cooked.
- Add the yellow pepper and kidney beans and continue stirring for about a minute.
- Add the V8 juice, cashews and seasoning, stir and bring to a boil. Reduce to a simmer.
- Serve with a side of roasted veggies or green salad.