August 11, 2017
Shop: Two things to know before you go -- don’t shop on an empty stomach, and don’t shop without a list. The best list starts with meal planning, so look ahead and plan your meals for the next few days or even a week. Review the recipes and only put on your list the ingredients you’ll need.
Stock up on the good stuff. Organic foods I always have on hand include:
- pre-cut veggies
- organic, pasture-raised eggs
- coconut/almond/hemp/flax milk
- organic, pasture-raised/grass-fed meats and poultry
- almonds, walnuts, macadamia nuts
- extra virgin olive oil
- apple cider vinegar
- bananas (which I peal, break in half and freeze when they start to over ripen, then I use them in my morning smoothies. You can do the same with avocado!)
- Pre-cut and pre-washed veggies really help reduce my prep time. They may be a little more expensive, but you’re saving time and investing in your health!
Canned or jarred foods I always have on hand include:
- garbanzo beans/chickpeas
- coconut milk
- organic vegetable and chicken broth
- wild Alaskan salmon
- diced green chillies
- organic diced tomatoes (from glass jars only)
And speaking of saving time, don’t forget your friend the freezer. Many grocery and health food stores carry organic, non-GMO frozen fruits, vegetables, fish, grilled chicken, and more. Having these on hand really reduces your weekly shopping time, daily cooking time, and ensures you always have something healthy to eat.
Splurge: I found that having nice-looking, high-quality storage containers makes prepping and storing my food more convenient and a lot more fun. Plus, glass containers are non-toxic and I can see everything at a glance – no more guessing what’s wrapped in foil or stored in that cloudy container! In fact, put your healthy foods right up front on the shelves of your pantry, fridge and freezer so you “crowd-out” less healthier choices.