Six Ways to Start Eating Healthy

Healthy eating starts in the kitchen so learning food prepping skills can go a long way in building up a healthy lifestyle. Here are some brilliant ideas from our very own nutritionist Chef Jenny Ross. 

Batch Prep
Preparing in advance means you’ll be making larger batches of healthy proteins, grains, vegetables and salads than you may have done in the past. You’ll need a great storage option for larger batches of things like quinoa, rice and veggie mix ups. Nutritionist and chef Jenny Ross recommends storing your batches in glass containers with locking lids as a clean option that is easily reusable. Finding stacking containers that can nest for easy storage when not in use will save you space in the kitchen as well.

Veggie Noodles make a great simple base for lunch entrees on the run. Create fresh noodles from carrots, zucchini, cucumber or yellow squash. Top that base with a great plant based protein like avocado, mushrooms or tofu and then add your favorite toppings. In 3 simple layers, you have a whole meal to enjoy. You can pre-build these and then add the sauce when you enjoy it for best results with prepping and storing these nutrient dense meals for a few days.

Make Snacks
One of the simplest snacks to pre-prep is a cold pressed juice! 8 oz of green juice or carrot orange juice provides a flood of nutrients for your body to feast on. The process of juicing is also super simple—you can juice for a few days at a time and store the juice in mason jars. To get started, consider a simple compact juicer to eliminate the space you need for this new prep step.

Hydrate
With any new health routine you’ll want to hydrate to keep flushing toxins as they move out. Enjoy fresh water and lemon or herbal teas as a great addition to your meal preps. Create raw warm herbal teas fast and easy plus you can brew once and fill a few jars for on the run enjoyment of herbal teas. Toss in some superfoods like goji berries for an added boost of energy to your teas and tonics.

Double Prep
A double batch of your favorite vegan sauce or dressing can be easily stored in a squeeze bottle or mason jars for use all week long. It takes half the time to make a double batch one time than it takes to make it twice.

Make Your Own
Creating your own wraps, breads, crackers and milks at home seems at first like it could be more work, but in fact it takes far less time than combing the aisles at your local grocery store and reading every label. Creating your own nut, seed, and other plant-based milks saves on average somewhere between $12 and $24 a week depending on the size of your family! PLUS you control the ingredients going in.

Get Sprouting
Finally as you get going with meal preparation in bulk, you’ll want to add garnishes and functional foods to boost your meals. One simple grow-it-yourself food is the sprout! Snack on sprouts for an extra boost of minerals and energy, then use them as a garnish on your healthy creations to amplify the nutrition on your plate. After growing for one week, you can rotate your sprouts so you always have a batch to harvest from. This simple lifestyle habit can save you lots of time and be a powerful addition to boost your well-being!

Be sure to check out Chef Jenny’s blog and equipment ideas at Tribest. In the meantime, start applying these prepping skills and pretty soon you’ll see that healthy eating can become a natural part of your lifestyle. If you’d like more ideas on eating healthy, come join our weekly live calls happening in our coaching programs. Click here for more details!

Blessings of health and peace,

The RISE team