11. Or try roasting them.
“Two words: roasted vegetables. Take whatever veggies you have, fresh or frozen, toss them in a little olive oil, and add whatever seasonings you fancy. I always use seasoned salt, pepper, onion powder, and garlic powder. Roast them at 400°F until they start to brown. I haven’t met a veggie I didn’t like roasted, even if I don’t like it in other forms.”
Buy this roasting pan here, for $18.33.
12. Actually read the ingredients on a nutrition label. If it doesn’t make sense, look for a less processed version.
“If I can’t pronounce any of the the first five ingredients, or don’t know what they are, I don’t buy it. If it looks dyed, I don’t buy it. It sounds so extra, but if there’s one thing you should be extra with, it’s what goes on/in your body.”
13. Invest in a spiralizer and slicer so you can easily (and creatively) add vegetables to every meal.
“Spiralizers are fabulous for creating new dishes! Spiralized vegetables don’t taste anything like pasta, so people need to not have that expectation. However, they’re a fun, easy-to-use tool for anyone’s kitchen if they want to eat more vegetables via spiralized salads, cooked or raw ‘zoodles’ with sauces, etc.”
15. Stock your kitchen with whole, minimally processed foods that are versatile so that you can use them in a lot of different recipes without getting bored.
“If I know I can spend only 15 minutes on a healthy meal, I can convince myself it’s better than spending 15 minutes stopping for fast food. So I try to make sure to have low-fuss ingredients on hand that make dinner easier. For example, I make shredded chicken in a crockpot and freeze it in one-serving portions. Then I’ll throw a serving in with quinoa, black beans, canned green chilis, and some salsa. Takes no time at all and is much more nutritious than Taco Bell and cheaper than Chipotle.”
16. Keep complex carbs like sweet potatoes, quinoa, and brown rice on hand.
“Whole grains and complex carbs are great because they’re slower to digest and will keep you full longer.”
Here’s more info on the difference between simple and complex carbs.
17. Experiment with fun spices (and maybe even grow your own) to make those same veggie and protein combinations taste more interesting.
18. Buy plastic freezer bags and good tupperware so that you don’t have to cook as often.
“Every few months I chop a load of onions, garlic, ginger, chili, coriander, parsley, mint, etc and put it all in individual freezer bags then I use it as needed for soups, stews, sauces and stir-frys. Freezing preserves all the goodness and if I have all that stuff on hand I’m not temped to buy ready-made meals or pre-made sauces which can be full of additives and preservatives.”
19. Bookmark a bunch of healthy one-pan or one-pot recipes that you really enjoy.
“I like cooking dinner most nights for my spouse and I try to cook as healthy as possible. But I HATE clean up. I recently discovered a ton of one-pan recipes, most of them with chicken or shrimp, and lots of veggies! The seasonings you can use will make it all taste delicious after cooking in the oven for 20 or 30 minutes, and the meat is always cooked through perfectly!”
Here are some (mostly-healthy) one-pot chicken dinners that require basically no clean-up.
20. Buy a food scale if you’re the worst at eye-balling portions.
“Lots of serving sizes are indicated in ounces or grams, and using a food scale can help you to become aware of how much you are actually eating, and what a serving size actually looks like. They’re fairly inexpensive and a great investment!”
You can get this one for less than $15.
21. Also consider getting a dependable slow cooker for making low maintenance one-pot recipes.
“Slow cookers make things so easy and are perfect for those nights where you’re in a hurry and don’t have time to cook. Throw all your ingredients in the pot during the morning and come back to a meal already made. Plus, if you’re cooking meat, it’s usually really lean and tender by the time you serve it because it’s been cooking in liquid all day.”