Getting organized in the kitchen

You can say you will be more active and eat healthier foods, but those intentions are pretty much useless unless you’re organized to follow through with those good intentions.

Getting organized in the kitchen is a sure-fire way to make those healthy choices more accessible. Trust me, I know how hectic your lives can be and understand that it can be stressful and downright challenging to put a nutritious meal on the table every day.

Planning for leftovers saves time, especially when you know the next nights schedule is going to be hectic.

So, let’s get that kitchen organized and pass on the fast food drive-thru.

Strategy #1 – Plan Weekly Menus Ahead

This might sound like a lot of work, but planning your meals ahead of time (like on the weekends), will save you loads of time during your busy week, because those healthy foods will be on hand.

Strategy #2 – Buy It Pre-Prepped

The thought of chopping, slicing, and dicing food at the end of a hectic day can be a major obstacle when it comes to deciding what to eat. If you don’t mind spending the extra money, take advantage of pre-washed, pre-cut vegetables – spinach, baby carrots, chopped lettuce, shredded cabbage, grated carrots, and broccoli florets, even fresh fruit salads.

If you want to save some money, take 30 minutes on the weekend (preferably as soon as you get home from the supermarket), to wash and chop carrots, celery and bell peppers. This will ensure that you have fresh veggies handy for snacks, stir-fries, and salads.

Don’t pass the frozen vegetable aisle. Frozen vegetable bags are convenient, abundant and often more nutritious than the fresh varieties we bring home from the supermarket.

Also, remember that the salad bar in your supermarket isn’t just a lunch option. Taking advantage of what the salad bar offers can also limit your prep time in the kitchen – sliced bell peppers, onions, cherry tomatoes, cauliflower and broccoli florets can easily translate into a quick and nutritious veggie stir-fry!

Strategy #3 – Plan for Leftovers

Cooking more than you need for the day’s meal saves heaps of time, especially when you know the next night’s schedule is going to be hectic. Double a casserole recipe so that it can be enjoyed for lunch or dinner the next night. Grill an extra filet of salmon to have it cold on a fresh salad the next day. Or, grill a few extra chicken breasts on the weekend to add to sandwiches and salads to following day.

The bottom line is that your kitchen is the only environment you can control when it comes to creating and maintaining a healthy diet, so do what you can to limit obstacles and make nutritious foods within reach.