No time? No more excuses. If you have an hour, you can eat well all week long.
By Cynthia Sass, M.P.H., R.D.
“I don’t have time.” It’s one of the most common excuses I hear for not eating more healthfully.
I get it. We’re all juggling a number of responsibilities. Getting to the supermarket, prepping, and cooking requires time you may not have.
A potential solution: Carve out an hour or two, one day a week, to prepare multiportion meals you can reheat and eat all week long. That’s the idea with these three recipes, which make six servings each:
- Spicy Pinto Bean and Brown Rice Stew
- Savory Spinach, Mushroom, and Sweet Potato Frittata
- Black Bean and Veggie Soup
Here are a few more ways to fast-track meal prep:
- Keep a can of wild Alaskan salmon in the fridge. Mix it with a simple Dijon vinaigrette, and serve over a bed of ready-to-eat greens and canned chickpeas.
- Stock the freezer with bags of frozen veggies, precooked shrimp, and precooked whole grains like quinoa or brown rice. Quickly steam, toss with a little jarred pesto, and you have a healthy grain bowl ready to go.
- Whip up breakfast for dinner, like a veggie and avocado omelet, and pair it with fresh fruit.
For more ways to prepare nutrient-rich meals in a flash, watch the video above.
Note: If you have a chronic condition or dietary restrictions, please consult your physician or dietitian before beginning a new eating plan to make sure it’s safe for you.