Today I’m in the kitchen showing you how easy it is to prep foods for healthy cooking. So often, I hear people say that they can’t eat healthy because it takes so long to cook. But with these simple steps you’ll be cooking in no time! Before getting started, always hit the farmers’ market for fresh product when they are about to close, so you can get the best bargains. As for meals, I’m teaching you how to make a breakfast of overnight oats. Next, for lunch I’m making a spinach salad and for a light dessert, I pack fresh watermelon and cantaloupe. Each meal is a lot cheaper than if you were to go out and purchase in a restaurant and can easily be stored.
INGREDIENTS FOR OVERNIGHT OATS
- 2/3 cup old-fashioned oats
- 1 tbsp chia seeds
- 1 tsp raw honey
- 1⁄2 tsp ground cinnamon
- 2/3 cup almond or coconut milk
- Top: Blueberries or fruit of choice
DIRECTIONS
- Mix the ingredients together in a large Mason jar. Leave overnight in the fridge.
- To serve, spoon into a bowl and top with fruit and nuts.
INGREDIENTS FOR SALAD
- 2 cups baby spinach leaves
- 1⁄4 small red onion, finely sliced
- 1⁄2 cup black Kalamata olives
- 1 cup cherry tomatoes
- 1⁄2 yellow bell pepper
- 1 cup chopped red cabbage
- 1 cup cucumber, diced
- 1 cup celery, diced
- A few raw cauliflower florets
- 1⁄2 boiled egg
- Add-ins: sunflower seeds, walnuts, dried cranberries, cubed avocado
INGREDIENTS FOR DRESSING
- 1 cup olive oil
- 3 tbsp lemon juice
- 1 tsp agave or honey
- 1 tsp Dijon mustard
- Sea salt
- Pepper
DIRECTIONS
Place all ingredients in the blender and blend until smooth
INGREDIENTS FOR BUTTERNUT SQUASH AND RICE
- 1 cup of Butternut squash, cubed and roasted
- 1 cup green beans, steamed
- 1 cup kale, chopped and lightly steamed
- 1 cup brown rice
- 1 cup white beans
INGREDIENTS FOR MISO DRESSING
- 1 rounded tablespoon white or yellow miso
- 2 tablespoons seasoned rice vinegar
- 1⁄2 teaspoon grated fresh ginger
- 1 small garlic press, minced or put through a press
- Pinch of paprika
- 1 tsp maple syrup
- 2 tablespoons dark sesame oil
- 2 tablespoons grapeseed oil
- 2 tablespoons plain low-fat yogurt (or unsweetened dairy-free yogurt)
DIRECTIONS
Place all ingredients in the blender and blend until smooth
INGREDIENTS FOR FRUIT
- 1.5 cups cubed watermelon
- 1.5 cups cubed cantaloupe
