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Healthy Meals In A Hurry

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One of the biggest obstacles I see people come up against when it comes to
eating healthy is a lack of time. If I thought eating better meant spending hours
and hours in the kitchen each week cooking and preparing food, I would have
given up long ago. And although I’m not as picky as I used to be, if something
doesn’t taste good, I’m just not going to stick with eating it over the long haul.
It was the challenge of having limited time and a picky taste combined with my
desire to eat healthy that led me to a few innovative strategies for eating healthy
in a hurry.
The method I’m about to share with you here makes preparing meals from
scratch easier, cheaper, tastier, and most of all faster than going to fast food
places! In fact, I have made healthy meals that lasted for days and took less than
5 minutes to prepare! Sometimes, it would take less than 30 seconds meaning I
could, if I wanted to, literally spend less than 1 minute a week preparing meals
from scratch!
The most effective way I’ve found for eating healthy on a busy schedule is to
use a slow-cooker, also known as a crock-pot. I know the idea of using a slow
cooker, which takes 4-8 hours to cook a meal, seems like the exact opposite
thing you’d want to use when in a hurry. But bear with me and you’ll see why
this is exactly what you need.
A slow cooker is great for busy people because it allows you to:
1. Cook in bulk so you can prepare several days worth of food at a time. This
means that for an initial 5 minutes of prep time, I often have upwards of 5-
10 meals worth of food. This is what makes it faster than fast food as both
the original prep-time plus the cleaning and reheating time is super quick.
2. Cook while you’re asleep, at work, or just going on about your day by
utilizing a slow-cooker with an automatic shut-off.
3. Make just about any kind of great tasting healthy recipe.
My “secret” likes in adjusting slow-cooker recipes to be quicker than usual. I do
this by doing a few things:
I cook food overnight or while at work. My slow cooker has an automatic
shut-off so it doesn’t matter how long I leave it on for.
I don’t bother to brown meats like some recipes call for. I just toss it in and
let it cook.
Spices and things like onions will have more flavor if added in the last 30
minutes of cooking.
I occasionally use V8 in place of canned or stewed tomatoes in stews and
chili.
I use a food chopper or mini-blender to save time chopping vegetables. I
also use bagged mixed vegetables whenever they’re equal in price.
Derek’s Quick Crock-pot Chili with Pineapple Recipe:
Ingredients:
2lbs of ground or “stew” lean meat (beef, chicken, turkey, bison, etc.)
1 can of black beans
1 can of kidney beans
½ cup of organic brown rice
1 cup sliced mushrooms
1 cup water
3 cups V8 or similar vegetable juice
Spices and Flavors:
Chili Powder 2 tablespoons – Up to you how much
1 tsp of each: Oregano, Basil, Sage, and Thyme. Or just use an Italian
seasoning mix.
Optional: 1 tablespoon minced garlic.
20 oz canned pineapples.
Recipe:
Add ground lean meat to slow cooker, separate with a fork, and add
seasonings. (Don’t worry about chopping up too much, you can separate it
easier after cooking)
Add in ½ cup of dry organic brown rice.
Add in 1 cup of water or as much as desired.
Open and drain canned beans, add to mix.
Add in a cup of pre-sliced mushrooms as well as any other desired
vegetables from a bag.
Add in various spices and garlic to taste.
Mix in up to 3-4 cups of V8 or similar vegetable juice and stir. Alternative:
1 28oz can of diced tomatoes.
Cook on high for 3-4 hours or low for 6-8 hours.
When finished, taste and add additional spices if desired. You can add 20
oz canned diced pineapples to really kick up the flavor.
See these resources for more information on using a slow cooker:
excuseproof.com/quick-healthy-slow-cooker-chili-recipe-tasty-pineapple-chili
excuseproof.com/healthy-eating-for-busy-people-quick-and-easy-recipes
excuseproof.com/fastchili

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