We all like lists. Here are my top 10 food prep ideas to make your gluten free and refined sugar free eating as easy and as natural as possible.
- Wash spinach leaves or your favourite salad mix and store in the fridge to start the week.
- Chop vegie sticks for a fantastic snack with nut butter or home-made guacamole. I’m in love with capsicum at the moment!
- Hard boil some eggs for a really simple high protein snack on the go.
- Roast vegies in coconut oil and a touch of salt to add to your salads for extra bulk and flavour. My favourites are sweet potato, beetroot and zucchini.
- Bake extra chicken breasts in the oven on Monday night while making dinner – that way you’ll have enough to last until Friday!
- Make a double serve of a really simple stir fry so you have leftovers for lunch the next day. All you need is a nut oil, tamari, fresh garlic, chilli, your choice of protein and whatever vegies you like!
- Cook a batch of quinoa on a Sunday to add to your salads, or to make my Cold Quinoa Cereal for a delicious sugar free breakfast option. If you’re not sure how to cook quinoa, read this.
- Prepare containers of nuts and seeds or follow my Sugar Free Breakfast Cereal recipe, so you have a quick breakfast or snack ready to go (minus the addition of fruit, milk and yogurt).
- Bake a batch of sugar free muffins. My current favourite are my Low Carb Raspberry & Coconut Muffins, but if you use my Gluten Free and Refined Sugar Free Muffin Blend, you can add whatever fruit or vegetables you like. Variety is everything.
- Try my BYO Egg Cups! I love using any vegies that are no longer at their optimal freshness. High protein, low carb & delicious!
Preparation is the key. Eating healthy really is as easy as you make it.
“A little more time in the kitchen, beats a lot more time in the gym”.
~ Jonathan Bailor, The Smarter Science of Slim.
For any food preparation, hygiene and maintenance are very important. We often look for the catering presentation and food serving style, believing that these are the only basis on looking for the best. But I think people should also consider those that practice basic food safety measurement.