One of the biggest problems with eating healthy is lack of planning. I’m not talking about the kind of planning some people do: make a list for a week of meals, go to the store and buy the ingredients, cook all afternoon on Sunday to prepare for the week, freeze some . . . .
No, no, no! That is definitely not what I mean by planning. Most people will not do that. They don’t have time, or quite frankly, there are other things they wish to do with their precious spare time.
When I talk about planning, I mean the basics. Just be prepared for those times when you are starving, creativity is limited, and there are very few options in the refrigerator and/or pantry. That means you must go to the store sometime! That also means you must keep a few staples on hand and have a few ideas for quick meals that can be made with these basics.
Some items I keep on hand for times like this, mostly non-perishables or foods that last a while before going bad:
canned salmon (I like the red, not the pink)
plain fat-free or 2% Greek yogurt
whole grain tortillas
Today was one of those days for me. I was so glad I had at least attended to this level of planning. I came home hungry and needed a hearty snack. It was so nice to be able to open a can of salmon, add a chopped cucumber (from our little garden), a little onion and avocado, some plain Greek yogurt and a dash of seasoning to create this beautiful and satisfying mini-meal. Now I think I will make it until dinner!