The days are getting longer and so are our to-do lists! To help make our routines a little smoother and our meal planning a little simpler, we have asked big time Manhattan/Greenwich trainer, Paul Rosoff, to offer a few nutrition tips for a busy mom (aka EVERY MOM) and her family. Paul is a big believer in working with you to provide exercise and nutrition programs that are enjoyable and sustainable.
One has to learn a better, more permanent way to handle food.
Everything in Moderation
Meals, mostly homemade, should be heavily loaded with vegetables and lean protein.
Meal planning is a great way to ward off that 5 o’clock “What are we having for dinner?” question. Harder vegetables, such as carrots, peppers, and broccoli and cauliflower florets, typically last through the week, while softer vegetables (think tomatoes and cucumbers) usually max out at 3 or 4 days. Once the vegetables are chopped to the desired size and shape, store them in airtight containers in the refrigerator. With the exception of a few vegetables, I don’t wash the vegetables until I’m ready to cook with them. The extra moisture on the vegetables may cause them to go bad faster.
In essence, it is a huge relief to know that dinner is one step closer to being made every night for the entire week by simply taking 20 minutes on a Sunday to chop your veggies and store them.
Save yourself a trip to the grocery store! Mike’s Organic Delivery will deliver local, organic veggies, fruits and meats to your doorstep!