Friday, January 7, 2011

No Excuses to Eat Healthy, by Mark Bittman

Mark Bittman, a chef and New York Times bestseller writer just releases a new book, "The Food Matters Cookbook". It is about making healthy eating accessible, easy on the environment, but not restrictive.

Here are 3 win-win tips directly from him, published by Shine:
First: Keep your pantry stocked. If you've got whole grains, beans, pasta, olive oil, canned or boxed tomatoes, dried herbs and spices, and a few other things in your cupboard, you're most of the way there. These ingredients keep for ages, so you can buy them in bulk without fear. Once you've got the basics covered, you only have to go grocery shopping for more perishable items--like fresh vegetables and herbs, eggs, meat, fish, and poultry--once or twice a week at most. And even if you don't have time to go shopping for perishables, you'll still be able to throw together easy meals--like pasta with tomato sauce, bean soup, or rice pilaf-with your pantry staples.
Second: Clean and trim vegetables as soon as you get them home from the grocery store. If you've got rinsed and cut crudités in the refrigerator, you're much more likely to snack on them than if you don't do the prep work ahead of time. And salad takes only seconds to make if you store clean salad greens in bags or a salad spinner in the fridge. If you plan to eat vegetables, buy vegetables, and keep them ready to eat in your refrigerator, it's very difficult not to eat more healthily.
Third tip: Get familiar with go-to recipes, otherwise getting in the kitchen just feels too daunting.
Source: Shine, Mark Bittman

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