The Legendary Life

Not Healthy Eating

Life Hacks to Eat better

Though making time for food and preparing meals may sound like a chore, it can be one of the most important keys to the success of your health goals. If cooking at home seems overwhelming now, don’t worry. The more frequently you’re able to use the following tricks, the less overall time meal planning will take down the road. Before you know it, healthy lifestyle choices will become habits.

For everyone racing through life at warp speed, these tips can help you to make the most of your time in the kitchen.

 

Keep it simple. Instead of following some fad diet with lots of rules, keep your healthy eating routine simple. Eat real food that’s mostly plants with lots of color and variety. Balance every meal with high-quality proteins like lean meat, fish, tofu or beans and complex carbs like brown rice, potatoes, quinoa, and healthy fats like avocado, nuts, seeds and olive oil. Make half of your plate fruits and vegetables to meet your daily fiber needs while keeping calories in check.

 

Don’t bring junk into the house. If you’re easily swayed to nosh on chips, cookies and ice cream, keep the processed snacks out of the house. This simple trick makes healthy eating easy. Out of sight, out of mind.

 

Eat more fat. Yes, you read that right. People who snack on healthy fats like a handful of almonds eat fewer calories over the course of the day because they feel more satisfied. So don’t skimp on fat; it keeps you fuller for longer so you will, in turn, eat less. Try these 6 high-fat foods that are good for you.

 

Make lunch the night before. Stop telling yourself you’ll have time to pack a lunch on your way out the door in the morning. While you’re cleaning up from dinner, put together your lunch for the next day. Whether it be leftovers from dinner or a mason jar salad, planning ahead makes it easy to walk out the door with a healthy lunch.

 

Use Pinterest with a purpose. Make a board of “Must-Make Meals” filled with weeknight go-tos so that when you’re planning and prepping your meals you know right where to turn (or scroll to). Take it a step further and organize recipes by category like “chicken,” “fish,” “vegetarian,” to get more variety in your diet.

 

Carry a water bottle. Because hydration is a vital part of being healthy, make it a priority to carry a water bottle around with you and refill it throughout the day. The Institute of Medicine recommends men that drink 120 ounces and women 90 ounces of fluid per day. If you’re active, you will need to replace what you lost through sweat as well. Here are some more great tips to stay hydrated!

 

Eat on a schedule. A person who eats 2,000 calories throughout the day will often have more energy and tend to lose more weight than the person who eats the same amount of calories all at one meal. By skipping meals or ignoring our hunger cues, we force our bodies to run off of fumes. Listen to your body when it says it’s hungry and you will find that it’s easier to resist the temptation of overeating later at night.

 

Make breakfast in 90 seconds. Breakfast doesn’t need to be a large production; keep it simple for mornings when you have to be out of the house fast. Homemade breakfast burritos are a fast, simple way to grab a meal in the morning using only a microwave. Place one 6-inch tortilla in a cereal bowl and crack an egg onto the tortilla. Add toppings like green chilies, a sprinkle of cheese, onions and leftover roasted veggies from the night before. Microwave for 90 seconds or until the egg is cooked. Top with salsa and voila: breakfast in 90 seconds.

 

Catch some ZZZs. Getting enough shut eye at night goes a long way to protecting your body. Because hormones are regulated while you sleep, people who get quality sleep on a daily basis tend to make better food choices and have slimmer waistlines.

 

Stockpile healthy snacks. Say sayonara to the office candy stash or a drive through when mid-day hunger strikes. Keep healthy snacks on you at all times—pile them in your office drawer, fridge, gym bag and purse. Convenient go-tos include nuts, homemade trail mix, fruit and nut bars, apples, bananas, clementines, single-serve nut butters, dried edamame and air-popped popcorn. If you have refrigeration, stock up on Greek yogurt, cottage cheese and hard-boiled eggs for protein-packed snacks.

 

Choose whole grains. Make a simple swap in your eating routine by choosing 100% whole grains instead of highly processed white or enriched grains. Whole grains, like steel cut oats, brown rice, barley and 100% whole grain bread or pasta, provide greater nutrition from energy rich B-vitamins to filling fiber. Bonus: Whole grains have a lower glycemic index and glycemic load, meaning they won’t spike your blood sugar as much as simple carbs.

 

Create a shopping list. Plan your meals and build a list. When you shop from a list, unnecessary temptations don’t land in your grocery cart; your bill (and you) will be more fit as a result.

 

Grocery shop once per week. When you’re busy, popping into the grocery store on a daily basis is a waste of your precious time. Instead, organize your schedule and plan to go grocery shopping at the beginning of the week to be more efficient.

 

Go for frozen foods. Frozen produce can be a healthy alternative to fresh foods, and they will last longer too. Fruits and veggies are picked at their peak of ripeness and flash frozen to retain the most nutritional value. Some good staples are corn, peas, broccoli, cauliflower, edamame and spinach. Don’t forget about protein too—frozen proteins like shrimp, salmon, tilapia and even chicken can make weeknights easier. Tip: Stay away from frozen foods that are packed in sauces and syrups.

 

Opt for pre-chopped veggies. Trouble cutting up butternut squash? Have a crying fest when you chop an onion? Buy pre-cut veggies so all you need to do is cook and eat. Stock up on diced onions, tomatoes, bell peppers, celery, broccoli and cauliflower florets, diced butternut squash and baby carrots to make your life easier.

 

Shop the salad bar. If you have trouble eating all of your veggies before they go bad, or only need a quarter cup of onion for a recipe, try an alternative approach. You can buy just the right amount for you and pay by the ounce by stocking up on veggies from your grocers’ salad bar. This will save you prep time too. Try adding common salad bar items to meals like omelets, stir-fry or homemade pizza.

Shop at the farmer’s market. It’s nearly effortless to fill up on fresh local produce and eggs when you gather your food at the farmer’s market. Though farmer’s markets have a reputation for being pricey, seasonal produce is often competitively priced with what you’ll find at the grocery store. As long as you can bypass the kettle corn, you’re golden.

 

Prep for meals in advance. Being proactive about meal planning can save a lot of time and stress in the long run. While the upfront work may sound scary, you’ll be thankful when you find yourself running late and only have a few minutes to eat. Pick a day or a night to prepare several meals that you can simply warm up throughout the week. Or take the time to separate your snacks into portion-controlled bags that you can grab on your way out the door. Raw vegetables are always a simple, nutrient-dense option. If you’re new to meal planning, check out our great beginner’s guide, which is full of tips and tricks to get started.

 

Fall back on family favorites. Instead of wracking your brain and reinventing the wheel each week, have a list of (healthy) recipes that you know your family will enjoy. This makes meal planning easier and saves you time in the long run. Working with recipes that you know by heart makes cooking less of a hassle.

 

Plan for leftovers. If you are preparing a large meal, double the batch. Prepare one to serve and the other to put in the freezer or fridge. This way you have double the food but half the mess! You can also prepare extra chicken or steak to cut up and add to a salad to make for a filling lunch the next day.

 

Prep a big soup. Soups are a simple way to eat more produce and fiber-rich beans. Opt for homemade, broth-based soups instead of creamy ones. Make a big batch and freeze some of it for another week. Pour single servings into to-go containers to make it easy to grab and go for work lunches. Sip on soup for lunch to fill your body up with good stuff.

 

Blend your veggies. Add a smoothie or fresh juice to get a few servings of fruits and veggies in your diet. Smoothies make a great breakfast or snack. Make them yourself so that you’re in control of the ingredients. If you’re making it a meal or want a snack that lasts,blend fruits and veg with proteins like Greek yogurt, kefir or milk and healthy fats like cashews, nut butters, avocado or coconut oil.

Make mason jar salads. Not only do these look awesome, but they also make salads fun and functional. No more oddly shaped to-go containers that don’t fit right in a lunch box and never seem to get dry in the top rack of the dishwasher. Prep a salad in a mason jar by filling the bottom of the jar with a simple, vinegar-based dressing, toppings like chickpeas or grilled chicken, chopped veggies, feta cheese, apples, nuts and seeds and lots of greens at the top. Seal tightly with a lid. When you are ready to eat, just shake the jar and dump into a bowl. Once you start using the mason jar, you’ll be taking salads to work on the daily.

 

Batch roast your veggies. Before your week begins, line a rimmed baking sheet with parchment paper and roast off your favorite veggies like broccoli, Brussels sprouts, cauliflower, mushrooms, butternut squash, kale and sweet potatoes. This small step will help ensure healthy eating during the week. Toss roasted veg on a salad, in an omelet or breakfast scramble, serve on the side of grilled chicken or in a wrap. To roast vegetables, preheat oven to 425 degrees, line rimmed baking sheet with parchment paper, arrange veg on baking sheet not to overcrowd the pan, mist veg with olive or coconut oil. Sprinkle with salt and pepper and bake for 25-45 minutes, depending on toughness of the veggies, until vegetables begin to turn brown and crisp.

 

Stock your pantry. Pantry staples make it easy to whip up a dinner in no time flat. Convenient pantry items include low-sodium canned beans, canned tuna, diced tomatoes and tomato sauce, nut butter, mixed nuts, unsweetened dried fruit, and whole grains like oats, brown rice and whole-grain pasta.

 

With your mile-long to-do list, how do you make healthy eating easier?

 

Satisfy Your Hunger

When it comes to weight loss, is simple the way to go? Researchers at the University of Massachusetts Medical School think so. Their study, published in the Annals of Internal Medicine, found that participants told to eat a high-fiber diet lost weight just as effectively as participants told to eat the complex “heart-healthy”American Heart Association (AHA) diet.

To test this, the researchers recruited 240 participants at risk for developing Type 2 diabetes. In a randomized controlled trial, they assigned participants to either the high-fiber diet or AHA diet.

• The high-fiber diet group was simply told to up fiber intake to 30 grams per day through a variety of food sources (namely fruits, vegetables, legumes and whole grains).

• The AHA diet group was given more complex instructions based on the AHA guidelines, which includes limiting calories, saturated fat, sugar, alcohol and sodium while balancing protein, carbs and fat.

After 12 months, the high-fiber diet group lost 4.6 pounds (2.1 kg) while the AHA diet group lost 6 pounds (2.7 kg)—not a significant difference. Researchers then concluded that emphasizing just fiber intake may be a reasonable alternative for those of us struggling with strict diet regimens. While fiber helps us feel fuller and more satisfied, it’s still no magic weight-loss bullet. The study mainly focused on weight loss, but weight is just one component of being healthy. It’s helpful to know that focusing on fiber is a good (and easy) place to start when launching our weight-loss journey.

The daily recommended intake for fiber is 25 grams for women and 30 grams for men, which is challenging for many of us. It’s best to get fiber from whole food sources like fruits, vegetables, legumes (a.k.a. beans) and whole grains. Guess what those sound like? Ingredients for your next cooking adventure! To help you up your fiber intake, we’ve compiled 15 of our high-fiber recipes, containing at least 5 grams of fiber per serving.

 

BREAKFAST

1. Banana Buckwheat Pancakes | The Wheatless Kitchen 
Baking with buckwheat flour is a great (and gluten-free) way to get fiber into your pancakes. These fluffy banana buckwheat pancakes are delicious topped with a berry compote sauce that adds sweetness and, you guessed it, more fiber! Recipe makes 5 servings at 2 pancakes each.

Nutrition (per serving): Calories: 220; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 85mg; Sodium: 297mg; Carbohydrate: 38g; Dietary Fiber: 11g; Sugar: 9g; Protein: 9g

 

2. Sweet Potato Breakfast Burritos | Clean Eating
If you’re in the habit of grabbing a hot egg sandwich on your way to work, this breakfast burrito is for you. It’s full of fiber from the 100% whole-wheat wrap, sweet potato, bell peppers and spinach. Make them in advance, then wrap them up and freeze. When you wake up in the morning, simply pop one in the toaster oven to heat while you’re getting ready, then take it with you on the go—it’s genius! Recipe makes 4 serving at 1 burrito each.

Nutrition (per serving): Calories: 226; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 113mg; Sodium: 500mg; Carbohydrate: 32g; Dietary Fiber: 10g; Sugar: 7g; Protein: 13g

 

3. Refreshing Kale & Pear Smoothie |Eating Bird Food
Get a serious boost of vitamins A and C along with your dose of fiber! We all know kale is a superfood; it’s bursting with antioxidants, iron and vitamin K. Don’t have a pear on hand? No worries! Just use an apple instead. Recipe makes 1 smoothie.

Nutrition (per serving): Calories: 228; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 67mg; Total Carbohydrate: 568; Dietary Fiber: 10g; Sugars: 26g; Protein: 6g

 

4. Cinnamon French Toast Breakfast Wrap | Healthy Hungry Girl
Just roll and go! The cinnamon french toast wrap transforms thin, whole-wheat tortillas with traditional french-toast-style prep . This convenient, high-fiber breakfast is ready for a drizzle of nut butter, bananas and your favorite berries. Recipe makes 1 french toast wrap.

Nutrition (per serving): Calories: 413; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 159mg; Sodium: 434mg; Total Carbohydrate: 49g; Dietary Fiber: 8g; Sugars: 8g; Protein: 15g

 

5. Roasted Cranberry Quinoa Oatmeal | Love & Zest
Here’s a new take on cranberries–roast them! This recipe features cinnamonny and mapley (yes, those are adjectives!) oatmeal topped with roasted cranberries. A bowl of this is great for a high-fiber breakfast so grab a spoon and dig in, preferably in your coziest pajamas. If you don’t have fresh cranberries, substitute 1/2 cup of dried cranberries instead. Recipe makes 3 servings.

Nutrition (per serving): Calories: 302; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 4mg; Sodium: 48mg; Carbohydrate: 53g; Dietary Fiber: 7g; Sugar: 12g; Protein 10g

 

LUNCH & DINNER

6. Spicy Black Bean Burger with Chipotle Mayo | Skinnytaste
Take one bite of these spicy black bean burgers with chipotle mayo and you’ll understand why we love this recipe so much. Packed with fiber, protein and iron, black beans are not only nutritious but also budget-friendly too. Recipe makes 4 servings at 1 burger and 1 tablespoon of mayo each.

Nutrition (per serving): Calories: 343; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 51mg; Sodium: 587mg; Total Carbohydrate: 41g; Dietary Fiber: 10g; Sugars: 3g; Protein: 11g

 

7. Grilled Zucchini Hummus Wraps| Maebells
This wrap is packed with grilled zucchini, veggies, cheese and hummus. Grilled zucchini is placed on a nice big tortilla topped with kale, red onion, tomatoes, cheese and a heaping dose of hummus—the abundance of veggies is where fiber comes into play. Recipe makes 2 servings at 1 wrap each.

Nutrition (per serving): Calories: 332; Total Fat: 17g; Saturated Fat: 6g; Monounsaturated Fat: 7g ; Cholesterol: 15mg; Sodium: 643mg; Total Carbohydrates: 34g; Dietary Fiber: 17g; Sugars: 2g; Protein: 13g

 

8. Hearty Vegetable Curry | Cooking Light
Kick off your craving for spice with this hearty vegetable curry. This vegetarian meal takes 30 minutes to make from start to finish. Sweet potato, cauliflower, chickpeas and tomato will give you a healthy dose of protein and fiber. Top off with a creamy spoon of Greek yogurt and chances are you won’t miss the meat. Recipe makes 4 servings at 1 cup of curry and 2 tablespoons of yogurt each.

Nutrition (per serving): Calories: 280; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 3mg; Sodium: 299mg; Total Carbohydrate: 45g; Dietary Fiber: 12g; Sugars: 11g; Protein: 14g

 

9. Black Bean Spinach Quesadilla | Calories In, Calories Out Cookbook
Family-friendly black bean spinach quesadillas make for a delicious and quick meatless meal. This recipe calls for black beans, fresh baby spinach and mushrooms–but feel free to switch them out for your family’s favorite high-fiber veggies. Recipe makes 4 servings at 1 quesadilla each. 

Nutrition (per serving): Calories: 370; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 20mg; Sodium: 846mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 1g; Protein: 20g

 

10. Black Bean & Spinach Baked Taquitos | Uproot from Oregon
Crunch into baked taquitos! This dish features hearty black beans, cooked spinach, shredded cheese and tomatoes all rolled into a warm tortilla blanket. In addition to being high in fiber and vegetarian-friendly, taquitos are also super flexible. Top with avocado, cilantro, plain greek yogurt and hot sauce, and eat while hot. These are great stored in the freezer and reheated in the oven for a crispy exterior. Recipe makes 12 servings at 1 taquito each.

Nutrition (per serving): Calories: 126; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 6mg; Sodium: 233mg; Carbohydrate: 18g; Dietary Fiber: 5g; Sugar: 1g; Protein 7g

 

SOUPS & SALADS

11. Tomato & Lentil Soup | Love & Zest 
Sip on this soulful tomato and lentil soup to warm you up on those cold winter mornings. Thickly pureed tomatoes and lentils lend a thicker body and more fiber to the soup. This recipe also freezes well, so make a batch to reheat on those really busy days. Recipe makes 4 servings.

Nutrition (per serving): Calories: 235; Total Fat: 4g; Saturated Fat: 0g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 256mg; Carbohydrate: 38g; Dietary Fiber: 14g; Sugar: 10g; Protein: 12g

 

12. Lentil Sweet Potato & Spinach Stew | Elle Penner, MyFitnessPal Registered Dietitian
Savor a meatless meal with this lentil, sweet potato and spinach stew. Lentils provide a great source of protein and iron for vegetarians and vegans, and add so much body to this stew. The orange veggies add the perfect amount of sweet to balance the spice without a pinch of added sugar. This stew can be made ahead of time and frozen for convenient reheating. Recipe makes 4 servings.

Nutrition (per serving): Calories: 310; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 602mg; Carbohydrate: 58g; Dietary Fiber: 13g; Sugar: 14g; Protein 20g

 

13. Shaved Brussels Sprouts Salad | Food Fanatic
Try your hand at making shaved Brussels sprouts salad as another way to enjoy these tasty veggies. Brussels sprouts are high in fiber and delicious when made into a tangy salad with superfood peers like walnut, blueberries and avocado. Recipe makes 5 servings.

Nutrition (per serving): Calories: 268; Total Fat: 21g; Saturated Fat: 7g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 207mg; Carbohydrate: 21g; Dietary Fiber: 8g; Sugar: 8g; Protein 6g

 

14. White Bean Turkey Chili | Cooking Light
Crowd-pleasing white bean chili calls for canned beans and chicken broth, making prep convenient. Pureeing the bean mixture makes the soup thicker. Cannelini beans will work in a pinch if you cannot find Great Northern beans. Recipe makes 8 servings at 1 cup each.

Nutrition (per serving): Calories: 281; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 40mg; Sodium: 623mg; Carbohydrate: 34g; Dietary Fiber: 8g; Sugar: 3g; Protein: 26g

 

15. Coconut Lime Rice Noodle Salad| Clean Eating
On the lighter side of satisfaction, this tangy coconut lime noodle salad gets its fiber from fruits and vegetables, including naturally sweet mango and red bell pepper. We recommend making it ahead of time and adding a little lean protein for a fresh and healthy brown-bag lunch. Recipe makes 2 servings.

Nutrition (per serving): Calories: 325; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 116mg; Carbohydrate: 43g; Dietary Fiber: 8g; Sugar: 12g; Protein: 5g