The importance of sound nutrition in staying fit is a given. Beyond the question of what to eat, the smaller but no less important chore of preparing the more nutritious food is one that can undermine many.
There are plenty of people who take on a fitness focus in their lives who quickly discover that their lack of knowledge about cooking methods is stopping them from sustaining the plan long-term. They also find out that cooking takes time and in their prior and less healthy approach, they were accustomed to taking short cuts. In other words, they'd do a lot of grabbing and going. The grab and go options tend to be the most unhealthy, especially when purchased at restaurants.
I see two large challenges people face when they stare down the reality of needing to get into the kitchen to create their best health and fitness outcomes. First, they often lack the basics of how to cook at all. Second, they may know how to cook, but not in a healthy manner. Third, they don't have a road map for sustaining better eating for the long-term. We'll try to get to some solutions below.
A Couple Basics of Cooking Which Will Keep You On The Path Of Eating Right
One of my male relatives wanted to start eating better to lose weight and keep it off. Unfortunately, he didn't have any knowledge of cooking beyond opening a can and putting the contents into a bowl and then into the microwave. However, he had more knowledge than he thought. He'd made many a frozen pizza using the bake function on his oven.
I simply told him that there wasn't a lean meat, fowl, or fish on the planet you could ruin if you baked it at around 200 to 250 degrees for 1 to 2 hours. Simply, set the timer for 1 hour. When it goes off, check if the meat is done to your liking or not. Use a little butter and sea salt as a topical before you cook it. The low-heat baking method ensures you won't over cook or dry out your food. Also, make a few extra pieces and eat the rest throughout the week as a new meal or in a salad.
Put Away The Pots and Pans and Get Yourself a Steamer
I've talked about steamers in other articles. They are cheap, easy to use to the point of being mistake-proof for beginners, healthier than boiling your vegetables or meats, and don't dirty up a bunch of pans. When you boil vegetables you boil the vitamin life, texture, and flavor out of them. Steam them instead. If you don't want to hack up vegetables with a knife, buy them frozen and steam them right out of the freezer bag. There's a nice cost savings there too.
Make Extra and Get Yourself a Set of Plastic Storage Containers
Now you can grab and go right out of your refrigerator! When you commit to eating right, don't plan on cooking a fresh meal for every meal. It's frankly a waste of time. By the same token, don't hit a fast food joint for a fast meal either. Think ahead, make extras of the meats and side dishes and spend an hour some evening putting together quick meals for the next 5 to 7 days. This is also a great activity to do after a meal to stay on your feet and help digestion.
Cheryl Boswell is a writer and researcher on home fitness and health products. You can save time and money by getting FREE in depth news, features, and reviews on home exercise equipment, workout programs, health, and nutrition, including discounts and best prices at her blog. Check out a recent article here: http://bodyslimdown.com/power-half-hour-a-tony-horton-30-minute-workout-gem/ Cheryl and her associates have been writing extensively on the "Three Desired Body Outcomes" and particular suggestions for people to reach the one they want. So check it out!
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