Eating healthy is no easy task. It often takes a lot of prep work and it can also be expensive and if you're cooking for one, it can be extra hard to get motivated and eat well.
But nutritionist Haley Barton has some tips, and she shared them with CBC Radio's Rick Cluff.
5 meal planning tips
- Don't shop for one: buy once, eat two or three times (make a big meal then freeze portions of the rest for future).
- Avoid pre-made frozen meals (they are loaded with salt). But frozen veggies are great.
- Choose fresh meat over processed deli meat to avoid nitrates.
- Nuts & Seeds! Great nutrients that satisfy the munchies at snack time. Ideally choose raw or dry roasted nuts and keep it to a handful serving size.
- Cook with what you know and like. Find recipes with few ingredients so you can master some healthy, quick 10 minute meals.
Haley shared this Curry Cauliflower Soup recipe to get you started off on the right foot:
- 2 teaspoons olive oil
- 1 large yellow onion, finely chopped
- 1 teaspoon curry powder
- 1 large head cauliflower, cut into small florets
- 2 cloves of garlic, crushed and chopped
- 1.5 cups cold water
- 1.5 cups chicken or vegetable stock
- Salt - pinch
- 1 cup skim milk
- 2 Tablespoons chopped cilantro
- 2 Tablespoons chopped chives
- Freshly ground pepper.
- Heat olive oil in large heavy sauce pan over medium heat.
- Add the yellow onions and cook for 3 minutes. Add the curry powder and stir for 1 minute.
- Add cauliflower, crushed garlic, water, stock and pinch of salt.
- Bring to a boil and then reduce heat to low.
- Cover saucepan and simmer for 20 minutes or until the cauliflower is soft.
- Add the milk, stir and heat through for 1 minute.
- Transfer soup to blender and process until smooth.
- Serve soup with chopped cilantro, chives and freshly ground pepper.
Serves six people, or one person six times.