It’s time to hang up your winter coat! We’re sharing 12 healthy “hacks” from our experts to help jumpstart new spring routines. Today’s post is from Lauren Slayton, the author of The Little Book of Thin.
Lauren Slayton is the author of The Little Book of Thin and created the Foodtrainers blog. She has a Master’s Degree in Clinical Nutrition from New York University and appeared on Allure, In Style, Cooking Light, Self, WebMD, The New York Post, Good Morning America and The Today Show.
We’ve all been there. You come home at the end of the day, pull open the fridge door and wonder what you should eat. If you’re like many people, your fridge may look full. But if wilted lettuce, old pickles, and four different types of mustard sound familiar, I’m here to help. There’s no better place to start that spring cleaning than with your refrigerator. Feeling good isn’t about willpower, it’s about planning. Here are some easy steps to plan-it-fit.
First up, purge. I know, it’s a strange word coming from a nutritionist, but you need to be able to see what’s actually in the fridge. The rule is that if you haven’t used a food this winter, it can go. Or as I tell my clients, “One season, no reason.”
Next, have a smaller middle shelf. Put items you want to eat at eye level. You’re more likely to eat the first things you see. So place pre-cut veggies and fruit front-and-center at eye level.
Once you’re purged and organized, fill your fridge with these 10 staples:
Omega 3 Eggs – Calorie for calorie, no food provides more staying powder than a couple of eggs. You can hard boil 4-6 in advance or make an omelet using leftover cooked vegetables or greens. read more