CRISTINASP, don't get discouraged. Just relax and make one change at a time. Once that your are used to crock pot (I know it's not a verb) your grains, then you can target the salads: what to prep in advance, how to store, etc. I too, felt so overwhelmed, trying to cook so many things from scratch, that I had to backtrack, but not quit.
Join the team "Eat to Defeat Fat Cells, Cancer Cells and More." http://www.sparkpeople.com/myspark/gro ups_individual.asp
Yes, juggling, and sometimes getting very tired...
Things I do: - I cook beans once a week, a lot of them and then freeze them in small portions so I can use them for example in salads for lunch. - I recently blogged about making the salad for lunch in the morning when I make breakfast so I don't let myself get too hungry postponing making lunch at noon. - I make a lot of food myself these days that I'd buy ready made before. I don't eat a lot of bread any more, instead I make breakfast with nuts, flaxseeds that need to be ground, fruit that needs to be peeled and cut, and so on. I make green smoothies and salads and sometimes soup and I can't find the time to try out new recipes!
Because that requires studying the recipe, going out to the store to find products / ingredients I don't know, trying out the recipe, risk of failure, and so on... Sigh. Sorry, don't mean to complain. I am getting there, I think, but it takes time to get used to new things. And some things I may simply drop. For example I do use canned lentils now because they're delicious, with herbs, even though I would like to cook them myself. I had a period of not eating bread at all but sometimes it's just so convenient to have bread.
Not sure I can fit in more!
Don't use the food tracker, takes too much time and I use the metric system.
I have not done anything with the AA list except study it. The book Anticancer that I have provided a list of AA, or similar, foods and I used that to make a list that I hung on the door of my kitchen cabinet, to remind myself to buy and eat certain foods more often. That was about a year ago.
Me, too, and I'm retired! I hate to spend time every day prepping veggies and then cleaning up afterward!! I do it once a week now and store everything in plastic containers or bags ready to throw into my recipes.
Today I roasted carrots, brussels sprouts, kale, and apples. I have lots of sides ready to go for the rest of my time here in Florida, and probably for the drive to NC. Just dish out the sides, heat the plate, and I'm eating!!
I printed out the list of foods and am working on using them to make menu plans and then fix food ahead as much as possible. (The less thinking and decision making I have to do about food at the last minute, the better I do at eating healthy.)
We are all trying to juggle jobs, households, family, errands, workouts, menu planning, cooking, cleaning the kitchen and 157 other things.
What tricks have you learned to manage the tasks tied to the nutrition end of things? Do you have problems with those tasks that make it seem like you're ready to throw in the towel, and then along comes this new team and how can you possibly fit in more???? Do you use the SP food tracker? What have you done with the Anti-Angiogenic food list?
Okay, It's your turn to ask questions and share what you have invented.
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