Brigit, I agree that processing fruits and vegetables in any way starts the nutrient loss in them, and I also prefer to do the chopping and cutting just prior to prep. But I do like to have my veggies and fruits washed en mass before I put them away (except for fruits and veggies which spoil easily like berries and leaves.) In making something like ratatouille, just having the veggies washed prior to preparation saves a few minutes.
When I still had kids at home, I found they ate a lot more fruit when it was already washed and ready to grab. (Not that they were too lazy to wash it for themselves!!!) (They WERE.)
Lauren, I am SO into portioning my snacks, it's almost funny! But it works for me.
4/15/12 Platte River half marathon - Done 5/4/12 Greenland 50K - Done 7/29/12 Loveland Little Sprint Triathlon - Done 9/3/12 (54th birthday) - American Discovery Trail marathon 11/4/12 NYC marathon 12/1/12 Rock Canyon Half marathon
Any processing (incl. chopping and cooking) reduces nutrient value in veggies so I try to eat them raw and cut them shortly before eating whenever possible. Bean/meat dishes I make in large batches to store in the fridge or freezer. Birgit
I sometimes make a lot of something to refrigerate or freeze for later. I've got limited space, though, so I can't do too much of it at any one time, and it had better be something I won't get tired of before it's gone.
I like to portion out snacks to take to work with me. If I take a whole back of trail mix or a whole can of mixed nuts with me, I'm likely to eat way more than a serving or two.
I work in a group home, and I do much more batch cooking and snack portioning there. Part of my job is to help my clients eat healthful, balanced meals, and some days they are so busy, we don't have a lot of time to cook a proper meal.
Fitness Minutes: (7,854) Posts: 974 1/27/12 12:23 P
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