Good nutrition & convenience can go hand-in-hand | Susan Bowerman | Discover Good NutritionFocus on good nutrition while making use of pre-prepared foods and you’ll find that healthy eating is easy.
One of the biggest complaints people have about eating healthily is the perception that it requires more hours in the kitchen to prepare nutritious meals. But there are so many convenience items available now that preparing healthy meals is a snap.
For protein, you can buy fish or poultry that’s already seasoned and ready for quick grilling or frozen pre-cooked shrimp that can be tossed with some pasta and veggies for a quick dish. And don’t overlook canned tuna, salmon or chicken breast that can be added to salad greens, rice dishes or soups.
You can also boost the nutritional value of condensed soups by mixing them with nonfat milk or soy milk instead of water. As the soup is heating, toss in some frozen mixed vegetables, or some loose pack spinach to add nutrition, flavor and bulk. Frozen-loose pack vegetables allow you to use only what you need and are ready to eat in minutes.
Salad preparation can also be quick thanks to pre-washed salad greens, all sorts of pre-sliced and chopped veggies and baby carrots. Add a splash of low-fat bottled dressing and some pre-cooked chicken or shrimp and you’ve got a quick and healthy meal.
Fresh, pre-washed and cut veggies are available in the produce section, and if your market has a salad bar you can often find them there, too. Pop them in the steamer, toss with some pre-chopped garlic or onions when they’re crisp/tender, and you’ve got a gourmet dish in minutes.
Written by Susan Bowerman, MS, RD, CSSD.
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About The Author
Susan Bowerman, MS, RD, CSSD, FAND
Nutrition expert Susan Bowerman | www.DiscoverGoodNutrition from Herbalife. Susan is a Registered Dietitian and a Board-Certified Specialist in Sports Dietetics. Since 2003, Susan has brought her wide-ranging expertise in nutrition and her enthusiasm for healthy cooking to Herbalife – and helps to spread the word that good health and delicious food go hand-in-hand. Susan majored in Biology at the University of Colorado with thoughts of going into Medicine, but the draw of nutrition – which brought together her interests in food and human health – was stronger. So after graduation, she earned a Master’s degree in Food Science and Nutrition from Colorado State University, and completed her internship at the University of Kansas. Above all, Susan has spent much of her career as an educator – in settings ranging from a hospital dialysis unit to the University classroom to the training camp of the Los Angeles Raiders football team. She honed her writing skills during the two years she spent as a contributing columnist for the ‘Health’ section of the Los Angeles Times and wrote the menu plans and recipes for “What Color is Your Diet?” and “The L.A. Shape Diet” by Dr. David Heber. Susan and her husband, Kurt, live in Los Angeles near their two grown children, and also have a small farm nearby where they maintain a vegetable garden, fruit orchard and vineyard. When she’s not working, you’re likely to find Susan in the garden, at her local farmer’s market or in the kitchen.