How to Succeed in Your Weight Loss Journey – My Top Tips for Maxing Out Your Kitchen

Hi everyone. Over the last few weeks, I’ve been posting about small ways to tweak your diet – things like switching out sweets, ice cream and chocolate for fruit and yoghurt, and chips and popcorn for veges and dip. That why I want to chat about my top tips for maxing out your kitchen.

ORGANIZE YOUR KITCHEN

No, I’m not about to suggest a renovation or anything dramatic ๐Ÿ˜, but there are some easy ways to set yourself up for healthier, more delicious meals and snacks. Here are my top three ways to hack the kitchen:

KEEP PRODUCE FRONT & CENTRE

Let’s be honest, buying food in only the half of it. It’s easy to to shop for all of the right foods, and then completely lose track of them in the fridge, or promise you’ll eat them tomorrow because you have absolutely no time to wash, chop or season ๐Ÿ˜. Fast-forward a week later, and you’re tossing your entire produce stash. The more you’re able to keep it all front and centre in your fridge, freezer or pantry, the better prepared to you are to make choices that are right for you.

Place whole produce like bananas, avocadoes and tomatoes out on the counter. This helps the ripening process and keeps produce in your sight-line reminding you of all those amazing ways you’re going to use them all up.

What else should be in your sight-line as much as possible? Water or any unsweetened beverage. Keep a bottle of your favourite beverage on your desk, kitchen countertop and next to your bed so that you’re reminded to hydrate throughout the day. I keep a 2 litre jug of water on my kitchen counter.

THE FRIDGE

Store ready-to-be cooked or eaten fruit and veg. in clear storage containers or bags so that they’ll stay in sight throughout the week.

Declutter Shelves and Drawers. Toss what you’re not using to make room for what’s new and what you want to keep at the right temperature for food safety and the best taste. Store leafy greens, lettuce and anything pre-cut or sliced, in crisper drawers.

Meat, seafood, poultry, dairy and eggs plus any leftovers, go in the middle of the fridge towards the back. That’s the coolest part of the fridge and will help them stay fresh the longest.

The door gets the most action from a temperature stand-point, so use it for condiments, iced coffee, wine – anything else that’s safe at room temperature.

PREP INGREDIENTS AHEAD OF MEAL TIME

Set aside a few minutes or a weekend afternoon, to prep ingredients you want to eat throughout the week. Removing some of the overwhelm that comes with prep when mealtime’s approaching, is a total gamechanger.

Don’t forget about snacks. I chop my snack-type vegetables – carrots, celery, cauliflower, cucumber, tomatoes, broccoli, or bell peppers – and put them in see-through bags. That way, I’m more motivated to eat them if I don’t have to chop them up each time. Pair them with yogurt-based dips, salsas and guacomole.

KEEP TREATS OUT OF SIGHT

When you’ve got something irresistible sitting on your kitchen counter, eat the portion you like and then store the rest out of sight.

Happy eating!



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