Healthy Kitchen Hacks for the Home Cook

By Sandy Todd Webster
Feb 18, 2016

Remember This Trio

There’s a simple formula for my 30-minutes-or-less dinners: Choose a quick-cooking protein (fish, chicken or lean meats are my faves), a quick-cooking whole grain (like whole-wheat couscous or those no-seasonings- added brown rice packets) and a prewashed green
(like arugula, spinach or snow peas). You can have a super-tasty dinner on the table in as little as 10 minutes if you know how to prepare these three things.

Sharpen Your Skills

Skip the spendy kitchen gadgets, and just invest in one good, sharp chef’s knife. It’ll save you so much time—as long as you know how to use it. Which is why I also say that if you take one cooking class, make it a knife-skills class.

Cheat on Chopping

No time to prep veggies? No problem! Even though you preserve optimal freshness and nutrition if you cut your veggies right before eating them, it’s okay to take some shortcuts if it means you’ll be cooking dinner rather than
ordering in. If it’ll save you time, go ahead and buy
presliced (or frozen when appropriate for the recipe) carrots,
mushrooms or squash. These foods are still packed with
nutrients.

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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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