Ever feel like healthy eating can be daunting?
There’s a lot of misinformation out there these days that confuses health-seekers and ends up making things more complicated than they need to be.
What should and shouldn’t we eat? What foods are the best? What foods are the worst?
What about superfoods? What about supplements? What about this diet, or that diet?
A more effective approach, however, is to start simple and learn some easy and reliable ways to prepare healthy foods — a skill that is useful no matter where you find yourself.
Here are 6 ideas to get you started. What’s great is that many of these foods are complete on their own, but after preparation you can also include these in recipes.
>> #1: Banana Ice Cream
Bananas are a very valuable food. Not only are they cheap and regularly available, but they are a good source of calories for what you get. They have a consistent flavor and are easy to ripen and eat.
Bananas are fine on their own (once they’re covered in brown spots), but one excellent prep idea you can use is to make banana ice cream. Simply blend peeled chopped frozen bananas in your blender with a splash of water, and you’ll be surprised at how decadent the result is.
To learn how to freeze bananas for banana ice cream, check out my friend Veronica Patenaude’s video here.
>> #2: Chiffonade Romaine Lettuce
Romaine lettuce is probably my favorite green. It has a hardy shape and fresh crunch while offering a great source of flavor and nutrition.
Many people choose to roughly cut lettuce leaves for salads, which is fine. But another idea you can use to prepare your lettuce is to chiffonade it. “Chiffonade” is a French word which refers to a thin, ribbon-like cutting technique for leafy greens.
Wash and dry your lettuce and, using a sharp clean knife, cut along the rolled leaves to chiffonade them. This is a perfect prep method for savory salads that brings a refreshing change of texture to this staple green.
>> #3: “Happy Apple Meal”
Veronica offers some helpful insight here too, this time on the humble apple. She writes:
“So you live in a Northern climate, it’s winter, there’s not a lot of tropical fruit around, there’s not really any “ripe” fruit around, you don’t have a lot of money to spend on produce; you’re hungry and want an easy inexpensive meal.
My friends, let me introduce to you the apple. It’s quite versatile and easy to get ALL over the world all year round. They keep well, can lasts for weeks if not months in the fridge or a cold cellar.
But how do you get this apply-goodness inside you without it being a pain in the jaw and eating all those waxy peels?
Simply take a bunch of your favorite apples (at least 5 good sized ones, more if you need) peel them completely and slice them into thin slices or cube them for an apple “fruit salad” you can eat on the go at work with a fork.
If you’re worried about them turning a bit brown and you’re going to eat them later you can pour a little fresh lemon juice over them and toss to mix it in. This will prevent the outsides from oxidizing and going brown.”
It’s easy to forget about apples, but they’re a healthy food that may come in handy and are good to know how to prepare! Check out more info and pictures at Veronica’s site, The Low Fat Vegan Chef.
>> #4: Carrot Noodles
Carrots: classic, cheap, commonly-available and unique in flavor and versatility. Carrots are a favorite ingredient for adding color and crunch to any dish.
Instead of chopping or grating, here’s a prep idea. Why not make your own carrot spirals? Whether with a spiral cutter or just a vegetable peeler, next time try adding some carrot ribbons and you may be pleasantly surprised at how this creative touch finishes off any salad, or can even be eaten alone as a savory snack.
>> #5: Healthy Low-Fat Potatoes
The lowly potato has been maligned by many nouveau health and diet sources, but is actually a very healthy and nutritionally-valuable food.
Particularly white potatoes have been deemed a dietary sin (which they are not) because of their association with unhealthy prep methods like being fried, or covered in cream, oil, and salt.
The potato itself is not to blame here, it’s what’s most often put on them. So how to prepare them healthy? Keep things simple.
You can never go wrong with aqueous methods such as steaming or boiling for potatoes, themselves or with other vegetables. Just wash, chop, and cook until tender with the touch of a fork.
Another classic way to make potatoes is quick, easy, and suitable for practically anyone as it’s one of the most mainstream of dishes: baked potatoes. When baked plain or with low- or no-fat seasonings, you’ve got yourself a healthy meal.
>> #6: Homemade Beans
Beans, peas, lentils and other legumes are an affordable, satisfying, and delicious carbohydrate staple that are one of the most versatile of plant foods.
Rich in fiber and protein and other nutrients, they are eaten by just about every long-lived culture and can become a healthy part of anyone’s diet when prepared the right way.
No-salt canned beans can be useful for convenience, but to save money and eat fresher, making beans from scratch is a choice that is easier than you think. The key is to cook a large batch at a time to avoid the constant need to soak and cook beans each time you need them. Try it!
So there we have it. Hopefully you learned some new tricks and tips to add to your food repertoire. Now go make health happen!
Wishing you the best,
Brian Greco
Question of the day: What is your favorite food to just eat on its own? / Do you have any handy tips or tricks for food prep?

