Every now and then I get a bit of the domestic goddess/ultimate party planning bug cooking, cleaning, crafting and other what nots. When I'm in these moods I wanna make/bake things from scratch and put some real thought into what meals I'm planning for the next several days. I also love making a center piece or give away that will go with the meal if I'm having guests.
One of my former college roomies majored in FACS (in simple words Home Ec.). She seemed to always have tips for the rest of us on grocery shopping, meal/menu planning, nutrition, etc. Sometimes, no wait, lots of times I wish we still lived together. I still find myself texting or calling her for cooking, ingredients, grocery, etc. tips. She is the one who taught me how to know when a avocado is ripe. It has proven invaluable information and I have sense paid it forward in sharing that info with others.
There are so many tips that had they not been passed down to me I would've never thought of them on my own. So, I feel it is my duty to continue passing on these handy tips, ideas, and so on. Some of my favorite tips are time savers or multi-purpose tips. Especially when I'm working on a event, party, or get together at my place. However, not all tips have to be saved for a large gathering. You can use them in your every day.
For instance, I love a salad!!!! The only problem with the "normal" side salad is there is little to no protein in them. Which if you are a regular work out person you need a lot of. One quick and easy add in would be boiled eggs. If you are trying to stay away from fat you can leave the boiled yoke out of the salad and just use the boiled white. Boiled eggs will last several days in your fridge. So, one morning or afternoon when you are making a meal you can turn on a extra eye of the stove and boil 3 or 4 eggs at one time while you are making the rest of your meal. It only takes about 5 minutes once the water is boiling. You can also let them cool in the water they boiled in to save time. Turn off the heat source and leave the pot on the eye. If they cool in the same water they where boiled in there is less chance of a egg bursting in a way that it may not be able to be used.
Another amazing source of protein that is low in fat and calories would be turkey bacon. Again, you can make it while you are already at the stove working on another meal or make extra when you are making b'fast. You can put your extra bacon into a baggie or storage container and put it in the fridge for several days. Whenever you are ready for your salad or sandwich you can just pull your already made turkey bacon out and add it on. I am always sure to get turkey bacon that is low sodium. One of the issues with any bacon is the amount of sodium in it. Sodium is needed to curate the meat, but you can get low sodium turkey bacon and it cuts the salt in half, but taste just as amazing. Many professional trainers will not support your eating of any bacon. I'm not good with being told I CAN'T have something, so, this is my "cheat".
Hope these two little tips help you in some way!!