I believe that you can accomplish a lot when you are organized. We've all seen many expert organizational designers get homes, closets and offices organized. Well you can do the same with your refrigerator...really! We all go to the grocery store and purchase all of these great vegetables and fruits with the best of intentions that we will incorporate them into healthy meals that week. Well, our busy lives take over, a week goes by (or longer) and all of sudden you smell that pungent odor coming from your fridge. You forgot what you had in there!
You can save so much money and time by taking a few lessons from Sunday Set-Up, my new food program. I will show you what you need to purchase and how to organize it in your refrigerator. My celebrity clients include Kaley Cuoco, Mel B, Nancy O'Dell, Tiffani Thiessen, Regina King, Rebecca Romijn, Amber Valleta, Angie Harmon and David Boreanaz, just to name a few. They've had me come to their homes to organize and transform their refrigerators, but it also translated into a huge cost and time saving concept which they are now implementing in their households.
The concept is quite simple: you make a list of what to buy (your favorite grain and lean protein, along with fresh fruits and veggies) and store it in glass-lock containers. I suggest using these containers which are made of tempered glass (you can see what's inside), air tight and can go from the freezer to microwave to dishwasher. They are also great daily reminders of what you have in the fridge, such as grab and run snacks -- the old adage "out of sight, out of mind" rings true, if it is staring you in the face every day, you know what you have to eat. All of these brightly colored fruits and veggies will inspire you to make a healthy salad, pasta or soup and not run to the closest fast-food restaurant after a long day at work.
Sunday Set-Up is simple, it just takes 45 minutes on Sunday (or any day of the week) to prep and chop. In between chopping, grab a chair in the kitchen and combine ten tricep dips and ten sit-down squats; so you would do ten dips and ten squats while you wait for your brown rice or quinoa to cook. If you join the club, you will receive seven new recipes every week for supper, sides, salads and more. My philosophy is to keep it real when it comes to your meals. If you can count back one step to the original state of the food, then that should be your choice. Like an apple, it is one step from the tree. The closer to "real" the better.
Let's make your health a priority and organize your refrigerator to be the "hub of healthy eating." Let's not also forget that you also have to organize your workout routine, by setting up a calendar (post it on the fridge as a daily reminder) of the days you are going to workout and what body part is your focus that week. For me, I love cardio, but I cannot do it every day, so maybe you figure Monday is for yoga, Tuesday is the Kathy Kaehler step workout; Wednesday is a rest day and you can do planks while watching TV that night.
The idea is to get some sort of physical activity every day, but it does not have to be an intense workout. It can be an evening walk with your husband, boyfriend, friend, kids or dog (I think I mentioned all the important people in your life!). As a Sunday Set-Up Club Member, you can get personally trained by me every month with my web workouts in the club. This might be the starting point to getting your total health package organized.
Believe me, your waistline and wallet will thank you. Here's just a taste of what Sunday Set-Up recipes are all about -- they are easy to make, but will also keep you feeling satiated, not bloated on those hot summer days and evenings. Make enough for you, friends and family! I can guarantee that one of these recipes will become your staple; all of my friends have a favorite. Julia Roberts loves the kale chips!
Ingredients 2-3 bunches of kale 1 tsp. of olive oil A pinch of sea salt Pre-heat your oven to 350°, wash the kale and rip the leaves from the stems. Tear into bite sized pieces -- the kale shrinks. Place the leaves onto a cookie sheet and drizzle lightly with olive oil. Add a dash of sea salt (really, just a dash!). Bake for 20 minutes. The kale will crisp up and get crunchy -- just like a chip -- and will be, simply, delicious!
This is a great post workout treat -- plus protein! It is super easy and makes about two or three servings. It's a perfect snack after your workout that will satisfy your taste buds. Ingredients 3 avocados 3 heaping tablespoons of unsweetened cocoa 3 tablespoons of Agave Syrup (you may use more or less depending on how sweet you like it) Blend in a food processor. You may adjust the ingredients for amount as well as sweetness. Let it cool in the refrigerator and serve an hour after -- so good and light! Just the right amount to satisfy.
Ingredients (per serving) 1 slice of eggplant cut 1-inch thick 1 slice of sweet onion, cut 1-inch thick 1 slice of red pepper, cut 1-inch thick 1 slice of fresh Buffalo Mozzarella cheese 1 slice garden tomato Fresh basil leaves Sea salt and pepper, to taste Drizzle of olive oil Aged balsamic vinegar Drizzle a small amount of olive oil over the sliced veggies. Place on a hot grill and cook until grill marks show on each side Remove from heat. Stack eggplant, onion and red pepper on top of each other. Add tomato on top, and then cheese. Top with the basil and drizzle with oil and vinegar. Sprinkle with sea salt and pepper. Serve and eat immediately. You won't be able to help yourself. Make sure you want the show to watch me make mine!
Looking for a dish that has it all? Mexican quinoa is loaded with protein, fiber, vitamins and flavor. I am in love with this grain. You can use the white or red quinoa as well. I made this and had it all week long, or you can keep half in the fridge and freeze the other half for the weekend. INGREDIENTS 1 box of quinoa prepared as directed. I used veggie broth instead of water when making it 1 can of rinsed low-sodium white beans 1 can of rinsed low-sodium black beans 1 red pepper, diced 1 yellow pepper, diced 1 orange pepper, diced 2 stems of kale, torn and finely chopped, (leaves, stem and all!) 1 small can of jalapeno peppers (you can decide on the amount of heat you like) Sprinkle of cayenne pepper Sprinkle of sea salt Juice of 2 limes Drizzle of olive oil Once the quinoa is cooked, spread onto a cookie sheet to cool. Once cool, spoon into a large serving bowl. Add the rest of ingredients up to the limes and gently mix together. Squeeze lime juice over the top and drizzle with the olive oil. Do one quick toss and serve.
I love to have something sweet, tangy and cold to chill me down on a hot summer day. This is so easy to make and terrific to have in the freezer. Plus you save money and skip the ice cream shop. Ingredients 1 cup of juice (I used my own lemonade, however homemade fruit juice would be perfect, or a cup of white grape juice is fine) 1/2 cup of agave syrup, coconut syrup or white sugar (any one is fine) 1 tablespoon lemon zest (I used two lemons) 1/4 cup of lemon juice 1 tablespoon peeled fresh ginger 1 pound of green grapes, about 3 cups (I had a few purple grapes in mine!) Lemons, scooped out as cups (optional) Boil the juice and sugar (or syrup) in a small saucepan for one minute. Remove from the heat and add the lemon zest, lemon juice and the ginger. Set aside. Take the grapes and place them in a food processor. Strain the grapes over a fine sieve, pressing down to squeeze out all of the juice. You can use the back of a spoon or a spatula. Toss out of the grape pulp. Stir in the syrup mixture into the grape juice. Pour into a baking dish. One you use for small cakes or brownies is perfect. Cover and let freeze for about one hour. With a fork scrape the edges where any ice is forming. Keep doing this every once in a while, until it is firm. About 4 hours. Serve right away. It will keep in your freezer for about a week. Scoop out lemons to hold your ice creation.