We are frequently bombarded with messages on every single issue that may or may not interest us in today’s society. One of them is nutrition.
- What should I eat?
- What is the best way to eat?
- When should you eat?
- What should you avoid eating?
- Who should I eat with?
We cannot stress enough how vital it is for nutrition advice to be tailored and unique to each individual; nonetheless, there are a few universal nutrition principles that we hear over and over again and know to be true. Consuming plenty of fruits and vegetables, consuming fewer processed meals, and drinking plenty of water are just a few examples.
Unfortunately, knowledge alone isn’t always sufficient. We figured we’d assist you out by coming up with some dietary hacks that you can simply include into your regular routine.
- Cook double (or three times) the quantity and freeze the leftovers. When you get home hungry and there is food ready for you, you will save time, energy, and make your life simpler.
- Add spinach, kale, or any other leafy green to your smoothies; the flavor won’t change, but you’ll receive a lot more vitamins. Who doesn’t want to get a boost of vitamins?
- Aim to eat at least 2-3 different colors of veggies in each meal to ensure you’re receiving a diversity of vegetables.
- To add taste and promote drinking, add lemon, lime, mint, grapefruit, or strawberries to your water.
- Never go shopping hungry, or at the very least write a list before you go so you don’t buy stuff you’ll regret later.
- Cut up vegetables should be stored in water in the refrigerator so that they are readily available whenever you need them.
- Use smaller plates — you’ve certainly heard this before, but it actually helps! According to studies, having smaller dishes causes you to eat less.
- Eat the skins of fruits and vegetables: the skin is their most valuable asset, and if you toss it, you’ll be missing out on a lot of nutrients.
- The absorption of fat-soluble vitamins like A, E, and K can be improved by adding fat to specific foods including dark leafy greens, carrots, and tomatoes.
