10 ways to make eating healthy easy and enjoyable

Grocery shop for one week at a time. I find that most of my fruits and veggies last one week and this keeps me on track.

Plan all your meals for the week over the weekend. (I like to go on Pinterest and write down my grocery list as I go).

Plan meals that utilize the same ingredients and meals that will give you leftovers. (Organic chicken for salads, chicken noodle soup, chicken lettuce wraps or spinach for omelettes, smoothies, salads)

Grocery shop at stores that have more diverse options. (Whole Foods, Sprouts, Trader Joes)

Shop the parameter of the grocery store. Goal is to stock your refrigerator and have less items in the pantry.

Shop COLORS. Your cart should look like a rainbow.

(Apples, blueberries, beets, nuts, greens, carrots). Even if you don’t have meals planned for these items, having them accessible in the fridge makes for great snacking options.

Take the time to read labels. After 3-4 visits, this will come much easier and faster. Put in the time up front, your body will thank you.

When you get home, wash all your fruits and veggies and store them out of their plastic containers if able.

Keeping them in glass jars/bowls helps reduce microplastic exposure and looks nicer too! I find we are more likely to grab a veggie if it’s more easily accessible.

Keep your leftovers in glass and not plastic. Reheat stovetop instead of the microwave. Foods absorb what they are stored in. Various studies have shown microplastics in women’s breast milk. Heating using microwave is thought to cook out more of the nutrients.

Avoid eating out/ take out as much as possible.

Many restaurants use seed oils and are likely not using organic, pasture raised, unprocessed ingredients. Plus it’s cheaper!