Deb Conry's Kitchen Secrets

Fall is always a great time to set new intentions and goals. The leaves start to change, and so can our habits! Below are some of my best tips for saving time in the kitchen and increasing our chances for making healthy choices, especially when we’re on the go!

13346949_1027369730703527_6106657264953902228_.jpg

Buy Extra Produce for Snacking and Roasting

When you are at the store, buy enough fresh produce so that you can use half for fresh-use and half for roasting.  Once you get home, cut half your vegetables and store in sealed glassware. Having your veggies in plain view, pre-cut and ready to eat makes it so much more likely that you’ll choose that snack as opposed to another. Roast the other half of the veggies with some olive oil, salt and pepper at 350 degrees for 30 minutes. These roasted veggies can be pureed into store bought sauce to add nutritional value, added atop quinoa, salad, a pasta dish or served as a side to your favorite dinner!

Use Mason Jars

My favorite way to store many of my dry goods is in mason jars. It makes it that much easier to know how much food I have and it offers a beautiful display that is far more appealing! I use my mason jars for dried fruit, nuts, seeds, granola, carob chips, shaved coconut…the list goes on! It’s amazing how many more nuts and seeds I eat when I make a point to showcase them in my cabinet.

Prioritize Breakfast!

A famous food journalist wrote, “eat breakfast like a king, lunch like a price and dinner like a pauper.” Starting your day with a purposeful meal is one of the best things you can do for yourself and it sets the tone for the rest of the day.  My favorites are steel cut oats in a slow cooker overnight, muffin tin eggs and pre-packed smoothie bags!


Written by Deb Conry