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With a little planning ahead and food preparation, eating healthy meals and snacks is easy! Back when I was 19 years old, and made the choice of changing the way I ate to lower my cholesterol, I figured out how to simplify the process of what I was going to eat by cooking in large quantities and freezing a lot of what I made to eat during the coming days and weeks.

Here are some suggestions:

1. Select a few recipes to prepare. I usually choose one or two different soups, (click for a vegetable soup and a lentil soup) and make a big pot full of each.  Once they are cooled, keep some to eat during the week and freeze the rest in labeled containers.

2. Cook multiple servings of brown rice, quinoa, other whole grains or lentils. These all will keep in the refrigerator for up to a week or can be frozen.

3. Precook vegetables by steaming, sauteing, baking or roasting.  They will keep in the refrigerator for 3-4 days or can be frozen. A large batch of steamed broccoli can be warmed up as a side dish or served cold on a salad. Baked yams can be eaten right out of their skin as a side dish, in a salad or even for dessert.

4. Pre-cut raw vegetables for snacking, to put in salads or to take “on-the-go.”

Once you have some vegetables and grains prepared, you can easily combine them to make a quick and easy meal to eat at home or away while at work or school.  These combinations often taste good eaten hot or cold. Add a salad and some fruit to your prepared soup, vegetables and grains and you will easily be eating healthy.

Love, Health & Happiness,

Phyllis

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