Tricks? I just enjoy them. But I think the most important part of making sure you’re eating enough of anything in a healthy and varied diet is to meal plan. I grocery shop to accommodate most everything I need for the week with some gaps here and there for leftovers and eating out. I usually eat Greek yogurt with fresh berries, walnuts, granola, and chia seeds for lunch. So I’ll stock a big tub of yogurt and a couple packs of whatever berries look good that week. Sometimes I’ll get tired of yogurt, so I’ll eat some eggs or leftovers. Dinner is where most of the planning lies. I stock a few regular items that I always know I can make different meals from in a pinch and then I plan maybe 1 or 2 meals that require more planning and non-regular grocery items. So for regular items, I like to keep chicken pre-processed and prepared in the freezer, potatoes, rice, onions, broccoli, mushrooms, carrots, zucchini, and lettuce. Those items plus whatever I have in the way of canned goods can make a lot of different meals such as cream of mushroom chicken, chicken sandwiches, chicken stir-fry, etc. For the in-depth meals I either plan to pick up what I need to make something that week, or I make a workhorse meal that makes a ton of food that I can process or freeze for use later to make quick easy meals. Some examples of this include pot pie filling, pesto, or raw falafel. All of these take at least an hour usually more to prepare a massive batch. But now that it’s done, I have many many meals that I can eat just from thawing out a portion from the freezer. So there you have it. My only tricks are that I enjoy fruits and veggies and that I’m very well versed in meal planning. To be fair, meal planning is not easy and it is definitely a skill that I think everyone should learn to develop. But once you do, you won’t need to worry about if you’re getting enough of the foods you need because it’s all part of the (meal) plan.
Tricks? I just enjoy them. But I think the most important part of making sure you’re eating enough of anything in a healthy and varied diet is to meal plan. I grocery shop to accommodate most everything I need for the week with some gaps here and there for leftovers and eating out. I usually eat Greek yogurt with fresh berries, walnuts, granola, and chia seeds for lunch. So I’ll stock a big tub of yogurt and a couple packs of whatever berries look good that week. Sometimes I’ll get tired of yogurt, so I’ll eat some eggs or leftovers. Dinner is where most of the planning lies. I stock a few regular items that I always know I can make different meals from in a pinch and then I plan maybe 1 or 2 meals that require more planning and non-regular grocery items. So for regular items, I like to keep chicken pre-processed and prepared in the freezer, potatoes, rice, onions, broccoli, mushrooms, carrots, zucchini, and lettuce. Those items plus whatever I have in the way of canned goods can make a lot of different meals such as cream of mushroom chicken, chicken sandwiches, chicken stir-fry, etc. For the in-depth meals I either plan to pick up what I need to make something that week, or I make a workhorse meal that makes a ton of food that I can process or freeze for use later to make quick easy meals. Some examples of this include pot pie filling, pesto, or raw falafel. All of these take at least an hour usually more to prepare a massive batch. But now that it’s done, I have many many meals that I can eat just from thawing out a portion from the freezer. So there you have it. My only tricks are that I enjoy fruits and veggies and that I’m very well versed in meal planning. To be fair, meal planning is not easy and it is definitely a skill that I think everyone should learn to develop. But once you do, you won’t need to worry about if you’re getting enough of the foods you need because it’s all part of the (meal) plan.