Healthy Cooking Tips for One

It can seem difficult or overwhelming to cook for only one person when so many recipes give a yield for 4-6 people! Maybe you have been used to cooking for a large family or maybe just another loved one. Whatever the case may be, I am going to give you tips on how to shop and cook healthy for one. So, lets get started!

Tip #1: Make a Plan!
Use a calendar or some scrap paper to make your menu for the week. See what you already have in your cabinets so you are not spending extra money on things you don't need. It doesn't have to be super specific. For example: Monday (chicken with rice and veggie casserole), Tuesday (scrambled eggs with veggies), Wednesday (chicken soup using leftover rice), etc. Just having an idea for the week can help to keep your budget and health on track.

Tip #2: Be Careful with Fresh Produce!
Fresh produce is a great choice; however, if you don't plan correctly, you can be throwing away money. Be strategic with your fresh produce. If you buy lettuce, be sure to use it early in your weekly menu so it won't go bad. For fresh fruit, freeze it before it goes bad for use in smoothies or yogurt toppers later.

Tip #3: Use Frozen Fruits and Vegetables!
Frozen produce are just as nutritious as fresh produce and they won't spoil quickly. When choosing frozen options, look for ones without added sauces. You can use frozen produce for smoothies, soups, stir-fries and more!

Tip #4: Use Canned Fruits and Vegetables!
Canned beans can be a great addition to any salad or entree! Beans are a long-lasting food item on the shelves. Other canned vegetables can be a great option to fresh or frozen. To cut back on the sodium for canned veggies, buy low sodium options or drain and rinse. For canned fruits, buy them in their own juices or with the label "No Added Sugar." Again, canned fruit can be a great alternative to fresh or frozen. If I go for canned fruit, I love pairing with cottage cheese or Greek yogurt for a protein source.

Tip #5: Cook Different Ways!
When you cook your meals, think about ways you can re-invent it into another meal. For example: Cook rice/quinoa as a side dish on Monday, then use for a casserole or soup for Tuesday. Baked chicken can be made into chicken salad!

Tip #6: Make Eggs for Dinner!
Don't feel like spending much time in the kitchen? Have eggs for dinner! Eggs are a great source of protein and choline. Make an egg scramble with veggies. Or, hard boil a batch of eggs for a quick snack or salad topper.

Tip #7: Make Your Favorite Casserole!
Just because you are only cooking for one, does not mean you cannot make your favorite casseroles. Make 1/2 or 1/4 the recipe and bake in a loaf pan (9x5 or 8x8).

Tip #8: Bulk Cook and Freeze!
If you don't want to make involved dinners every night, think about making your own freezer meals. Take 1 day to cook extra food and freeze in containers (labeled with date/contents). Then, you can just pull out and cook for a quick meal.

Tip #9: Bulk Buy and Freeze!
Supermarkets sell individually frozen chicken breasts/fish fillets; however, these can be quite costly. For a cheaper alternative, buy larger packages of meat/fish (look for sales) and pre-portion before you freeze at home.

Tip #10: Freeze Your Grains!
Cook rice/quinoa (or other grains) and freeze in muffin pans. After they are frozen, store "muffins" in a freezer baggie. Then, you can just defrost as needed!

I hope these tips help you in cooking for one! Try the Egg Strada or Pizza Tops recipes below :)


Egg Strada
Ingredients
2 eggs
1/4c milk
1/4c cheddar cheese, shredded
1/4c each diced onions and peppers
1/4 tsp each garlic, oregano, black pepper
Dash salt

Directions
1. Preheat oven to 350 degrees F and spray oven-safe fish with non-stick spray.
2. Beat eggs and milk. Add veggies and cheese. Toss to coat.
3. Pour into dish and bake for 25 minutes.

Pizza Tops
Ingredients
Pita bread rounds (or bagel/sandwich thins)
Tomato/pasta sauce
Toppings: chicken, veggies, cheese

Directions
1. Place rounds/thins on small baking sheet.
2. Top with sauce and additional toppings.
**For this recipe, feel free to use leftovers from another meal for a small snack or light meal!

Gluten-Free Pizza Recipe

All this week, I have been experimenting with different types of pizza crusts (whole wheat, flax and chia seeds, cauliflower, eggplant, etc). Mostly good results; however, my favorite one was made with Bob's Red Mill Gluten Free Pizza Crust Whole Grain Mix. It was fairly cheap, $3.29 per 16oz bag, and tasted great! I was going to mix this with cauliflower; however, genius me left it in a brown bag in my kitchen and it went bad :/ I ended up using the recipe on the back of the bag for the crust and it is by far my favorite! I halved the recipe and make gluten-free cinnamon rolls along with it. Another win in the bag. Hope you enjoy as much as I did!

Gluten-Free Pizza 
Yield: two 12-inch pies or one 16-inch pie
Ingredients
1 pkg gluten free pizza crust
1 1/4c warm water
2 eggs
2T olive oil
1 yeast packet (comes in the bag)
Toppings: sauce, meat, cheese, etc

Directions
1. Preheat oven to 425 degrees F.
2. In a large bowl, combine water and yeast. Let stand for 5 minutes.
3. Add eggs and oil to mixture and blend.
4. Add GF pizza crust mix and blend for 1 minute.
5. Split the dough in half and leave in the bowl. Cover with plastic wrap and let rise for 20 minutes.
6. Place dough on greased pizza pan. Using wet hands (really important), spread out dough to cover the full pan.
7. Bake for 7-9 minutes.
8. Top with desired toppings and bake for an additional 15 minutes.
**I used just a basil pasta sauce, rotisserie chicken from the supermarket, fresh spinach, and shredded cheddar/mozzarella cheese. Quick and tasty!

My finished product!

Protein

One of the most important things to remember when you are dieting or just trying to keep healthy is to eat your protein! Not only is it satisfying to your brain and body, but it is also an important part of your body.
Try adding protein to your breakfast with an omelette (veggies, eggs, cheese, etc) or some Greek yogurt! Grab some nuts for a quick snack! Whatever you do, remember protein with your meal.
Effects of energy-restricted high-protein, low-fat compared with standard-protein, low-fat diets: a meta-analysis of randomi...