Food & Nutrition
Working from home can have added temptations….so how can you stay productive and not spend the entire day eating unhealthy snacks? Below are some suggestions along with a list of healthy snacks including some recipes to help.
Not sure what to make with what you have? Try supercook.com. Just pop in a list of the ingredients you have on hand and the website will suggest recipes.
Stick to a regular eating schedule
Though the current climate is a bit hectic, stick to your normal schedule as best as you can. Try to eat at the same time that you would if you were at the office. Set an alert on your phone to break for a proper lunch every day.
Make snacks ahead of time
Try to mitigate excessive snacking by planning ahead. Put some healthy snack options in clear containers, on eye-level shelves in your fridge and pantry.
Change up your environment
If you notice that you are prone to stress eating, change locations. Moving your workstation can help you better manage the urge to eat. Or just take a break from work and whatever is making you feel overwhelmed. If possible, go outside for some fresh air.
Listen to your body
Is your urge to eat from hunger or just from boredom or stress? For example, if you notice having a poor sleep cycle has increased your snacking, then avoid stressful news programs before bed.
Be kind to yourself
Stress eating isn’t a sign of failure. As best as you can, stick to a healthy eating schedule and try to set alarms to go for walks or breathe deeply to reduce stress.
Sample healthy snacks:
Mixed nuts
Nuts are an ideal nutritious snack. They’re linked to a reduced risk of heart disease and may help prevent certain cancers, depression, and other illnesses.
...One of the first lessons I received as a cook happened on my first day on the job. The chef asked me to dice tomatoes for a Milanese garnish; he demonstrated one tomato for me and then had me do one under his supervision. He found it acceptable and left the kitchen.
Then the sous chef quickly came over to me to show me a better way to complete the task. I learned right away, “there’s more than one way to skin a cat” would be a saying that I would use many times in my cooking career because even though traditional techniques have given us consistent results for years, there’s always a better way.
Learning technique is the best way to learn to cook without a recipe but many long-held beliefs are being challenged by modern-day chefs. Home cooks should take note!
Different Can Be Better
For example, many recipes or techniques require cooking a pound of pasta in four to six quarts of salted boiling water, which translates to a gallon and a half of water. The professional kitchen I work in has pots that can accommodate cooking pasta for hundreds of people, but at home, my largest pot is a gallon and a half. I’ve had to cut the water ratio out of necessity and it’s giving me better results in many ways: it uses less energy to boil the water, uses less water, and the water that is used for the pasta becomes even starchier. The starchy pasta water is the oldest trick in the book for restaurant-style cooking that home cooks should try to adapt to adjust the consistency of tomato sauce. Pasta water also improves the taste of jarred sauce.
Another classic culinary technique says to use a large pot of salted water (without a lid) for boiling green vegetables.
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