The key to making healthy eating easy is to have lots of delicious-looking healthy foods readily available.
Yesterday instead of just putting it all in the fridge I spent a little time preparing the fruit and veg I'd bought so that it was ready to eat. Ready for the children to put in their lunchboxes or for anyone to snack on.
These containers are from Lakeland.
Transparent containers work best; food stored in opaque containers gets forgotten. Keep it in view.
As well as lots of fresh fruit and veg I keep cooked rice and pulses in the fridge for making easy lunchtime salads. Just add lots of veg and salad leaves, a little cheese, goat's or feta perhaps, or maybe some nuts, hard-boiled egg, fish or cold meat.
Finish with some flavourful dressing which you can make in an old jam jar at the beginning of the week and store in the fridge.
These are puy lentils and brown rice.
I also got the slicing disc of the food processor out and pushed a block of cheddar through it. This regulates, somewhat, the amount of cheese put in sandwiches by teenage boys.
I also filled the tins not with cake and biscuits but with crackers, dried fruit and nuts. And some homebaked muffins, these will be replaced with flapjacks when they are gone.
There is no room in my fridge for pudding, pie and cake anymore.
It's a fit fridge.