THE BIG QUESTION I always get home totally starving. What do I need permanently in stock for quick, healthy meals?
You don’t need a larder befitting a wellness superstar to create nutritionally balanced meals with minimal fuss. But you do need to shop strategically. First: protein. ‘Kick off your shopping list with cans of chickpeas, kidney beans, tuna and salmon,’ explains New York-based dietitian Keri Glassman. Obligatory bag of salad leaves and fresh cherry tomatoes notwithstanding, Glassman recommends handing over to the freezer for the bulk of your vegetables – such as cauliflower, broccoli and asparagus. For quick and easy energising carbs, WH columnist Alice Liveing stocks her cupboards with microwaveable pouches of lentils and brown rice; more costly than a standard bag of uncooked grains, sure, but well worth the extra spend to shave 20-odd minutes off cooking time. A few fridge favourites like olives and feta deliver instant flavour. When you walk in the door hungry, toss together your protein, legumes and vegetables (after quickly defrosting in the microwave) with a drizzle of olive oil and balsamic vinegar or hot sauce – all in less time than it takes to boil a pan of penne. Sorted.