Healthy Living

Top shelf: This area is where you should keep items that are good for snacking such as washed & dried cut up vegetables, chunks of fruit like pineapple and melon, berries, or hard-boiled eggs. These items should be consumed within 3 days and replenished along the way. Second shelf: A great spot for grab-and-go items such a yogurt, hummus, nut butters, and nuts. Middle drawer: This is the ideal space for leftover cooked meats, like slices of chicken or turkey (instead of salt & nitrate filled deli-meats), cubes of cheese for snacks, and cheese like feta or parmesan for sprinkling on other foods. Left bottom shelf: A place for healthy liquids, like pitchers of water with lemon or cucumbers, organic milk, or all-natural juices you can top up with sparkling water. Right bottom two shelves: This is where you can keep items of what you're making for dinner, a place where fresh herbs are in sight, along with pre-made rice or whole-wheat pasta. Keep smaller portions of sauce or soup available too. Eggs should also be keep in this area, near the back since they require a cool temperature. Keep your meat or fish your using for the night in this area as well. Bottom drawers: For fresh fruits and veggies of course! Just be sure to keep veggies in one drawer and fruit in the other. The door: A place for condiments such as fruit preserves, marinades, sauces, homemade vinaigrette. And the freezer: Stock up things you can use in the long-term like soup, sauce, veggies, fruit, meat, etc.

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January: Eat More Fruits and Vegetables—Add 3 more servings of fruits and vegetables to your diet each day. Feb: Get Moving—Increase the amount of aerobic exercise you do. March: Get Cooking—Cook at least 3 meals more per week than you are now, even if that means cooking breakfast or lunch (for freezing, maybe). April: Go For More Grains—Add 3 servings of whole grains per day. May: Eat Breakfast Daily—Eat a healthy breakfast every day. June: Get Stronger—Add strength training to your fitness regimen: at least 2 sessions per week. July: Focus on Healthy Fats—Swap unhealthy fats for healthy fats in your diet. August: Go Vegetarian at Least 1 Day a Week—Expand the number of all-vegetable dishes that you eat by making 1 dinner or main-meal-of-the-day vegetarian. September: Eat More Fish—Cook fish or seafood for dinner 2 times a week. October: Ease Up on Salt—Cut back on salt/sodium and increase your sodium awareness. November: Be Portion Aware—Cut your portion size of less-healthy or higher-calorie foods at least once per meal. December: Eat Mindfully—Be mindful of the Earth, be thankful, be giving, be happy this holiday season.

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