Keeping Fit and Healthy on a Budget

It is said that eating healthy food and doing exercise is a privilege only the affluent can enjoy. However, this is not necessarily true. Here are some tips you can follow to keep fit and healthy on a budget.

Bring your own meals to work

At work, rarely do people order healthy food, and if they do, it is extremely expensive to eat it on a daily basis. However, you don’t want to wind up eating fatty fast food. At home, take 20 minutes to prepare something like rice with chicken breast or vegetables for lunch plus a fruit or yoghurt for dessert to bring to work. To make this job easier, check out for example  some healthly recipes or  online.

Walk or use a bicycle

A car or a bus doesn’t have to be your only means of transport, nor a gym the only place to exercise. Depending on the distance to work, see if you can walk your way there, or your way back, or ride a bicycle. This is a great way to include work out to our daily routine without taking free time to do so. Another tip is using the stairs instead of the elevator. Try stepping with your ankle first, and then with the rest of your foot to focus the exercise on your gluteus muscles.

Take off your make up before going to bed

You don’t need to buy expensive moisturizers to have a good skin at all. Remember to take your make up off before going to bed, and washing your face with a neutral soap so your skin won’t get dry. After doing this, apply any face moisturizer. More important than buying an expensive moisturizer is having your skin clean and prepared for absorbing moisturizer.

Bio: Ivana represents http://www.quorn.co.uk company and likes to write about heatlhly foods and recipes.

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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Of course, we’re not against  a little instant soup or some mayo here and there, especially in salads. There’s no point in being too strict about food. I just don’t eat out, because that’s a very expensive habit, and I avoid eating snacks and fast food. So, how do I manage to eat healthy homemade meals with two kids around, plus a job? The key word here is: freezer.

My freezer is packed with everything I can use when I don’t have time to really cook (i.e., when I get home from work). There are freezer bags filled with chopped onions, crushed tomatoes, cooked rice, ground beef, berries, and lots of ready-made meals like chicken stew, vegetable lasagna, broccoli soup, etc.

Whenever I cook, I make a little more of whatever I’m making, and I save it for later. I use strong freezer bags and freezer labels to label everything that goes inside – otherwise, I wouldn’t be able to keep track of what I have, and how much time I have to use it.

Here’s a really fun recipe because it’s tasty and quick, and you can freeze it and save it for later. It’s also perfect for those situations when uninvited guests show up, and you have nothing to offer them, but you still want to make an impression. It will take you less than half an hour to make this dinner.

Chicken in Mushroom and Cream sauce

It’s not completely healthy, because we’ll be using some of the instant mushroom soup powder, but it’s OK once in a while…

Here’s what you need: chicken breasts cut into thin slices, or strips; mushroom soup powder, cooking cream, rice.

Put the mushroom powder in a bowl and press chicken breasts in it, so that the powder sticks to the meat completely. Heat some butter in a pan and fry the mushroom-powdered meat in the pan. When the meat is done, add cooking cream and boil for a minute or two.

Cook rice separately, and serve it with meat. Some lettuce salad would make a nice addition to the meal.

Ana Brady is a writer who enjoys writing about food and family life, offering quick recipes, and inventing fun games for children in the kitchen. She also works in a group of designers who just finished projects on food packaging labels and piggyback labels.

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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The post Cooking under pressure appeared first on Food on the Blog. Post by The Food Curator