The 9 Foods You Should Always Stock Up On Before A Storm
Blizzards. Superstorms. Intolerable heat waves. Given recent climatic trends, it looks like Mother Nature will keep throwing us more meteorological curveballs. And when she does, it pays to prepare grocery-wise in a smart, sensible, actually prepared way—not in a mobbing-the-milk-case-and-bread-shelf-like-everyone-else way. (Take back control of your eating—and lose weight in the process—with our !) Our six picks are nutritious and can help you stay nourished and healthy in the event that you can't get to the store for hours—or days.
They're packed with protein to keep you full and stave off sugar cravings, which will help minimize the urge to snack mindlessly as you watch your fourth hour of Netflix, says Ilyse Schapiro, RD, author ofShould I Scoop Out My Bagel? Plus, you can cook them a ton of different ways, so you won't get bored. Make a scramble or an omelet with vegetables, bake them into a frittata, throw a poached egg into a bowl of soup, or top a grain bowl with a hard-boiled one.
Like eggs, Greek yogurt is loaded with protein and is endlessly versatile (just read this before you buy it). It works with fruit and nuts for breakfast, makes a great snack or base for smoothies, and is even ideal as a dip with herbs and olive oil come lunchtime (or in case you have to entertain next-door neighbors). You can also use the miracle stuff as a cream and sour cream substitute, tenderizer for meat, and butter swap in many baking recipes. Healthier chocolate chip cookies? Let's do it.
Because there's nothing less satisfying than eating cereal for dinner. Pick whatever lean protein you like the best—just make sure it freezes well, because the fresh stuff will last only a day or two in the fridge. Chicken breasts are a good choice, since you can roast them, shred them for sandwiches or soups, or dice them for salads. Or if you're bored with chicken, try frozen shrimp (here's how to choose sustainable shrimp), Schapiro says: They're small, so they defrost fast, and they work well in stir-fries, pasta dishes, or even roasted with whatever vegetables you have on hand.
Opt for two or three sturdy picks that hold up well in the fridge. Apples can last for at least a week in the crisper and are perfect for snacks, yogurt, salads, sauces, and smoothies. Hearty greens like kale or collards, which are great for omelets, salads, or sautéed as a side with your lean protein, can go 4 or 5 days without wilting. Just make sure to dry all fresh (i.e., non-bagged) greens thoroughly before sticking them in the fridge—any water clinging to the leaves will make the greens go bad faster. (Here are more storage tips for longer-lasting foods.)
For something a little starchy, opt for sweet potatoes or winter squash, both of which will stay good for weeks. Chop, roast, or mash them; you'll have endless side options.
Chances are, even though you're home doing absolutely nothing, you still won't cook that bag of dried beans you've had in your pantry forever. Fiber- and protein-packed canned chickpeas are way more convenient, and as far as beans go, they're the most versatile. You can use them to make hummus, add them to grain bowls or soups, or roast them with olive oil as a snack when you start craving chips, Schapiro says.
It's practically a fact that no matter how clean you eat, you're gonna crave a treat when you're spending hours—or days—curled up on the couch with nothing but your TV, laptop, or favorite magazine (hello,Preventionsubscribers). But when you're stuck inside with nothing to do, it's really easy to overdo it. So pick something that won't set off a sugarfest, like dark chocolate oronebottle of red wine.
Stock up on a few nonperishables that don't require cooking in case the fridge, microwave, and stove all go kaput. Three nutritious no-fails:
•Canned tuna:Mix with olive oil, salt, a splash of red wine vinegar for mayo-free tuna salad. Pile it onto whole grain bread or crackers.
•Nut butter:Great as an impromptu dip or spread for any kind of fruit, vegetable, or cracker. (Or, let's be honest, by the spoonful.)
•Avocado:True, it won't last forever. But a just-ripe one will stay good for a couple of days. Halve, sprinkle with salt and pepper, and eat.
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