Lemon juice in no time: just make ice cubes out of pure lemon juice (you could even add in herbs!) then just leave it out for a few minutes if you are adding it to a salad or throw it right into your pot for soups and other meals.
Go (for) nuts: walnuts, almonds, cashews and other nuts, as well as seeds (pumpkin, sesame, poppy) are fantastic in salads and noodle dishes. There’s no excuse not to have a jar of nuts always in your kitchen to sprinkle over your plate, just make sure you store them in a dark, dry cupboard.
Veggie bath: fill up your sink with water, adding a bit of vinegar and bathe all the vegetables you are going to use. Leave them for 3-10 minutes while you prepare something else. Drain the water and give them a quick rinse with running water.
Chop everything chunky: chunkier vegetables for your salad means more vitamins and faster chopping. However, if you want to cook them go for smaller pieces and save on cooking time.
Don’t peel: you are wasting nutrients and time since a lot of vegetables, contrary to popular belief, don’t need to be peeled e.g. potatoes, sweet potatoes, cucumbers, eggplants, carrots and beets.
Have a basis: the base of a meal is usually a starch or protein, so make sure you have noodles, rice, pasta, avocado, canned fish or beans, which can be prepared in no time and can easily be enriched or not, with more ingredients.
Traditionally preserved: if something has a long-life it’s more likely you will have it at hand in your kitchen. Traditionally preserved foods like sun-dried tomatoes, pickles, olives, chutneys and jams are ideal additions for a quick meal.
Have a recipe arsenal: the perplexing issue of “what to eat” uses up valuable brain power and time. Always have a few go-to recipes that you can easily make by using your stock of long-life ingredients, and that require little to none cooking time.