Eight meals a week were eaten at a hawker centre, food court, or restaurant in 2010 (figures reported from a HPB survey in this article: ST, 1 Dec 2010), not far away from the 2004 median of 7 meals (more details in a 2004 HPB report). Even those who have fresh produce readily available haven’t got time to make healthy meals, as this report suggests: “Kale, Kale Everywhere, But Only Cheetos To Eat” (Huffington Post, 9 Jan 2014).
There’s research evidence that eating at home is not only a way to eat more healthily—as the findings from a 2012 10-year follow-up study on 1,888 participants from Taiwan indicate (“Eating at home could give you a longer life“, Yahoo! News, 23 May 2012).
But it’s so hard to find time to cook, you say. Actually…slow food need not be slow to cook. The website for the author of the fast recipes Rachel Ray offers a zillion fast recipes. Okay, not a zillion, but there are certainly a lot of things that can be done in no time at all. Here are some more from the foodnetwork and food and wine.
And then, there’s no time to do grocery shopping. NTUC does free deliveries with the OCBC Plus! card, and the delivery charge is only $7 if purchases amount to more than $60. Cold storage and Sheng Siong have online grocery shopping and delivery options. Giant offers free deliveries for purchases above $200 (or $100 if shopping at Sembawang). There’s even wet market e-shopping.
And with supermarkets staying open till 10pm and 11pm (and many NTUCs are open 24 hours), grocery shopping can be a breeze without the crowds obscuring all that produce from your view, grocery carts in the aisle, and queues at the checkout counter. In any case, the speedy option of self-checkout are common at NTUC, Giant and Cold Storage outlets. Apparently quite a few people don’t really like this self-checkout and pack-it-yourself malarkey: But think about all those calories you’d be burning by doing all the packing yourself. And all those plastic bags you’d be saving on with your own grocery bags. Anyway, you can use the force: Delegate away!
Then the problem, you say, all this ang mo chiak is not really you. So cook a batch and freeze it. Take it out in the morning and defrost it in the fridge. By the time you’re home to have dinner, you can zap it in your favourite kitchen appliance. Soups, fried rice and mee goreng, rendangs and stews all survive wonderfully the process of being nuked. Or if you’re into slow food in no time, marinade your chicken or fish fillets in the fridge before you go to work, and watch it cook in the oven when you get back. Pressure cookers and crockpots were invented to make one-dish meals (less washing, hooray!). Let the rice cooker do its thing. Voila! Amazing dinner.
Oh yes, washing the dishes. There’s this invention called the dishwasher. But also you can always fall back on the force: Delegate (the kids will thank you when they’re all grown up later; other grateful recipients of your delicious dinner can be reminded about the calories they will burn from washing up pots and pans).
Have no one to share your amazing cooking with? Invite your friends and extended family over. Posting all your lovely food on facebook regularly should get them coming over in droves and falling over themselves to wash the dishes for you. Emphasizing the healthiness of your meals should scores some points with them (of course, attractive food goes along way). Or you can make your healthful food cute.
The only drawback here is that cleaning up the kitchen surfaces fall squarely on you. But look on the bright side: kitchen cleaning and dish washing (should you have mostly free riders) help you fulfil your weekly 150 minutes of moderate to vigorous physical activity. And if you can’t delegate, there are ways to do this efficiently.
Such a lot of effort lei, says the small voice in your head. Cooking and thinking up different things to make for dinner does take up brain power. But after doing it a few times, it will become a more automated process. Anyway, it’s good for fending off dementia. And if you’re too tired to do any of the above, it might time to review the stressors in your work and home life.
Why bother? Well, there’s a good reason for getting into cooking. Research suggests that interest in cooking as well as gardening cultivates healthy food habits and food consciousness. Yao et al. (2013) found that those given the recipe for a whole- grain-pasta-and-chicken dish to try at home after sampling it, perceived whole grains more positively than those not offered the same opportunity. A cooking and gardening programme in Los Angeles (LA Sprouts) also resulted in healthier BMI among 10- and 11-year-olds. Similarly, the Brooklyn Botanic Garden project Green Reach produced more food conscious youngsters (Libman, 2007).
Lots of ways to eat right, right?