Looking for the perfect gift for your favorite cook? Or did you land here today on this page, looking for ways to save time on cooking? No matter the reason, you are in the right place. Today I am sharing my absolute favorite healthy and efficient timesaving kitchen tools. They are essential to me because they make life a bit easier. Plus, they allow me to meal prep, eat healthy and manage my time more efficiently which are my goals day in and day out.
NOTE: This post includes affiliate links for some of my favorite timesaving kitchen tools. Which means that if you click through and purchase, I do receive some financial benefit. Please note, that I have only included affiliate links in this post where I have personally used and purchased the product.
Using timesaving kitchen tools is one of my fundamental healthy eating hacks and I use them weekly for my meal prep. In evaluating the tools in my kitchen and making recommendations for this post, I considered the following traits.
- Provide the ability to prepare healthier foods.
- Allows you to set yourself up for a successful week by planning and prepping ahead
- Important ways to save you time, leaving you to focus on things that you would rather do or need to do.
I am pretty old school and still prefer my crockpot. I love this timesaving kitchen tool for two primary reasons. First, cooking with the crockpot allows you to use very little oil when cooking foods, yet it still leads to moist, tender and flavorful meals. The second being that for the most part you can throw a bunch of stuff in it and walk away. Second, which may the BEST thing about it, the crockpot allows you to prepare dinner with very little effort. And if you work away from the house, this may be the best way to save some time. All it requires is a little bit of time in the morning to throw everything in and allow it to cook while you are away at work.
I don’t think I can survive without my food processor. As a matter of fact, it was the first major kitchen appliance I purchased when I arrived in Lima. After just a few weeks trying to cook without it, I just couldn’t manage. There are so many uses for it. It’s a fast way to chop up veggies for any recipe. But I also use it frequently to make sauces and hummus!!
I also have found it a really handy tool for shredding cheese. I know that in the US shredded cheese is easy to find, but it isn’t the same here in Lima. So, if I want to shred cheese I have to do it myself. It’s also a way to save money at the store. Buying a block of cheese and shredding it yourself is a great way to save a bit without making your life more complicated.
Plus, I feel like there are additional additives added to shredded cheese to keep it from clumping that could be avoided by using the block form. And while the ingredients added may not be bad for me, I’d prefer to eat things with as little processing as possible.
Having a good knife just makes life easier and safer. I don’t think it needs to be too expensive, but it should be made from quality materials and sharpened regularly. A dull knife may be dangerous to use since it requires more force to chop could and use which could potentially lead to a slip of the hand and a nasty cut. One of the best places to buy a knife is actually at a restaurant supply store. In my opinion, you can usually find a quality knife without spending a ton of money.
This is one my all time favorite timesaving kitchen tools. Since arriving in Lima, I haven’t been able to locate one and for some reason, I didn’t bring mine with me when I moved. However, a friend recently traveled to Europe and she graciously brought me one back!!
There are many different ways to use spiralized vegetables. They make a great replacement for pasta or even can be used in addition to pasta to bulk up a dish and make it more filling without making you feel heavy. They are also hand to use as a side dish or to create a tasty vegetable salads. In today’s recipe, I am using to create a easy to make salad which is one of my absolute faves!!!
Hopefully, now that I have the spiralizer, I can use it to create more tasty and healthy dishes for you in the future.
This tool is perfect for making homemade dressings, sauces and smoothies. I prefer using the Magic Bullet blender for small tasks such as dressings or smoothies. But a larger blender works better for making creamy smooth soups or sauces. You can create a delicious creamy mouthfeel of a creamed soup without using a ton of cream or fat.
Having a supply of glass storage containers in varying sizes is an essential timesaving kitchen tool to stay prepared and on top of things. Why? It allows you to cook ahead, store things in the freezer and to transport food on the go easily and without making a huge mess.
I recommend choosing glass over plastic simply because it is healthier. Storing food in plastic is dangerous if it isn’t the right type of plastic, or if you are using the container to heat items in the microwave. If you don’t already have glass container you can start slowly purchasing them to replace your plastic containers. My preference are the ones with the snap lock lids are the best as they are likely to transport better with fewer spills than the standard lids.
Ok we all have this one!! But are you using it to get and stay ahead? Nothing helps us stay on track when watching what we eat like being prepared. [bctt tweet=”Cooking food on a day off from work and freezing it to pull out when you need it is the perfect way to eat healthy and stay ahead. This works perfect for soups, casseroles, legumes and grains.” username=”Lyn_Croyle”] It also comes in handy to store frozen store-bought fruits and vegetables which can also be a huge time saver!!!
Cook with my favorite timesaving kitchen tool
Roasted Beet and Carrot Noodles with Ginger Tahini
- 2 medium beets
- 1 large carrot
- 1 tsp olive oil
- 1 medium zucchini
- ½ red onion thinly sliced
- 1 cup cooked chickpeas
- 1 tsp black sesame seeds
- 1 tsp hemp seeds
- ¼ cup tahini
- 1 T fresh lemon juice
- 1½ tsp olive oil
- 2 garlic clove
- Salt and freshly ground pepper to taste
- Preheat oven to 400 degrees.
- Wash and peel beets and carrots then using spiralizer create the noodles. Keep the noodles separate and toss each group with ½ tsp of olive oil and sprinkle with salt and pepper.
- Place side by side on a baking sheet and place into oven. Cook for 10 minutes, moving them around halfway through the cooking time. Remove and allow to cool.
- While the carrots and beets are cooking, wash the zucchini and then use spiralizer to create zoodles.
To prepare the dressing,
- Grate the clove of garlic with a small grater. Chop more if it’s still too chunky. You want it fairly smooth, so it mixes in with the other ingredients. Add the tahini, lemon juice, olive oil, salt and pepper. Mix well with a whisk. Taste and adjust seasonings.
- If you prefer it to have more lemon flavor you can add more juice. Once the flavor is where you want it, gradually add in about ¼ cup of warm or hot water until the sauce is still thick but will drizzle.
Assemble the salad
- Place the roasted veggies, zucchini noodles and onion slices in a bowl. Top with chickpeas, sesame seeds, hemp seeds and drizzle with dressing.
Did you like this recipe? I love making spiralized veggies!!! Which are your favorites? Please tell me here in the comments!! And, don’t forget if you liked this recipe to give it a 5-star rating!!
Here are some other quick and easy bowl recipes you may also want to try!!!