7. Boiling veggies
Ever notice how your cooking water starts to turn green as you’re boiling broccoli, green beans, or asparagus? “This green represents important nutrients that are disappearing from your food the longer it cooks,” says Emily Burston, RD, California-based dietitian and founder of School Nutrition Plus in LA. (Word is you can lose between 40 to 50 percent of nutrients through boiling your veggies, depending on the type of vitamin or mineral.) Burston recommends blanching instead, which is a brief boil (no more than two minutes) followed by plunging your veggies into super-cold water or an ice bath to halt the cooking process. This can help keep your veggies crisp, vibrant, and preserve the nutrients. Simply toss into a stir fry or pasta dish for a quick reheat before serving, and dig in.