Last week I mentioned that one of my weekend goals was to try prepping vegetables ahead of time for use throughout the week. Well, on Sunday night, I finally had time to get to that and I loved it! To be honest, the actual prepping of the vegetables is pretty relaxing. I simply poured myself a glass of wine and got to chopping.
First, I ordered plastic tupperware (I only use plastic if I’m not heating them up, otherwise use glass) to house all my veggies. I also got some gallon freezer bags for the larger items and to preserve my herbs.
Next, I grabbed my bag of vegetables – celery, carrots, onion and beets – washed them all, peeled and chopped them. I decided to cut up my veggies in three ways: a small dice, sticks and julienne. I like using the small diced vegetables for salads, my tuna lunch dish (recipe coming soon) or a quick soup. I decided to julienne a few carrots and beets because I want to make spring rolls this week for lunch and figured I’d plan ahead! Lastly, the veggies sticks are a great snack to grab and go. I find that when I’m tired and hungry I tend to pick what is easiest – which usually takes the form of something not-so-good for me. With carrots and celery sticks already prepped, all I have to do is grab a little humus or peanut butter and I’m good to go with a healthy option!
Lastly, the wonder of having an organized fridge is well worth the time put in. Now I simply stack a few tupperware on top of each other instead of bags of produce stuffed in where ever they will fit (#smallfridgebigappetite). This process has been a dream and cut down on prepping my meals during the week by a lot! In the future, I plan on designating Sunday my “meal prep” day and making sure I continue to make my life easier with this time-saving solution.
Do you have any meal-prep tips or tricks?