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Here’s how, pick one day to prep food. Yes, it’s work but if you do it right you’ll eat well for the week and save yourself money. Win and win!
I am guilty of doing it too. I will buy tons of fresh fruits and veggies and then the next day look at the refrigerator and think “ugh. what is there to eat?”. Anyone else guilty? So to make an effort to eat up the good for you veggies and stay away from the super easy to unwrap and grab empty carbs here’s the plan.
Chop up carrots and celery – Don’t buy baby carrots, they’re OVER priced. Baby carrots are regular sized carrots that have been cut up for you. Buy yourself a big bag of carrots, like buggs bunny would enjoy, peel and chop them into sticks. Work on your knife skills and watch your fingers. 🙂 Now you will have carrots to snack on instead of chips. They’re in the fridge and easy to access. Put them in a cute plastic container and have dip readily available. Hummus is a fantastic partner to the carrot stick and healthy too. Here’s another tip, set the container out on the table in front of people. They will snack on them if they’re there.
Let’s go one step further. Since you have the knife out, slice up 2 more carrots and celery and put them in a bin for soup. Slice up more and toss them on top of your salad. If you chop up all of your veggies in one day all you need to do the next day or so is toss it in the crock pot. They will keep for the week and you’ll be good to go on the go.
Make a Big Salad – Ever buy romaine lettuce only to find it a week later in the vegetable drawer browning? Me too. On chopping day, break out the lettuce of your choice (the greener the better). Tear or chop into bite size pieces, rinse, and place in the largest glass bowl you have. Now we’re going to top that with our chopped carrots, chopped celery, and sliced red onions. Be mindful of cucumbers and tomatoes, I find that these veggies are best added before serving as they can become… well… mushy. Slice up day of or a day or two before and toss them on with your homemade croutons and top with this Italian dressing. The bowl will be empty by the end of the week.
Tackle the Onions – Get ready to cry. On chopping day we’re not only slicing up a red onion for our big salad, we’re also chopping yellow onions for soup. The knife is out and the cutting board is ready to go, so chop onions for vegetable soup, quesadillas, or lentil casserole. If your recipe calls for garlic, toss it in with the same container with the onions.
Prep the Fruit – Buying a whole pineapple vs. pre-sliced is much more cost effective but that’s if you take the time to cut the pineapple and put it in a nice bowl. If you take your breakfast on the go, arrange homemade fruit cups with individual serving sizes. Get crazy and toss in frozen blueberries too. They will thaw by morning and add flavor variety and antioxidants. Added bonus, you now have fruit ready to make a quick smoothie for breakfast!
Pick the Package – Getting everything to go is easy when you organize it in the right containers. Toss carrots, celery, onions, and garlic in a container. Now it’s ready to go into the crock pot in the morning, adding 2 minutes to your morning to combine the prepared ingredients but saving so much time when you walk in the door and have a meal prepared. Put snacky foods in a container together and put it in an easy to reach spot (read: eye level).
Other foods you can prep in advance: mushrooms, peppers, potatoes.
Give it a try and let me know how it works out for you!