MEAL PREP TIP MONDAY: Mastering Your Veggies
Happy Monday everyone! EatWell Nutrition Coach, Shannon Keating, here with our second meal prep tip.
Tip #2: Instead of putting your veggies straight away in the fridge after your grocery store run, spend a quick 20 minutes washing, chopping, and storing vegetables in tupperware containers!
Washing your vegetables all at once and pre-prepping them a bit will save you a ton of time during the week and also make you more likely to actually eat your vegetables instead of accidentally allowing them to spoil in the bottom drawer (we’ve all been there!).
Follow these simple instructions for prepping veggies:
- Lay everything out on your kitchen table or one side of your counter top.
- On the other side of the kitchen counter lay out cutting boards with a sheet of paper towel over top (to catch excess water).
- Take turns placing various vegetables in bowls, spraying them down with veggie wash, soaking them in a bowl of water for a few minutes (depending on the vegetable) and then rinsing them off with cool water.
- Place all washed vegetables on top of the paper towels to dry.
- Once dried, prep the veggies in various ways – dice, chop, spiralize/”noodle”, slice thinly, etc. Then store in tupperware containers or large plastic baggies.