Fitness Minutes: (34,195)
22,337 10/26/13 5:07 P
Most veges don't really need peeling, e.g. carrots.
Perhaps you might think about investing in one of those gadgets that sucks the air out of bags and then seals them. They don't cost much. That way you can prep a number of days worth in the fridge, ready to "grab'n'go" They are great for freezing cut up meats, and veges (taking advantage of in-season very cheap prices) helping to reduce freezer burn.
This is my favorite thing: I have one of those plastic sectioned containers with a lid. It has 5 sections. I fill one section with sliced onions, one with grated carrots, one with carrot and celery sticks, one with pepper strips, one with cucumber slices. I line each section with a paper towel to absorb moisture and it helps the veggies last longer. I do this on Sundays and they'll last the whole work week.
The vegetables are all ready to go for salads, crudités with dips, or wraps. I've been doing it for years. I also make roasted, steamed or cooked veggies ahead of time.
Fitness Minutes: (11,004)
175 10/26/13 9:42 A
I keep buying all of my veggies, but when I wait until I'm packing my lunch in the morning to do all of the peeling and chopping they can easily get left behind. Does anyone have any suggestions on the best way to store my already prepped veggies? It seems like every time I pre-prep my celery, carrots, radishes and cucumbers they just aren't as good after about 24 hours. Any tips would be helpful since my mornings are usually a race to get out of the house.
I would take any suggestions on other veggies that I may not have tried that hold up better to being prepped on Sunday and eaten throughout the week too! For those ones I've found cauliflower and broccoli usually hold up. I usually get cravings for crunchy snacks and having a bunch of veggies I can reach for helps to keep me away from the vending machine. Thanks for your help!
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