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.
"Optimism is an act of bravery."
"Choices, not sacrifices."
| March Minutes: 500