The first of every week, I make a big salad, chop onion, cucumbers, tomatoes, green peppers, red peppers, cabbage. If I have my vegi's ready to go then I am more successful in getting my daily counts done.
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When I am in the kitchen preparing a meal I think ahead to the next meal and ask myself, "will I be eating this at home?" If the answer is no, then I go ahead and prepare the next meal to take with me - this makes it easy to take my lunch or dinner with me, and doesn't add alot to the prep. time. I work shift work, so this is a handy way to keep on track - try it, it's simple and effective!
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