Assembling My Weekday Salad

April 21, 2011 at 9:00 am | Posted in Guest Post, My Story, Nutrition | 1 Comment
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By Monica

Colorful vegetables

I know eating plenty of fruits and vegetables is important for maintaining a healthy diet, so I usually bring a salad for lunch.  Sometimes though, I’d wait till the last minute to prepare my vegetables and find myself standing in front of the refrigerator saying “ugh, I don’t want to deal with these right now!”  But I don’t want to waste food either.  Some vegetables and fruits go bad after only a couple of days and throwing away anything I didn’t use is a waste of money.  

I have two suggestions for saving money on produce.  The first is look for smaller packages of fresh fruits and vegetables so there’s a better chance you’ll be able to use it all before it goes bad.  My second suggestion is chop your fruits and vegetables ahead of time. 

I have a bowl that comes with a gel pack to keep food cold while traveling, but I wasn’t really using it to transport food.  Instead I thought of another use for my bowl: storing my chopped vegetables.  It’s divided into compartments like this Tupperware® one, so I can chop up a week’s worth of vegetables like cucumbers, onions, carrots and red and green peppers and store each in its own section.  When I was ready to make my salad, all I had to do was take a little bit from each place and I was done!  So now, I chop up all the fruits and vegetables I need for the week on Saturday or Sunday and store them in a plastic container.  

Chopping my vegetables before hand saves time in the morning, and saves money since I’m more likely to use them before they go bad.  I also find it can be therapeutic.  It takes my mind off of other things—I’m so focused on what I’m doing (and making sure I don’t cut myself!) that I don’t have time to worry about anything else.  My husband also helps me cut up vegetables, too which is great.  

It’s not just fresh vegetables I prepare and store ahead of time.  I also portion out tuna and baked chicken or steamed vegetables like broccoli, cauliflower and asparagus.  In many cases, cooked food I don’t use right away can be frozen and thawed out later.  

It’s nice to know procrastinating led to something so useful.

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  1. […] for getting a jump-start on your meal. Dedicate some time during the weekend to plan your menu and chop all the veggies you will need for the coming week. If you need to pull a meal together quickly, frozen veggies are […]


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