Many mothers I know are overwhelmed by the amount of time they have in a day. So cooking can feel like one more responsibility in a seemingly endless list.
It is important to ensure you are getting healthy meal prep services near me.
Tupperware can store vegetables in the fridge for up to a month. To retain a rich, firm color and a slight firmness to vegetables, cook them in a saucepan. Cooking hard vegetables, like carrots, takes longer while soft vegetables like summer squash can be done quickly. Always use organic, but make sure you include any leafy or roots vegetables.
Here are some ideas on what to put in your fridge.
Steamed Broccoli. Cook short stemmed florets in a steamer basket 5 to 7 minutes. Do not let them get too soft. With a little dressing, or mixed into a salad, it can be enjoyed cold. Source of vitamin A, fiber, folic acid, and calcium.
Baked Roots Combination of cold broccoli and yellow Fins is one of my favourites! The garnet yellow yams also contain beta carotene (a good source of vitamin B).
Shredded carrots & beets: Use a food processor to shred the beets. Then steam them for 5 minutes. You can also add chopped basil to the mixture. If you want to mix carrots with beets, this recipe is great. Both carrots and beets are rich sources of antioxidants and fiber. Basil is a good source for B6, which can reduce nausea during pregnancy.
Lettuce bag: Wash and peel a vibrant leaf of lettuce, such as Boston lettuce. Then cut into small pieces and put in a Tupperware box. This base is useful for salads that only require meat and pre-shredded vegetables. Warning: This lettuce can only be stored for 3 days. So don’t keep it in the fridge for more than three days.