Mothers I know feel like there aren’t enough hours in the day meal prep delivery. It can feel like cooking is just another thing on an endless list of responsibilities.
You can make sure you get healthy and clean food by making extra for freezing. Also, take the time to make some simple, healthy meals every day.
Tupperware allows vegetables to be steamed and stored in the fridge. You want vegetables to retain a firm texture while still being rich in color. For hard vegetables such as carrots, you will need to cook them for a longer time. Summer squash and soft vegetables cook quickly. Organic whenever possible, but be sure to use leafy greens and roots.
Here are some suggestions for what to keep in the refrigerator:
Steamed Broccoli – Steam the broccoli for 5 to 7 mins. It can be served cold, with a dressing, or as a side dish to a salad. It is a good source of vitamin C, fiber and calcium.
Baked Roots – Bake garnet, yellow fin, or purple potatoes. Keep in the refrigerator. One of my favorite combinations is cold broccoli with yellow fins. The garnet yams have beta carotene, which is a great source of vitamin A.
Shred carrots and beets. Chop basil and add a little brown sugar vinegar. This is also a good option if you are looking to combine carrots and beets. Both carrots and beets are high in fiber and antioxidants. Basil is rich in B6 and can reduce nausea during pregnancy.
Lettuce in bags: Wash a leafy lettuce, such as Boston lettuce, and cut it into bite-sized pieces. Store in a Tupperware bag. This base can be useful for salads where you only need to add meat and pre-shredded vegetables. Warning: Lettuce like this will only last about 3 days, so don’t expect to keep it for longer than that!