Most mothers I know don’t have enough time in their day. Cooking can feel like another responsibility on a never-ending list of obligations and responsibilities.
To ensure that you get clean, nutritious food, it is a good idea to freeze some extra and to also take the time to prepare some foods that can be stored in the fridge. This will allow you to create healthy, easy good meal prep services.
Tupperware containers can hold vegetables that have been steam and are kept in the refrigerator. They can be chilled with or without dressings or added to salads. Vegetables should be cooked until they retain their firm texture and deep color. Soft vegetables, such as summer squash, require a longer cooking time. Use organic whenever possible, especially when it comes to roots and leafy greens.
These are some ideas for what you should keep in your fridge
Steam Broccoli: Cook the stemmed broccoli in a steamer basket for 5-7 minutes. Don’t let it become soft. You can eat it cold or add to a salad with some dressing. Vitamin C, fiber, folic Acid, and calcium are all available in this product.
Baked Roots: Make sure to bake garnet yams, yellow fins or purple potatoes and store in the fridge. I love the combination of yellow fins and cold broccoli! Garnet yams are rich in beta carotene which is a good source for vitamin A.
Shredded carrots and beets: Pulverize the beets in your food processor. Steam for 5 minutes. Mix in chopped basil and some brown rice vinegar. You can also combine carrots and beets. Carrots and beets both contain high levels of fiber and antioxidants. Basil can be a good source of B6 and help you feel less nauseated when you’re pregnant.
Lettuce in the bag: Wash a brightly colored lettuce such as Boston lettuce with red tips. Cut into small pieces and place in a Tupperware container. This base can be used to make salads. All you need is some meat or pre-shredded vegetables. Warning! Lettuce stored in this way will last for three days. Don’t store it for more than a week.