Food Prep 101

In my past posts I have mentioned food prep and how I routinely do my food prep on Sundays (which is also my grocery shop day for the week).  I have been meaning to throw a food prep post together with pictures and "how-to" so here she is!

I highly recommend you do this ~ you will be so well prepared for the week, eat healthier because it is ready to go, spend less money because you know exactly what you need, and waste less food (namely fruits and veggies that you forget about at the bottom of the crisper until one day you realize there is a weird smell coming from your fridge!)  Sunday works for my family in terms of grocery shopping and doing all my food prep but Saturday can work too.  I think getting it done on the weekend is key and sets you up for much success during crazy weekdays!

I have researched numerous sites, blogs, pins and books and did a little test run with some of the recommendations.  Below is what I have found works best so far.

MATERIALS NEEDED:

• vinegar
• water
• cutting board
• knives
• glass containers with seal tight lids
• containers (no lid)
• mesh veggie bags
• big strainer bowl
• paper towel

I shop at Nature's Fare in town ~ I find their prices on local and organic items so much better than the big stores.  Will be doing farmer's markets too as the weather improves and Spring goes into full swing!

My typical fruits and veggies for the week:

• apples
• celery
• pears
• blueberries
• strawberries
• mushrooms
• carrots
• cucumber
• peppers
• sweet potato
• avocados

TO START:  

• Fill up your sink with cool water (about half full) and add about 1-½ cups of WHITE VINEGAR
• Have a big old dish towel sitting right beside the sink to dry off the ones that need it.

APPLES AND PEARS(dish on counter):  soak for 30 seconds, dry off on towel and place in large dish (they stay out on your counter ~ I use a big strainer as it has holes and, therefore, good air flow ~ I find they stay nice and firm longer).

CELERY(no lid container/fridge): cut the end off.  Then cut the celery into sticks about 4 inches long.  Toss them into your vinegar/water mixture and let soak for 30 seconds.  You can rub them a bit with your hands if they are still dirty:)  While they are soaking, fill up a container with water ~ about an inch and a half deep.  No need to dry the sticks off ~ they go directly into your container ~ standing up.

STRAWBERRIES(sealed container/fridge):  soak for 30 seconds then take out and gently dry off.  You want to make sure you dry them well BUT are very gentle (as with all berries).  Once dry, cut off the ends of the strawberries.  Lay a folded piece of paper towel at the bottom of your container.  Place the cut strawberries on the paper towel and seal it up!

BLUEBERRIES(sealed container/fridge): place the blueberries in a strainer (less handling the better).  Dip in the vinegar/water mixture for about 15 seconds and splash water on them.  Pull out and pour onto dish towel.  Gently dry off (I wrap the towel over them and roll back and forth gently).  Place a folded piece of paper towel at the bottom on your container and pour the dried blueberries in.  If you have a lot ~ do one row then another piece of paper towel ~ then more on top.

BELL PEPPERS(sealed container/fridge):  soak for 30 seconds.  No need to dry off throughly ~ they can remain a little damp.  Cut out stem and slice into strips.  Place in container and seal it up!

CARROTS(mesh veggie bag/fridge):  soak carrots for 30 seconds.  Dry off and place in mesh veggie bag.  **I have also tried pre-peeling my carrots but I found they just don't taste as fresh and crisp as a fresh peel.  So when we eat carrots I do a quick peel:)

MUSHROOMS(no lid container/crisper fridge):  soak for 30 seconds and give them a good rub down ~ get all that yummy dirt off.  Be gentle though:)  You want to make sure you dry them off well.  Place a piece of paper towel at the bottom of a big container and lay them in there.  If you have more than one row, place paper towel in between.

CUCUMBER(sealed container/fridge):  soak cucumber for 30 seconds.  Cut in half (or whatever length your container is), leave skin on and leave whole.  Dampen a piece of paper towel and wrap the cucumber up.  Seal it up ~ when ready to eat cut it up more.    **I have tried pre slicing, etc. but found, just like carrots, it is better fresh!

OTHER:

SWEET POTATOES & AVOCADOS just go directly in the big strainer bowl with my apples and pears.

TOMATOES: soak for 30 seconds and dry off.  Place in ventilated container and leave on counter.  I wash out the container they came in and reuse it sometimes.

LEMONS: place in a bowl in the fridge

HERE IS THE FINAL PRODUCT ~ all ready for the week!

If you are feeling super keen you can also make up a batch of my turkey chilli and weight loss soup!  When I have allotted time on Sunday I will usually do a grocery shop earlier in the day and then come home and do my fruit/veggie prep along with a pot of soup and a batch of turkey chilli.  THE MORE ACCESSIBLE good food is the BETTER YOU AND YOUR FAMILY EAT!