When you are trying to lose weight, eating raw food is essential.
This means that your meals should always consist of lots of greens, raw ingredients, and veggies.
And one thing you can do to make sure you load on those raws and greens is keeping “ready to eat” greens in your fridge.
And with some basic meal prep skills, we can stock on “ready to eat” greens and veggies for a whole week, in no time.
Just think about all those times you bought all kind of veggies at the grocery store, tossed them in the fridge, and then after a few days, you realized you completely forgot about them and they’ve already gone bad.
This has happened to me so many times before I finally figured out a way to stop that.
Since I started prepping, I’m eating much more veggies and losing weight has become much easier.
That’s why I’m showing you my “step by step” guide on how to prep and store your veggies to always have them on hand.
Let’s get started right away!
Step #1: Go Shopping!
You’ll eat what’s in the fridge.
That’s why the first thing you have to do is stock on raw greens and veggies.
Here’s what I usually get:
- Bell peppers
This is just my list, but anything seasonal will do.
I also get a bunch of avocados, but there’s no proper way to prep them other than just tossing them in the fridge.
That’s why I left them out of my prep guide.
Step #2: Start Prepping Right Away
My second tip for you would be to do the prep as soon as you come home from the grocery store.
I always do the prep when my bags are full.
This helps me make sure I prep my veggies before I pack them into the fridge.
Well, the moment your veggies enter the fridge, you’ll forget about them for good.
So, in order to keep your veggies “ready-to-eat,” you should prep them before they enter the fridge.
Step #3: Wash, Cut, Rinse!
Leafy greens always come first, since they are a real pain in the ars to wash and rinse.
So, we’re starting off with lettuce and spinach.
You want to wash them and rinse them properly before storing them in your fridge.
So, first I add the lettuce in a bowl of water and let it soak for 10-15 minutes
If the lettuce is really dirty, I usually add a teaspoon of baking soda in the water, to make sure I disinfect it.
Then, I wash the lettuce lief by lief.
Now, after you have the lettuce all washed up, it’s time to start draining it.
The trick is that if you dry it properly before storing it, it will last up to 7 days.
I usually use a kitchen towel to do that, laying the leaves one by one and making sure they are all dried up.
I do the same thing with the spinach too.
You can actually do the same process with arugula, kale and any leafy green you like.
In the end, I just store it in a box and toss it in the fridge.
I love cabbages! I honestly can’t decide what’s my favorite type, green or red cabbage, but today I felt like green.
And although they may seem like the same veggie, green and red cabbage can be made as two totally different salads.
So, when it comes to red cabbage what I usually do is wash the whole cabbage, drain it and cut it on bigger pieces using a knife.
When it comes to green cabbage, on the other hand, is way better if you cut it on thinner pieces.
I do that by using my favorite grater.
Cucumbers & Carrots
Cucumbers are an amazing way to load up on your veggies while making sure you are hydrated at the same time.
However, if you just add them in the fridge, the chances are you’ll forget about them for good.
That’s why I peel and chop a bunch of cucumbers right after I come back from the store.
The great news is that if you store them in a jar with fresh, cold water, they’ll stay fresh and crisp for up to 7 days.
And I do the same thing with carrots.
This way, I easily see them and am more likely to grab them when I need a quick snack.
I love all kinds of tomatoes, however, I usually get cherry tomatoes simply because they are easier to toss in a salad.
What I do to prep them is I just soak them in cold water for 10 minutes, and then drain them before storing.
I find it more likely to reach for more when they are already washed up and ready to eat.
And what else can we do to zucchini, if not noodles?!
Zucchini noodles are so delicious and versatile, and even though they are 95% water, they can be used even as a main dish.
Just add bolognese on top of them, or mix them with pesto, cherry tomatoes, and mozzarella, to get a healthy fulfilling salad.
They’ll stay fresh for a week in a sealed container.
I don’t have a pro spiralizer (YET) so I use a $ store veggie sharpener to do my zucchini noodles.
As you can see they turn out just as good 🙂
In the end, I just store them in a box and toss them in the fridge.
Scallions, Leek, Bell Peppers
And last, but not least, my omelet mix.
I cut a bunch of leeks, scallions and bell peppers on tiny cubes, store them in a plastic bag, and reach for them whenever I do an omelet or when making soup.
Just wash them nicely, drain them, chop them in tiny cubes, and store them in the fridge.
If I’m not using them anytime soon, I usually toss them in the freezer.
They can stay there for months without going bad. I’m using transparent zipper bags to store them.
I love tossing radish into my salads.
That’s why I always make sure to keep some washed out and cut into the fridge.
Easy peasy! 🙂
Step #4: Store Them Right!
Storing is SO important when it comes to healthy food.
You should always store your veggies in seethrough, clear containers so that you can always see them when you open up the fridge.
Also, they are probably the healthiest food in your fridge, since they are fresh and raw, so you want to keep them on the eye-level shelves in your fridge.
This way, they’ll be the first thing you see when you open up the fridge, so you’ll be more likely to go for them instead of something that’s far behind.
I hope you babes liked my prepping and storing guide, and come visit my blog soon.
If you liked my tips, don’t forget to share them with your friends!