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Food Prep Tips

  • When you get home from the market, rinse your fruits and veggies then cut, slice, or dice them up for meals for the week (remember once washed and cut they will not last as long, so plan ahead).

    • To lengthen the time your fruits and veggies last, place them in a mason jar filled with water and seal with a tight lid. (Note, that while this will help lengthen the time your produce will last, some fruits will be softer and better suited for smoothies or baked goods.)​

  • Potatoes can be cut up up to 24 hours ahead of time. Simply place them in a bowl of COLD water and place in the refrigerator.

  • Meal planning is an easy way to know what's for dinner and having the right ingredients and even using leftovers in future meals.

  • Don't prep too many meals at once. Most meals will only be good for 3 days in the refrigerator, be sure to freeze additional meals.

  • Remove your meal from the freezer 24 to 36 hours before you will eat it and leave it to defrost in the refrigerator. 

  • Use glass containers for meal prep and leftovers. This way you can easily see what is in them. If they are lead-free, you can also warm up the meal or leftovers in the same dish.

  • When placing leftovers in a container, use a dry erase marker or a removable label and jot down a 'toss by' date. This helps you use up leftovers before they go bad.

  • Making breakfast the night before is super easy. You can make overnight oats, overnight chia pudding, a fruit and yogurt parfait, french toast casserole, or egg casserole. Be sure to cover any overnight prepared breakfasts and place them in the refrigerator overnight.

  • Make ahead lunches are always a great idea, especially to grab and go to work with you. Buy divided food storage containers with lids and prepare your lunches several days in advance.

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