Weekly food prep. I can not say it it enough, it is essential to a healthier lifestyle. Especially for those with a busy schedule! But who doesn’t have a busy schedule these days?
When I was working, I would carve out a couple hours of my Sunday afternoon to stand at my counter and wash and cut up all of the fruit and vegetables we were going to eat that week for snacks. I didn’t always want to, but I was always thankful during the week when I could easily grab that bag of cucumbers instead of a bowl of ice-cream.
This is typically what 60-90 minutes of my afternoon will get me:
On the right is my dish full of vegetable snack bags. I started doing this about two years ago and it has made such a difference in our eating habits! Keeping a dish full of vegetables on an eye-level shelf of our refrigerator makes it so much easier to make the healthy choice and grab one of those to munch on. That dish has about 3 layers deep of snack bags. I used to keep baggies like these in our vegetable crisper drawer, but its amazing how many other items my eye would be drawn to before I would make the choice to munch on veggies and hummus.
This is the complete list of what is featured in this picture:
- 2lbs red grapes
- 24 oz. cherry tomatoes
- 16 oz. blackberries
- 24 oz. blueberries
- 16 oz. raspberries
- 1 pineapple
- 5 lemons (for water and unsweet tea)
- 2 bags baby carrots
- 1 bag sugar snap peas
- 2 english cucumbers
I also had a large container of strawberries that were not pictured this time. My husband and I will go through all of this in addition to some bananas, apples and oranges in a week, so taking the time to prep is necessary for me and completely worth it!