Mothers I know feel like there aren’t enough hours in the day. It can seem that cooking is just another thing on an endless list of responsibilities. You can make sure you are eating clean and nutritious food by making extra for freezing. Also, take some time to cook simple, healthy and inexpensive meal prep services every day.
Tupperware allows vegetables to be steamed and stored in the fridge. You want vegetables to retain a firm consistency while still being rich in color. For hard vegetables such as carrots, you will need to cook them for a longer time. Summer squash and soft vegetables cook quickly. Organic whenever possible, but be sure to use leafy greens and roots.
Here are some suggestions for what to keep in your fridge
Steamed Broccoli – Steam the broccoli for 5 to 7 mins. It can be served cold, with a dressing or as a side dish to a salad. It is a good source of vitamin C, fiber and calcium.
Baked Roots – Bake garnet, yellow fin, or purple potatoes. Keep in the refrigerator. One of my favorite combinations is cold broccoli with yellow fins. The garnet yams have beta carotene, which is a great source of vitamin A.
Shredded carrots or beets: Place beets into a food processor. Once shredded, steam for 5 minutes. Chop basil and add a little brown sugar vinegar. This is also a good option if you are looking to combine carrots and beets. Carrots as well as beets are high in fiber and antioxidants. Basil is rich in B6, which can ease nausea when pregnant.
Lettuce in bags: Wash a leafy lettuce, such as Boston lettuce, and cut it into small pieces. Store in a Tupperware bag. This base for salad is great when you only need to add meat and pre-shredded vegetables. Warning: Lettuce like this will only last about 3 days, so don’t expect to keep it for longer than that!