Eat to Live Meal Preparation

I am a planner. I like to have everything planned out, especially my meals.

Over the course of the last six weeks I have found that when I take a break from meal planning I falter off the guidelines. Thankfully my significant other is an amazing cook, and one of the most supportive people I have rooting for me to do well with this journey. He's the primary cook right now, but with some career changes coming up in the next coming weeks I will be getting home much earlier so I need to start pulling my weight in the kitchen. We primarily eat a salad for supper every night, I am so thankful that we can do this. After working all day that last thing we want to do is spend time chopping vegetables. We had to find a way to solve this!

After doing some research, and browsing My Momma Told Me I learned that you can store veggies in glass containers for the week. We eat fairly simple salads, so there wasn't much I had to chop. I did not wash our veggies beforehand, the hope is that without that moisture they will stay fresh longer. We will wash them as we take them out for salads. In a half hour I was able to chop four mason jars full of veggies. We chopped carrots, broccoli, mushrooms, onions, and green peppers. I'm not sure how long said veggies will last us for salads, but it's a start!

I highly recommend spending the half hour or hour it takes to prep for the week! If you're a meat eater, cook up some meat and portion it out for the week! It will help you stay on track!

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