The first tip I wanted to share in my series, The Low Energy Guide to Healthy Cooking, is a simple one, but it has made such a difference for us during a challenging year.
Buying prepped vegetables.
Can I be honest for a minute? I never really thought I would buy pre-cut and prepared vegetables. I do hate the extra plastic packaging that pre-cut vegetables tend to have. Plus, I never saw a problem with an extra five to ten-minute preparation it took to prep my own vegetables.
It never seemed like a big deal to just prep them myself.
But then my kind of low-grade health issues sky-rocketed. This whole last year has been one long sick year for me (we finally got a diagnosis last week, but more on that later). Suddenly those five to fifteen minutes of extra preparation were a big deal. It could mean the difference between having a vegetable side or not, or getting a homemade dinner on the table that night.
I wanted us to eat healthy. I needed us to eat well. But there are seasons when you need all the extra help you can get to make that happen. This has been one such season for us, and having vegetables ready and waiting in the fridge for us to cook up has been a big help.
My husband has been helping much more with the cooking, which has been extremely helpful. But he often gets home late-ish, so having the dinner cooking process as streamlined as possible for him was also important. Once again, it’s been so helpful to have at least some of our vegetables prepped.
Unfortunately, not all prepped vegetables are inexpensive. However, I have been very happy with what I can find at Trader Jo’s. They have a large selection of prepped vegetables, including: cut and washed broccoli and cauliflower, riced cauliflower (frozen and fresh), washed lettuce greens, prepped kale, butternut squash “zigzags” and noodles, a multi-chopped vegetable container (that is very tasty), and more.
While I still have to prep some of our vegetables, having more than half of them prepared for me has been a dinner saver!
The next best thing is hiring someone to prep vegetables for the week for you, or setting aside time (perhaps with a spouse) to prep vegetables for the week using a food processor when possible to make it easier. Neither of these options works well for us right now, so we are really thankful for the prepped vegetables we can buy. If you have any available in the stores near you, give it a try!
Latest posts by KimiHarris (see all)
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019
- Autumn Roasted Vegetables (with Sweet Potatoes, Cabbage, Squash, Cranberries, and Potatoes) - November 19, 2019
- How Illness Changed How I Viewed Food - October 2, 2019