Don’t we all head to the grocery store with (mostly) the best intentions?
We grab a cart, head to the fruit & vegetable section and load up! Maybe you are planning on making salads for the week, perhaps you want to add more veggies to your dinners and perhaps you plan on eating fruit for dessert instead of ice cream? Been there, done that!
We all know however, once we cram all those fresh fruits and vegetables into or respective refrigerators many are destined for the trash bin. (I’d love to hear about horrific science experiments you’ve all found in your crisper a week later. Feel free to comment below or on Facebook.)
So with this article, I would like to share something that changed my relationship with eating my veggies. It will cost you about 30-60 minutes of your time every time you go shopping and load up. But, this will save you on your grocery bill since you won’t be throwing out the veggies later.
TWO THINGS that make the most of your veggie purchases:
1. Before you put your groceries away: Prep your vegetables.
You don’t have to cook them, (though you can if you want). But I want you to peel & cut the carrots, wash and chop the greens, and be sure to clean the root vegetables too. If you are really adventurous you can create a salad blend of leaves & chopped veggies – portioned into containers for single servings for lunch or dinner. This works for fruit also. Portion out fruit into small containers to grab for desserts.
By making those vegetables less work to grab and use though the week you are much more likely to use them.
2. As your vegetables start to fade a little store them (except for lettuce) in the freezer.
The last few carrots, the bits of broccoli, that half an onion. Make sure they are all chopped to bite size before freezing in a freezer bag. This bag of still-good left-overs can be thrown into a “clean out the fridge” soup at the end of the week. Not enough to use on week one? Save it and accumulate more the next week.
- 1-2 cartons low-sodium chicken or vegetable broth
- 2-4 cups of frozen veggie left-overs or freshly chopped veg (have fun & experiment)
- 1tablespoon Indian curry powder (or other strong seasoning of choice)
- 1 can garbanzo beans (or other beans you like) rinsed
- 1 chopped onion
- 1 clove garlic, minced
- 2-4 boneless chicken thighs, chopped (optional) ground turkey works also.
- S&P to taste
Throw everything in a pot except broth. then pour enough broth over mixture until it covers all ingredients. Cook on med-low heat until desired done-ness. Make sure chicken is cooked through before serving. you can partially pre-cook if you prefer crisper veggies in your soup.
Eat immediately or allow to cool and divide into individual containers. Can be frozen. Make swaps & experiment. Soup is a fun catch-all for leftovers!