If you’ve ever stared at a pile of veggies, dreading the time it takes to peel, chop, and dice, you’re not alone. Prepping vegetables used to be my least favorite kitchen task—until I stumbled across a shortcut that completely changed the game. Now, I actually enjoy getting veggies ready for meals (yes, really!).
The Shortcut: Batch Prep Like a Pro
Instead of prepping veggies every single time I cook, I dedicate 15–20 minutes once or twice a week to batch-prep everything. Here’s how I do it:
- Wash and dry all the veggies at once—less sink time throughout the week.
- Chop, slice, or dice based on what I’ll need (think carrot sticks for snacks, diced onions for stir-fries, or shredded cabbage for slaws).
- Store them in clear containers or reusable bags with labels. Bonus: It makes my fridge look super organized!
Why It Works So Well
Batch-prepping cuts down on the start-to-finish cooking time every single day. Plus, having veggies prepped means I’m more likely to throw together healthy meals or snacks instead of reaching for processed options.
My Favorite Storage Tips
- For Crisp Veggies: Store chopped carrots, celery, or peppers in water to keep them crunchy.
- For Leafy Greens: Wrap them in a paper towel and seal in a bag or container to absorb extra moisture.
- For Pre-Cut Onions: Use an airtight container to avoid the dreaded onion smell taking over your fridge.
This simple change has been a total lifesaver for me—and it’s perfect if you’re juggling a busy schedule. Give it a try, and I promise, you’ll wonder how you ever prepped veggies any other way!