I LOVE the spinach idea - freezing spinach and then crushing into powder. I have a bit batch of spinach in the freezer now that I'm going freeze this day!
The spinach idea was the best tip ever!!! Thank you so much, I did something similar as you prep the lettuce but you using a towel is so clever (I struggle when it comes to waste papel). Fiest video, Im definelly subscribing
great video, Vanessa, thank you! I agree with you, do the prep as soon as you get the veggies, before throwing them in the fridge! Hope you also make a meal prep for meat/chicken! Cheers from Germany!
So one thing that I was hoping to have answered is how to store cooked vegetables like that roasted zucchini. When I do food prep with cook veggies like that, I find they're not as enjoyable afterwards. I'm thinking it's the way I store it but idk. Any tips? Also, so the blanching method is more than anything to save time on cooking later or...?
Hi Vanessa, you are awesome ! Thank you for your video. I am not able to print the "Veggie Prep Printable" on your website. I tried various ways. Can you please let me know how to get it please ?
I personally cook those in my prep, but if you want them raw during the week (for wraps) then yes - you can the same as with the lettuce trick so they're easy to grab and go :)
You definitely got a new subscriber here! Lovely video and very good tips. Just a little heads up, "mise en place" actually means the way you set your table (choice of cutlery, dishes, tablecloth, decorations etc) xx
You can definitely cook vegetables in advance. You may be thinking of oxalate content, which some vegetable release in cooking water, but not an issue since you toss it afterwards. Happy prepping!
I've heard there are vegetables which are naturally high in nitrates from the soil (e.g. beets), that when cooked and stored, bacteria will begin consuming the nitrates and forming nitrites, but those veggies could still be stored 1-2 days. That's also based on an old 1970s study, I'm not sure what new literature, written in the age of such prevalent diabetes and heart disease along with few people eating proper vegetable servings, says. Depending on lifestyle and other health concerns, there may be certain vegetables you choose to cook as needed. For someone like me, who eats no processed meats, gets plenty of vitamin c (an inhibitor of the nitrite concern) but struggles to implement enough daily vegetables; cooking and storing the vegetables for consumption later in the week, removing the time, energy, and effort barriers to prepping veggies daily, makes the cook and store method the best option for me.
I LOVE the spinach idea - freezing spinach and then crushing into powder. I have a bit batch of spinach in the freezer now that I'm going freeze this day!
In this video I show you the vegetable prep routine that helps me eat veggies all week. Enjoy! Xo
This is such a helpful video. Thanks so much.
What is the term used for this prepration.. I Heard It was like Meeza or Maeza Or Meaza Something Like That
The spinach idea was the best tip ever!!! Thank you so much, I did something similar as you prep the lettuce but you using a towel is so clever (I struggle when it comes to waste papel). Fiest video, Im definelly subscribing
great video, Vanessa, thank you! I agree with you, do the prep as soon as you get the veggies, before throwing them in the fridge! Hope you also make a meal prep for meat/chicken! Cheers from Germany!
So one thing that I was hoping to have answered is how to store cooked vegetables like that roasted zucchini. When I do food prep with cook veggies like that, I find they're not as enjoyable afterwards. I'm thinking it's the way I store it but idk.
Any tips?
Also, so the blanching method is more than anything to save time on cooking later or...?
Do you reheat your vegetables once you eat them during the week? Or just take them out and eat them since they are already boiled/steamed?
Thank you for sharing. Greetings from Brazil
Awesome video! Plein de smart conseils. Je m'abonne!
Hi Vanessa, you are awesome ! Thank you for your video. I am not able to print the "Veggie Prep Printable" on your website. I tried various ways. Can you please let me know how to get it please ?
Ypu should have done the video DuURING the meal prep
Came here for the veggies and stayed for the veggies and the smile.
Have you ever tried the lettuce trick for collard greens or similar leaves?
I personally cook those in my prep, but if you want them raw during the week (for wraps) then yes - you can the same as with the lettuce trick so they're easy to grab and go :)
Wonderful tutorial and I learned this new phrase "mise en place"!
Does blanching veggies and storing them in the fridge reduce the nutritional value?
The letsscr tip is awesome
Usually mushrooms go bad after the 2nd day. How can you store that for up to 5 days? How can you store your salad without using plastic?
Clever ideas. Well done. Subscribed.
Great tips ! Thank you !
Thank you! Nice tips!
You definitely got a new subscriber here! Lovely video and very good tips. Just a little heads up, "mise en place" actually means the way you set your table (choice of cutlery, dishes, tablecloth, decorations etc) xx
this is awesome thank you for this
Thank you! Glad you found it helpful :)
Really good!!!
0:39
I was advised not to pre cooked green veg, the Nitrite level will increase overnight.
You can definitely cook vegetables in advance. You may be thinking of oxalate content, which some vegetable release in cooking water, but not an issue since you toss it afterwards. Happy prepping!
I've heard there are vegetables which are naturally high in nitrates from the soil (e.g. beets), that when cooked and stored, bacteria will begin consuming the nitrates and forming nitrites, but those veggies could still be stored 1-2 days.
That's also based on an old 1970s study, I'm not sure what new literature, written in the age of such prevalent diabetes and heart disease along with few people eating proper vegetable servings, says.
Depending on lifestyle and other health concerns, there may be certain vegetables you choose to cook as needed. For someone like me, who eats no processed meats, gets plenty of vitamin c (an inhibitor of the nitrite concern) but struggles to implement enough daily vegetables; cooking and storing the vegetables for consumption later in the week, removing the time, energy, and effort barriers to prepping veggies daily, makes the cook and store method the best option for me.
came here to get the info..but imma stick a lil while for the girl!! god you re beautiful (don t worry im a girl):))))))))))))
This would have been better without the annoying back { bob!} music.