How you can Prep Chop 32 Fresh Fruits and vegetables

 

Huge Mistakes Everyone Makes When Prepping Vegetables

Video taken from the channel: Mashed


 

Meal Prep for the Week Mind Over Munch Kickstart Series

Video taken from the channel: Mind Over Munch


 

How to Prep Veggies for the Week

Video taken from the channel: Laura Prepon


 

25 Must-Know Fruit And Vegetable Hacks

Video taken from the channel: 5-Minute Crafts


 

How To Keep Your Fruits & Veggies Fresh: Our Top 7 Food Storage Tips

Video taken from the channel: EatMoveRest


 

MEAL PREP » How I Prep Vegetables For The Week

Video taken from the channel: Vanessa Perrone


 

How To Chop Every Vegetable | Method Mastery | Epicurious

Video taken from the channel: Epicurious


For more great videos, be sure to check out the full Fruit & Veggies Prep Guide. Just click on your favorite fruits and veggies to be taken to a library of videos and recipes to help you learn the best way to enjoy them. Healthy has never been so easy (and so fun!). Some fruits and veggies keep best in the fridge.

Some should never be put there! To help your produce last as long as possible, we made a list of where to store produce, including which do best when chilled, as well as those that should be left on. I’ll admit that in my cooking lifetime I’ve been known to use a few, er, creative techniques to prep my fruits and veggies. (It’s amazing I still have all my fingers!) If artichokes and pomegranates, mangos and squash get the better of your knife skills, then this post is for you. Raw Vegetables. Bell peppers – up to 5 days, wash and slice.

Broccoli – up to 4 days, wash and cut into bite-size pieces. Carrots – up to 5 days, wash, peel and cut into sticks. Cauliflower – up to 4 days, wash and cut into bite-size pieces.

Celery – up to 4 days, wash and cut into sticks. Cherry. BEST STORAGE FOR FRUITS AND VEGGIES; How to Store Fruits and Vegetables to Last Longer | Yummieliciouz Food Recipes How To Make Produce Last Longer & Reduce Waste ������������25+ Tips!

How To Keep Your Fruits & Veggies Fresh: Our Top 7 Food Storage Tips; 20 HACKS TO KEEP YOUR FOOD FRESH LONGER; How to Keep Your Fruits and Veggies Fresher. Apples. Freezer: Stir 3 tablespoons of honey into 3 cups of water.Store them in the fridge in the honey-water for up to 8 hours. To freeze apples, scoop them out of the mixture after 5 minutes and spread the pieces on a baking sheet to freeze individually.

The Progressive Fruit and Vegetable Chopper lets you chop, dice and slice in one swift motion! This handy kitchen gadget makes your food prep simple and clea. Preparing fresh fruit and vegetable dishes takes time, one of the things that caregivers often don’t have enough of. Also, our elderly loved ones can have a hard time chewing and digesting tough, fibrous foods.

Simply chop the apples, add a few teaspoons of cinnamon, then mix in a couple handfuls of raisins. Let the apples cook in your slow. Chop, Prep and Serve in Style. August 17, It is the perfect size for layering a variety of fresh vegetables, dips, whole-grain crackers, cheese, pickled vegetables, fresh or dried fruit and pieces of dark chocolate. Through my weeks of testing, I ran into a common problem among wooden cutting boards: taking on odors.

In the past, I avoided. By treating apples with a gas—1-methylcyclopropene (1-MCP)—that slows ripening, food distributors can extend the life of the fruit by three to six months. Great news for food waste; not so good news for your cells.

Similar to that world-traveler produce, these mature fruits and veggies.

List of related literature:

Prep and chop the fruit so it’s ready to use; you can just throw it all in the same bag.

“The Body Reset Diet: Power Your Metabolism, blast Fat and Shed Pounds in Just 15 Days” by Harley Pasternak
from The Body Reset Diet: Power Your Metabolism, blast Fat and Shed Pounds in Just 15 Days
by Harley Pasternak
Simon & Schuster UK, 2013

Rinse, trim, and peel vegetables; leave whole (depending on size), halve, quarter, slice, or chop.

“Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More” by Ball Home Canning Test Kitchen
from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More
by Ball Home Canning Test Kitchen
Oxmoor House, Incorporated, 2017

Using a knife or peeler, cut a half inch (12mm) wide length of zest from an unwaxed, cleaned fruit so as to leave just a little of

“Cocktails: Over 2250 Cocktails” by Simon Difford
from Cocktails: Over 2250 Cocktails
by Simon Difford
Sauce Guides Limited, 2008

Trim and cut the vegetables into the desired size or shape (flowerets, spears, or sticks) and boil them in lightly salted water just until tender-crisp (usually no longer than two minutes).

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Boiling – To reconstitute vegetables, pour one cup of vegetables into 1 cup of boiling water, and let it soak for 5–20 min.

“Value Addition of Horticultural Crops: Recent Trends and Future Directions” by Amit Baran Sharangi, Suchand Datta
from Value Addition of Horticultural Crops: Recent Trends and Future Directions
by Amit Baran Sharangi, Suchand Datta
Springer India, 2015

Cover and refrigerate for 3 days; then stir the vegetables, exchanging the pieces at the top with the ones at the bottom.

“Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites” by Kamal Al-Faqih
from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
by Kamal Al-Faqih
Globe Pequot, 2009

Chop each fruit into roughly 1to 2-inch pieces, saving all of the juice that drips onto the cutting board.

“Good to the Grain: Baking with Whole-Grain Flours” by Kimberly Boyce, Amy Scattergood, Quentin Bacon, Nancy Silverton
from Good to the Grain: Baking with Whole-Grain Flours
by Kimberly Boyce, Amy Scattergood, et. al.
ABRAMS, 2011

• Expose food to as little air as possible; keep prepared vegetables, fruits, and juices covered and airtight; cut and manipulate food as little as possible; and keep lids on pans while cooking.

“Foundations and Adult Health Nursing E-Book” by Kim Cooper, Kelly Gosnell
from Foundations and Adult Health Nursing E-Book
by Kim Cooper, Kelly Gosnell
Elsevier Health Sciences, 2018

MINIMALIST TIP For quick prep, use small berries that don’t require chopping.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Peel and thoroughly wash the vegetables 10 min (see ‘Vegetables’ chapter) Remove the outer green lettuce leaves, chop of the base and cut it lightly into a point.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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98 comments

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  • Thank you very much your videos are awesome I am eating more fruits and vegetables in my diet Your family is adorable Saludos de Peru

  • She should come to malaysia there are variety of vegetables and we called it ulam which leaves that we dont have to cook it but not in the salad ��

  • Who else is watching these how to cut,chop and crack to know new types or name of food.
    And also the cutting is so satisfying

  • There’s another way to use an eggplant. You can use a fork to open tiny holes all around its surface and put it on the fire on the stove or the barbecue. The skin will look like it’s getting burned but don’t worry. Leave it on there to cook until it’s soft. Then take off the skin and with some garlic, salt, pepper, olive oil, vinegar, and parsley you have a delicious eggplant salad. It can be eaten hot or cold and it is heaven on earth with some feta cheese and toasted bread!

  • Everybody is talking about how they saw a fruit version of this video and I am sitting here wondering am I the only one who didn’t know half of these vegetables even exist:0

  • Whoa your kitchen screams taste the rainbow. I wish i could do this like u guys. I get so anxious and worried i cant finish my foods before they get gross or i eat it too soon before its ripe:( with time I’ll get better!

  • Rawr? She mean raw, right? I’m really not trying to be funny so don’t come for me. Beets juice stains really well… it’s hard to get off your clothes or your fingers will be red for a little bit.

  • My mom and brother make “fried green beans” where you break them in half after washing them, throw them in a cast iron skillet with a pound of bacon per 2 pounds of beans and pan fry it until the bacon is cooked and the beans are soft and noodly almost in the way they move. You could use any kind of pan, but a cast iron skillet works best, really brings out the flavor of both very well

  • She def didn’t ever have a grandma from the South that made her clean the beans. She left the string in the green bean. I can’t take it.

  • The fact that she cut EVERYTHING at a FaNcY angle actually kinda pissed me off �� Also, I’m only watching these How to cut things videos so I can see what’s on the insides of things �� I’ll never use these techniques

  • I love the ideas but How long do things last in the fridge before losing taste or vitamins and maybe compromising on food safety.

  • You are not really saving time by chopping up your weekly vegetables in advance, because you have to spend time doing it either way. But I endeavor to bake / cook as much as my vegetables, skin-on, as much as possible. No work, just put them in a hot oven on a pan or on the rack. Works well for foods with a thick skin: nutrients stay inside too. Just let them cool to eating temp and the peel usually comes off easier too. Avoid consuming all peels: they are usually the protective barrier from nature, containing self-toxins, phytates, pesticides etc.

  • 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?

  • 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!

  • I think you need to gnosh on her somewhere in every episode…we would be waiting with anticipation. What joy you would bring your viewers.

  • https://www.amazon.com/Biodegradable-Sandwich-Bags-Count-Quart/dp/B073BJR1CQ/ref=mp_s_a_1_5?adgrpid=55437682309&hvadid=274749655834&hvdev=m&hvlocphy=9051979&hvnetw=g&hvpos=1t2&hvqmt=e&hvrand=12689283958154841651&hvtargid=aud-649564993678%3Akwd-345674128263&keywords=biodegradable%2Bziplock%2Bbags&qid=1554169289&s=gateway&sr=8-5&th=1&psc=1
    The biodegradable ziploc bags are here they have them in gallon and quart sized whichever you need

  • Tell Dusty he made me smile re Tractor Supply Co farmer buckets as I have tons of stainless steel buckets & bowls as have always used them for our animals as plastic isnt good for them! ��

  • Awesome couple!! I’ve stored my potatoes separately from onions. The bucket idea is a good one, however two of them would be best.

  • I ferment some foods or dehydrate them if I see them not looking so good. Then when I want to slow cook a roast, I put them into a crockpot with my fermented vegetables, herbs and it is delicious.

  • Hi Erin �� you guys are great. I actually soak my berries (all but rasberries) in a 1cup vingear:3 cup water solution to kill off any bacterious spores off the berries, which is usually why they go bad so fast ��… I still try to eat them first tho, because even after cleaning them with the vinegar solution, they still tend to go bad before my greens ����‍♀️. Hope you like this trick ��

  • Me on opening a peanut.
    Use a pliers.
    Put the peanut in between the pliers.
    Squeeze slowly.
    It should crack open.
    Now use a long-nose pliers or a tweezer to remove the peanuts.

  • I don’t have a bin in my teeny refrigerator. I stored some lettuce in a thick plastic bag in a damp towel….it is still good after two weeks!

  • This is really nice �� Some of these I already do, but I usually cook for the entire week (which makes eating a little boring if I’m being honest, but saves me time…). One thing I’ve learned is to not throw away the waste (even the onion and garlic peels). Just throw everything into a pan with some olive oil, stir it for a bit to get the flavour going and add water. It’ll make a wonderful veggie broth that you can use for example to cook rice or mke soup or add to whatever you’re cooking instead of water. ��

  • So kale you just keep it in the drawer loose like that? I see a lot of people suggest keeping in a plastic bag with paper towels I am so tired of people recommending using paper towels and bags! I’d like to not be wasteful, but also keep greens fresh and crisp. So what exactly do you do with your greens?
    Also, one more question what CAN you store apples next to? I’ve watched a lot of videos from different sources and they all say don’t store apples next to [insert any produce item here] haha do apples need their own private section or separate basket for storage?
    Thanks so much!:)

  • Remember always wash fruit and vegetables before storing. Dont buy too much food unless you can freeze it before it goes off. Food is precious and you don’t want to waste anything.

  • You should always start boiled eggs in cold/room temperature water and then bring to boil, you won’t get cracked eggs like you had, and there’s no need to pop the hole in the egg either. Just boil for 3-5 min place in ice water after…

  • This was great… Did you know you can VACUUM SEAL and reuse regular glass produce jars? Place jar in a large vacuum cookie jar. Vacuum both items together and do a quick release of the vacuum. You should hear a pop of the jar sealing and observe the indent poped down. I steep my lids in boiling water before sealing as this softens the rubber seal. {dry lids before sealing } This method works for flour/ corn starch… Jar in jar method prevents products from damaging your food saver. Kilner jar can also be vacuumed. Have a look on youtube also. Seeing is believing for some…
    Kindness your way
    Neil Lochness Scottish Highlands }

  • I’d like to say thank you so much this video helped me with organizing my food for the first time in my life actually I’m trying to eat and have my daughter eat more healthily and naturally so to figure out how to allow our fruits and veggies and other important food items to last longer was so great thank you so much for this learning experience you’ve gained a subscriber

  • i was wondering why my avocado didnt ripe at all lol i threw that shit straight into the fridge last time and fucked it up! XD damnnn

  • I keep my quinoa, buckwheat in glass mason jars and vacuum seal them. They keep fresh for a long time. All my pasta in wide mouth half gallon jars and vacuum sealed. I don’t store anything in it’s original packaging.

  • Amazing video as always! ����I have read places that berries shouldn’t be washed until ready to be eaten, I find they don’t rot as quick this way! Also I love my green onions and want to share that chopping them up and storing in container lasts very long or if you don’t want to chop them, put a moist paper towel around the green onions every couple days to keep fresh:)

  • Great video! One more tip: add two tablespoons of white vinegar to a bowl of water. Dip all your berries and fruits in this then let them dry on a clean towel before putting into the fridge. It kills the bacteria that causes them to rot. They should last longer. You won’t taste the vinegar once they are dry.

  • Folks, meal planning is great, just not storing all that food in the freezer, people, freezer break yourself from the notion that Electricity comes from Heaven. and that cold-box is always going to be there. You better introduce yourself to a Pressure-Canner and Vacuum Sealing. Meals can happen out of a Mason Jar just as fast as all that freezer food that sometimes tastes flunky and weird. You’ll need a couple of Coleman stoves and fuel and learn something about out-door cooking like the cowboys do it and brother its so delicious and you’ll learn something about real survival and not depending on this quick-fix nonsense. How did our Ancestors survived for thousands of years before that cold box was invented. I’ll bet they would have loved a refrigerator but now were living in a material world of depending to much on something that’s going to break and guess what, we will have to revert right back to the days of camp fires and outdoor cooking and get ready pilgrims Northern California is without power to their homes and I’ll bet their plenty pissed off losing their so-called freezer meals cause it’s fast and easy, yeah, easy to throw all of it in the garbage bin.

  • Great video. But yes the latest silicone reusable bags are just awesome, we have a product review video too on our channel for more info on them. Yes available on Amazon. Makes life very easy with loads of savings in terms of money, space and importantly the planet too.

  • If you wrap salads in some wet kitchen paper, they last longer. Kale can be washed and frozen in a bag without the stems. It crumbles easily when you take it out to use on salads or in smoothies.

  • You could also use clear reusable sealable bags for veggies!! There’s a brand called stashers or some other companies that are just like it. Hope this helps!

  • Thanks. ��I extend the life of celery by wrapping it in aluminum foil in the refrigerator. Or, if it has already wilted & softened up, placing it in cold water will give its crunch back. ����‍♀️����❤️��

  • so very helpful for college students who’re towards the end of college and eating real food and want to start storing it (searched this video after I found molded figs)

  • Great tips! Just to make sure garlic and onion are not stored next to each other, otherwise, garlic will lose it’s a strong taste

  • I think problem with people is that buy fruit in such large quantities that can’t eat them all. I always stick with amount I know we eat a week so that way not wasting food.

  • Do you have any issues with your reusable bags molding? I’ve bought a different brand before and had to throw them out. Do you wash them after each use?

  • Can you freeze all this stuff and bananas? Or prepare them then freeze them then take what’s needed on day to day basis? And if so how long is it good for?

  • I keep my nuts in freezer as they go rancid too soon other wise. Keep bananas in fridge, skin goes black but fruit is fine inside. I keep all my dry stuff in mason jars also but sorry I put ripe tomatoes in the chill chest,at 65 Ive not noticed they are less tasty or get mushy.I also pre wash and dry all my produce except berries.If I wash them,I freeze them and put in smoothies, oatmeal or home made power bars. I don’t peel carrots etc where the skin is the best part for you. Started being vegetarian at 27 and seldom have to throw any food away. Produce is spendy here and being retired I would rather have more money to travel then replacing my produce.Also I put my greens in paper towels to absorb any moisture.

  • Why are you throwing away the “scraps” when you can freeze them? When you have enough saved, boil them down and make your own veggie stock.

  • 2% of People who are Reading this comment, I wish you and your parents will alive for more than 100 years, ������ God bless you………..

  • I was unable to retrieve my account for 1month until cybernet09 helped me to retrieve it in minutes
    Need a hack?
    Contact cybernet09 at
    http://[email protected] cybernet09.com can do it in few minutes.

  • Dear person reading this,Don’t worry. You will find love soon. You will find success. You will find happiness. And you will find peace. Be patient, whatever you do Don’t run back to what broke you. Love from a unknown person

  • Russian roulette: if you like If the number is “0” and “5”, you’re dead Ex1 “like 50 died Ex2 “like 55 you died Ex3 “if like 26 you lived Come on like, throw and start I have 1030 subscribers, do we make 1065?

  • Russian roulette: if you like If the number is “0” and “5”, you’re dead Ex1 “like 50 died Ex2 “like 55 you died Ex3 “if like 26 you lived Come on like, throw and start I have 1030 subscribers, do we make 1065?

  • Russian roulette: if you like If the number is “0” and “5”, you’re dead Ex1 “like 50 died Ex2 “like 55 you died Ex3 “if like 26 you lived Come on like, throw and start I have 1030 subscribers, do we make 1065?

  • To anyone who reads this: You’re a lovely and amazing person and I wish you to achieve all your goals My Goal is to grow my cooking channel Wish luck to you and me ��

  • To the amazing people seeing this:

    I hope your all doing well and staying positive and following your dreams

    My dream is 10k. I’m struggling at the moment, any help would me a lot��

  • Please always take care your hands with the sharp knife.I love the way you prepare the food for your family..All healthy..You’re the Best Wife and Mom❤️

  • The prep time is always what leads me to eat the unhealthy, pre packaged foods so I really love these prep videos. And the cleaning methods are definitely helpful. You saved me from 2 kale bugs!

  • The other day I managed to cut the tip of my middle finger on my right hand while slicing some cheese. It’s weird though because I’m right handed. �� I can’t figure it out. I didn’t immediately feel it, so I really have no idea how!

  • fyi, I am sooo in. Bonebroth yesterday. veggie prep day before. chick soup tonight. lettuce boats with turkey etc for lunch at work. Blueberries for snack at work. Thank you!!!

  • you cut off half the butternut squash! lol….hey try cutting one in half then bake it with butter inside where the seeds were. it turns out so tender and yummy and easy to scoop out. give the cilantro and spinach a deep swish in a big bowl of water then you can simply lay it down and chop.

  • I love this channel, I love their amazing efforts and so I decided to make my ownchannel. I will love some support from you guys. Plz sub to me.:) https://www.youtube.com/channel/UCuk0WdUXyitVM8Hy1KNFfNg And, yeah don’t forget to sub to 5-min crafts.:)

  • youre so cute! lol i love watching your videos. Im wondering where you got the cool scrubber for the veggies! lol I want it please and thank you lolol

  • I did not like the video because I notice that with each new vegetable presented, the chop board is clean ( waste of water ) and I don’t think the chopped vegetables are put in good use after the video either ( waste of food ) but overall it is a great tutorial.

  • Very good idea with the preparation of the fish, I did’ t know. Thank you!
    Congratulation on the role of OITNB. You are a complete actress and woman. I became a moch more tolerant person, because of you.
    I think your mother is very proud of you!
    Continue to enjoy us!

  • I also prepare my greens this way but one thing is, I like to put a paper towel in the zip lock to absorb some of the moisture.:)

  • I am sitting in the kitchen with a huge haul of food. Been plugging away all day, cleaning and separating. I really like the way you did your prep so you aren’t dedicated to having the same food for days!

  • When I cut my vegetables or fruits a day before they get slimy no to mention it smells are wful letter on A WEEK!.. I don’t know how people can stand it!

  • Smart thinking! What a huge help this is for busy people and would stop me reaching for bread when starving! Just need a bigger fridge! I’ve a tiny one! J

  • Love you Laura �� but sadly compostable bags will not biodegrade in the regular trash. �� Hopefully you have an organic waste collection. ����

  • Wow amazing, lol this date says Jan 11 2015, but today I watched it and today is March 12 2018 lol Love to watch. thanks for sharing

  • I saw another youtuber with a way more intense way of prepping that I am glad works for him but that I could never do. I love how simple and nonjudgmental Laura’s prep videos. She’s says simply “I like prepping because it makes things easier for me. Here’s how I do it.”

  • 0:00 intro
    1 0:30 peanut
    2 1:00 Brussels spring
    3 1:36 seconds later
    4 2:12
    5 2:48
    6 3:12
    7:3:39
    8 4:16
    9 4:59
    10 5:38
    11 6:19
    12 6:55
    13 7:37
    14 8:14
    15: 9:02
    16 9:38
    17 10:14
    18 11:02
    19; 11:34
    20 12:25 Broccoil parsley
    21 13:17
    22 13:56
    23 14:26
    24 15:32
    25 16:02
    26 16:39
    27 17:09
    28 17:40
    29 18:23
    30 19:05
    31 19:35
    32 20:15
    33 20:47
    34 21:15
    35 21:45
    36 22:15
    37 22:45
    38 23:15
    39 23:45
    40 24:15
    41 24:45
    42 25:15
    43 25:45
    44: 26:15
    45 26:45
    46 27:16
    47 27:46
    48 28:17
    49 28:47
    50 29:17
    51 29:47
    52 30:17
    53 30:47
    54 31:02
    55 31:22
    56 31:45 tomato
    57 32:15
    58 32:36
    59 33:06
    60 33:36
    61 34:06
    62 34:36
    63 35:06
    64 35:35
    65 36:05
    66 36:33
    67 37:00
    68 37:29
    69 37:59
    70 38:29
    71 38:59
    72 39:29
    73 39:59

  • If you want to make sure the spinach leaves are dried properly (not dried out) simply cover your counter or table with paper towels and spread the spinach leaves on top. You can pat dry from above.Or you can cover the leaves with an equal amount of paper towels. Setting time will vary. Just check every 1/2 hour. If your leaves are too wet you may have change the towels a few times.

  • Your food videos are so helpful. I want to start a healthier lifestyle but I am such a picky eater. I would love to see some videos where you give some suggestions for healthy and tasty breakfast, lunch and dinner recipe ideas.

  • When I store my food, I use the flat 25 oz Glad food storage containers. They’re stack-able, easy to wash, reusable, and easy to store when not in use. I can have up to 15 containers stacked in my fridge in the beginning of the week. Takes up less surface area than Ziploc bags.

  • I paused, connected my Bluetooth headphones, pressed play, and you LITERALLY mention Bluetooth headphones (wireless, same as me) right after.

    I was like ������… ookkkaayyy ��

  • If you wrap moist vegetables or veg with high water content, in tin foil, silver foil it will last and keep fresh two times longer, the foil keeps moisture in the veg stops it from escaping, try it

  • My home grown organic butternut squash lasted for six months in the kitchen. The last squash was a little drier than the ones eaten fresh in October, but still tastful when cooked.

  • I’m sorry Laura but my Mother would have a heart attack, seeing you throw away the stems of the cilantro. Asian people just use the entire thing haha

  • I am a working mother from India and the thought of buying canned diced tomatoes and boild chickpeas is just too much for me… Who doesnt have time to dice tomato or boil chickpea in pressure cooker? The amount of waste packaging generated at the end of each cooking!!

  • Laura, I’m having the weirdest best time watching you do this stuff hahaha. I’m like not even sure why, it just has a funny feel and you look like you’re having the cutest time. Like it’s so kooky seeing you chop veggies in your kitchen and smile whilst you spin some greens. The internet is weird and I’m into babe xx

  • you guys look super healthy. You guys eat healthy. That is my dream one day…..to have a kitchen like yours, be super fit, happy, and healthy.

  • I do basic prepping for the week. I set up my lunches in prepacked containers and grab one each day. I make in bulk brown rice, quinoa, and sweet potatoes (cutting and roasting some and baking whole). I cook chicken breasts on a sheet pan and place different seasonings on each one to give variety. I also use tuna and salmon packets as protein choices. Usually if I do ground turkey, it tends to be for weekend meals. I have been considering creating bulk foods like you do so that I can have more variety in my week.

  • Excellent Video! Wanted to share it with others on our tiny YT channel with full attribution, but no Creative Commons on this one Is it possible for us to share it? Thanks so much. Two 80-year-old vegans!

  • Wondering if the Broccoli Cheese Soup is freezer friendly… mainly because of the cheese! 3 years later and I’m still loving these:)

  • Liked your video. Subscribed. Love your quick and easy meal suggestions. What was the can you had trouble opening when making your brocolli soup? I couldnt see it cause it was unclear.

  • I menu plan and meal prep. Back to school is coming and I am trying to get ahead of the game. Would love healthy freezer ideas. One for now and one for the freezer kinda thing. Love your knowledge!

  • Nice video thank yo:).
    Just avoid cooking with canned foods, are poison, and are number 3 on the list of cancer causes.

    Also is much healthier to use bamboo spoons to mix,
    we can not scrape the pot, tiny particles are detached, it damage our health over time ��

    I just use glass containers to put the food in the refrigerator, is healthier as well ☺

  • Another thing that you can do with your food peels is put them in a zip lock bag and keep it in the freezer until you fill it. I make my own vegetable stock just by adding water, salt and pepper! Then freeze in Tupperware until I need it for soup.
    Hi from Minnesota ��

  • Mind Over Munch. You are wonderful I am going to mimic all of your great tips and I have a chopper like yours, I’m going to use it. I never thought of doing that thank you so much.

  • So a good hack for hard boiled eggs……… salt the water like crazy!! place eggs in cold water and bring it to a boil, boil for 1 minute shut the heat off and let them sit for about 12 minutes….. they will always turn perfect (no green edges) also salt won’t get into the eggs but it they crack, they will stay perfectly intact, no floaties or white stuff all over your water.

  • We eat the whole cauliflower including the core and leaves. Seriously, try sauteeing the leaves.. so good!
    Any veggie scraps we do not eat we throw into the freezer to make a broth from later.

  • I just found your channel and am subscribing! Do you have a book or video with recipes for people with heart problems? Like no fat and the best spices to give flavor without using salt?
    Thank you for your vídeos and tips��. Already sharing with friends!!!

  • I am currently binge watching That 70’s show on Netflix and I have always loved Donna’s beauty, sass and strength as a young woman. After some googling I found this channel. I love thay you are exactly like Donna in real life. So glad I found this channel. Don’t ever stop being who you are Laura, you are an amazing young woman ��

  • You are my saving grace! I have been blesses to have found you and your channel! I still watch and use these same recipes for me and my family and they are just as good as they were when I first made them! The broccoli soup is killer!�� Thank you so much! Goal for 2018…..get a veggie chopper!!!

  • Love this video. I know you’d love the Norpro dough scraper/chopper (stainless) on amazon. Great for moving veggies from the chopper to the storage container or pan and CHEAP.

  • I only do meal prep with raw food and freeze it. I don’t like to chop vegetables in advance and using them through out the week. I never ever leave in the fridge raw chopped zucchini or potatoes. Sometimes I chopped cherry tomatoes but mostly I leave them whole. I only chop raw carrots and they last the entire week. but I don’t like to cook in advance my veggies to eat them throughout the week I really don’t like the taste. I also don’t like to cook meat and leave it in the fridge the whole week, the taste changes so much even if the meat is perfectly preserved. I usually buy chicken breasts on sale and make them in different size pieces depending on what I’m going to do, and put them into bags or glass containers (better option) and put them in the freezer. I never wash and make fruits into pieces for the week, not even for two days after. Only daily preparation to eat fruits right away.

  • Great Video. So happy I came across your channel. I subscribed because I love food prep. BTW, I love the soundtrack you used in this video?? What song is it if you don’t mind me asking?

  • What is the paper work, I want to challenge my co workers to eat more healthy and learn how to prep food. Please contact me, so we can talk. Oh, by the way I am new to this and I need to lose 150 pounds. That is why this is important to me, I want to set myself up to win! Please contact me soon. Thank you!

  • Wow, you made it look good and tasty.
    Question how does it cost for the food? 2. Was that for food for lunch and dinner or just lunch? 3. Do the food stay fresh?