Meal prepping vegetables for the week can save you time, money, and ensure you have healthy options readily available. Here’s how to get started:

1. Choose Your Vegetables: Start by selecting a variety of colourful vegetables to keep your meals interesting. Consider bell peppers, broccoli, carrots, courgettes, and spinach. Aim for a mix of textures and flavours.

2. Wash and Chop: Thoroughly wash all your vegetables to remove any dirt or pesticides. Once cleaned, chop them into uniform sizes for even cooking and marinating. You might want to slice, dice, or even spiralise, depending on your meal preferences.

3. Blanch or Roast: For certain vegetables, consider blanching them briefly in boiling water, then plunging them into ice water to preserve their colour and crunch. Alternatively, roasting them with a drizzle of olive oil, salt, and pepper can bring out their natural sweetness.

4. Storage: Use airtight containers to store your prepped vegetables. Glass containers are ideal as they’re durable and microwave-safe. Consider portioning them into meal-sized servings for easy access.

5. Label and Chill: Don’t forget to label your containers with the date you prepared them and their contents. Store them in the fridge for quick additions to salads, stir-fries, or as sides for your main meals throughout the week.

By dedicating a little time to meal prep at the beginning of the week, you can make eating healthy a breeze!