Save Kitchen Time By Prepping The Entire Week's Vegetables In One Batch

Instead of prepping your vegetables before each meal consider doing a weekly batch prep. You can get all your vegetables ready for the week in an hour or less, and your diet will improve as a result.

Fitness weblog The Four-Hour Body Couple (a fanblog based on Tim Ferriss' The Four-Hour Body) noticed how the vegetables are prepped and ready to go at sub shops and reasoned that if ready-to-use vegetables at home were as accessible as the sub shop, they would consume a lot more vegetables. They started doing a once-weekly batch prepping session and putting all the sliced/chopped vegetables in Tupperware containers for the week. They found that a lot of their individual prep time was spent cleaning up from chopping veggies. This cleanup time is pretty much the same whether you prep once weekly or for every individual meal.

The author at the weblog estimated that if vegetable meal prep takes 10 minutes per meal (five minutes for chopping/slicing and five for cleanup) for each of their four daily meals, they were spending 280 minutes on meal prep. Since their weekly batch prep only takes 40 minutes they've estimated they save four hours of time per week.

Adding a slice of tomato to a sandwich or chopped onions or peppers to your eggs in the morning often make your food tastier and healthier but when you're hungry you may not want to peel and slice extraneous veggies or fruits. Having a ready-made stash of fresh-cut veggies makes it way more likely that you'll eat healthier and save your prep time as well.

How to save 4 hours in the kitchen, every week [Four-Hour Body Couple]


Comments

    i dont eat vegetables , i save time on saving time not pre preparing my vegetables i dont eat.
    try it, its a real time saver :D

      That time just gets deducted off the end of your life. Sorry, not trying to be a dick, and you may well have genetics that allow your body to put up with a diet of cheeseburgers and the occasional multivitamin, but zero veg doesn't generally work long-term.

    I've tried this once before, but I found that the veggies spoil too quickly once you've cut them up. Plus sliced/diced onion is a great way to stink out your fridge, even if it is in a sealed container.

      Yeah, I'm reluctant to try this for those two reasons.

      Cooking four serves (eat one, refrigerate two , freeze one for time-poor evenings) of a few meals each week works for me.

      This would be the only reason stopping me from doing all that prep. How long did you find they would last?

    I find that veggies done like this are OK for 3 or 4 days. Since that's about my shopping interval, if find this system works for me.

    This'll work, but you need to use really fresh vegetables. From a local market or your garden. Supermarket vegetables have a habbit of spoiling within a couple of days, so they are no good for this type of preperation.
    We tend to buy from a local market once a month or so, then spend the afternoon chopping, blanching and freezing as much as we can. You'd be surprised how far $50 can go if you time the visit right near the end of the market day. "Hey Mr Farmer - I'll give you a couple of dollars for that last bag of spuds - save you lugging it all the way home". More often than not, it'll work. Last week I got a free box of baby potatoes, and paid $5 for a huge box of corn.

    This is the sort of thing I could get used to BUT.. Keep in mind that it's not good to cut ONIONS and use them later. You're best to eat or cook them immediately as a cut onion attracts bacteria from the air. BAD bacteria.. that you will then eat. True story.

      OMG Samuel Leung, that's an old wives tale! Nothing "attracts" bacteria from the air unless it creates air currents directed towards itself.

      Cut onions may be able to disinfect air in the immediate vicinity, as cutting an onion releases vapours that have antimicrobial properties. In centuries past, this was misinterpreted as the onion "absorbing sickness" from the air. Once we discovered microorganisms, this was revised to "absorbing bacteria", instead of corrected to "onion juice has a disinfecting effect".

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