pre-make salads & fruit for week

Blueberry & Strawberry Fruit Salad

Blueberries & Sliced Strawberries


Looking to eat more veggies and fruits but tired of cutting and prepping each night?  QUICK FIX! Make a fruit salad and tossed salad for the week.  I typically prep on Sundays and mid-week on  Wednesday.  Since I began prepping in advance,  I easily consume more fruits and veggies AND my kids do too.

Here are two of my favorite quick preps: 

Tossed Salad

  • Mixed greens
  • Chopped cucumber
  • Chopped tomato
  • Salt, pepper to taste
  • Add lots of fresh squeezed lemon when ready to eat 

Mixed Fruit Salad

  • Sliced Strawberries
  • Blueberries

Add in seasonal fruit such as nectarine, pineapple, etc.  If would like sliced banana in fruit salad, add in right before eating as they tend to get a bit mushy.


Spring mix, chopped cucumbers, chopper tomatoes, salt & pepper



Asian soba noodles with shredded veggies & recipe

Asian soba noodles with shredded veggies & recipe

Recently tried Explore Asian soba noodles sautéed with shredded red & green cabbage, kale, carrots and green onions  and thought it was quite tasty. So simple to prepare with pre-shredded vegetables. I purchased a crispy cole slaw and kale mix from Whole Foods, but any pre-shredded cabbage, broccoli slaw, etc. from the grocery store will work. 



4 ounces soba noodles

4 cups plus of shredded cabbage,  carrots, etc.

1 Tablespoon of low- sodium Tamari

1 teaspoon of sesame oil

1 tsp minced garlic

1 teaspoon of sugar dissolved in 1 tablespoon of water

1 tsp of olive oil ( or can use veggie stock or water to sauté veggies)

Few toasted sesame seeds 

Cook soba noodles and set aside. Mix soy sauce, sesame oil and sugar dissolved in water and set aside. Saute’ Olivia oil and garlic preferably in wok and add shredded veggies.  Lightly Saute if preferred crispy. Add cooked soba noodles, and soy sauce mixture.  Toss gently, top with a few sesame seeds and serve.  1-2 servings.