One of my latest challenges has been trying to eat and feed my little one mostly organic meals while cooking with a lot more veggies than usual. Fortunately, the advantage of living in the middle of nowhere is the fact that there are plenty of farms around here. This is my second week on a co-op of fruits and veggies and even though I am just getting half a box I still find myself trying to figure out how to use everything before the week is over.
One of my biggest concerns about signing for a weekly co-op was the life of my fruits and veggies. A couple of weeks ago after church I went to my friend's house for lunch; she is a holistic health coach and of course eats tons of whole foods. I was impressed when I saw the way she stored her vegetables, items like spinach, kale, lettuce, coleslaw, broccoli and carrots were all cut and stored in separate containers ready to go. It looked so easy to cook, she just grabbed and tossed and it was done.
I decided to try it as well, because usually half of my veggies go to waste. The result, long lasting crisp veggies... hoorray! This has helped me get Sophia more interested in eating veggies, she helps me clean and get the veggies ready in their containers making her feels more eager to eat them.
My princess' latest favorite has been scrambled eggs with spinach and American cheese, she loves cooking with mommy and feels like the awesome little helper that she is.
This storage method works very well for berries, my 3 boxes of strawberries and blueberries lasted forever, making it easy to just add them to your cereal, granola or yogurt.
Do you have any other tips that I can use? I would love to hear them!
Until next post =)
CM
