DIY: Meal Prep Veggie Blends

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When you are first learning to meal prep, it can be extremely overwhelming. There are so many moving pieces to deal with that it can be helpful to buy some already chopped vegetables. This is something that I will still do when I am pinched for time! I also like to chop and freeze my own veggies to save money as well as time. Maybe I'm crazy, but I feel that veggies I have chopped and frozen just taste better! 

I freeze my vegetables in ziplock bags. Make sure you squeeze the air out of the ziplock before storing. I eat through my frozen veggies quickly, but these last 4-5 months easily! 

Here are my three favorite blends that I use all the time!! Each blend works for 4 servings. 

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1) Stir-Fry

I use this for delicious and fresh stir-fry's (duh lol!). I also use this for a side dish for proteins! Try sautéing with a little ginger and garlic. Add a drizzle of soy sauce and your side dish is ready to go!

Chop

  • 1 red bell pepper, cut into strips
  • 1/2 yellow onion, sliced thin
  • 2 carrots, cut into bite seized pieces
  • 1/2 cup peas
  • 1 head broccoli, broken into florets  
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2)  Soup Starter 

I use this as the base of hearty vegetable soups. I also use this blend to make veggie stock or a fabulous chili base! 

Chop

  • 1/2 yellow onion, sliced thin 
  • 3 stalks celery, cut into bite sized pieces 
  • 2 carrots, cut into bite sized pieces 
  • 2 cups green beans, trimmed 
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3) Roasted Vegetables 

It couldn't be easier, dump and roast to caramelized perfection! Use as a side dish or add cooled roasted vegetables to your next grain bowl or salad.

Chop

  • 1 pound brussels sprouts, cut in half 
  • 1 sweet potato, cubed 
  • 1/2 yellow onion, sliced thin
  • 1 red bell pepper, diced