Jump. Start. Dinner!
STRATEGY PREP WORKS Taking just an hour or two to chop, slice, or roast prevents stress during the week ahead—and helps you eat better. RINSE AND PREP produce so it’s ready to use. Store greens (rinsed and dried) in an airtight container. Give fresh herbs a quick rinse and shake, then place in a jar of water loosely covered. Rinse and dry green veggies, such as asparagus, broccoli, and snap peas. (Avoid washing berries until just before using.) CHOP OR SLICE bell peppers, onions, and mushrooms for the week; refrigerate them in separate containers. Use them in stir-fries, salads, and fajitas. Or sauté them all together, throw an egg on top, and dinner is done. ROAST SOME VEGETABLES such as beets, broccoli, cauliflower, carrots, or Yukon gold, red, or sweet potatoes. Toss into salads throughout…