The Secret to Stocking Your Fridge That Makes Meal Prepping a Cinch

“Once they’re a little darker color on the skin, you want to put them in the fridge because it helps them last longer. If they feel hard and you want to eat them quickly, you can put them in a brown paper bag with a banana, and they actually will ripen faster.”

“Kimchi is incredible for digestion. It’s a fermented fruit and fermented fruits give you a ton of probiotics in your stomach.”

“Chickpeas, tahini, and olive oil are the basis of a hummus, and I like to add in spinach, too. It gives it that beautiful color, or you can do blended carrots. It’s a great way of switching in core vegetables.”

“I cut carrots three different ways because I like to prepare my ingredients so they’re ready to use in whatever dish I want to incorporate them in.”

“I use beets to make jars of yummy juice that I make by brewing them with water, oil, and two cinnamon sticks. It turns the water a really beautiful color and is so, so good for you.”

“These containers are full of little salads that I’ve made with tomatoes, feta cheese and roasted beets. They’re all meal-prepped and ready to eat!”