consider this when prepping your meals. For instance, if cut vegetables like onions and peppers are stored in airtight containers, they should keep for around three days, whereas, heartier chopped vegetables, like carrots, radishes, and winter squash will keep for a week.
Cooked foods, including vegetables, grains, and dishes containing meat, or eggs should be consumed within three to four days.
Soups, chilis, casseroles, and cooked grains can also be frozen for up to six months for future meals.
The Food and Drug Administration (FDA) has this great refrigerator and freezer chart that lists the ideal storage window for the freshest foods. Click here to view the chart
“Let food be thy medicine, thy medicine shall be thy food.” -Hippocrates
Remember, I'm always here to help me, email me your questions on meal prep to ContactToni@drToniCamacho.com
Until next week,
Dr. Toni is a Best-selling author, Holistic Health Practitioner (HHP) & Registered Herbalist in San Diego, California. She holds a PhD in psychology, and a Clinical Herbalist Certificate, an HHP certificate and is a Certified Trainer in the Success Principles. In private practice as a HHP she has been influenced by a variety of clinical modalities and orientations, and by the diverse life experiences of her clients. Toni’s approach to healing is holistic & transpersonal. In her work, she integrates the principles of Eastern and Western nutrition, herbololgy, energy medicine, Buddhist mindfulness and personal counseling to assist others in working through their physical or emotional blocks to attain optimal health.