I'm about to go back to work after nearly a year of maternity leave, and I'm starting to turn my mind to getting ready in terms of keeping the healthful foods flowing - this year has been great for eating well, taking off some pounds, and I want to keep the momentum going.
Pre-baby I used to labouriously prepare cut veggies every evening for my DH's lunch and my own . . I've gotten out of the habit of making lunches (since I wasn't making my own my Dh had to fend for himself this year!) and I'm wondering if preparing some en masse on a sunday evening would work for the evening . . I've had bad experiences with dried out carrots, etc (I could use baby carrots but prefer the big ones!) - -and soggy broccoli etc - is there a method for storing veggies already cut up so that they last in the fridge for 3-4 days without either drying out or mushing? All suggestions welcome!