- Designate a Prep Day
Prep fruits and veggies for the week on a less busy day.
Example Sunday afternoon, wash and chop fruits and veggies for lunches and dinners to save time during the week. This way they are ready to add to your recipes on busy week nights.
- Portion Out Grab n’ Go Snacks
Use plastic bags or small containers to stay organized. Try labeling portioned items for each day of the week!
Example Portion out and prepare snacks such as strawberries and yogurt, carrots and hummus, or celery with peanut butter and raisins to grab and go each day of the week.
Keep a fruit bowl out on the counter – if you see it, you are more likely to eat it!
Example Put apples, oranges, and bananas on the kitchen counter to entice you as you walk by.
- Stock Your Car, Briefcase, and Desk Drawer
Plan ahead with shelf-stable fruits and veggies.
Example Freeze-dried veggies keep well in car glove compartments, dried fruit is easy to store in briefcases, and applesauce or fruit cups made with 100% juice are perfect for desk drawers.
- Sip Your Fruits & Veggies
100% fruit or vegetable juice is a convenient way to increase your fruit and vegetable consumption.
Example Purchase single serving cans or juice boxes to drink anywhere. Tomato juice or 100% grape juice keep well and taste good at room temperature.
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Fruit & Vegetable Recipes
Video Center: Selection, Storage, and Preparation of Fruits & Vegetables.