I have decided to take on the idea from my last post for 90 days. Every week I will religiously prep and plan (which I do for grocery shopping anyway). I plan to use Mason Jars and Glass Lock containers like these:

The meal prep containers will contain exactly that, preparatory food for the week. That means that these containers will have the ingredients that I usually use in my dinners plus whatever I need for meals that week, the usual prep ingredients will include:
- sliced red onion
- pre-cut broccoli (sprouting lid)
- pre-cut cauliflower (sprouting lid)
- cubed bell pepper
- cubed sweet potato (in filtered water)
- red cabbage (sprouting lid)
In the eat containers, I plan to keep my regular fruits and vegetables, which include snacks and lunch sides. I LOVE fruit, so I will keep some fruit in my fruit basket on the counter as usual, but I also plan to keep a seasonal berry and another fruit that needs to be refrigerated in the fridge, these include:
- celery sticks (in filtered water)
- sliced bell pepper
- berries
- pineapple (melons, etc.)
- boiled eggs
Lastly, the ready to go portion of my refrigerator will include:
- Curry Sauce (homemade)
- Vegetable broth (homemade)
- 5 oz leafy greens
- Pesto
- Hummus
- Lunch (which is often left over dinner)
- Greek Yogurt
My crisper drawers will hold overflow for refilling, cheese, and herbs. Combined with the changes I have made to my pantry, this should work quite well to keep my eating clean. I tested this idea yesterday for snacks and dinner, I have tangerines and apples lying around, so I snacked on them and nuts (homemade granola recipe review coming soon). My tester began Sunday when I made an Indian curry sauce and put it in my fridge:

I took it out of my refrigerator, a can of beans and my pearl couscous from the pantry. I set the couscous to cooking and threw the beans in a pan covered it in curry sauce for warming, and 5-10 minutes later, I had a complete meal. Next time I will add bell pepper and record the process.

It was so easy!!!!!!! My snacking was pretty brainless, and dinner included a grain and protein, next time I will add a veggie for a completely nutritious meal in no time. The great thing about curry sauce is that it can be used on beans, meat, and veggies and I use curry sauce often, so its something I feel safe keeping in my refrigerator. Plus I can make many different types of curry sauces thus keeping things interesting.
I was on the fence before last night, but now, I am pretty sure that this is a good step for me. Anyone else wanna join me and tell me your experience with this method along the way? The original blog that I found this pic on that explains the premise behind this idea is “Our Mindful Home.”