Nutritious Recipes for Every Meal

Rinse dried beans thoroughly under cold water. Soak them overnight in plenty of water (or use a quick-soak method by boiling for 2 minutes, then letting sit for an hour). After soaking, drain, rinse again, and cook in fresh water for 1–2 hours depending on the bean variety. You'll know they're done when easily crushed between your fingers. Cooked beans keep refrigerated for up to five days and freeze beautifully for months.

Storage depends on vegetable type. Leafy greens stay fresher wrapped in paper towels inside sealed containers. Root vegetables like carrots and beets last longest in crisper drawers. Tomatoes and avocados should ripen at room temperature before refrigerating. Cut vegetables should be stored in airtight containers and used within three days. Keep ethylene-producing produce (avocados, tomatoes) separate from ethylene-sensitive items (leafy greens, broccoli) to extend freshness.

Focus on preparing components rather than complete meals. Cook one large batch of whole grains, roast a sheet pan of vegetables, and prepare a protein source like beans or tofu. Store these separately in containers, then mix and match throughout the week with different dressings and seasonings. This modular approach takes 60–90 minutes and provides endless combinations. Prep immediately after grocery shopping while ingredients are fresh and you're motivated.