Today’s my first day at my exciting new job! I was never a boy scout, but I am prepared. It’s been a while since I’ve worked, and I wanted to set some habits back into place right from the get-go. So I packed a gym bag and woke up early to exercise before work (that’s the plan, at least… I confess that I’m writing this Sunday evening).
I also packed a healthy lunch. In fact, I spent hours yesterday prepping food for the work week. And I’m not joking around. I literally spent hours. You must be wearing your lucky pants… because I took pictures!
It all started at Sprouts, which is quickly becoming my favorite supermarket, thanks to its prices and its proximity to my gym (two blocks away).
There’s no gentle way to put this:
I bought a shit ton of produce. For only the second time in history (see the first time here), I had to divide my produce haul in half to photograph it.
First up, the veggies:
From left to right, in columns: red leaf lettuce, kale, baby carrots, a green pepper, cucumbers, 2 white onions, radishes, 2 heads of celery, 2 broccoli crowns, a bag of mini bell peppers, a sweet potato, roma tomatoes, 4 zucchini, 2 yellow squash.
Among the great deals: $1 for both heads of celery, 88 cents for the red leaf lettuce, 63 cents for the onions, 49 cents for the radishes.
Now, the fruit:
From left to right, in columns: 3 navel oranges, bananas, 2 lbs strawberries, 2 raspberry containers, 3 kiwi, 4 red plums, 5 braeburn apples, 6 apricots, 2 red pears, 2 blueberry containers, 3 yellow peaches, cherries.
More deals: Blueberries and raspberries: $1.50 a package. 72 cents for the apricots. 25 cents per kiwi.
All the produce – fruits and veggies combined – cost roughly $42 bucks. That’s why I love Sprouts!
When I got home, I set about cleaning, chopping, and prepping all of it. I wanted everything to be in perfect grab-’n’-go condition, so making and packing lunches all week would be a breeze. For the fruit, I hulled the strawberries and transferred them, as well as the cherries and other berries, into Tupperware. All the rest of the fruit got washed (excluding bananas and oranges) and was piled in my fruit bowl:
As for the veggies: the kale and red leaf lettuce got washed and spun dry (thanks to my Spin ‘N Stor bags). I put together big bags of raw veggies that would go great in my lunch bag – and that involved washing and chopping celery, zucchini, yellow squash, cucumber, radish, broccoli, and adding in the baby carrots and mini bell peppers. The rest of the veggies got washed and sorted into special Tupperware containers that will extend their freshness. When I was done with everything, my table was covered with washed, prepped, and ready-to-go fruits and veggies!
PLUS, I washed and chopped more veggies and loaded up my crockpot to make more grab-’n’-go meals… but that’s tomorrow’s post!
DOUBLE-PLUS, I washed and chopped even more veggies to make my lunch: a big ol’ salad! (But I didn’t eat it until after all my work was done.)
(Red leaf lettuce, kale, roma tomato, baby cucumbers, broccoli, scallion, soy bacon bits, lite cilantro/lime dressing.)
Doing all this work, plus cleaning my kitchen afterward, took over two hours. And completely worth it. I don’t know yet if this level of commitment is sustainable in the weeks and months to come, but, like I’ve already said, I want to re-enter the work force on the right foot.
I’m satisfied that I’m doing just that.
Keep it up, David!