Meal Prep and Salad

Written By Judy Doherty, MPS, PCII

 

Meal Prep and Salad

By prepping all of your salad veggies at the beginning of the week you can enjoy salad throughout the week.

  • knife
  • cutting board
  • collander
  • peeler
  • storage containers

Select a variety of fresh produce in season from the grocery store or farmer's market. Favorites include:

  • Radishes
  • Carrots
  • Lettuce
  • Onions
  • Tomatoes
  • Peppers
  • Cauliflower
  • Apples
  • Berries
  • Nuts or Seeds

Prep the items and store them in sealed containers. Whenever you want to make a salad it only takes a few minutes. Plus these items double as lunch and snacks, too. Some items are better prepared at the last minute but most can be washed, peeled, and cut or whatever needs to be done to prep them. 

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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