There are not enough hours in a mother’s day, according to most of the mothers I know. Cooking can seem like an additional responsibility to a long list of other obligations.

One way to ensure you’re getting nutritious, clean food is MyPrep Delivery. You also need to take time to make simple meals that you can keep in the fridge.

Tupperware is a container that can be used to steam vegetables and keep them in the fridge. Cook vegetables until they are still slightly firm and retain their rich color. While hard vegetables like carrots require a longer cooking process, soft vegetables like summers squash can be cooked quickly. When possible, please use organic produce, especially for roots and leafy vegetables.

Here are some tips on what to keep in the refrigerator:

Steamed Broccoli. Cook stemmed broccoli in a steamer pan for 5 to 7. Don’t let it get too soft. With a little dressing you can enjoy it cold. Source of vitamin C and fiber as well as calcium.

Baked Roots My favorite combination is yellow fins and chilled broccoli. Garnet yams provide a good source vitamin A, beta carotene.

Shred carrots and beets. Then add the chopped basil and a bit of brown rice vinegar. It’s also great if carrots are paired with beets. Both carrots, as well as carrots, are rich in fiber and antioxidants. Basil is a good source B6 that can help alleviate nausea and discomfort during pregnancy.

Lettuce in bag: Wash a variety of colorful lettuces, like Boston lettuce. Once it has been washed, cut it into bite-sized pieces and store in a Tupperware container. This base can be useful when you just need to add meat and pre-shredded vegetable. Warning: You can only store lettuce like this for up to three days. If you plan on keeping it for more than one week, don’t!