I am a fan of cooking a whole ton of food at once, then eating it from tupperware all week.
This tends not to work so well for frozen broccoli. Does anyone have any tips for “keeping” broccoli all week long? I’ve heard fresh broccoli, I’ve heard maybe olive oil. Can someone give me the goods on this?
I hate slimy broccoli.
Just steam it everyday it takes a whole 5 mins.
I steam it twice a week. Sundays for the next 3 days and Wednesdays for the rest of the week.
I also started to eat some of my fresh broccoli raw. This you don’t even have to prepare. Just wash and cut.
Raw is just the easiest way to go. I buy a few of those precut bags at Trader Joe’s every weekend, then dice some into my eggs, put some in a bowl with Molly McButter cheese sprinkles or Spritz-Salad Dressing on it. Stays good all through the week, and sometimes longer.
S
Some foods don’t keep well, broccoli is one of them. I just cook it daily and keep it in my belly.
Cooking before eating is the way to go. In a pinch, you can nuke it with around 2-3 shots of water in a bowl, covered by a plate for 4:30. This solves the plastic problem and nutrient loss ranges from minimal to 25% for folate, so just dose up the broccoli if this is a concern.
If you get a bunch of Corning dishes with tops, you can buy, wash and cut once a week to save the prep time and just pop the dish minus plastic lid, plus plate (this will allow it to steam cook) and voila, nice steamed broccoli. Works for kale too.
I personally save my broccoli for dinner. Then I don’t have to worry about any of that jazz. Try a mixed garden salad instead for lunch. You can prepare a whole big bowl and keep it in your fridge with either saran wrap or a lid if your bowl comes with one. I like the salad because I feel like I’m getting a broader nutrient spread.
3 different types of lettuce, washed and hand torn, (red leaf, green leaf, romaine) tomatoe wedges, cucumbers washed and sliced with the skin left on, few heaps of diced up onions, a shredded carrot or two, maybe some shredded red cabbage, Chunks of Mozz cheese etc… Whatever you enjoy in a house salad.
I don’t know if this will keep for a whole week, but it certainly keeps for 3-4 days, it never lasts longer than that for me. Get a little tupperware container and put some oil and vinegar in it with a little italian seasoning for your dressing and pour it on each day right before you eat. Of if your bulking, dump a cup of blue cheese on it LOL.
V
Excellent tips. I think I am going to try raw broccoli. Never done that before. Thanks
Raw is the way to go. I buy whole stalks at the grocery store and chop up enough for about 3 days worth of salads and put into a plastic container in the fridge. So I’m usually chopping broccoli every three days or so.
If you buy stalks, try not to be one of those people who just eats the heads and throws the stalks away (like my VEGETARIAN friend). The stalk can be great with carrots in a stir fry too.