Pre-Cut Vegetables on Sunday for the Whole Week

The Problem

Chopping vegetables every night adds 15-20 minutes to dinner. That's enough to make you order takeout instead.

The Hack

On Sunday: wash and cut onions, peppers, carrots, celery, broccoli, and any other vegetables you use regularly. Store each in airtight containers lined with paper towels.

Why It Works

Having pre-cut vegetables eliminates the biggest friction point in weeknight cooking. When dinner is 'heat protein + add pre-cut veggies,' the whole meal takes 15 minutes.

Pro Tips

• The paper towel absorbs moisture and keeps vegetables crisp
• Most cut vegetables last 5-7 days in the fridge
• Don't pre-cut potatoes or avocados — they brown
• Onions and garlic can be pre-minced and stored in oil