Many fruits and veggies are portable and easy to pack for breakfast, lunch, snack, or busy life on the go. These days, most grocery stores offer a variety of pre-cut, pre-washed fruits and veggies, making it even easier to get your recommended servings!
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Look for washed and bagged salads, baby carrots, celery hearts, broccoli and cauliflower crowns, cherry tomatoes, and shredded cabbage in your grocery store.
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Keep salad bar ingredients on hand: sliced carrots, mushrooms, red peppers, pre-washed greens and ready-made low fat dips for your veggies or fruit.
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Buy fresh produce, like peaches or bananas, in varying degrees of ripeness to allow for some ripening towards the end of the week.
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If fruits and veggies are on special, buy more.
Some freeze well or use them in a dish like soup or casseroles that can be frozen.
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Lower-fat muffins can be made with fruits and veggies such as bananas, zucchini, apples, carrots etc.
Keep a batch on hand or freeze for another day .
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Add a little fruit purée, sliced fruit or berries on top of breakfast cereals.
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Make a large salad and add dressing to only what you need.
Keep the rest refrigerated for another meal.
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Wrap washed lettuce leaves in paper towel in the fridge.
It will last longer and is ready to go for a quick addition to a sandwich.
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Look for plastic fruit guards to pack your pear or peach; they protect your fruit from bruising.
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Look for the Heart and Stroke Foundation’s Health Check symbol™ when grocery shopping.
Canned and frozen vegetables can be convenient choices.
