Many mothers I know are overwhelmed by the amount of time they have in a day click here. Cooking can seem like one more responsibility in a seemingly endless list of other obligations.

It is important to ensure you are eating clean, nutritious food. You should also make extra to freeze and take time to prepare simple meals.

Tupperware can store vegetables in the fridge for up to a month. To retain their deep rich colors and firm texture, cook vegetables in a saucepan. Cooking hard vegetables like carrots takes longer, while summer squash cooks up quickly. Always use organic, especially for roots or leafy vegetables.

Here are some suggestions on what to put in your fridge.

Steamed Broccoli. Cook short stemmed florets in a steamer basket 5 to 7 minutes. Do not let them get too soft. With a little dressing, you can enjoy it cold. Source of vitamin A, fiber, folic acid, and calcium.

Baked Roots Combination of cold broccoli and yellow Fins is one of my favourite combinations! Garnet yams provide a good source vitamin A, beta carotene.

Shredded carrots or beets: Place beets into a food processor. Once shredded, steam for 5 minutes. You can also add chopped basil to the mixture. If you want to mix carrots with beets, this recipe is great. Both carrots as well as beets are full of antioxidants, fiber, and other nutrients. Basil is a good source for B6 that can help you feel less nauseated when you’re pregnant.

Lettuce bag: Wash and peel a vibrant leaf of lettuce like Boston lettuce. Then, cut into bite-sized pieces and store in a Tupperware box. This base is great for making salads. You can add meat or pre-shredded veggies to it. Warning: This lettuce can only be stored for 3 days. So don’t keep it in the fridge for more than three days.