Time Saving Veggie Prep Tips
We eat more low carb fruit and veggies than people on “regular” diets. If prep time is standing in your way, there’s good news.
If you know the top 10 low carb fruit and veggie prep secrets, including low carb fruit and veggies in your diet is fast and easy – especially if you don’t like prep.
- Veggie prep solutions for accuracy and speed.
- Veggie prep options for the inherently lazy.
These ten tips ease the monotony of preparing veggies on a low carb diet. Being organized isn’t necessary. There are techniques for every level of skill – and attention span.
10 Tips for Low Carb Veggies
1. Make the Veggies Do All the Work
Choose low carb fruit and veggies that don’t tend to be dirty, aren’t tricky to chop, and don’t need a lot of preparation when you don’t feel like cooking.
- Asparagus can be rinsed and chopped in seconds.
- Cabbage is easy to prep; when you run your knife through it, you get lots of pieces.
- Zucchini is very easy to chop or slice, and wrap or layer in a dish.
2. Get a Veggie Tool Kit
Get a good chef’s knife, learn how to use it and keep it sharp. Knowing you can cut a huge pile of low carb fruit and veggies in a few minutes means you’re much more likely to do it.
- America’s Test Kitchen reviewed chef’s knives and recommends one that costs around $25.
- Learn how to use the one you choose by watching video tutorials on chopping techniques.
- Don’t try to cut too fast at first. Build speed gradually. Soon you’ll chop like a pro.
Stick blenders and food processors are very helpful. They can shred a zucchini or turn cauliflower into cauli-rice in a few seconds. Spiralizers are another fun, favorite tool of low carbers.
Paderno Spiral Veggie Slicer
The Paderno vegetable slicer makes spiral cuts for veggie noodles in seconds. Zucchini spaghetti, cucumber ribbon strands, sweet potato, radish or turnip curly fries, long spiral squash strands.
The spiral veggie slicer comes with three blades: a shredder blade (small holes), a chipper blade (large holes) and a straight blade.
3. Space Out
Running all over the kitchen wastes time. Set up your work space for cutting next to the stove. “Chop and drop” as you go.
A plate or bowl for veggies that aren’t ready to be cooked is also helpful.
4. Only Chop Once
It doesn’t take twice the time to chop up twice the vegetables. Do it once, store them and enjoy them for several meals.
- Chop everything extra in your vegetable drawer and sauté in a big pan with olive oil and seasoning. Throw in bunches of herbs, fresh garlic or chopped nuts.
- Store the chopped fruits and veggies in the fridge. There are many low carb fruit and veggies sturdy enough to have a long life span, and store easily.
Use stored low carb fruit and veggies in an omelet or other egg dish, as a side dish, or with dressing as a cold or cooked salad.
5. Don’t Chop at All
Roast or grill your low carb veggies with salt, pepper and olive oil. This concentrates the flavors in a wonderful way. It often works best when they are whole or cut into large pieces.
6. Order in the Pan
When cooking up a bunch of low carb veggies in a pan, start with the veggies that take the longest to cook. Then add the veggies that cook quickly.
- Start with the aromatics such as onion, celery and carrots.
- Then add the denser options such as broccoli or cauliflower.
- Next, add less-dense veggies such as peppers, zucchini and mushrooms.
- Finish by adding greens such as spinach and chard right at the end.
7. Only Cook “Fast” Low Carb Veggies
It takes almost no time to sauté a little garlic in olive oil, then mix in lemon juice and a bunch of already-prepared spinach greens.
8. Skip Out on the Prep
Although more expensive, buying a bag of washed, cut greens or sliced mushrooms saves the most time in the kitchen.
Some chopped or prepared low carb fruit and veggies are available in bulk, and are perfect for large cooking projects such as veggie salads, stews, chili and soups.
9. Frozen and Canned are Still Low Carb
Try to focus on eating fresh, low carb fruit and veggies because they taste better and feel “crunchier.” However, it’s fine to serve frozen broccoli or cauliflower in a pinch.
Frozen or canned low carb fruit and veggies work well in dishes with bold seasoning.
10. Adjust Your Attitude
Change your attitude about chopping low carb fruit and veggies. Don’t view kitchen prep as an obstacle to putting dinner on the table.
Instead, decide to enjoy it. Make your prep a “low carb fruit and veggie meditation.” Put on some music and chop away…
Try Something Different
The Inspiralized cookbook shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals.
Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice.
Veggie Spiralizer Cookbook
Top 98 recipes Spiralizer Cookbook is a step-by-step guide on using a spiralizer, includes a list of spiralizer-friendly veggies and delicious recipes:
- Paleo-Friendly Carbonara
- Roasted Carrot and Coconut Crostino
- Chicken and Zoodle Bowl
- Mediterranean Zoodle Platter
- Zucchini Rice with Sweet Cider Dressing
- Parmesan Broccoli Noodles with Tomatoes
- Beet Noodles with Tangy Mustard Dressing
- Gluten-Free Parsnip Puttanesca
- Avocado and Beet Omelet
- Rutabaga Spaghetti with Truffle Marinara Sauce
- Summer Prosciutto and Cottage Cheese Pasta