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Week 18 Prepped Veggies

Week 18 Prepped Veggies

Yield 8 servings
Prep time
15 Min
Total time
15 Min
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. To the peppers, cut off the four sides, working your way around the top steam and inner seeds. Slice into strips. Rotate the peppers and medium dice the peppers. Place in a baggy before refrigerating.
  2. Cut the ends of the onion off and cut the onion in half. Remove the outer skin and slice the two onions into half moon strips. Run the knife the other way to dice the onions. Put in a baggy and refrigerate.
  3. Strip the kale leaves from the stems by holding the base and pulling the leaves in the opposite direction. Once all the leaves are removed, chop them roughly. Put in a baggy and refrigerate.
  4. Cut off the bottom 1/2” of the washed green onions by the white roots. Slice the rest of the stalks into thin pieces and refrigerate.

Nutrition Facts

Calories

15

Fat

0 g

Sat. Fat

0 g

Carbs

4 g

Fiber

1 g

Net carbs

3 g

Sugar

2 g

Protein

1 g

Sodium

2 mg

Cholesterol

0 mg