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Week 24 Prepped Veggies

Week 24 Prepped Veggies

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

Ingredients

Instructions

  1. Using a knife or a large food processor, thinly slice the brussel sprouts. Add to a large baggy.
  2. Removing the stems from the kale as best you can, chop the kale well. Add to the same bag as the brussel sprouts.
  3. 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.
  4. Clean the mushrooms with a damp paper towel and slice them.
  5. Take your bunch of washed parsley and chop off the stems. Rough chop the parsley leaves and store in a container or baggy before refrigerating.

Nutrition Facts

Calories

58

Fat

1 g

Sat. Fat

0 g

Carbs

11 g

Fiber

4 g

Net carbs

7 g

Sugar

3 g

Protein

5 g

Sodium

40 mg

Cholesterol

0 mg