pistachio pesto

This is how I eat more vegetables…

There’s a social media trend that gets my goat.


It’s when “fit girls” brag about eating crap while showing off their size-two waists.


Example A: Fit-girl takes a crop-top selfie, and writes,“needed to crush it in the gym today after last night’s pizza binge!”

Example B: Fit-girl tags photo of fit-friend, and writes, “What a babe! Can you believe she LOVES donuts?”


I know these types of girls, and the reality is this: they exercise like the dickens and follow STRICT diets. They are not sitting on their bums, binge-watching Grace & Frankie, and sucking on bonbons.


For them, eating donuts is the exception and not the rule, so why highlight it?

Do they think it makes them relatable?




It reminds me of rom-com scripts that have a woman pretend to be a beer-swilling, football-loving hottie, to get the guy. It’s a clichéd, anti-feminist storyline that is SO 1990s.


These days, it’s cool to both be yourself, and take your health seriously (without being a wanker about the way you eat).


You can definitely have some junk from time-to-time…IF the bulk of your food is good for you.


My husband and I balance our Friday night takeout and Sunday croissants with the Brontosaurian amount of veggies that we eat during the week. It’s called the 80/20 rule, and it’s just the way healthy living works.


This is a principle that a lot of people gloss over:


“Too simple.”

“Too boring.”

“Not sexy.”


But it’s also the principle that will keep you healthy, sane, and able to enjoy life.


So, on Sunday, while the cool kids were drinking mimosas and posting about it on Instagram, I was in the kitchen, blending up the recipes below. These three hidden-veggie hacks are a simple way to get more goodness onto your plate (and make the 80% part of the equation as tasty as the 20%).


Perhaps you’d like to give them a go?


Chickpea Carrot Hummus

Blending chickpeas with steamed carrots, ginger, and turmeric adds more nutrition and flavor.

  • 1 can chickpeas, drained and rinsed
  • 2 large carrots, peeled, chopped, and par-cooked in microwave
  • 1-inch piece ginger, peeled and chopped
  • 1/4 teaspoon dried turmeric
  • a decent grind of black pepper and a pinch of Himalayan sea salt
  • 3 tablespoons tahini (sesame seed paste)
  • juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • splash of water to thin, if needed

Add everything to a high-speed blender or food processor and whiz to combine. Refrigerate for up to five days (or freeze some and defrost in the fridge overnight).

Eat with veggie crudités, seed crackers, or spread on your lunch sandwich.

Beet-Berry Smoothie (serves 1)

This antioxidant-rich smoothie provides a serve each of fat, protein, and veggies at breakfast. I make three at a time and freeze them in glass jars. To defrost: place in the fridge overnight.

  • 1 small beet, peeled, quartered, and steamed in the microwave (about 1.5 minutes)
  • 1 cup frozen raspberries
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons vanilla protein powder OR 1 tablespoon cacao powder (optional)
  • 1 cup unsweetened almond milk

Add everything to a blender and process until smooth. This smoothie should be thick enough to eat with a spoon; if it’s too thick, add a little water. Feel free to top with fresh berries and nuts, if you like.

Loaded Vegan Pistachio Pesto

This recipe is lighter and more nutrient dense than store-bought pestos, as I’ve reduced the oil, omitted the cheese, and used a bouquet of different herbs. Pistachios provide potassium and magnesium, and they tend to be cheaper than the pine nuts used in traditional pesto recipes.

  • 1 bunch each parsley, basil, cilantro (fresh coriander)
  • 1/2 cup shelled pistachio nuts
  • 2 garlic cloves, peeled and squashed with the back of a knife
  • juice of 1 lemon
  • 4 tablespoons extra virgin olive oil
  • a decent grind of black pepper and a pinch of Himalayan sea salt

Add everything to a food processor and whiz until smooth. Add a little more lemon juice or a tiny dash of water if needed.

Transfer half the pesto to a glass jar and drizzle olive oil over the top. Store in the fridge for 4-5 days, and use as a dip, a spread, or to toss through veg and pasta at dinner. Freeze remaining pesto in ice-cube trays to use in soups, pasta, meat dishes, etc.


Remember, healthy doesn’t have to be complicated, and it doesn’t have to be boring. It should be simple, sustainable, doable, and desirable, and that’s precisely what I’ll teach you in my new 7-week online program, Slim Down With Self Love Bootcamp. Click here to find out more.

With love,

Gluten Free Spinach Feta Muffins

I don’t tend to share many recipes on this blog. The reason being that when it comes to helping women improve their health, I believe that we need to start with how we think and feel, before we can confidently change how we act.

Also, as much as I love food — and I really love food — my weekly meals are very simple and not particularly blog-worthy. There are only so many times that I can share a photo of grilled salmon,  chicken curry, veggie stir-fry, overnight oats or broiled lamb chops until we all get a little sick of it!

Even if I kept a more food-focused blog (as I did hilariously, and with terrible photography, at Blushing Strawberries in 2010/2011), that alone won’t make YOU a healthier eater.

Because here’s the thing: it’s not your access to healthy recipes that’s the problem, it’s your unwillingness to cook them. 

In previous posts I’ve touched on:

>>> The 3 Biggest Myths That Are Keeping You Out Of The Kitchen

>>> And why you need to reduce your consumption of sugary processed foods.

Today I want to tell you how proper nutrition was essential in my recovery from binge-eating.


Full disclosure: I am not a psychologist or dietitian, nor do I have any training in the field of eating disorders. What I do have, however, is my own experience, and my understanding that it was a combination of self love practices and proper nutrition that helped me create a healthy relationship with food.


If you’ve ever binged, or regularly tend to over-eat, you’ll know how physically and emotionally exhausting that process is. My personal experience was that I would restrict calories throughout the day and then binge at night. By the time I went to bed my stomach was so tight that you could have popped it with a pin. After every episode I would cry myself to sleep, and the next morning I would wake with equal parts indigestion and massive guilt. The cycle continued.

To overcome binge eating I tried to place (further) restrictions on myself:

  • Certain foods wouldn’t be allowed in the house
  • I’d eat with smaller bowls
  • Breakfast became my biggest meal and I would attempt to eat a peasant’s dinner (this was awful…dinner is my favorite!)
  • I would avoid eating snacks at parties, only to go home ravenous and polish off three bowls of cereal
  • I asked my husband to “not let me go back for seconds”
  • Every morning I would blame and berate myself…unsurprisingly, not a terribly effective strategy.

I’ve since learnt is that wasn’t the fault of the food, the crockery, the willpower, etc. The simple truth was that I was starving, and you might be too.


If you’re not eating your fill of nutritious foods throughout the day (yes, fats and carbohydrates are included), then your body will always be crying out for more. The problem is that when you’re running on empty, when its dark outside, and you’re wearing your sweatpants… that more tends to be easy-to-access, processed crap, and a lot of it.

Fortunately, that doesn’t have to be your future reality. If you want to find food freedom in your own life, then you have to stop being afraid of eating.

When you eat well — when you eat enough of the good stuff, and mindfully enjoy some of the treat stuff — it becomes easy to enjoy your food and your good health, without willpower, deprivation, or the obsessive need to check your weight at the end of any big meal.

So your goal for this week is to take a keen look at your plate and ask if depriving yourself of proper food is actually your biggest health and nutrition downfall.

And to help make things a little easier, I thought I would post a recipe today! These are my spinach and feta muffins, and they’re wonderful to grab as breakfast-on-the-go, a healthy snack, or as a side to a luscious lunch salad.



Gluten Free Spinach Feta Muffins

Dry Ingredients

  • 2 cups spelt flour or all purpose gluten free flour 
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon baking soda
  • 1 large handful baby spinach leaves, torn

Wet Ingredients

  • 3 eggs, lightly beaten
  • 1/4 cup (125 ml) extra virgin olive oil
  • 1/2 cup full-fat plain yogurt
  • 1 cup pumpkin puree*
  • 1/2 cup (4oz, 100grams) crumbled feta


1. Preheat your oven to 350°F / 180°C. Line a 12-hole muffin tray with muffin liners.

2. Combine the dry ingredients together in a large bowl, stirring with a fork to break up any clumps. In a separate bowl, mix together all the wet ingredients EXCEPT for the feta.

3. Make a well in the centre of the dry ingredients and pour the wet mixture into the dry. Use a large spoon to fold together until combined.

4. Spoon batter evenly into the muffin liners and crumble feta over the tops of each muffin.

5. Bake in the centre of the oven for 25 minutes or until a skewer inserted into the muffins comes out clean.

5. Allow to cool for 10 minutes in the tin and then remove and continue cooling on a wire rack.

*Purchase pumpkin puree cans in the supermarket. Check the ingredient label, they should read pumpkin only. This is different from pumpkin pie filling which has sugar and spices added. To make your own puree: peel and chop a medium butternut squash or 2 pounds of sweet potatoes. Place in a pot of boiling water and cook for 8-10 minutes or until soft. Drain and then puree in a blender. Measure out about 14oz or 400g for the recipe. Freeze the rest to use next time.


With love,

sweet potato brownies | Jennifer Dene

Sweet Potato Brownies: A Tasty Sugar Free Treat

Today’s recipe for sweet potato brownies will be a hit with even the most finicky of eaters. If you think that brownies can’t be healthy, or healthy food can’t be delicious, think again!

Last week I told you about the new 21 day eating plan that I started, you can catch up on that here. I’m eight days in and all is going well so far. I’m inspired to be more creative in the kitchen — something that you’ll benefit from in a moment — and I’m spending more time on non-food related lifestyle stuff.

There is one thing though…in a cruel twist of irony, Nate and I attended a sourdough bread making class the day before this all began. So in my freezer are two delicious loaves of organic, heirloom grain, homemade bread. How’s that for bad timing?!

I’ve also noticed that it’s much easier to stick to my menu when my husband isn’t at home. He travelled for the first part of last week, and I didn’t give my food a second thought. The night he returned home, however, I was suddenly missing that glass of wine and bowl of pasta.

This reminded me that food is a social beast, and breaking bread with those you love is a legitimate way of feeding the soul. You CAN be healthy and eat really well, without giving up everything you love.

That’s not to say that I’m obsessing over food or feeling resentful of this experiment. As I mentioned last week, this is a very finite and specific arrangement. And while I’m definitely noticing some positive health boosts, I also realized that I wouldn’t be ok to deprive myself of foods that I love (and that love me back) for a lesser cause…like losing those last five pounds.

Fortunately, I have some fantastic recipes to fall back on, which are gluten free, sugar free, caffeine free, dairy free and grain free. (It’s ok, they’re not “fun” free!) I thought I’d share some of them with you over the next few weeks.

Today’s recipe is for sugar-free sweet potato brownies. These tasty, fudgy-wudgy little morsels will fool even the fussiest of eaters. They’re also easy to make, only require a couple of ingredients, and they freeze really well.

The Benefits Of Sweet Potato Brownies

  • Sweet potatoes are a great source of vitamins A, C & B6, as well as manganese and copper. They’re also rich in potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. All that’s to say that sweet potatoes are a healthy carb to add to your diet, that help to heal inflammation in the body.
  • Many other “healthy” dessert recipes rely on ingredients like dates, maple syrup, agave and raw nuts. While these foods are ok in moderation, and they’re still better than noshing on a snickers bar, we can’t deny that sugar is sugar, and for many people nuts are really hard to digest. These brownies are gentle on your belly in fact, they’re good for your belly — and they are sweetened with stevia, which doesn’t impact your blood sugar.
  • Finally, if you eat these brownies cold they are a good source of resistant starch (RS3), which feeds the healthy bacteria in your gut.

Resistant starch? Huh?

Resistant starch is a type of dietary fiber found in starchy foods such as potatoes, grains and beans, once they’ve been cooked and cooled. As an undigestible form of fiber, resistant starch moves through the digestive tract without the carbohydrate ever entering your bloodstream. Once it hits the large intestine resistant starch gets fermented, turning it into a prebiotic that feeds the healthy gut flora (i.e. microbiome). The resistant starch in a sweet potato is only activated once that potato has been cooked and cooled; this occurs through a process called retrogradation, which changes the cell structure of the carbohydrate.

A public service warning…

These bad boys are good for you, but they are still treats and should be eaten in moderation!

Sweet Potato Brownies

Melissa Ambrosini created the original recipe; I’ve pared it back and made the method even more simple.


  • 1 large sweet potato
  • 4 tablespoons each: coconut oil & butter
  • 4 organic eggs
  • 2 tablespoons coconut flour
  • 1/2 cup cacao powder (or carob for caffeine free)
  • 40 drops vanilla stevia
  • 1/2 teaspoon baking powder
  • Pinch of sea salt


  1. Preheat oven to 325ºF / 140°C.
  2. Halve the sweet potato lengthways, then press it back together and wrap it in foil like a burrito. Bake for 30-40 minutes or until soft.
  3. Once cooked, scoop out the sweet potato flesh using a spoon. Blend the sweet potato, coconut oil and butter, until smooth.
  4. Add the remaining ingredients to the blender and mix until smooth.
  5. Line baking tray or pan of your choice with parchment paper.
  6. Pour in brownie batter.
  7. Bake for 20-30 minutes (a longer time gives a firmer texture, while shorter is more soft and gooey).
  8. Allow to cool and then cut into small squares (about 15 pieces). Store then in the fridge or freezer.

I hope that you’ll give this recipe a try this week, and do let me know how you go.

With love,


How To Make Hardboiled Eggs

In today’s post we’re going back to basics in the kitchen with a quick tutorial on how to make hardboiled eggs. Already eggscellent at this technique? Watch the video anyway to learn what kind of eggs you should be buying and a super nifty way to peel them.

Growing up I wasn’t much of an egg fan, preferring sweet over savory for breakfast (and sometimes that’s still the case). When I did eat them they had to be cooked within an inch of their life — I’m talking rock solid yolks, no wobble allowed.

But I liked the idea of liking eggs. It seemed to me a rather grown up thing to do, ordering poached eggs on sourdough for breakfast, so I decided to get on board with this egg eating thing once and for all.

And that’s where my love of hardboiled eggs started, probably because I could control the “wobble factor”.

Of course there are better reasons for eating eggs, ones that extend further than feeling grown up at a cafe. Such as:

  • Eggs contain all of the essential amino acids and a host of nutrients such as vitamin A, many B vitamins, selenium, phosphorus and folate
  • With six grams of protein per egg they help with weight loss and muscle repair
  • Plus new research (1) suggests that you can absorb nine times more nutrients when you eat whole eggs with raw vegetables.

Of course you get these benefits no matter how you cook them (as long as you keep the egg intact that is, no more egg white scrambles please). I rotate between hardboiled, poached and scrambled, but I find the former the easiest to have on hand for adding to breakfasts, salads and snacks.

So don your aprons and pop into the kitchen as we whip ourselves up a batch of hardboiled eggs.

(Psst: before you watch the video I have to apologize about the audio. The mic wasn’t working for the first half so it sounds a little strange…this is what happens when you leave a trainer and home cook in charge of video creation!)

How To Make Hardboiled Eggs

Choose the number of eggs you’d like to make and select a saucepan that’s large enough for them all (keep in mind that they keep in the fridge for 4 – 5 days)

  1. Place eggs in the saucepan, cover with cold water, add the lid
  2. Bring water to the boil and then immediately turn off heat
  3. Leave the eggs in the saucepan for 7 – 10 minutes (depending on your personal wobble-tolerance)
  4. Then remove the eggs and place them in a bowl of cold water – this stops them from cooking further
  5. Once cooled you can store them in a bowl in the fridge, or peel them using my spoon technique, which you can see at 2:02 in the video

Here Are Two Simple Egg Recipes You May Want To Try

Eggs & Avo On Toast

Not really a recipe so much as an idea: Toast a slice of bread. Spread some sliced avocado on top. Add a chopped egg, salt, red pepper flakes (optional) and maybe a squeeze of lime. Yum!

Mayo Free Egg Salad

Whisk together juice from 1/2 a lemon, 1 teaspoon dijon mustard and 1 tablespoon tahini (sesame seed paste). Add a little water if mixture is too thick. Add (chopped): 4 hardboiled eggs, 2 celery stalks, 1/4 green apple, 1/4 red onion, italian parsley. Mix it all together, season to taste with salt and pepper, and serve over greens with a side of rye bread.

Now I’d Love To Hear From You

On a scale of 1 – 10 (1 being almost raw and 10 being rock hard) how cooked do you like your yolks? Let me know by leaving a comment below!

More Sunday Prep Ideas

Low Sugar Bircher Muesli

Flour Free Banana Pancakes

Work With Me 1:1

I have new spaces available in my 1:1 coaching program. It’s virtual (we hang out via Skype or phone) and 100% customized to suit your lifestyle. If you’re interested, or know someone who might be, please email jennifer@jenniferdenewellness.com to schedule your free consultation.

Until next time keep being fit, feminine & fabulous!


JDW Signature

Flour-Free Pancakes

Flour-Free Pancakes: A Five Ingredient Recipe

Today’s recipe for flour-free pancakes is going to blow your socks off!

I’m including it in our Sunday Prep Series as I like to make a batch on the weekend and nibble on them throughout the week. You might decide to go all in and devour them for Sunday brunch. Whatever floats your boat.

I’ve spoken with many of you about what kind of recipes you would like to see on JDW. The verdict? Recipes that are quick, simple to prepare, use the least number of ingredients, and are healthy but still tasty. 

Got it!

With that in mind I wanted to remind you to download your free copy of  The Healthy Living Made Easy Menu

It includes five delicious recipes that can be prepared on the weekend and quickly served up throughout the week.

The Menu Includes:

  1. Grilled white fish with quinoa, asparagus, and peach & avocado salsa
  2. A loaded “taco” sweet potato
  3. Grass-fed beef burger salad with polenta wedges
  4. Cheat’s teriyaki chicken
  5. Mini ricotta and berry cheesecakes

Click here to download your free week.

Moving on to today’s recipe — Flour-free pancakes made with banana, coconut, eggs and blueberries.

Jennifer Dene Wellness is not a Paleo website, I don’t believe in no-carb diets (heck, I don’t believe in any kind of diets), and I don’t think that gluten is the enemy, if your stomach can digest it.

But the reality is that traditional pancakes just aren’t that healthy. Not only are pancakes packed with refined flour and sugar — two major players on the “less-is-more” ingredient list — they also don’t offer up enough protein or fiber.

Ever wondered why you get hungry quite quickly after visiting IHOP? Fiber and protein (both missing in classic pancakes) are the key to feeling full, and fueled, after eating.

That’s not to say you can’t ever eat pancakes. You can eat whatever you want. But we need to be honest and admit that they’re just not an “every day food”.

While there are loads of “healthy pancake” recipes on the internet they often use whole-wheat flour, or some kind of nut flour. But that’s just more ingredients for you to buy, and more money for you to spend.

I also don’t love the “swap-flour-for-nut-flour” craze. Nut flours are high in Omega 6 fatty acids, high in calories, and can easily go rancid if not used shortly after grinding. But perhaps that’s a topic for another day.

These pancakes are so easy to prepare— after reading the recipe once you’ll be able to whip them up in your sleep. They also require very few ingredients, and include fiber (bananas), protein (eggs), and healthy fats (coconut)

One Final Tip … 

If you choose to top your pancakes with maple syrup I want you to remember three things:

  1. Buy real maple syrup. The ingredient list should only read maple syrup. Nothing else.
  2. Measure your pour. One tablespoon of maple syrup has 14g of sugar! Gah! If you pour two tablespoons that’s your entire sugar intake reached for the day.
  3. Consider alternatives. Try the pancakes plain, they’re delicious. Or add a berry sauce: Heat 1/2 cup blueberries with 1 tablespoon of water and 1 teaspoon sugar in a small saucepan, or the microwave. Once the berries have softened, and the water is mostly absorbed, pour over your pancakes.

Banana & Coconut Flour-Free Pancakes

(Makes 10 pancakes) (Gluten Free)

Flour-Free Pancakes


  • 3 ripe bananas
  • 6 eggs, lightly beaten
  • 1/2 cup desiccated coconut, plus extra for sprinkling
  • 1 cup blueberries (fresh or thawed if frozen)
  • 2 tsp coconut oil, for frying


  1. Mash the bananas with a fork. Place in a medium-sized bowl and whisk together with the eggs and coconut. Add the blueberries (reserve a few for serving) and stir well.
  2. Heat the coconut oil in a 10in (25cm) non-stick frying pan over a medium hear. Add two to three tablespoons of batter for each pancake. You should be able to fit 3 to 4 pancakes in at a time. Use a spatula to carefully flip the pancakes when they have set and the bottom is golden — about 2 minutes on the first side and 1 minute on the other.
  3. Stack the pancakes and top with reserved blueberries.

This recipe was created by Green Kitchen Stories

Now I’d Love To Hear From You

Are you going to try these pancakes? Let me know by leaving a comment below!

With love,

JDW Signature

P.S. I’m not totally hating on pancakes! Remember the expression: everything in moderation, including moderation.
low sugar bircher mueslie

Recipe: Low Sugar Bircher Muesli

Today’s bircher muesli recipe is part of my Sunday Prep series; simple recipes that can be prepared on the weekend and eaten during the week.

Starting the day with a healthy breakfast, preferably after some kind of physical activity, sets the tone for a feel-good kind of day. By fueling up with protein, fiber, complex carbohydrates and high quality fats you’re giving your body and mind the energy it needs to stay active and focused.

But preparing a wholesome meal first thing in the morning can sometimes be a little challenging, especially if you’re crunched for time. This breakfast recipe makes mornings a breeze.

I hope that you’ll spend the time you save doing something relaxing while you eat, such as reading a book, making notes in your journal, or (even better) sitting in the sunshine!

Pssst: Want a little more? Download my complete Sunday Prep guide, with five tasty recipes, plus a grocery list, and two 30 minute workout videos for free. Get your FREE sample week here.

What’s Bircher Muesli?

You may know bircher muesli as “overnight oats” — they are pretty much the same thing. Rolled oats are soaked in liquid with a few added bits of deliciousness thrown in.

This recipe is as simple as mixing the ingredients together, leaving it in the fridge overnight, and enjoying a yummy, healthy breakfast the next day.

Traditionally, in Australia at least, bircher muesli is made by soaking the oats in apple juice, with lots of grated apple and sultanas, and a good drizzle of honey. It’s delicious. But it’s also really high in sugar. My low sugar recipe uses coconut milk and plain yogurt, with added sweetness from whole fruit. You can drizzle a little honey to serve, or use a few drops of liquid stevia.

Apart from taking the stress of out of breakfast, soaking oats overnight is better for your body than eating them raw. Soaked oats are easier to digest, reducing post-breakfast bloat AND helping you to absorb more minerals from the oats themselves.

Soaking oats (or cooking them as oatmeal) also makes them expand, which means that you can eat a larger portion without the extra calories. Not that we’re in the business of counting calories, but we’re also not in the business of overeating!

Speaking of overeating…in the video I am making a bowl of bircher muesli for Nate, my husband, who, as I mention, is a rather hungry fellow. You may prefer to divide the ingredients into two (or even three) bowls.

Remember to always listen to your body when it comes to eating.

In the video I’m showing you how to make this recipe, and adding in a few tips along the way. Don’t have time to watch right now? Scoot to the end of the page and grab the recipe instead.


Low Sugar Bircher Muesli

Serves 2 – 3 | Print It Here
Customize this recipe by adding your favorite toppings, or use different grains (such as brown rice, buckwheat or quinoa flakes) in place of, or as a combination with, the oats.

1 cup thick rolled oats (not instant)

1/2 cup coconut milk

1/2 cup plain yogurt (unsweetened)

1/2 a green apple, grated

juice from 1/2 a lemon (optional)

1/2 cup frozen blueberries

1/4 cup walnuts

Additional scrumptious things: shredded coconut, cinnamon, seeds…

Combine all of the ingredients in a large bowl; mix well (add a little water if mixture is too thick). Divide into serving bowls and leave in the fridge for two hours or overnight. Enjoy.

You Might Also Like:

The morning fiber bowl that keeps you regular.
How to wash & store your fresh produce.

Now I’d Love To Hear From You

What’s your breakfast of choice this week? Let me know by leaving a comment below.

With Love,
JDW Signature


P.S. Want recipes and workouts that will make healthy living a breeze? Download your free week of the Healthy Living Made Easy Program
How To Store Fruit And Vegetables | Jennifer Dene

How To Store Fruit And Vegetables For Maximum Shelf Life

As a health coach and keen home cook I’m regularly asked for simple tips that make healthy living easy. One of the first suggestions that I give is to spend 30 minutes in the kitchen each weekend to prepare fresh produce.

Knowing how to store fruit and vegetables correctly will not only extend the shelf life of your produce, it also makes it a breeze to eat healthfully during the busy week.

Here are three reasons why I do this every weekend:

  • It may sound lazy but I hate washing fruits and vegetables every time I cook. Having clean produce in the fridge makes it easy to munch my way to good health.
  • Knowing how to correctly wash and store your fruit and vegetables will keep it fresh for longer, saving you time and money.
  • The time spent up front will save you hours during the week. If I spend about two hours each week on Sunday Prep, I will have a healthy dinner on the table every night in 30 minutes or less (including washing up).

In today’s video I’m sharing 6 storage tips that will keep your produce fresher for longer, and help you to eat more fruit and vegetables every day.

(Think you don’t have 30 minutes to spare on the weekend? Get my free audio training: Take Back Your Time To Create A Body & Life That You Love. Click here to learn more)

Tip #1 Invest In Storage Containers & Ziploc Bags

Airtight glass storage containers come in handy for storing “crunchy” produce such as radishes and snap peas, as well as chopped vegetables and leftover meals. Plus it’s oh-so-satisfying to stack them neatly in the fridge. 

Tip #2 Store Leafy Greens & Herbs In A Punctured Ziploc Bag

Fruits and vegetables emit an odorless, colorless gas called Ethylene that triggers the ripening process of produce. Leafy greens are particularly sensitive to Ethylene gas and will quickly wilt when shoved in the refrigerator next to other produce.

Storing greens in bags protects them from the gas emitted by other produce, and the small holes allow the Ethylene emitted by the greens themselves to escape. Using this one trick allowed me to keep a head of bibb lettuce fresh for over two weeks!

I actually filmed a video exclusively on washing and storing leafy greens. You can watch it here.

Tip #3 Wash Thick-Skinned Produce

You might not think to wash the inedible skin on produce like lemons, avocado, pumpkins and melons, but every time cut into these fruits and vegetables you are taking the dirt and chemicals from the peel and slicing them directly into the flesh. 

Tip #4 Store Asparagus In A Glass Jug

This tip goes for anything that has a tendency to wilt, including herbs, baby carrots and scallions. Sticking the ends in a glass jug with an inch of water will keep this produce crisp and crunchy.

Tip #5 Keep Tomatoes & Stone Fruit On The Bench

I never refrigerating tomatoes or stone fruits. This isn’t to prolong their shelf life — they will continue to ripen on the bench — but it will make them taste a lot more vibrant.

Tip #6 Don’t store your potatoes and onions together.

Potatoes produce a LOT of Ethylene gas and onions are super sensitive to the stuff, so storing these two veggies side by side will quickly turn your onions brown and soft.

It’s been fun to be in the kitchen with you today! See you again soon.

With love,

JDW Signature