Top 9 Produce to Last More than 2 Weeks

In today’s climate, grocery trips may have gone down from two to three times a week, to once a week or every two. The way most people have stored and prepared food has changed significantly in the last couple months. In continuing to support you all during the stay at home order, here is a compiled list of the many different long lasting produce options at your local grocer.

Apples - in a crisper can stay fresh for one to two months.

Cabbage - in a crisper will stay fresh for over two months!

Carrots - with green leafy tops removed, up to a month, maybe two!

Winter squash - stored in a cool, dark place, up to six months.

Potatoes (white or sweet) - in a cool, dark place, up to a month.

Beets - in a crisper with green leaf tops removed, two to four months.

Hearty bagged greens (kale, spinach, collards) - will last up to a couple weeks.

Onions - in a cool, dark place may last you an entire year.

Lemons, limes, oranges - unwrapped in the crisper, fresh up to two months.

For an easy breakfast, try these fun baked oatmeal cups. They can be baked ahead of time and stored in the fridge to enjoy all week long!

Baked Apple Oatmeal Cups

Yields: 12 oatmeal cups

Ingredients

Dry:

3 cups rolled oats

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

1/2 teaspoon ground allspice

1 teaspoon ground cinnamon

1 large apple, peeled and minced

Wet:

2 large eggs

2 tablespoons maple syrup

1 tablespoon melted coconut oil

1 medium banana, mashed

1.5 cups 1% milk (or unsweetened plant based milk)

Instructions

1. Preheat oven to 350ºF and line a 12-count muffin tin with muffin liners. Spray with nonstick cooking spray and set aside.

2. Place rolled oats, baking powder, and spices in a large bowl and combine.

3. Peel a large apple and then finely dice. Set aside.

4. Place a large banana in a medium size bowl and mash. Then add in eggs, maple syrup, and almond milk. Add wet mixture into the dry mixture and mix. Then, add melted coconut oil and apples and mix again.

5. Fill 12 muffin liners to the top (~2 heaping tablespoons of the oat mixture).

6. Place in oven at 350ºF and bake for 19-21 minutes.

7. Let cool for 10 minutes before removing from muffin tin. Then, let cool completely and transfer into a tupperware or gallon-size bag and store in the refrigerator.

8. Top with your favorite nut butter and enjoy.

Recipe adapted from: www.fitfoodiefinds.com