I was the su chef in my kitchen today. I am a stir fry student. Lol. It’s healthy a quick.
Yes each colored pepper has its own home.
Orange , yellow and red peppers
Squash and zucchini hiding
Jalepeno peppers. I kept the seeds for heat.
Lemons for flavor
Vine ripened tomatoes
It’s so much easier to grab and throw in the wok. When I’m prepped like this, I usually cook my lunch before work.
I’m my glass containers the veggies stay fresh and crisp.
This is the fruit portion of my smoothie I’ll be adding a bunch of Kale.
If I’m not chopping I’m not eating clean. The chef I follow uses this board. I learned that I was ruining my knife by cutting on granite. (Don’t judge me). Lol
I love my new cutting board. They have it online , at bed bath and beyond, but I got this one for a great deal at Williams and Sonoma.
I’m preparing peppers to make an omelet for breakfast
I picked up this knife set from Williams and Sonoma. I’m so glad I did. It slices through veggies with a breeze.
I am eating clean so that I can live. I don’t have a chef kitchen but in my head I do. When I have the right tools I can prepare effortless great tasting meals for my family.