Food preparation has been one of the biggest challenges I have faced since starting my journey to change my road.  The Veggie Bus System I developed helped me solve three significant challenges I was facing weekly.

  • Mental challenges
  • Freshness
  • Variety of vegetables and fruits
  • The “Solution”  – Veggie Bus System!

Mental Challange

Mental Challenges – This is an interesting one as it relates to me wanting to make a fresh meal but overcoming the mental challenges to make it.  Just the thought of washing, cutting, cooking, and then cleaning all of the vegetables and fruits for each meal would defeat me before I even got started.  I needed to figure out a way I could have my vegetables and fruits pre-cut and stored, so I could just make the meal and move on.  Once I got past that, I had to figure out what to do with the leftover fruits and vegetables and not run into the week later mush in the fridge that I was still dealing with. I thought there had to be a better way which prompted me to find a system that worked best for me. 


Freshness – Keeping the fruits and vegetables crisp and not letting them get slimy is the second challenge I kept running into.  I need to come up with a way to keep the peppers from becoming mushy or the zucchini from getting slimy.  It got even worse when I was using sealed containers and pre-cutting some it would turn into mush after the second or third day from sitting in the fridge.  So I set out on a quest to try containers, read articles and watch videos.  All talked about green this and green that with none of them working for me and or the problems I had at the time.  I wanted to make sure that the system I ended up with would address the vegetables and fruits I was eating on a daily basis and be able to store them for a week at a time.  Since I did my prep work on Sunday, this was a critical requirement for me to support my meal-making throughout the week.  I wanted no fuel from my inner beast on grabbing a non-healthy option or food pressure to make bad choices.


Variety – Having a mix of options I can go to every day helps me in dealing with food pressure and making good choices for my calorie-focused lifestyle. Here are the items I use and or rotate during the week to mix it up, a combination of six of them:
  • Vegetables:
    • Green, Red, and Yellow peppers
    • Tomatoes (Plumb seem to the right since for a 3-4 oz portion)
    • Yellow Zucchini
    • White Mushrooms
    • Green Beans
    • Snap Peas
    • Broccoli
    • Garlic
    • Sweet Potatoes
    • Celery 
    • Brussel sprouts
    • Carrots (Whole and Shredded)
    • Yellow onion
    • Cucumber
    • Spinach
    • Lettuce
    • Asparagus
  • Fruit:
    • Banana
    • Grapes (I Love to freeze them)
    • Apples (Ambrosia)
    • Kiwi
    • Blue Berry (Freezer)
    • Wild Blue Berries (Freezer)
    • Pineapple
    • Wild Berry Mix (Freezer)

Solution – Veggie Bus System

The Solution – Veggis Bus System: After trying several containers I landed on the Rubbermaid Freshworks Produce Saver series which has a built-in venting system and a corrugated bottom to keep the vegetables and fruits fresh and crisp for the target week coming up.

I call it the Veggie Bus System:

  • Have a variety of sizes of the Rubbermaid Freshworks Produce Saver so you can accommodate the options for the week.
    • Link for Information and purchase locations – https://www.rubbermaid.com/freshworks.html 
  • Every Sunday Prep – Wash and cut the items for the week
  • Place the containers onto the baking sheet for easy access in the fridge.
  • When needed I pull the entire sheet out and have access to pre-cut items for the meal I am making at hand
  • When done, put the lids back on and then slide them back in.
  • No leftovers, no washing, and cutting, no cleaning up the food prep area – WIN!

I hope this helps, please let me know your tips and tricks!  Would love to hear from you.

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