Well-Being for Moms

Cooked Salad

Prep Notes

The idea is - cook a big pot of veggies on Sunday, add to any and every meal throughout the week to keep your veggie intake right (75%).


  • 4 T coconut or olive oil
  • 1 onion (optionally also garlic, ginger)
  • seasonal cookable veggies to fill your pot (carrots, zucchini, cabbage, cauliflower, peppers, pumkin....)
  • sea salt and pepper to taste


  1. In a pot of desired size (I use 3.3L Le Creuset) start with onions on oil.
  2. Then add veggies as you cut them, in order from the hardest ones.
  3. Cook until desired softness.
  4. Add any fast-done veggies such as leafy greens or broccoli after switching the heat off, residual heat will do just fine.
  5. Store in a big glass container for a week.


Take a portion of this Cooked Salad, a portion of fresh salad (from pre-washed/pre-prepared leaves and pre-prepared dressing) and a portion of pre-cooked protein to create any lunch or dinner during the week, including lunches to-go.

Recipe by Veronika Bar, of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.