Let the fridge do the work for you: pre-preparation tricks that save your meals in the heat

All it takes is for the thermometer to rise a few degrees to turn the kitchen into a real oven. And even with the air conditioning or fan on, no one wants to be hostage to the stove or oven during the hottest days. That's where a simple, intelligent and refreshing strategy comes in: using the fridge as an ally when preparing meals.

Yes, it can do much more than just preserve food. With a little planning, you can advance dishes, assemble ready-made bases and even "cook" without fire, leaving everything ready to assemble fresh, complete meals in minutes.

Intelligent Pre-Preparation: The Basis for Success

1. Vegetables blanched and ready for anything

• Cook quickly in steam or boiling water for 2-3 minutes, then plunge into ice water. This preserves texture, color and nutrients.
• Store portions in airtight jars and use in salads, quick stir-fries or cold bowls.
• Bonus tip: carrots, zucchini, green beans and broccoli are ideal!

2. Already cooked grains and proteins

• Cook brown rice, quinoa, lentils, beans or chickpeas in large quantities and store chilled portions in the fridge for up to 5 days.
• Do the same with shredded chicken, boiled eggs or grilled tofu cubes.
• When it's time to assemble the meal, just assemble and serve - cold!

Salads that last for days

3. Ready-made jars: layered salad

• In glass jars, assemble salads in layers (from the "wettest" to the driest): dressing on the bottom, grains, proteins, cooked vegetables, leaves on top.
• When it's time to eat, just turn the jar over onto a plate.
• Lasts up to 4 days if stored properly.

4. Leaves always crunchy

• Wash, dry well and store with paper towels in plastic jars or zip bags.
• The paper towel absorbs the moisture, preventing them from wilting.

Refreshing snacks

5. Cut fruit + lemon

• Watermelon, mango, pineapple and melon cut up and stored with a squeeze of lemon last longer and are even more refreshing.
• Serve chilled as a snack or instant dessert.

6. Ready-made sticks and spreads

• Carrot, cucumber, celery, tomato: leave them washed and cut.
• Combine with spreads such as hummus, ricotta paste or homemade guacamole.
• The result: light, practical and heat-free snacks.

Golden extras

• Flavored ice: freeze mint, lemon, hibiscus or green tea in molds and use for functional drinks.
• Ready-made sauces: leave light sauces such as vinaigrette, tahini with lemon or yogurt with herbs ready-made.
• "Ready base" pot: set aside a large pot with a mixture of grains, proteins and vegetables already cooked - it's the basis of many express meals.