One way to ensure you get your five to seven servings of fruits and vegetables every day is to pack precut veggies as a healthy snack or accompaniment to your lunches at work. To save yourself some trouble, wash and chop a large quantity of vegetables on Sunday night, then store them in the fridge to dole out each day. Though some vegetables, like cucumber, may not keep for a whole week, many other chopped vegetables will stay fresh for days.

I like to mix carrot sticks with celery spears and sliced red bell pepper. You can also wash a few sugar snap peas and cherry tomatoes on Sunday night and store those too; they don’t even need chopping! Just 15 or 20 minutes of work, and you’ve got portable salads for the week. Do you pack fresh veggies for work? If so, what are your favorites? Source

Excerpt from: 
Back on Track: Cut Veggies For the Week