Set aside an hour or so each weekend to prepare your family’s base foods for the week. Coordinate this weekly staples-cooking time to coincide with your shopping day (i.e. shop on Fridays and cook Sat mornings), and make it a regular habit. Put your grains and beans out to soak the evening before the morning you wish to cook (i.e. Friday evening soak for Saturday morning prep), or put them out the morning before the evening you wish to cook (i.e. Saturday morning soak for Saturday evening prep).
Wash your salad lettuces, hardy crudités vegetables (such as cucumbers, peppers, carrots, etc) and fruits (except berries) all at once. If it’s convenient, do it right after your shopping trip so you put it away clean and ready to eat. Some other delicate fruits and vegetables, such as berries and baby bok choy, will spoil faster if washed early, so wait until just before serving to clean those.