Prepping your meals for the week can seem like a daunting task, but it doesn't have to be!
We all start with the best intentions on the weekend: "This week I will not rely on the food court for lunch, I will meal prep". But, despite this, meal prep often slips to the wayside in favour of more fun weekend activities.
If you want to prepare healthy meals that doesn't take up your entire weekend, creative cook and author, Leah Itsines shares her top ways that she makes meal prep simple.
"I always plan my meals and shop on Saturday, then cook up a storm on Sunday. Smart planning is a huge time saver. If you make sure dishes can be used for several meals through the week, it means you can prep less!"
"You don’t need to prep a whole meal. Save time by simply prepping some delicious toppers. In summer, I love to prep a zesty tomato salsa. It’s quick, easy, and can be used to transform any meal - from eggs for brekkie, to bowls for lunch, to salmon for dinner (I live on salmon and salsa). My favourite salsa as simple as combining Mix-a-Mato tomatoes - a punnet of small tomato varieties that instantly add big flavours and gorgeous bright colours with no time or effort - spring onion, coriander, garlic, olive oil, lemon juice and a pinch of salt! Keep it in the fridge and use for days."
Go big and freeze
"Cook up in bulk so you can use some for this week and freeze some for later. Curries, meatballs, burger patties, pasta sauces, and snacks like muffins and pinwheels are ideal for this."
"Save time and make meal prep hassle-free by always including a few favourite dishes that you love and know by heart. I love a tomato pesto pasta. It’s a no brainer to make. It’s great warm and even better cold for lunch. Using a mix of brightly coloured tomatoes, like Mix-a-Mato, even makes this one pretty enough for entertaining."
"Warmer weather doesn't mean you have to give up on your roast veggies - they're one-pan prep wonders! Roasting a tray of vegetables is easy and great to bake while prepping other dishes. For summer, I add them to a spinach salad with a light dressing and some crumbled feta - perfect for lunch! My big tip for roast vegetables is to always add a handful of small tomatoes on top - they burst with flavour when roasting and stop the veggies from drying out."