GUEST BLOG BY FAB GIOVANETTI
To some, meal prep is an art. Tupperware stacking neatly for each meal of the day. It may look overwhelming at first, but meal planning can save a lot of time and money in the long run. When it comes to sticking to your goals, meal planning is effective as it creates a routine that you can easily follow, and can accommodate any schedule. It also stops your mind from wondering what you can have for supper (especially when all you can think about is pizza).
THINGS TO KEEP IN MIND
- In order to keep your meals interesting and varied, make sure you prep two / three days’ worth of food – all the same meals in advance. In order to make it work, freeze day three and de-frost the day before.
- Book an hour or two out of your day every Sunday and Thursday to prep your meals for the following days.
- Remember, the best combo is protein, fresh vegetables, grains, good fats (think avocado, olive oil or brazil nuts) and some flavouring. There are plenty of options that may be working for you.
An example of this is my Mexican quinoa bowl. The recipe makes three portions, so prep most of the food, and store it in the fridge to assemble it in a jar or a box the night before.
WHAT YOU’LL NEED
juice of 1 lemon
1 handful of coriander, finely chopped
6 tomatoes, chopped into tiny pieces
1 jalapeño pepper, deseeded and chopped into tiny pieces
juice of 1 lime
3 tbsp olive oil
1 tin black beans
1 can of sweetcorn
1 clove of garlic, peeled and crushed
1 can of chopped tomatoes
HOW TO MAKE
- Drain the black beans before pouring them into a large saucepan. Add the garlic to the pan, along with tomatoes, a drizzle of olive oil and some salt. Heat through for a few minutes.
- Place the quinoa in a saucepan with boiling water and a little salt, pepper and lemon juice. Let the quinoa boil for a minute or two, then simmer for another 10-15 minutes, covered, until all the water has been evaporated and the quinoa is fluffy.
- For the guacamole prepare it in the evening before going to sleep. Cut the avocados in half and scoop out their flesh, placing it into a bowl. Mash the avocados with a fork. Stir the tomato pieces, jalapeño pepper and the coriander with the lime juice, and a pinch of salt and pepper.
- In the morning (or the night before) mix the different sections, remembering to add a third of the sweetcorn as well as the black beans, quinoa, and a side of guacamole.
Photo Credit: Fab Giovanetti