Nikki Boswell, Nutritionist for the April Sugar Detox Challenge has prepared some tips on how you can get ready for the month ahead:
A new month means a new 28 Day Challenge – and now is the time to get organised!
The focus for this month is on Sugar Detox, which for some of you may be really confronting but there is no need to stress.
The recipes in this month’s Challenge are as delicious, nutritious and as filling as always so you won’t feel deprived while developing healthy habits and learning tricks to reduce the amount of added sugar in your diet for the long term.
As always, the key to success is being organised, so here are some quick tips on getting ready for this month’s Challenge:
- Each week read over the recipes for the week and get familiar with them. Plan any adjustments you might need to make to the recipes or the weekly plan. These could simply be changes to herbs and spices to suit your flavour preferences or a complete rearrangement of the snacks and meals across the week to be sure you have enough time to prepare them within your schedule.
- Keep a copy of the week’s meal plan on the fridge or somewhere you can see it, with all your notes and reminders about what to prepare ahead of time so you don’t forget.
- Make sure you have done the shopping and got all the ingredients you need.
- Check your meal plan regularly and make sure your prep is done and you are organised for the next day or two – get meats out of the freezer to defrost, check you have the ingredients you need, check you have enough time to prepare each meal and snack, check what you need to prep ahead of time.
Look out for the following recipes as each meal plan is released, as they’re great ones to make in larger batches and plan ahead with:
- Tiramisu Cupcakes and Kidney Bean Brownies: make a big batch of these beauties and pop them in the freezer to have on hand.
- The Frozen Fruit Drops and Creamy Raspberry Mango Sorbet are the perfect sugar free treats to eat straight from the freezer; keep a batch or two of these in an air-tight container.
- Coconut Lime Bliss Balls and Top Deck Fudge can be made ahead and kept in the fridge for several days or in the freezer.
- The Fruit & Seed Muesli will keep for weeks in an airtight container so make a double batch so breakfast time is really easy every day.
- The Choc-Almond Breakfast Bars and Banana Breakfast Bites are also a great breakfast choice when you are rushed for time, so make a batch ahead of time and keep in an airtight container.
- The Banana & Ginger Breakfast Loaf can also be made ahead for a quick breakfast option. Once the loaf has cooled, slice and wrap slices individually and store in the freezer. Slices can be popped straight into the toaster when ready to eat.
- The Chai Overnight Oats and Strawberry Mousse with Oats & Almonds are best made the night before to let the flavours build.
- Soups are a great meal to make in bulk and keep on hand for a quick meal. The Lentil, Sweet Potato and Coconut Coup, Creamy Chicken & Corn Soup, Carrot, Orange & Ginger Soup or the Beef & Barley Soup can be made a day or two ahead, in larger batches if you like and are all freezer friendly.
Nikki Boswell, Nutritionist
