Here are the top tips to get ready for the September 28 Day Weight Loss Challenge from meal plan Nutritionist Nikki Boswell. The September Challenge is all about boosting your metabolism for maximum weight loss opportunities:
Before you get stuck into your first week of the September 28 Day Challenge, make some time a day or two before you start to get organised. Here are my quick tips:
- Read over the week’s meal plan and get familiar with the recipes. Customise and plan any adjustment 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. For instance, if you know you are always rushed for time on a Wednesday, plan to either make the San Choy Bow with Quinoa ahead of time (it will keep well in the fridge for a day or two and can be reheated before serving), or swap for a quicker recipe.
- 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.
The recipes I would be planning on organising nice and early in the week are:
- poach chicken for the Chicken Pasta Salad and store in a container in the fridge;
- poach rhubarb for the Mini Rhubarb Crumble and store in a container in the fridge;
- make a big batch of the Frozen Yoghurt Berry Clusters and keep them in the freezer;
- the Roasted Tomato & Chickpea Soup can be made and frozen;
- make the Berry Trifle a day ahead for best flavour;
- The beetroot for the Honey Roasted Beetroot Salad can be roasted ahead of time and stored in a container in the fridge until ready to use.
Follow these easy tips and following the healthy eating meal plans from the September Challenge will be stress free.
Nikki Boswell, Nutritionist
