Cheree Sheldon, Nutritionist for the February 28 Day Weight Loss Challenge has shared a simple way to make meal prep really easy to ensure healthy eating is a breeze:
When looking at whipping up a healthy meal without slaving in the kitchen for hours, it’s a good idea to think of your plate divided into three sections:

SECTION 1 – Protein:

You want to fill one quarter of your plate with protein; so choose beef, pork, veal, chicken, fish, prawns, tempeh, tofu, eggs or another vegetarian protein like lentils or chickpeas.

SECTION 2 – Starchy Carbohydrates:

In another quarter add starchy carbohydrates e.g. grains like quinoa, brown rice or the heavier vegies such as sweet potato, potato, peas or corn. You can also use legumes like lentils, kidney beans, chickpeas etc, to fill in this portion of your plate.

SECTION 3 – Low GI Vegetables:

The rest of the plate i.e. a whole half of your plate, should be filled with delicious low GI, low starch veggies. So think green beans, zucchini, squash, eggplant, carrot, spinach and kale.

SIMPLE FLAVOUR:

Flavour the ingredients you’ve chosen for your plate with some simple flavours: fresh herbs or dry spices, some lemon or lime juice, a drizzle of olive oil, freshly ground salt and pepper etc, and you’ll have a delicious fresh, healthy meal in no time.
To help with those days when you are really time poor, get organised when you do have some extra minutes. Prepare double lots of vegies at a time and keep the second lot in an airtight container in the fridge, cut up and ready to go for the next day. Or use frozen vegies if you need as they are already chopped and ready to cook. Frozen vegetables are very versatile; you can steam, boil, stir fry or add them to stews, pastas and curries etc, just the same as you would fresh veg (they just take a little longer to cook).
Cheree Sheldon, Nutritionist