Nikki Boswell, Nutritionist for the November 28 Day Challenge has provided her top tips on specific tasks to do and how to get organised for Week 1 of the Challenge to make meal prep really quick and easy:
To be sure you hit the ground running with this month’s challenge, take some time before you start to get your kitchen organised. You can’t possibly expect to prepare a quick meal if you need to spend 15 minutes looking for a saucepan and can’t find your ingredients because your pantry is a shambles!
After you have sorted out your kitchen keep in mind all those ingredients you found in your pantry and plan some simple recipes they can be used in throughout the challenge. Knowing you have a range of ingredients on hand and a few back up recipes up your sleave will save you time and stress if you do happen to get caught a little unprepared through the weeks.
Once you have stocked up ready for the Challenge, there are a few time saving short cuts you can take:
- Make a big batch of Carrot, Parmesan & Cashew Dip, portion it into individual serves, store a few in the fridge (for about 3 days) and pop some in the freezer (these will keep for a few months – but be sure to defrost in the fridge).
- Cook the quinoa for the Satay Vegetables & Quinoa and the Quinoa & Bacon Salad ahead of time. Cool under cold water, portion into individual serves and store in an airtight container in the fridge (for up to 3 days) or freeze for up to 3 months but be sure to reheat to steaming before serving.
- Make a large batch of Choc-Orange Bliss Balls and pop these into the fridge or freezer to use throughout the week.
- The Lentil Slice can be made a few days ahead of time (it actually tastes better the second day) and leftovers can be used for lunches.
- The Bounty Chia Pudding is best made a day or two ahead of time.
- The Zucchini & Corn Pancakes for breakfast can be made the day before and warmed up for breakfast.
- To make the Strawberry & Banana Frozen Yoghurt ahead of time, you can either freeze the fruit first and blend together before serving or blend it altogether and pop in the freezer for at least a few hours, if not overnight, before serving.
- Make the Overnight Bran with Yoghurt & Fig the night before, this allows the bran to soften and the flavours to combine.
Nikki Boswell, Nutritionist
