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 3 of the Challenge to make meal prep really quick and easy:
Congratulations you are now half way through the November 28 Day Challenge – hopefully you are starting to get the hang of prepping your meals and snacks ahead of time and developing habits that will help you continue to plan and prep a range of quick, healthy meals and snacks in the long run.
Here are my prep tips for this week:
- Make a batch of Balsamic Beetroot Dip at the start of the week, divide into individual serves and store in the fridge for about 3 days. Note: this recipe does not freeze well.
- Make the Orange & Walnut Couscous Salad, the night before and store in an airtight container in the fridge so you have for the next day already organised.
- Make a few serves of the Berries with Yoghurt Snack and store in airtight containers in the fridge so you can just grab them as needed.
- A batch of Walnut Chia Bars can be made early in the week, stored in an airtight container in the fridge or freezer and used across the week for evening snacks, morning tea and afternoon tea.
- The Choc-Nut Breakfast Bowl is best made the night before to eat the next morning.
- To make the Banana & Mango Frozen Yoghurt, you can either freeze the fruit first and blend them together before serving or blend it all together and pop in the freezer for at least a few hours, if not overnight, before serving. And while you’re at it, whip up a batch of Frozen Cheesecake Bites and pop these in the freezer for one of your evening snacks.
- Make the Carrot Cake Overnight Oats a day or two ahead to have breakfast already prepared.
- The Cherry Ripe Chia Pudding and Yoghurt Mango Parfait can also be made ahead of time and stored in the fridge so you can just these meals for snacks or breakfast.
Nikki Boswell, Nutritionist
