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 4 of the Challenge to make meal prep really quick and easy:
You are on the home run now, so keep up the good work and get those meals and snacks prepped ahead of time. By now you probably have plenty of healthy snacks and meals stashed in the fridge and freezer which is definitely going to make this week super quick and easy.
From this week’s menu plan, here are some tips on what to prepare ahead of time:
- Be sure to prep the Choc-Orange Overnight Oats the night before you’re planning to have them for breakfast.
- To make the Melon Slushy, 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.
- Sweet & Salty Macadamia Popcorn is best freshly made but can be made a day ahead if desired.
- Get the Dark Chocolate Coconut Roughs into the fridge at least a few hours ahead of time, along with the Homemade Orange & Yoghurt Jelly, and get the Frozen Yoghurt Berry Clusters into the freezer
- Make a batch of the Fig, Almond & Apricot Balls early in the week and enjoy as a quick, healthy snack.
- The Moroccan Salad can be made the night before and stored in an airtight container ready for lunch the next day.
- Cook and soak the barley the night before for the Breakfast Barley with Banana & Seeds.
Make a batch of Asparagus Dip in the second half of the week, divide into individual portions and store in airtight containers in the fridge.- The chicken for the Poached Chicken, Pear & Walnut Salad can be poached ahead of time. Poach the chicken until completely cooked, pre-chop and keep in an airtight container in the fridge for up to 3 days.
- Preparing the Salmon Fish Cakes for lunch a few hours ahead will help the cakes hold their shape before cooking.
Nikki Boswell, Nutritionist
