Nikki Boswell, Nutritionist for the metabolism boosting meal plans on the September 28 Day Weight Loss Challenge, shares her top tips to get ready for Week 3:
You have made it half way through the September Challenge already – wow! Hopefully by now you have worked out a bit of a system to help keep you organised and on track with the healthy eating meal plans. If you haven’t, don’t worry – these things do take time. Reflect on the previous week and figure out what is working for you and what isn’t. Try to figure out some strategies to overcome the obstacles that you face.
This week before you get started on your planning and prep for the week, pop your head into the freezer and see what leftovers you have stored and how much freezer space you have; Adjust your weekly plan to either use what you have stored in the freezer or plan which meals you might make a double batch of, if you have enough freezer space.
As always, with your weekly plan in mind, check what ingredients you need and stock up before the week starts. Keep your weekly plan on the fridge with extra notes about what to prep ahead of time.
This week to help you get organised, try:
- Making a big batch of the Zucchini & Corn Muffins ahead of time and store in the fridge or freezer.
- Poach the chicken for Chicken, Mango & Pine Nut Salad ahead of time and keep in an airtight container in the fridge.
- Make the Chilli, Chicken, Lime & Soba Noodle Soup ahead of time and store in the fridge or freezer or if you have a slow cooker, put this one on in the morning and let it simmer all day.
- Make the Pine Mango Chia Seed Pudding the night before you want to have it for breakfast.
- Make the Lychee, Mango & Coconut Terrine ahead of time so that it has time to set.
- Cook the quinoa for the Quinoa with Roasted Tomatoes & Egg breakfast recipe the night before and store in a container in the fridge, ready for the morning.
Remember when reheating foods always heat them until steaming and allow them to cool to eat. Never reheat food more than once to avoid the risk of food poisoning.
Nikki Boswell, Nutritionist
