Meal Prep Hacks

When life is busy, it can feel like no matter how hard you try, you don’t have the time or energy to prepare a meal. That’s where meal prepping can be a real saviour. I’m going to let you in on a few meal prep tips you could use to make it even easier to eat well, no matter how busy you are!

 

Pre-game your preparation

You can tell from the name, meal prep is all about preparation. Make a plan to help you work out what food you need to buy and what recipes to follow. Having a cooking schedule makes it easier to figure out what items can be in the oven at the same time, or how many chicken breasts you should be grilling at once.

 

Choose vegetables that can be used several ways

Any vegetables that you can use in multiple recipes are a winner in my book. Not only can it help you to save money, but it gives you more room in the fridge to store prepared meals. I highly recommend stocking up on vegetables that can be used both raw and cooked, such as carrots, mushrooms, leafy greens, onion, snow peas and capsicum. That way you’ll be able to use them in a whole bunch of meals.

 

Create an assembly line

Lay out what you need before you start cooking, just like a restaurant! It makes the process much easier and saves you time searching through the fridge when everything you need is at your fingertips.

 

Prep your grains in bulk

Pre-soaking and pre-cooking your grains means you have them on hand to add to any meal. Cooking grains can take a bit of time, so prepare a whole batch and then portion out what you need for the next few days. Once your favourite grains are cooked, you’ll be able to easily add them to salads or soups, as well as combining them with grilled meat and roast veggies.

 

Grow your own herbs

One thing I hear a lot from people talking about meal prepping is they get bored eating the same meals throughout the week. Having your own herb garden is a great way to beat this problem! Making a completely different meal each day is a bit of a stretch, but using basic ingredients and adding flavour with fresh herbs means you can enjoy a different taste each day.

 

Freezer-pack smoothies

If you’re a serial breakfast skipper, freezer pack smoothies could become your new best friend. Rather than spending time chopping and peeling fruit each morning, spend one afternoon a week (or whenever you have a spare moment) portioning fruit into freezer bags. Each morning, grab a freezer pack out and throw the contents into your blender along with your liquid of choice (milk, water, coconut water) and blend it up. That way, breakfast is ready in just a few minutes.

 

Follow these meal prep tips and you’ll save yourself time and energy in the kitchen. As I’ve said before, only do what feels comfortable for you, and work it to suit your lifestyle. That’s the best way to get the most out of meal prep.

 

Wherever you are in the world, have a lovely day ❤

A, x (1)

Home Made LCM Bars

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I didn’t realise how easy they were to make – will def be making these more often.

I spent my Monday night making LCM bars, (who said LCM bars are for little kids), I remember having these in my lunch box growing up, they were THE best! I actually

 

Below is the recipe, if you do decide to make these, be sure to tag me so I can see your fabulous work! 🙂

 

 

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You will need;

  • 75g melted butter
  • 250g white marshmallows
  • 2.5 cups of rice bubbles
  • Handful of mini mnms
  • Handful of milk choc chips
  • Handful of white choc chips
  • Handful of sprinkles

 

Note: You can add whatever add ons that you like, I just added all the things I liked 🙂

 

 

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Method:

  1. Grease and line the base and sides of a 20 x 30cm pan, allowing the 2 long sides to overhang.
  2. Combine the butter and marshmallows in a medium saucepan over medium-low
    heat. Cook, stirring, for 10 minutes or until butter and marshmallows melt and mixture is smooth.
  3. Combine the rice bubbles and M&M’s in a large bowl.  Pour over the marshmallow mixture and quickly stir to combine.
  4.  Spoon mixture into the prepared pan, use the back of a spoon to smooth the surface.
  5. Place in the fridge for 2 hours to set. Cut into desired shapes + serve 🙂

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This was honestly the best thing ever, once they had set in the fridge, I quickly had to have one.. or two 😛

Maybe next time I’ll use a bigger bowl, I lost some rice bubbles in my mixing process, haha.

They tasted SO delicious – I will most certainly be making these again!

Literally took me 15-20 to prepare, my job was done before I even started 🙂

Wherever you are in the world, have a lovely day ❤A, x (1)

 

Mozzarella Cheese Pastries

If you thought the spinach & ricotta pastries were easy, WELL… do I have news for you 😛 These mozzarella cheese pastries are SOMETHING ELSE! This literally took me not even 5 mins to prep & this was sooooo delicious – the cheese was so stringy when eating it (stringy cheese, mm, just how I like it!)

Ingredients:

  • 2 cups of mozzarella cheese
  • 1 egg, lightly beaten
  • 8 sheets filo pastry
  • 2 tablespoons olive oil
Method:

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1. Preheat oven to 180°C. Lightly grease 2 baking trays.

 

2. Cut filo pastry into desired shapes (I did mine in squares)

3. Brush pastry lightly with oil. Place mozzarella onto the filo pastry & wrap/roll the way you’d like.
4. Brush pastry with egg. (this gives the pastry a crunchy texture) Place onto baking tray.
5. Bake for 25 to 30 minutes or until golden and crisp. Place 3 onto each entree plate and serve hot.
I have started pinteresting some new recipes, stay tune for some more simple & also healthy (sometimes, hehe) recipes.
A, x (1)

Spinach & Ricotta Pastries

This is honestly the most easiest ting in the world to make & it is suppppper delicious! I am an advocate for simple recipes 🙂

These spinach & ricotta pastries took about 40 mins in total to make (10 mins prep, 30 mins to cook) & afterwards, I couldn’t wait to eat them – they were just great! (Call me Chef Anita!)

Below is the recipe:

Ingredients:IMG_4318

1 bunch spinach, leaves removed, washed and chopped

500g fresh ricotta cheese

1 egg, lightly beaten

 

8 sheets filo pastry

 

2 tablespoons olive oil
Method:
1. PrIMG_4320eheat oven to 180°C. Lightly grease 2 baking trays. Cook spinach in a small saucepan of boiling salted water for 30 seconds or until just wilted. Drain and refresh under cold water. Drain well.

2. Squeeze all moisture from spinach. Place into a mixing bowl. Add ricotta  &egg. Season with salt, pepper & some herbs. Mix well to combine.

 

3. Place 1 sheet of filo onto work surface. Cut into squares or strips. (Keep remaining sheets of pastry covered with a damp paper towel so they don’t dry out)
4. Brush pastry lightly with oil. Place a tablespoon of spinach mixture in 1 middle of filo and fold in the middle. Brush pastry with olive oil. Place onto baking tray. Continue with remaining pastry and spinach filling.

 

5. Bake for 25 to 30 minutes or until golden and crisp. Place 3 onto each entree plate and serve hot.IMG_4324
And… Enjoy 🙂
Making this was super fun  & simple, you can go ahead & add anything to this to give it more flavour ie mushroom etc.
A, x (1)