1 5 MINS Prep veg & salad
The last thing most of us want to do after a long day at work is to peel and chop vegies. It also eats a lot into your food prep time. Use Sunday to peel and chop your onion, garlic, capsicum, carrot and other vegies. They will all keep in the fridge for a few days, as will washed salad leaves and rinsed beans.
Roast a big batch of pumpkin, sweet potato and beetroot to toss through lunchtime salads or serve them with dinners. You’re over halfway to having a tasty salad, so why not make your own dressing too? It’s healthier (and cheaper) than storebought varieties. Mix one part balsamic vinegar with three parts olive oil, shake and drizzle for a healthy dressing!
Boil half a dozen eggs Cook your favourite meals in double or triple batches Cut carrot, cucumber and celery into sticks Chop, skewer and marinate beef, lamb or chicken Freeze stock and tomato paste