Start with a plan
Pick a day that works for you—Sunday is a popular choice—and look at your week. Busy workdays? Gym sessions? Working from home? Nights out? These all affect what you’ll eat. Decide which days you want full control over your meals, make a simple menu, then write your shopping list. A little planning now means less stress later.
Breakfast
Always rushing in the morning? Skipping breakfast usually means grabbing something you’ll regret later. My hack:
- Make a big batch of smoothies on Sunday (about 1.5L) and store in glass bottles - ready for 3–4 days.
- Prep healthy granola bars for the week.
Quick, tasty, and you start the day right.
Lunch
Three easy wins:
- Salads: Use leftovers from dinner - extra rice, pasta, couscous, or cooked veg like courgette, aubergine, peppers. Add eggs, cheese, or nuts for staying power.
- Soup: Make a big pot and store in a leak-proof thermos or reheat at work. Pair with a hummus sandwich.
- Toppings: Bread is boring alone. Load it up with hummus, avocado, black bean spread, plus fresh tomato or cucumber. Keeps for a week in the fridge.
Dinner
Got sports or evening plans? Skip the fast food. Pre-cook something you can heat up or eat cold:
- Rice or pasta dishes
- Quiche
- Omelette wraps with stir-fried veg (add curry powder for flavour)
Even a simple soup works for on-the-go meals.
Other ideas: overnight oats, fruit with yoghurt, batch-cooked grains. The more you prep, the more creative you’ll get. Ready to give it a go?