Sally Obermeder's top meal prep tips to get you through the week

We’ve all been there - it’s Sunday night, all you want to do is curl up on the couch in your PJs and watch some Netflix but you’ve got your work lunches for the week to prepare.

While some of us may be tempted to take the easy way out and grab a tin of tuna and some crackers out of the cupboard the next morning, you just know you’ll regret it when one o’clock rolls around and everyone else in the office is chowing down on yummy leftovers from their Sunday roast.

So if you have FOMO at lunchtime on a Monday, fear not because SWIISH.com is here to give you our top nine tips for taking the stress out of meal prep.

Plan, plan, plan
Plan your meal prep a day ahead of time. Work out exactly how many meals you’re making so that you don’t waste ingredients

Beprepared
Schedule a block of time to do your prep. We find mornings are the best - there’s nothing worse than leaving it to 10pm on a Sunday night when all you want to do is collapse into bed.

Start small
If this is your first foray into the meal prep world, then first start with snacks, then add lunch, then add dinner.

Stack up on containers
Because who has time to wash out containers each night of the week?

Invest in a slow cooker
Use a slow cooker to make one meal which will make 5 meals. Dish them up into containers and freeze them soy can decide if you want it for lunch or dinner over the week. At the same time use the oven to make a roast - below is our Lemon and herb Roast Chicken. So delicious and will also work well if you carve it up and put it into containers for the week.

So, that’s 4-5 lunches in the slow cooker and four dinners in the oven being cooked at the same time.

Multitask
While those meals cook, boil ten eggs and keep them in the fridge for snacks throughout the week. Make five so you can grab and go for work each day.

Cut corners
Buy celery already pre chopped. Buy baby carrots and baby cucumbers that don’t need to be peeled or cut and just wash them.

Prepare quick snacks
Make egg and vegetable snack bags using zip locks. Store cucumber, celery and carrot in them and include mini tubs of hummus in each one. Don’t forget to add a boiled egg into them too.

Breakfast
Don’t bother making green smoothies - just grab our Super Green Smoothies from the freezer aisle of your supermarket when you do your grocery shopping and keep them in the freezer for each morning.

Simply add coconut water and blend and go. You’ve got six to choose from Energy, Glow, Wellbeing, Slim (two flavours) and Detox. You can make these smoothies in less time than it takes to open the fridge and think: ‘hmmm, what should I have for breakfast’.

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