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Be prepared for lunch

Be prepared: To make things easier, prep these once or twice a week
  • Make a litre of your favourite smoothie, then divide and freeze into individual portions.
  • Boil six to eight eggs for snacks, salads and sandwiches. Keep in the shell in the fridge until you need to use.
  • Chop a selection of vegetables, including carrots and peppers; wash and shred a head of iceberg lettuce.
  • Cook pasta, quinoa, rice or couscous for easy cold salads.
  • Make a dressing or dipping sauce for salads and veg.
  • Roast chipolatas, chicken sausage, chicken drumsticks and chicken breasts.
  • Make a pot of soup.
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