I had the most amazing Christmas break this year. I was lucky enough to have two Christmases – a Danish one with my parents and sister on the 24th and an English one on 25th December with Welly and his family. It was awesome, everything from the food to the wine to the company was excellent – big smiles all around.
But all good things must come to an end right?! It’s probably for the best or I would be obese in no time.
This week I’ve been ready to get back into the swing of things. We met our diy deadlines which means I have more energy and my evenings back.
I’ve really been loving being able to cook nice homemade dinners but I’ve also taken the opportunity to prep my lunches for the following day. My main tips are:
– choose your meals for the week – breakfast, lunch and dinner
– order them online for delivery
– love preparing and eating each one
Its been an incredibly busy week and I’ve had more red flags in my inbox and more lunches at my desk than I care to remember so having my meals prepped was an absolute lifesaver. These are ‘some I prepared earlier’:
Homemade pea soup (onion, stock cube and frozen peas) with marinated turkey breast (dried coriander and cumin)
Homemade quinoa with mint and coriander accompanied with a green bean, broccoli, beetroot and lime salad. For protein it was leftover roast chicken:
Homemade Mexican burgers (turkey mince, jalapeños and spices) with a red onion and tomato dressing accompanied by a lentil, green beans, beetroot, feta and fresh herb salad:
How do you prepare for the week?