What Leah Itsines’ good meal prep day seems to be like


Our busy schedules usually imply that our wholesome consuming aspirations are sidelined by an absence of preparation.

I am unable to depend the quantity of occasions I’ve woken up late and needed to make do with a danish from my native cafe for breakfast or headed residence from work intent on being good, solely to grasp all I’ve acquired within the fridge is a relatively doubtful carrot and an eggplant that is clearly seen higher days. Hello pizza!

Well these disorganised days at the moment are behind me with foodie Leah Itsines providing up her good day of wholesome consuming. It’s acquired all of the substances you want in addition to begin occasions and serving sizes so there is not any excuse for you to not be ready. Also for those who make further then lunch the following day is sorted. Go forth and be ready!

Breakfast: Granola

Serves: 8

Prep time: 5 minutes

Cook time: 20 minutes


  • 400 g (4 cups) rolled oats
  • 40 g (¼ cup) almonds, coarsely crushed
  • 30 g (¼ cup) pumpkin seeds
  • 2 tablespoons chia seeds
  • 30 g (¼ cup) sunflower seeds
  • 45 g (¼ cup) dried apricots, chopped
  • 30 g (¼ cup) dried cranberries
  • 350 g (1 cup) heat honey milk or yoghurt, to serve (optionally available)


1. Preheat the oven grill to 180°C. Line 2 massive baking trays with baking paper.

2. Place the rolled oats, almonds, seeds and dried fruit in a big bowl and blend nicely. Pour over the nice and cozy honey and blend to coat evenly.

3. Divide the oat combination between the ready trays. Place a tray beneath the grill for 3 minutes. Remove the tray, stir the combination and grill for one more 3 minutes. Stir once more and proceed to grill in 1-minute intervals – checking to make sure the granola is just not burning – till crunchy and golden brown, about 4 minutes.

4. Set apart to chill. Repeat this course of with the remaining oat combination. When each batches of granola are fully cool, place in an hermetic container and retailer within the cabinet for as much as 3 weeks.

5. Pair your granola with some milk, yoghurt or a vegan various.

Snack: Roast Beetroot and Feta Dip

Makes: 400g (1 1⁄2 cups)

Prep time: 10 minutes

Cook time: 40 minutes


  • 500 g beetroot, peeled and chopped into wedges
  • olive oil, for drizzling
  • 1 garlic clove, crushed
  • 30 g (1⁄4 cup) walnuts
  • 65 g Danish feta
  • veggie sticks or crackers to serve


1. Preheat the oven to 180°C. Line a baking tray with baking paper.

2. Spread the beetroot on the lined tray, drizzle over some olive oil and roast within the oven for 30–40 minutes till tender. Set apart to chill.

3. Place the beetroot, garlic, walnuts and feta in a meals processor and pulse till chunky however mixed. Leave it a bit of chunky or proceed to pulse for those who desire a smoother dip.

4. Spoon right into a serving bowl and serve with some yummy veggies or crackers.

Lunch: Lemongrass Beef Burrito Bowls

Serves: 4

Prep time: 20 minutes, plus 1 hour marinating

Cook time: 45 minutes


  • 1 lengthy crimson chilli, deseeded and finely sliced
  • 1 lemongrass stalk, white half solely, finely sliced
  • 2 garlic cloves, crushed
  • 2 cm piece of ginger, grated
  • juice of 1⁄2 lime
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 500 g beef sirloin, reduce into strips
  • 300 g (11⁄2 cups) long-grain brown rice
  • 2 teaspoons olive oil
  • 200 g canned, drainedcorn kernels
  • 1 handful of shredded iceberg lettuce
  • lime wedges, to serve


  • olive oil, for frying
  • 80 g (1⁄2 cup) canned,drained black beans
  • 80 g (1⁄2 cup) canned,drained chickpeas
  • 1⁄4 teaspoon garlic salt
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄4 teaspoon smoked paprika


  • 2 avocados, diced
  • juice of 1⁄2 lemon
  • salt flakes and freshly floor black pepper


  • 2 small tomatoes, diced
  • 1⁄2 crimson onion, finely diced
  • 1 tablespoon finely chopped coriander leaves,plus further to serve
  • juice of 1⁄2 lime


1. Combine the chilli, lemongrass, garlic, ginger,lime juice, soy sauce, fish sauce and sesame oil in a meals processor and whiz to a easy paste.

2. Place the meat in a bowl, add the paste and toss to coat. Cover with plastic wrap and place within the fridge for 1 hour to marinate.

3. Cook the rice in boiling salted water for 30–35 minutes till tender. Drain nicely.

4. To make the beans, warmth a small splash of olive oil in a non-stick frying pan over medium–excessive warmth, add the black beans, chickpeas, garlic salt, cayenne pepper and paprika and cook dinner, stirring sometimes, for five minutes, or till scorching and aromatic.

5. To make the guacamole, mash the avocados in a bowl and add the lemon juice and salt and pepper to style.

6. To make the salsa, place the tomato, onion and coriander in a small bowl and blend nicely. Squeeze on the lime juice and sprinkle over 1⁄4 teaspoon of salt.Heat the olive oil in a frying pan over medium–excessive warmth, add the meat in small batches (to make sure the strips don’t stew) and stir consistently till browned, 5–6 minutes.

7. Divide the rice, corn, lettuce, beans, beef, salsa and guacamole between serving bowls. Serve with the lime wedges and further corriander.

Snack: Coconut Chilli Bean Salad

Serves: 4

Prep time 10 minutes

Cook time: 5 minutes


  • 400 g inexperienced beans, topped and tailed
  • 1⁄2 crimson onion, finely sliced
  • 15 g (1⁄4 cup) shredded coconut
  • roasted peanuts, crushed,to serve


  • 1 tablespoon sesame oil
  • 1 tablespoon tamari
  • 2 tablespoons rice vinegar
  • zest and juice of 1 lime
  • 1 small crimson chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon brown sugar


1. Steam or blanch the beans till simply tender. To make the dressing, mix the sesame oil, tamari, rice vinegar, lime zest and juice, chilli, garlic and brown sugar in a small bowl and blend nicely.

2. Place the beans and onion in a big bowl, add three-quarters of the dressing and gently toss to coat.

3.If you suppose the salad wants extra, add the remainder of the dressing. If you do not use the remainder of the dressing, retailer in an air tight container within the fridge for as much as per week. Scatter the shredded coconut and peanuts excessive and serve.

Dinner: Pasta with Slow-cooked Beef Ragu

Serves: 4–6

Prep time: 20 minutes

Cook time: 4–8 hours


  • 1 kg sirloin steak, reduce into cubes
  • 1 teaspoon every of salt flakes and freshly floor black pepper
  • 3 tablespoons olive oil
  • 1 massive onion, diced
  • 1 small crimson chilli, deseeded and finely sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 750 ml (3 cups) tomato passata
  • 5 entire all spice
  • 5 entire cloves
  • 5 basil leaves, torn
  • 500 g dried spaghetti
  • grated parmesan and basil leaves, to serve


You’ll want a sluggish cooker for this recipe.

1. Season the meat with the salt and pepper.

2. Heat 2 tablespoons of the olive oil in a big saucepan over medium warmth, add the meat and cook dinner for 3–4 minutes on all sides till flippantly browned. Transfer the meat toyour sluggish cooker.

3. In the identical pan, warmth the remaining oil over medium warmth and flippantly fry the onion, chilli and garlic for five minutes, or till the onion is softened.

4. Transfer the onion combination to the sluggish cooker and add the tomato paste, passata, allspice, cloves, basil and 250 ml of water and sprinkle on some further salt and pepper. Cook for 4 hours on excessive, or 8 hours on low.

5. Cook the pasta in boiling salted water till al dente.Drain nicely. Serve the deliciously wealthy and tender meat sauce with the pasta and a sprinkle of parmesan and a scattering of basil leaves.

While we’re on the subject of meal prep, this is methods to nail an ideal week of consuming. Also, the 10 golden guidelines of meal prep based on the professionals.

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Source: bodyandsoul.com.au

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