Meal prep

When you don't feel like getting up, moving, eating or drinking the last thing you want to do is cook. Your body needs fuel to keep going and sometimes good food can put a little smile on your face when you felt like all hope was lost. I know personally if there isn't something there to grab I might not eat all day or order something in thats expensive and definitely not good for me.

So what can you do to help yourself? Find a food you like, bulk cook it and freeze! So when you’re not feeling like you can, you already did. This has really helped me because I can just chuck food I've already made in the microwave and enjoy without the fuss. It can be as healthy or unhealthy as you like but I find that something warm, healthy and filling is the best way to go.

Here are some simple recipes that I love. They are both by Ashy Bines' (love to the gal) in her new years day on a plate video. I have changed them up a bit to my taste so hope you enjoy and let me know your thoughts or any other foodness I should try out!  Click here to check out Ashys Youtube Video!


Moroccan Chicken Salad
Ingredients (Four Servings)

Chicken breast - 500 grams
Coconut Oil - as needed
Cranberries: Dried 80 grams
Pumpkin seeds - To top
Ground Cumin - as needed
Red Onion - 2 medium
Sea salt - to taste
Baby Spinach - 4 cups
Sweet potato - 520 grams
Some kind of Cider vinegar dressing. I'm loving Newman's Own Honey Apple Cider dressing and all profits go to charity! (And its cheap!)

Chop the chicken into small peaces, cover with cumin and rub in. Set aside to rest.
Dice the sweet potato and slice the red onion into thin long strips. Pop some coconut oil into a frying pan and chuck the sweet potato and onion in.
Once mostly cooked add the chicken and continue to cook until chicken is done.

Here you have two options, plate up or pop the mix into 4 freezer boxes and put in the freezer/fridge once cooled. (Fridge only if you will eat within 3 days.)

To plate up pop a chunky handful of spinach on a plate top with a quarter of the chicken and veg.
Sprinkle with dried cranberries and pumpkin seeds and top with a dressing. Done!


Honey Soy Chicken
Ingredients (Four servings)

Yellow/Orange Pepper - 1 medium diced
Red Pepper - 1 medium diced
Courgette - 1 medium diced
Chicken breast - 400 grams
Coconut oil - to cook
Flower (your choice of flower) - 1/2 cup (40grams)
Runny Honey - 24 tsp (120 ml)
Soy Sauce (or tamari) - 10 tbsp (200ml)
Spring Onion - 40 gram chopped
Quinoa and wholegrain rice - 1 serving
To be completely honest I use micro rice mix so have no idea how much to cook! haha

Pre heat the oven to 180c
Lightly dust the chicken with flower and sear chicken in a frying pan with coconut oil.
Mix the honey and soy sauce together in a oven proof dish and add the chicken.
Place in the oven for 10 minutes
Cook the veg (pepper/courgette/spring onion) in a pan with coconut oil until soft. This should take the same time as the chicken.
For me this is where I chuck the 2 min rice/quinoa mix in the mico but make sure you cook it accordingly.

Time to dish up! Rice - chicken - veg! Add some sauce but not toooo much as it can be strong.
If your not eating right away place portions into freezer dishes and sit aside until cool. Then pop in the freezer or fridge. (Fridge only if you will eat within 3 days.)

Or why not check out some simple soups from the BBC website! Click here!