Set a Budget
As always your budget will determine what you can have for lunch. An upside to planning your meals and making them at home is that you save a lot of money. As much as we love takeaways, neither our budgets nor bellies would be able to keep up with having fried chicken and chips five times a week.
How Many Meals are You Planning?
Are you just aiming for lunch at work or would you like to expand it to breakfast and dinner? With good planning comes great meals. Invest in freezer grade plastic lunch boxes and cook all your meals over the weekend and stock them in the freezer until the night before you plan on eating them.
Variety is the spice of life, right. That goes for weekly meals as well. No matter how much you love prawn cocktails, having them every day for six weeks in a row is not a good idea. After that you’d not eat any shellfish again. Dedicate certain days of the week to a certain meal, like meat free Monday or taco Tuesday… well, they don’t have to sound flashy but you get the picture.
What’s in Season?
The price and availability of certain types of fruit and vegetables are directly linked to the seasons. If you are not too sure which fruit and veg are available in the particular season you are in then don’t stress – as always, we have your back. Check out our awesome Fruit & Veg Seasonal Chart here.
Rice it Up
A great trick – if you’re not banting – is to cook a big fat pot of rice (we recommend brown, always) and then planning around that. It saves a lot of time, money and effort to approach your meal plans around which carbs you are serving with each serving… and rice helps a lot in that department.
By Shawn Greyling