The Fit Foodie Meal Prep Plan by Sally O’Neil takes a different approach from your usual cookbook and is based on three stages to creating a healthy meal.
The cookbook is packed with handy tips and tricks for saving time in the kitchen (like freezing ½ a block of cheese for later).
The chapters are based on steps: prep your protein, batch and stash, and finally put it together with over 57 different combination plates which you can mix and match. The protein section is about learning to cook meat, fish, poultry and veggie proteins as the starting point of the meal. This is followed by more than 35 recipes to make in batches, so you can stock up for the week ahead.
The Fit Foodie says the 5 benefits of meal prepping are: to save you money, to save you time, reduce waste, to keep your health on track and to help you with portion control. I wish my fridge was looking as organised as this!
Be tempted by recipes for Canadian pumpkin pie (with a gluten-free crust), blender cookie dough, chicken thighs three ways, zucchini fritters, one bowl nutty paleo bread. I was intrigued by recipes for rosemary and tahini cookies, smoky chocolate cereal bars, chicken crust meatza and pickled eggs.
The cookbook has lovely illustrations and diagrams. However, there is no nutritional information for the recipes.
The Fit Foodie Meal Prep Plan will help you to plan for the week ahead with lots of healthy and easy to create recipes.
Category: Food and drink
Publisher: Murdoch Books
Available in Paperback
About Sally O’Neil
Sally O’Neil, aka The Fit Foodie, moved to Sydney from the UK in 2010, overhauled her eating habits and started meal prepping to save time and money, and lost 14 kg in the process. She is now a recipe developer, freelance food stylist and photographer working with major food brands around the world. @thefitfoodieblog