• Beetroot – Fresh grated/cubed and lightly steamed
• Carrot sticks/julienne/grated
• Capsicum – cubed/sticks/roasted (cut in half, place on baking tray and roast at 2000C until skin is slightly charred (30-40min) let cool slightly and peel.
• Keep as much of the natural oils as you can and store in airtight container in fridge.
• Cucumber – Sliced/sticks
• Pumpkin/Sweet potato – Cubed and lightly steamed
• Leafy greens such as rocket/baby kale/spinach – wash, dry in a spinner and store in an airtight container.
• Cook up batches of chickpeas/beans/lentils to have ready in the fridge/freezer to add to meals

Make up batches of meals and freeze, e.g if making a frittata – make a double batch so you can have one in the fridge and freeze one.

Make double batches of soups, sauces and casseroles so you can freeze some

Make up a jar of mixed raw nuts with goji berries. Coconut shreds, pepitas, sunflower seeds, sesame seeds and cacao nibs to have a ready made between meal snack.

Make up an easy quinoa & seed loaf  slice and freeze – only use what is required each time – (1 x1cm thick slices per serve)
serve this with a spread of tahini, ¼ mashed avocado and sliced tomato/sardines and tomato