It’s summer and it’s lovely weather…and we are in still in lockdown in the UK. The Veggie and I and little Willow are lucky at the moment to be in the English countryside with family, which gives Willow a little garden to play in rather than the confines of our little flat in London.

The Veggie and I have been working remotely for more than two months now, and the thing we are amazed about is what we actually spend on our grocery bills. We have been thinking about it and we realised we probably didn’t realise how much the food shop actually costs (as we did our own thing at work for lunches whether packed or bought) and Willow had her meals at nursery.

We currently do two online shops a week, one Ocado and one from our local farm shop. We have been so careful on how we receive our food as well following the UK guidelines of quarantining our food and wearing gloves to receive our food items.

What we have have started to do is to menu plan for the week and start bulk freezing meals. We have been finding with both of us working and with the Veggie’s mum helping out with Willow, we are often exhausted on work days to even think about meals. Anyone who knows the Veggie is that he’s a bit of a food purist – in that he likes meals made from scratch where possible and he likes zero waste. We have also found that by using up leftovers in a creative way, it makes our meals “less boring”.

Here are some ideas we have discovered that are super helpful with making things a little easier during the work week.

Top weekday meal tips to make your life easier during lockdown

  1. Stir frys are your best friend. If you have a rice cooker as well, it is even speedier – turn on your rice cooker, have some kind of marinade to hand (I use soya sauce and mirin in equal portions to what is needed e.g 1 tablespoon soy sauce and 1 tablespoon mirin), some sort of protein (meat/seafood/veggie option), stir fry vegetable packet from the supermarket and you can create a meal in 20 minutes max from start to finish,
  2. Cook a curry for dinner and use the leftover curry on jacket potatoes. We discovered this was the best way to use up leftover curry and it is often surprising that the curry tastes better the next day. We are a little indulgent and have lately been adding my homemade sour cream on top of our jacket potatoes as well. If you want to be even more organised, you can also make a larger portion of curry and batch freeze some.
  3. Buy a larger piece of salmon than normal and then use the leftover salmon to make fish cakes the next day.

I know I should probably put photos up of these food ideas but alas I was not as organised as I should have been (realities of work-life juggle). Instead here is a picture of us on a country walk. Hope you find these ideas helpful šŸ™‚

A walk in the countryside

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I find weekday dinners the hardest part of my weekly work week. I’ve decided to create a section of my blog for speedy weekday dinners which are healthy. This meal can be ready in 22 minutes if you are super organised and is really easy and healthy.Ā I’m not sure about you but the thought of coming home and cooking after a busy day can be exhausting and I’m trying to find healthy and quick cheat ways to make Ā delicious meals. I recently went for a medical check up and thankfully all is okay but I wanted to make sure I kept my nutrition in check as I get older. I started seeing a doctor who is a nutritionist and through a few lifestyle changes I managed to not only lose 4kg without compromising on lifestyle but I am much healthier for it. I thought I’d share a few of the recipes and tips and tricks that helped me.Ā I’ve found this meal always helps jump start my routine on a Monday or Tuesday night.

Ingredients

4 skinless deboned chicken thighs
1/2-1 tablespoon of Res El Hanout

Method

  1. Sprinkle 1/2-1 tablespoon of Res El Hanout spice onto the chicken thighs
  2. Wrap in foil
  3. Bake in the oven for 20 minutes
  4. Serve with whatever you want – salad, steamed veg, rice, cous cous, bulgar wheat

Chicken wrapped up in foil ready to go in the oven

It’s that simple. What I tend to do is whilst the chicken is cooking is prepareĀ some rice (in my picture I’ve cooked rice with buckwheat) in my mini rice cooker and by the time the chicken is out of the oven, all you need to do is plate and serve. It’s up to you but you can pour the juices over the chicken or just serve up. AsĀ theveggie won’t eat meat, I tend to eat 2 chicken thighs for dinner and take the leftovers for work the next day. Theveggie usually eats the same as me but fries up vegetarian sausages or halloumi as his protein for the evening.

 

Dinner is served – 2 chicken thighs with buckwheat rice

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