Unless you specifically know your macronutrient requirements, you can aim for a plate made up of 50% vegetables, 25% carbohydrates and 25% protein. If you’re a vegetarian, you can substitute animal protein for legumes, and if you’re on a low-carb diet, swap the carbs for another portion of vegetables. Mix and match these staples for meal prep in a pinch:
CARBS AND LEGUMES:
Roasted sweet potatoes, baked or roasted potatoes, chickpea salad, lentil soup, quinoa, rice or cooked pasta, beans cooked in a pot.
PROTEIN:
Shredded chicken, grilled chicken breasts, cooked mince, fish cooked in foil, baked salmon fillets, stir-fried beef or ostrich pieces, cooked tofu, braaied sirloin steak.
FRUITS AND VEGETABLES:
Boiled, baked or grilled veggies; mixed salad, cooked spinach, zucchini, vegetable soup, sauteed mushrooms, crudités, chopped or frozen…