What am I eating this week?

February 14, 2019

Sometimes I have days when I just don’t have more than 30 minutes in the kitchen to prepare a meal, but I do have lots of smaller slots of time. One evening this week, I had just such a scenario: client sessions scattered throughout the day followed by school parents’ evening and being a chauffeur to my kids, so there really wasn’t a solid block of time to make a meal. Here’s how I got the most out of my time so that I could feed my family this meal:



Starting from bottom left and then going clockwise: broccoli, baked salmon, baked potato, mushrooms and in the centre, purple carrots.

After lunch, I had 10 minutes spare so I washed, chopped and sautéed the mushrooms. Around 2.30pm I washed and checked the broccoli.

I put the potatoes in the oven to bake at 4.30pm, then prepared the carrots and salmon.

When I arrived home at 6.00pm, all I needed to do was pop the salmon in the oven, boil the carrots and broccoli and reheat the mushrooms.

This is a balanced plate with a carbohydrate (potato), protein and healthy fats (salmon) and a half plate full of vegetables of different colours. A healthy filling meal that all the family enjoyed which took about four lots of 10 minutes throughout the afternoon and evening.

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