Meal Prep Melbourne -The Key to Success

Meal Prep Melbourne -The Key to Success

Meal Prep Melbourne – 5 Top Tips To Getting Your Food Organised

Meal Prep Melbourne - Nutrition choice and diet decision concept and eating choices dilemma between healthy good fresh fruit and vegetables or greasy cholesterol rich fast food with two hands holding food trying to decide what to eat.

Meal Prep Melbourne  – Let’s face it in between kids, work, social and family obligations, the average day can feel a bit crazy at times. This is why organising yourself in advance can take the pressure off.

There is nothing worse than arriving home from work starving and desperately searching through the cupboards for something to throw together.

Spending less than one hour a day preparing food at home is associated with eating more fast food, while spending more time on meal prep is linked to better dietary habits, like eating more fruits and vegetables. Also, those who worked outside of the home spent less time prepping meals. – Mensfitness


Lamb Harira

Lamb Harira

This is great for a nourishing and filling meal as the cooler nights set in. I love the Middle Eastern flavours. And is great to double the quantity and serve at a dinner party. Your guests will love it! Remember to start the day before. Easy to make but just need to allow for extended cooking times.

Serves 6


  • 2 tablespoons coconut oil
  • 4 lamb shanks or chicken drumsticks or eliminate all together
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Big pinch saffron
  • 2 cups chopped tomatoes
  • 2 cups chopped zucchini
  • 2 cups chopped pumpkin
  • 4 cups chopped silverbeet or kale
  • 2 cups chopped sweet potato
  • 2 litres water or any stock
  • 1 cup buckwheat, soaked overnight in filtered water and drained (optional).
  • Salt and pepper, to taste
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley mint, chopped (optional)



1. Soak buckwheat overnight in water. Drain next day.

2. Melt oil in saucepan over medium heat. Add meat and brown on all sides. Set aside.

3. Saute onion and celery in pan until translucent, about 4-5 minutes.

4. Add garlic and spices, saute for 2 minutes. Stir in tomatoes and cook for 3-4 minutes.

5. Pour in water and stock and return meat to the pan. Bring to boil and reduce to medium low heat and simmer for 2 hours, or until meat is falling off the bone. Remove the shanks or drumsticks and allow to cool.

6. Once cool enough shred the meat off bone & add to soup. Discard bones.

7. Add buckwheat, sweet potato, pumpkin, zucchini, silverbeet or kale and cook for 25-30 minutes or until vegetables are tender.

8. Adjust seasoning, stir in coriander, parsley and mint. Serve with lemon wedges or squeeze into soup on serving.

9. Enjoy.

Tip: 2-3 whisked eggs stirred into the soup at the end can make is even more delicious.

Sourced from Pete Evans Healthy Every Day.