@sophie.riichards: AD This is how we’re meal prepping now… Prep it. Flex it. Recycle it. It’s saving me so much time, so much money, AND it’s super sustainable too. Here’s how it works… PREP IT I set aside a bit of time to make my ‘base’ - a recipe that can be chopped ad changed for all meals, and this week I went with my roasted vegetable warm salad from my book. It’s SO easy to swap any veggies, so just pick whatever is left in your fridge! For me…that was… peppers, courgettes, sweet potato, red onion - and for a little protein boost, some chickpeas too! I’ve always got a can lying around. chop it all up, roast it - and you’re done! It’s perfect for those “I don’t know what to cook” days and makes sure there’s no waste! FLEX IT This is the best bit. One base, multiple meals throughout the week…It’s the ultimate lazy girl hack. I usually serve it with chicken and quinoa for a hearty dinner…Mix it with tuna in lettuce cups for something lighter - OR just top it with a few eggs for the easiest brunch (I love adding a pesto drizzle!) Same base, completely different vibe - LUSH! RECYCLE IT While I’m prepping, all the bits I can’t eat (onion skins, pepper tops, any scraps) go straight in my food bin. Did you know a quarter of the average rubbish bin in Wales is food? And most of it could’ve been eaten?! NUTS! So…don’t be silly! Prep it, flex it, recycle it. And you’ll never waste again and always have food ready to go! Joia! 💚 @walesrecycles

Sophie Richards

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Friday 13 March 2026 18:08:25 GMT