Overnight oats
Makes: 5 jars
Overnight oat mixture:
2 cups rolled oats
1/3 cup chia seeds
2 ½ cups almond milk or other nut milk
¼ cup maple syrup
2 tsp vanilla bean paste
Toppings:
We used; Raspberries and chopped roasted almonds, hazelnut and cacao nibs, dried banana and peanut butter, blueberries and cinnamon, goji berries and toasted coconut flakes.
For the overnight oats, divide all the ingredients equally between 5 jars then stir to combine. Alternatively combine all the ingredients in one bowl to distribute the ingredients evenly and then divide between the jars. Refrigerate for at least 3 hours, or overnight then add your flavour combinations and chill until ready to eat.

Zoodle and chickpea salad
Makes: 5 jars
3 large zucchini
Chilli chickpeas:
2 tbs extra virgin olive oil
2 x 400g cans chickpeas, rinsed and drained
1 tsp chilli flakes
½ tsp fennel seeds, crushed in a mortar and pestle
1 tsp salt flakes
¼ tsp freshly ground black pepper
Lime pickle:
2 limes, juiced
2 small red onion (or 1 large), thinly sliced
1 tsp salt flakes
Freshly ground black pepper
Kale pesto:
2 cups (from about 1/2 bunch) chopped kale leaves (remaining bunch reserved for salad)
1/3 cup chopped almonds, plus extra to serve
2 large garlic cloves
2/3 cup (165ml) extra virgin olive oil, plus extra to serve
1/2 cup (40g) grated parmesan
For the kale pesto, whiz all the ingredients in a blender or food processor until smooth.
Add a little water to loosen if needed. Season to taste.
For the chilli chickpeas, combine all the ingredients in a bowl and set aside.
For the lime pickle, juice the limes and then pour over the onion and sprinkle over the salt and pepper.
Create zucchini noodles using the spiralizer then set aside.
Get three large jars and two smaller jars ready to fill. Divide the kale pesto among all the jars then divide the chickpeas and then the zoodles and then the pickled onion. Close the smaller jars (these will be used for the end of the week and will need fresh kale leaves added later). Massage the remaining ½ bunch kale with a little oil then divide between the three larger jars – the kale will remain fresh enough for the first three days in these larger jars.

Ginger and teriyaki chicken or tofu with ‘un-fried rice’ and sesame pickled cukes
Makes: 5
2 long red chilis, finely chopped
Teriyaki chicken:
1 tbs sunflower oil
5 chicken thigh
2 garlic cloves, grated
1 tbs finely grated ginger
¼ cup teriyaki sauce
Teriyaki chicken:
1 tbs sunflower oil
300g firm tofu
1 garlic clove, grated
1 tbs finely grated ginger
2 tbs teriyaki sauce
Un-fried rice
4 cups cooked brown rice, cooled completely
2 large carrots, chopped
2 tbs soy sauce, plus extra to taste
6 spring onions, chopped
1 cup frozen peas, blanched
Sesame cukes
250g cukes, thickly sliced on diagonal
1/3 cup rice wine vinegar
1 tsp sesame oil
1 tsp toasted sesame seeds
For the pickled cukes, toss the cukes in vinegar and 1 tsp salt and allow to sit for 10 minutes then drain and toss in the sesame oil and seeds.
For the un-fried rice, combine all the ingredients in a bowl.
For the teriyaki chicken, heat the oil in a large frypan over medium high heat. Add the chicken and cook for 5-6 minutes, turning, until golden then add the garlic and ginger and cook for a further 1 minute until fragrant then add the teriyaki sauce and toss to coat. Continue cooking for a further 1-2 minutes until the sauce has thickened and the chicken is sticky and cooked through. Remove from the heat. Repeat the same process with the tofu.
Divide the cukes and rice between the five meal trays in individual compartments.
Divide the chicken between three of the trays and then the tofu by the remaining two.
Scatter chilli over the chicken and tofu if you like a bit of heat! Cover with lids and chill until ready to eat. The chicken is for the first three days and then the tofu the fourth and fifth (as the tofu will last longer than the chicken).

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