How this Aussie mum cooked a month of family meals in one day — all for under $800
Cooking a month's worth of nutritious meals (that's around 300 mains and 270 snacks) in seven hours — and for under $800 — sounds like a feat straight from the pages of the Guinness Book of Records.
But for New South Wales mum Kaitie Purssell this level of kitchen wizardry is literally in her job description.
"I actually pull this off regularly," the 'Meal Prep Queen' for global parenting health website The Healthy Mummy tells 9Honey.
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And if you're wondering, yes, that is her official job title.
Pictured: The Meal Prep Queen alongside her two young daughters. The Healthy Mummy
"Being a Meal Prep Queen means I love playing around with budgets, seeing where I can save a couple of dollars, making modifications and really pushing myself to stick to a tight budget," she explains.
After joining a 28 Day Challenge more than five years ago — The Healthy Mummy's popular nutrition program — Purssell became hooked, and it even paved the way for a career as a full-time meal prep consultant.
The health program helped Kaitie lose weight and become a meal prep pro. The Healthy Mummy
"I love cooking in bulk, I love savvy shopping and I love seeing a freezer full of healthy ready-made meals and snacks," she says. Her current role also comes with the bonus of getting to "spoil others".
The mum of two recently took on the case of Newcastle mum Brielle Mitchell — a The Healthy Mummy competition winner — helping her whip up a month's worth of nourishing meals for her young family of three, all with the seemingly impossible budget of $800.
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"She absolutely loved it, she said she was completely inspired to continue doing her own meal prep after seeing how it can easily be achieved with a good plan in place," Purssell says, proudly adding that meals clocked in at an impressive $1.15 per serve.
But how do you keep meal costs down without compromising on nutrition?
It comes down to three simple steps, according to Purssell.
"Make a meal plan, write a shopping list and stick to it," she says.
As for the meal planning part, Purssell has shared some of her best tips for getting the most out of a marathon meal prepping session.
How to meal prep like a pro
1. Use your appliances
Every good meal prep marathon starts with an appliance inventory. What are you working with — an oven, stovetop, rice cooker, air fryer, slow cooker?
"Plan your meal prep around what appliances you have and what you can use at the same time," Purssell says.
2. Look at catalogues and weekly specials
Does your local butcher of Aldi have a special on turkey mince at the moment? Are strawberries stupidly cheap right now? Meal plan around the mega bargains, Purssell suggests, then see what else you already have on hand to complement.
"Look over the ingredients you have at home in your fridge, freezer and pantry. Start planning around these items."
3. Shop savvy and be willing to change things up
Shopping seasonally, bulk buying meat and fruit, padding out mince dishes with tinned lentils and grated vegetables are just some of the ways you can save money.
"Try adding a vegetarian meal or two to your day... and do your grocery shop online to avoid those irresistible impulse buys," Purssell adds.
The Meal Prep Queen also suggests embracing the cheaper cuts of meat.
"They tend to be best friends with your slow cooker."
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4. Freeze everything you can
Bananas going soft but you don't want to bake with them just yet? Purssell suggests freezing them for smoothies or homemade 'ice cream'.
"Any fruit or vegetables starting to go soft, chop or juice and freeze in ziplock bags for later use.
"Open a can of coconut milk and don't have a need for the rest just yet? Freeze it into an ice cube tray and then transfer to a snap lock bag for easy storage — be sure to label and date."
You can do this with almost anything — fresh herbs, tomato paste, stock, sauces, curry pastes. "It all adds up."
5. Don't be too overwhelmed to start
You don't go from cooking dinner one day to making three month's worth of food the next, Purssell says.
"Start small — make double or triple servings of dinner and stash them away in your freezer. Make a double batch of banana bread, then chop and freeze one straight away," she suggests.
Making 12 muffins? Why not make 24 instead and freeze half.
Purssell also swears by her slow cooker when it comes to mastering the batch cook.
"If you're spending a day at home why not have a meal bubbling away in the slow cooker. But don't eat it for dinner that night — cool it, portion it up and freeze it."
6. Choose recipes with similar ingredients
This simple tip helps reduce prep time and keeps Purssell's grocery bill down.
"Using mince? Why not make Bolognese, san choy bow, chilli con carne and Mexican lasagne?"
It's also why she prepares snacks and meals on separate days.
"This means I can heavily focus on using similar ingredients."
For more information on The Healthy Mummy 28 Day Challenge visit healthymummy.com.
