Jumpstart your work or school routine with this simple mealprep technique!

Use your leftovers and layer a salad into a jar or container. Make use of frozen, fresh or canned goods.

The end of the holiday season always means leftovers stacked in my fridge. This year, I had smoked salmon, roast chicken, some ready-cut cucumber, toasted pine nuts, and boiled potatoes. So, we’ve paired them together with some fresh ingredients, some frozen, and a few things from a can—and lunch for the week is ready!

There’s nothing more sad than seeing leftover food go straight into the bin. If you’re not the biggest fan of leftovers as-is, don’t worry—you can always give them a little makeover.

There's always something you can do with those odds and ends! And who says a salad has to be complicated? You don’t have to cook much at all. Grab a handful of frozen peas, a can of unsalted chickpeas (or cannellini beans), and some fresh greens—then mix it all up with your dressing of choice. The best part?
The opportunities are endless. You can switch up the veggies, toss in some nuts or seeds, or even add a sprinkle of cheese. Before you know it, you’ve got a hearty, satisfying meal, without wasting a single thing. So no more food guilt—just simple, delicious lunches ready to go.

Check out what mine looked like after I emptied my jar today -
I dressed it with a mediterranean mix of dijon mustard, a squeeze of lemon, sumac and evoo.

I’ve copied in my recipe below (a rough list of ingredients and quantities). Enjoy!

These two recipes are filled with a simple blend of complex carbs like quinoa to keep you full for longer, along with healthy fats and proteins to give you energy for your day.

The Big Breakfast Jar (Pictured above)

• 70g Smoked Tasmanian Salmon

• 1 Boiled Egg

• 1 Medium Boiled White Potato

• Handful Mixed Slaw (beet, carrot, greens)

• Handful Mixed Salad

• 1/2 Cup Frozen Green Peas (soaked in boiling water for 2 mins)

• Handful Alfalfa Sprouts

• 4 Raw Walnuts

• 2 Sliced Baby Cucumbers

• 1 Tsp Sumac

• 1 Tsp Dijon Mustard

• 1/2 Lemon, Juice

• 1 Tbsp Extra Virgin Olive Oil

Mediterranean Salad Jar

• Handful Mixed Salad

• 1/2 Cup Boiled Tri-Colour Quinoa

• 2 Baby Cucumbers, Sliced

• 100g Roast Chicken Pieces

• 3-4 sundried tomatoes

• 4 Sliced Cherry Tomatoes

• 1/4 Cup Crispy Chickpeas (drained from brine, baked with salt, cumin, paprika and a bit of oil until crisp)

• Toasted Pine Nuts

• A Couple of Walnuts

Let me know if you give this a try sometime - if anything, it’s pleasing on the eye.