Sinead Loughnane has got delicious and highly nutritious make-ahead meal preparation down to a fine art. Here she shares six more  mouthwatering dishes.

Turkey Burgers (Makes 4 burgers)

350g turkey mince


1 onion, chopped

1 clove of garlic, crushed

1 tsp of dried oregano

4 basil leaves or dried

2 handfuls of baby spinach

½ tsp of black pepper

1 tbsp of olive oil

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Blitz the onion, garlic, oregano, basil, spinach and pepper in a food processor until finely chopped. Mix in with the turkey mince in a large bowl and combine well. Form into patties and refrigerate for at least 1 hr.

Heat a grill, brush the burgers with olive oil and cook until firm to the touch

Quinoa Tabbouleh


370g cooked quinoa

25 g chopped parsley

1 bunch spring onions, chopped

25 g fresh mint

1 garlic clove, crushed

45 g black olives, sliced

1 tbsp minced fresh basil

60ml olive oil

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Place all the ingredients except lettuce and olives in a mixing bowl and toss together lightly.

Chill for 1 hour or more to all flavours to blend and add olives.

Can be used as a base for a salad or as a side to dinner alongside some legumes or marinated chicken.

Irish Stew

400grams of stew steak chopped

4 carrots, chopped

2 onions, diced

1 large leek chopped

2 sticks of celery chopped

4 small sweet potatoes, chopped

Fresh if possible parsley, thyme and bayleaf

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Put all of the ingredients (except potatoes) into a large pot and let simmer until the meat and vegetables are cooked through.

Remove any skin that may float to the top of the pan.

Add the sweet potatoes and cook for a further 20 minutes.

Serve hot

Broccoli Pesto


1 small head of broccoli

A handful of fresh basil leaves (1/2 cup when roughly chopped)

1 large clove garlic

2 tbsps extra virgin olive oil

2 tsps fresh lemon juice

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Steam the broccoli for five minutes until slightly tender. Let cool and roughly chop.

Add the broccoli, together with the remaining ingredients, to a food processor and blend well. Scrape down the sides frequently to make sure everything is getting thoroughly blended together.

Chill until needed and pour over some courgette noodles or drizzle over a homemade pizza


1 tin of chickpeas

½ tbsp. of Tahini

1 clove of garlic

1 tbsp of olive oil

Fresh parsley or coriander chopped

½ tsp of cumin

½ tsp of paprika

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If using dried chickpeas – soak overnight and cook thoroughly, if using tinned try choosing organic and follow the heating instructions on the packaging.

Place all ingredients with the exception of the paprika and oil into your food processor.

Slowly add the olive oil.

Once done, place in a container and sprinkle with the paprika.

Use as a spread or as a dip for carrots and celery or drizzle over salads.

Egg mayonnaise

2-3 boiled and peeled eggs chopped

2 tbsp of plain yoghurt

1 scallion/green onion chopped (optional)

¼ bunch of parsley chopped

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Place the eggs and yoghurt into your food processor and blitz until combined but still chunky – if you would prefer your egg mayonnaise to be smoother – blitz for longer.

Add in the chopped scallions and parsley and store in the fridge to use for breakfast, lunch or dinner.


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