One of my favourite hacks for having varied meals throughout the week when I’m short on time is whizzing up a few condiments on Sunday.

People are often overwhelmed by the idea of spending hours meal prepping or dislike the idea of eating the same thing each day.

I certainly don’t like that either but ‘meal prepping’ and varied meals don’t require much preparation at all! With a few different condiments you can transform the same bit of veggies/salad, protein and grains into entirely different meals.

I paired this herby salsa verde, for example, with some cucumber and carrot and had this as a side salad with some leftover Eversfield organic and grass fed ribeye steak.

The herbs in this recipe also add incredible nutritional value to your meals! Most herbs contain polyphenols — plant compounds that have antioxidant and anti-inflammatory capabilities. Polyphenols found in plant-based foods can reduce the risk of chronic diseases and can be as nutritious as fruit and veg!

Best of all: it only takes 5 minutes!