One mum has come up with a £70, 14-day meal prep plan in a bid to stop the public panic-buying.

Lorna Rich, started her Instagram account @athriftymum in January to share her cost-cutting lifestyle as a new mum.

Whilst on maternity leave Lorna gave her followers an insight into what she eats with her husband and her five-month old baby Casper.

The trick to Lorna’s thrifty meal prep is root veg, the occasional stew and optimising the freezer.

She said: “This isn’t a super scrimpy meal plan – it’s buying sensibly and making higher priced ingredients, such as chicken, go a long way by padding out with veg and healthy grains – it’s a fresh, healthy, wholesome set of meals that are going to keep your immune system up.

Lorna started her Instagram account at the start of the year whilst on maternity leave

“It’s all about clever batch cooking to enable health, fresh where possible, nutritious food.

“It’s not 500 ways with a tin of Spam – but it’s thrifty and it’s cheap.”

She also reminds her followers that whilst she is in no way a nutritionist, she has tried her best to keep her meals as healthy as possible.

Even though a few items on Lorna’s shopping list are difficult to pick up in the shops right now – like pasta and frozen vegetables – she says you can easily swap out ingredients to whatever you have in your cupboards.

“It’s not 500 ways with a tin of spam – but it’s thrifty and it’s cheap”

She recommends always having frozen vegetables, some kind of dried carbs or pulses, tinned tomatoes, stock cubes and porridge oats in the cupboards as you can easily cook a number of different meals with them.

And in regards to coping with the lockdown Lorna said: “People need to give themselves a bit of a break – just relax and do what you can.

“Try and get the kids involved in cooking if you’re happy to do that, – but if they end up eating pasta with tomato sauce on for five nights a week, it’s not going to kill them!”

She recommends always having any kind of dried carb, frozen vegetables, tinned tomatoes, stock cubes, and porridge in the cupboards

Here’s a look at what Lorna used for her meal prep.


Fruit and veg:

  • Bananas – buy green so they can ripen at home!

  • Apples – last for ages in the fridge

  • Butternut squash

  • Suede

  • Parsnips

  • Carrots

  • Celery

  • Garlic

  • Onions

  • Potatoes – baking potatoes are helpful!

  • Sweet potatoes

  • Celeriac

  • Peppers

  • Fruit juice

Herbs and spices:


  • Cheese

  • Butter or spread

  • Milk



  • Peas

  • Broccoli

  • Spinach

  • Fruit for smoothies


  • 12 eggs

  • Crumpets

  • Bread – two loaves so one can go in the freezer

  • Burger buns – freeze these

  • Long-life rye bread

  • Wraps

  • Naan bread

  • Crackers

  • Pasta – one pack will do

  • Rice

  • Poppadoms

  • Risotto rice

  • Cereal – two boxes

  • Porridge oats

  • Stock cubes – chicken, beef, or veggie

  • Chicken gravy granules

  • Chickpeas

  • Black beans

  • Kidney beans

  • Baked beans

  • Tinned tomatoes

  • Tinned sweetcorn

  • Tinned salmon or tuna

  • Red lentils

  • Pesto

  • Coconut milk

  • UHT milk or any alternative you like

  • Tinned fruit

  • Honey

  • Vegetable oil

Lorna’s two week meal plan costs £70

Week 1 Meals


  • Breakfast: Crumpets and fruit juice
  • Lunch: Root veg soup – make a big batch for the freezer too
  • Dinner: Pot roast chicken stew, roast potatoes, green beans


  • Breakfast: Eggs on toast with tinned tomatoes (or fresh)
  • Lunch: Cheesy beans on toast
  • Dinner: Chicken or Quorn fajitas with black beans


  • Breakfast: Bananas on toast with fruit juice
  • Lunch: Quesadillas – butternut squash, chickpeas, cheese, wraps
  • Dinner: Chicken noodle soup and homemade soda bread


  • Breakfast: Porridge with frozen fruit, fruit juice
  • Lunch: Jacket potatoes, tuna and sweetcorn
  • Dinner: Dahl, rice, poppadoms


  • Breakfast: Beans on toast, fruit juice
  • Lunch: Dahl soup (blend up last night’s leftovers), naan bread
  • Dinner: Tuna pasta bake


  • Breakfast: Cereal, frozen banana smoothie
  • Lunch: Pasta with broccoli and pesto
  • Dinner: Veggie chilli, sweet potato wedges


  • Breakfast: Banana pancakes, frozen fruit, fruit juice
  • Lunch: Black bean quesadillas, cheese, sweet potato wedges
  • Dinner: Tinned salmon, frozen pea and mint risotto

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Coronavirus outbreak

Week 2 Meals


  • Breakfast: Eggs on toasted rye bread with frozen spinach
  • Lunch: Beef or veggie sausage stew with root veg mash
  • Dinner: Dahl soup


  • Breakfast: Porridge with frozen fruit and honey
  • Lunch: Omelette, frozen spinach, cheese
  • Dinner: Beef or Quorn sausage stew, root veg mash, frozen broccoli


  • Breakfast: Cereal with frozen banana smoothie
  • Lunch: Jacket potato with baked beans
  • Dinner: Veggie curry (frozen from week before) with rice


  • Breakfast: Porridge with tinned fruit
  • Lunch: Soup, crackers, cheese
  • Dinner: Pasta with tinned tomatoes, tinned sweetcorn, frozen peas, and cheese


  • Breakfast: Beans on toast – use your frozen loaf
  • Lunch: Jacket potato with tuna and sweetcorn
  • Dinner: Homemade salmon fishcakes, frozen broccoli, frozen spinach


  • Breakfast: Cereal with a frozen fruit smoothie
  • Lunch: Soup, crackers, cheese
  • Dinner: Shepherd’s pie with root veg


  • Breakfast: Banana pancakes with frozen fruit
  • Lunch: Leftover shepherd’s pie with baked beans
  • Dinner: Homemade spiced bean burgers with sweet potato wedges

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