Dr Rupy Aujla

❄️ These high-fibre freezer blocks are a lifesaver on busy weeks when I get home from work with ZERO energy.

💬 Fed up with figuring out what to cook every day? Comment “BATCH” and I’ll send you my favourite prep-ahead recipes so you can cook once and have meals sorted for days! 🙌

Freezer blocks are my hack for eating enough fibre, protein and ingredients that lower inflammation without spending tons of time in the kitchen every day.

I love taking some time to batch on a Sunday to get ahead of my week!

When I need a quick dinner, instead of ordering a takeaway, I grab a couple of blocks from the freezer, add my favourite protein (chicken, prawns, tofu, fish etc) and dinner is ready in about 10 minutes.

Coconut chickpea daal

Ingredients (serves 4)

1–2 tbsp coconut oil
20g ginger, grated
3 tsp curry powder
1 tsp turmeric powder
2 tsp cumin seeds (or ground cumin)
200g baby tomatoes, halved
100g spring onion, chopped
200g cooked green lentils (any lentils will work, including canned or jarred, drained and rinsed)
200g spinach, roughly chopped (frozen can also be used)
10g coriander, chopped
4 garlic cloves, grated
1 can coconut milk
1 can chickpeas, drained and rinsed
1–2 limes, juiced