I wholeheartedly agree that organisation is the key!! I'm also not someone who has the whole weeks' meals planned out, but I vaguely decide on a few meals I'd like to cook, get the ingredients in and then I know I have the stuff in the fridge and cupboards to whip it up! I also make sure I have plenty of HEXa and b type snacks eg Alpen lights, HIFI bars, Ryvita Minis, Ryvitas, Babybel Lights, Laughing cow portions and also quick and easy things with few or no syns like Mugshots, savoury rices, packet couscous, cottage cheese, yogurts and tons of fresh fruit! I cook from fresh ingredients whenever I can but when time is limited I've always got things to fall back on! I'm very organised when it comes to taking food to work! I'm a shift worker, often on 12.5 hour nights and days so this is crucial- I take my big coolbag with me (I call it my fridge) and have lots of things in it- leftover curry with rice, casserole, risotto, pasta of some kind, stirfried veg with maybe a fillet of salmon, a jacket potato or sweet potato with perhaps some cottage cheese or baked beans- the possibilities are endless! With it is lots of fruit, a yogurt and some items from my HEXa and b list! When I'm full I'm so much less likely to pick at the never-ending supply of chocolate and biscuits from patients and relatives! I've just bought a slow cooker so I'm hoping this will add a new dimension to my organisation!!!