One mum has come up with a Sh9,000 (£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.
"It’s all about clever batch cooking to enable healthy, 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.
ALSO READ: Four simple ways to get a new lease on life
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.
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!"
Here's a look at what Lorna used for her meal prep.
Fruit and veg:
Herbs and spices:
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 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
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