These easy steps are sure to put you on track, whether that
be for a smaller budget, healthier choices or just plain organisation.
1. Sit down with everyone involved in the
meal planning process; roommates, other half, even your kids if you want, and start writing down meal ideas.
I use this kind of template to plan out the week; it lets
you visualise your week ahead. Then you can start writing down your meals, and
plan for any dinner dates or take-out. This can be handy for limiting your
monthly take-out expenditures, as well as give yourself time to try out that
new recipe!
Here’s an example:
Sunday
|
Monday
|
Tuesday
|
Wednesday
|
Thursday
|
Friday
|
Saturday
|
|
Breakfast
|
Brunch w\ Mom + Dad
|
Fruit
Greek yogurt
|
Fruit
Greek Yogurt
|
Fruit
Greek yogurt
|
Fruit
Greek yogurt
|
Fruit
Greek yogurt
|
Cereal
|
Lunch
|
Left-over Quinoa Tabbouleh
|
Left-over chicken and salad
|
Left-over spaghetti
|
Left-over soup
|
Left-over stir-fry
|
Soft steak Tacos
Quinoa Tabbouleh
|
|
Dinner
|
Team dinner @Boston Pizza
|
BBQ Chicken
Spinach salad
|
Spaghetti
Garlic Bread
|
Spaghetti Squash Soup
(Pinterest)
|
Veggie
Stir-Fry
|
Pizza Night
|
Dinner w/
John +Jim
@Green Door
|
Dessert
|
Choco-Lava Cookies!
|
2. Grocery shopping
Once your grid is complete, you can start planning your
shopping list. It goes without saying that walking into the grocery store
without a list can be dangerous for your wallet.
The list, based off of your weekly meal plan, allows you to
avoid wasting food as well as making unnecessary purchases (like that bag of
chips you've been eyeing all week, or those rotten mangoes you didn't have the
chance to eat…Oops)
Before leaving to pick up your weekly shop, write down what
ingredients you need for the planned meals, most times you can use the same
ingredients a few times.
3. Meal Prep
If possible, plan ahead and reserve a day, I like Sunday,
and spend a few hours preparing some of the meals ahead of time. This way, when
you get home and you’re completely exhausted, all you need to do is throw a
dish into the oven or add some dressing and voila!
Anything that needs to be
chopped or cleaned, diced and marinated can be done this day and set aside
either in the fridge or freezer until you’re ready to eat.
*Careful for expiry dates and safe temperatures.
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