Where to start with a meal plan
Where to start with a meal plan? How long does it take to prepare one? What happens if my plans change during the week? These are all questions I get asked about meal planning, and there is not a single answer to any of these questions. That’s because it depends on the things you like to eat, how many people you normally cook for and how often you do your grocery shopping.
Although there are common themes for meal planning that will work for any meal plan, and these themes will always deliver the basic requirements of any meal plan, which are to make life easier, reduce stress in the kitchen, save money, help to reduce waste and most importantly help with ensuring a balanced eating plan.
Let’s start by planning to reduce waste, to do this always consume fish or seafood before meat because seafood doesn’t store as long as meat. Leafy vegetables like bok choy will not keep as long as firm vegetables, like carrots or zucchini so always plan to use the leafy veggies first, normally within one or two days.
Cooked food keeps longer than raw food so if you have the time cook one or two meals at the beginning of the week for later consumption. This will also buy you time, which is something we all seem to run out.
By the end of the week you should be using things with the longest shelf life. So dry pasta, canned tomatoes and frozen veggies etc are always good when the fridge is starting to look a little bare.
Meal plans really can be so useful I can’t cover all the benefits in this blog, so look for future posts on meal planning.