Plan with purpose
Meal planning reduces daily decisions, saves time, and keeps grocery trips efficient. Start with a short weekly session and refine what works.
Five-step system
1. Check your week
Mark busy days, social plans, and pockets of time for cooking or reheating.
2. Pick versatile recipes
Choose three to five core recipes that share ingredients and scale well.
3. Batch and prep
Cook grains, roast vegetables, and prepare a protein in one session. Store in clear containers for quick assembly.
4. Create a weekly template
Assign meal types to days (slow-cook, quick, leftovers) so decisions are simpler during the week.
5. Make a smart list
Group items by store section, note quantities, and include pantry staples so you avoid extra trips.
Simple weekly routine
- Review calendar and pick recipes.
- Write one consolidated shopping list.
- Batch-cook for 60–90 minutes.
- Pack lunches and label containers for the week.
Staples to keep on hand
- Grains: rice, pasta, or quinoa
- Proteins: eggs, canned beans, frozen chicken
- Vegetables: onions, carrots, quick-cook greens
- Flavorings: olive oil, vinegar, soy sauce, salt, pepper
Keep the system simple: a short weekly plan, one shopping list, and a single prep session. Small, consistent steps make meal planning sustainable even with a busy schedule.