Plan once, eat well all week
Making meal planning a weekly habit saves time, reduces waste, and makes healthy choices easier. A short planning session each weekend sets the tone for the week.
Steps to follow
Pick three anchors: one protein-forward dinner, one vegetarian, and one flexible option (stir-fry, pasta, grain bowl).
Create a simple grocery list organized by store section to move faster.
Prep 30–90 minutes: wash and chop vegetables, cook a grain, portion proteins, and store in clear containers.
Assemble grab-and-go breakfasts and lunches so mornings are effortless.
Practical tips
Double recipes to freeze or eat twice; schedule one leftovers night.
Keep a running inventory on your phone to avoid buying duplicates.
Use versatile ingredients (eggs, canned beans, greens) to pivot midweek.
Label containers with date and contents to rotate food safely.
Start small: plan three meals, prep one hour, and iterate. Over time the process becomes faster and the benefit—less stress and better meals—grows.