Why meal planning matters
Meal planning saves time, reduces stress, and keeps food costs down. A small routine each week prevents last-minute decisions and wasted ingredients.
Core approach
Use a simple cycle: choose, shop, prep. Keep choices limited so decisions are fast and repeatable.
Choose
- Pick 3 dinner templates (one-pot, sheet-pan, salad+protein).
- Rotate 6–8 reliable recipes you enjoy.
Shop
- Create a list by category (produce, protein, pantry) to speed shopping.
- Buy a few versatile staples each week: grains, canned tomatoes, frozen vegetables.
Prep
- Spend 30–90 minutes on a prep session: chop, cook a grain, roast vegetables.
- Store in clear containers so meals are grab-and-go.
Weekly workflow
- Set a 15-minute planning time (same day each week).
- Choose dinners and two lunches/snacks to reuse items.
- Build one shopping list and buy only what's needed.
- Prep one or two components for quick assembly during the week.
Practical tips
- Label containers with date and use within 3–4 days for freshness.
- Keep a fridge shelf for ready-to-eat meals to avoid choice overload.
- If time is limited, prioritize proteins and versatile bases (rice, pasta, greens).
Start with one weekly plan and refine. The goal is a reliable, low-effort routine that fits your life.
Tags
Life Hack