three meal planning tips

It’s Monday! Sometimes one of those Mondays rolls around where you don’t even know where the weekend went. You find your fridge bare and you resort to going out for lunch. Then you have to hit the grocery store after work, fight through the crowd of people and the empty shelves that haven’t been restocked from the weekend rush, and THEN cook dinner for you and/or your family. Sound familiar? If you currently don’t meal plan or want to create a more efficient process, here are my go-to tips that I use and some of my most successful clients use:

1. Prioritize Time to Meal Plan

Don’t wait until the last minute. Plan in advance when you’re going to sit down and create your menu aka what recipes you’re going to use for the week. I like to plan the day the grocery store sales change because I’ll sit down and look at the new weekly add to gather some ideas. Planning around sales is also a great way to reduce costs!

2. Know Your Ingredients

After picking your recipes and before creating your grocery list, take a look to see what ingredients you have on hand. This will make building a grocery list much easier and much quicker. Doing this may also generate some menu ideas for the following week. If I can’t think of any great ideas at first, I’ll move this step to #1 and try to be inspired by what I already have on hand. This not only creates an easier way to come up with ideas but reduces food waste and keeps your grocery costs down.

3. Create Grocery List

Go to the grocery with detailed list in your hand. This will make your time in the grocery much more efficient and you won’t forget an ingredient and have to go back later in the week. You’ll also be less likely to impulse buy the not-so-healthy things you’re working so hard to avoid. Stick to the list!

What are your favorite ways to meal plan? let me know!

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