Every weekend my husband and I take under 10 minutes to plan out meals for the week.
The first step involves looking in the deep freezer and pulling out 2 or 3 cuts of meat (pastured chicken, pastured pork, or 100% grass-fed beef from local farms).
We then pair the meats with whatever seasonal vegetables we were able to pick up at the farmers’ market (or grocery store).
Next, we create 3-4 meals following a simple strategy:
1 protein + 1 or 2 non-starchy vegetables + 1 starchy vegetable (optional)
Then, we keep the list on the fridge so my husband or I will start cooking when we end our work day.
Keeping it simple means it will take about 30-60 minutes until there is a home cooked meal on the table for us to enjoy.
This particular meal plan ended up taking us from Sunday through Saturday with plenty of leftovers for the entire week. We feed 2 adults, 2 small children and a 1 year old who eats more than all of us combined. Seriously, she is a beast.
Anyway, to keep the leftovers not boring, we try to mix them up. For example, the shredded chicken went well with the Taco Tuesday leftovers (pickled red onion, olives, guacamole, and lettuce) making it feel like a brand new meal!
Eating healthy is an empowering habit, and once you start, it is so easy to keep it going.
Follow my tips of 3-4 planned out meals and a variety of protein and vegetables and you’re all set!
How do you meal plan? What are your tips and tricks? Share in the comments.
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