For the longest time, I wasn’t a meal planner. In fact, I thought it was kind of ridiculous to plan out your entire week of meals because I felt one needed to have leeway to be spontaneous in the kitchen. It wasn’t until I joined the CSA that I started buying into this notion of planning ahead. When I’d get a haul from the farm each week, I’d sketch out a rough draft of what the meals might look like and then head to the store for the supplemental items. Now, I plan the entire week, down to the side dish of each meal and what leftovers M will eat for lunch.
This post could have easily been title ‘5 reasons to make a meal plan’ because that’s what concept I started with and since I have them, it never hurts to share (even if they might be a bit of a ‘no-duh’).
1. Saves money.
I am notorious for going to the store and over buying (I used to love going to the store and buying things at random- whatever sounded good). By the time everything would be tallied, I completely blew my budget for the week. When I use an outline for the week and write down exactly what I need, I can budget almost to the dollar.
2. Reduces food waste.
Going hand in hand with saving money, planning ahead can help you save food. Knowing that I’m buying a pound of Brussels Sprouts for 3 meals helps me know that I’m going to use everything I buy. Food waste is such a major issue and I think an important one to always keep in mind when shopping/eating.
3. Pumps up creativity.
Believe it or not, I get in horrible food ruts (especially when I’m not developing recipes for the site). Planning the meals ahead forces me to sit down and actually gather inspiration from all those magazines, cookbooks, blogs, and items I pin. It takes a bit of time, but helps keep cooking fun and exciting.
4. Negates the ‘what’s for dinner question’.
I love my husband but he does not get excited about food the same way I do (ask him about anything coding/software engineering related and be prepared to sit for hours). So instead of asking him what sounds good for dinner, I already know without any, ‘I don’t knows’ or ‘let’s order pizza’.
5. Saves time (prepping!)
I completely understand that weeks are chaotic and when 7pm rolls around and you haven’t even thought about dinner, it’s definitely not the easiest time to start everything from scratch. I love taking 1-2 hours on the Sunday before (usually when I’m making dinner), and prep items I’ll need throughout the week. I’ll whip up a batch of grains or beans, throw together any condiments, and sometimes I might even be able to prep an entire meal (lasagna and enchiladas make wonderful make-ahead meals).
So now that I’ve told you how madly in love with planning ahead I am, here’s one of my favorite winter week menus!
The produce: Spinach, Brussels Sprouts, Carrots, Sweet Potatoes, Acorn Squash, Broccoli
The star of the week: Lemon Curd
Sunday Prep: Make Curd, Olive Tapenade, Granola, and cook dried chickpeas and black beans
Monday
Breakfast: Millet Porridge with Lemon Curd
Lunch: Olive Tapenade + Hummus Pita (using spinach)
Dinner: Spinach and Onion Lasagna
Tuesday
Breakfast: Yogurt/Granola
Lunch: Spinach and Onion Lasagna (leftovers)
Dinner: Teriyaki chickpea Sweet Potato
Wednesday
Breakfast: Millet Porridge with Lemon Curd
Lunch: Olive Tapenade + Hummus Pita (leftovers)
Dinner: Cumin Braised Carrots with Chickpeas
Thursday
Breakfast: Eggs (scrambled with toast)
Lunch: Carrot and Rice Noodle Bowl
Dinner: Quick Red Lentil Curry
Friday
Breakfast: Yogurt/Granola
Lunch: Quick Red Lentil Curry (Leftovers)
Dinner: Mediterranean Flatbread using olive tapenade
Saturday
Breakfast: Cornbread Pancakes with Lemon Curd
Lunch: Roasted Sweet Potato and Black Bean Salad
Dinner: Teriyaki Chickpea and Broccoli Bowl
Sunday
Breakfast: Eggs with Brussels Sprouts
Cathy says
Very useful info here. I never thought of putting lemon curd on hot grains for breakfast. I will make your tapenade. Generally, I think of 5 meals for the week and can be spontaneous for two flex days. Plus my husband doesn’t buy into advanced planning and will suddenly want some extravagant dinner, go to the store, and cook it. Lucky me, but it blows my budget and plans out of the water.
Ewelina says
I love your post, very useful information. I also order most of my groceries from a farm and I want to plan my week better to avoid waste and save money! It makes perfect sense, even if I enjoy preparing some meals spontaneously sometimes. Some great recipes here I need to try 🙂
Love,
Ewelina x
http://www.greenpencilskirt.com/
Julia @ South by Northwest says
I am all about the meal planning! These are some great recipe ideas to add into my rotation.
Courtney says
This is great! Always so inspirational to see how others put together their menus. Thanks!
Kate says
What a wonderful idea, Erin! I will be bookmarking this for when winter comes to the southern hemisphere.
Bell Santiago says
Omg I want to eat everything you listed! Sounds sooooo delicious!!!! Definitely need to plan out more of my meals
Alex says
I actually never gave meal planning any real thought but you’ve inspired me to give it a go. If I skipped a meal due to a last minute change of plan it wouldn’t be the end of the world!
Jennifer says
This is a really great idea. Any suggestions on what to use in place of chickpeas? I’m allergic to them sadly.
erin says
My next suggestion would be white beans (but I’m not sure if they would work?)
Marie says
Looking at this post late at night was not the best decision. Everything looks so good and I’m so hungry now. I’ve never been a meal prepper but this is great inspiration!!
Kim says
Great inspiration! I always plan my meals. I save a lot of money 🙂
Pragati // Simple Medicine says
As soon as I fully committed to meal planning, I saw a significant drop in the amount of food I was wasting and the money I was saving at the grocery store! It’s good for your body and your wallet 🙂
Katie @ Whole Nourishment says
I think meal planning leaves little excuse not to have good food all week long and sets us up to feel positive about cooking after a long day when half the work is already done! Although I do build in some flex room for when weeks just don’t go as planned because I can’t expect perfection and will then be less disappointed when I can’t follow my plan to a T. I’ve made those cumin braised carrots with chickpeas and loved them.
Jocelyn @ Peace Love Nutrition says
Delicious recipes! I’m pretty much Vegetarian (except I love Bacon!) haha
Trang's corner says
It looks amazzzingggggg! So delicious! Need to try this recipe.
http://www.trangscorner.com
Barbara (Barb B) says
Everything looks great!! I will be trying a couple of the recipes this week. I usually only plan 1-2 days ahead but I am going to try planning a week ahead. Thanks for the great recipes and great hints on how to do things better.
Catherine says
A beautiful looking week ahead; full of flavor, healthy and delicious.
Rebecca @ DisplacedHousewife says
I’m currently obsessed with Millet. I love that it’s gluten-free but gives you that full, comforted, satisfied feeling that sometimes only a gluten-esque food will give you! I love how you play with it as an ingredient. Can’t wait to try some of these!!! xx
Christina says
These meals all look amazing! Thank you for putting together this meal plan. I’m excited to try it out as soon as I use up the food I have now.
Allan says
Excellent article and fully agree with the planning ahead concept. Adopting this approach is a really great way I have managed to cut back on a grocery budget and also manage to stick with a nutritious meal plan and also stave off cravings before they appear.
Jennifer @ Delicious Everyday says
Meal planning is genius and everything on this list looks incredible!!
Kate says
I’m more of a loose planner, i.e. jot some ideas down at the beginning of the week. But this is great! Thanks!