Create custom menus and become your own home-chef.
WHY I MENU PLAN
I tend to menu plan for two to four days at a time so I can:
Stay organized and have a plan in the kitchen
Reduce food waste and grocery bills by only buying what I know I’ll use
Eat fresh with bi-weekly menu planning
MENU PLAN VS. MEAL PREP
While I regularly plan out my meals, I rarely prep them in bulk. I personally enjoy my time in the kitchen working with fresh ingredients and prefer cooking each meal individually.
That said, often times meal prep comes naturally, where elements will carry over (I’ll cook extra rice, for example, to have ready for the following day). I specifically plan my menus to do so, allowing me to recycle ingredients, reduce food waste, and save time.
Meal prep is known for being a time-saver. If done with thoughtfulness, menu planning can be as well.
3 QUICK TIPS FOR MENU PLANNING
Select one or two core things you want to make (such as salmon or falafel), then build out other meals around those leftover/extra ingredients
Identify when you can prep extra of something that you will use in the next day or two (think extra quinoa, salsa, or sauces)
Incorporate what you already have in your fridge into your upcoming menu plan, only buy what you need
ONE BIG TAKEAWAY
You want to eat good and take care of your body, right? Don’t let the uncertainty of what you’re going to cook or the frustration of not having what you need get in the way.
Invest in the creative process of planning your own menus. Think of it as you are your own personal chef.