For me, meal planning is now fully engrained into my weekly routine. It helps me to save time, money and eat healthier (most of the time).
After eating a lot of chocolate over Easter I thought I’d try to have a healthier week to make up for it.
I don’t tend to plan my breakfasts because it depends on how much time I have in the morning before I go to work but it switches between overnight oats, yoghurt or a breakfast bar/biscuit.
All of my lunches come accompanied with carrot/cucumber sticks and a piece of fruit, depending on how filling the meal is.
I like to have some flexibility so leave a couple of meals blank on the weekend incase we need to use up leftovers or if any other meals earlier in the week get delayed for some reason. For these occasions I do have back-up meals which don’t require a lot of prep. However, if you know your routine is a bit more reliable, then schedule all your meals for the week.
Using a food planner is easy, you can buy a pad with a layout, make it online or use a bullet journal. I always make my food plan on a Friday evening and then do the food shop on Saturday morning.
See some of my recipes for this week below:
For more details on why I find meal planning so important, click here.