7 Tips to Help With Meal Planning


  1. Stick to your meal plan – Many people make a plan but then don’t stick to it, which can lead to unnecessary headaches and stress, as well as the opportunity to not make healthy choices. Be sure to stick to your Meal Planner with the foods you have planned for the week so you are not tempted by other foods, snacks or drinks. This will also help you avoid excessive spending on dining out that you didn’t budget for!
  2. Make meal prep time the night before a special event – Set aside 15 to 20 minutes before you go to bed each night to prep for the following day’s meals: put on some mu­sic and get together with your family to make lunches and do prep work for upcoming dinners.
  3. Get in habit of carrying lunches and snacks with you – All you need to pack a lunch (aside from the lunch) is a reusable cool-pack lunch bag. And don’t forget to always carry nuts, cheese, yogurt, fruit or vegetables for quick snacks or times when you’re running late for a meal.
  4. Get up 15 minutes earlier each day to make breakfast – Take the time to make sure your day is off to a good healthy start. Don’t forget to include some good fat for energy to get you through the morning! In the same vein, avoid sugary breakfasts that will spike your energy levels and then leave you crashed-out by mid-morning. Making a simple smoothie of fruit plus whole coconut milk or Amasai (my favorite way to get probiotics) is an easy and delicious way to start the day.
  5. Schedule meals as an appointment on your calendar – Make meals a priority in your life and in your day. Don’t leave meal-making as an “if I have time task.” Make it into an appointment, just like a doctor’s appointment that you wouldn’t miss and that you’d schedule other activities around.
  6. Make double or triple batches of any recipes you prepare – Why not make a recipe once but have enough to eat for weeks to come? If you make double or triple batches, you’ll have leftovers that you can enjoy the next day or that you can store in the freezer for a later meal. Foods that freeze well include spaghetti sauce, soups, cooked dried beans, baked meatloaf, meatballs, etc.
  7. Find opportunities for twofers – A twofer happens if you can plan a meal that will have leftovers which can be used for lunch the next day or for “leftover night” another day – so basically you are getting two for one! This is also great because it can make a “no cook” night for you during the week. For example, roasted chicken can make great chicken salad for lunch or chicken fajitas for another dinner.

Feel Free to Download and use this FREE MEAL PLANNER I use myself!

Get more tips in my Meal Plan with Sheryl eGuide and my book The Guide to Healthy Eating which also includes meal ideas and recipes!



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