Meal planning is one of those things that I always have good intentions with, but then often fail to pull through after putting the time and effort. There are a couple reasons why I fail:
- I want to go from eating complete junk to uber-healthy. I should know by now that this does not work for me! After a week of eating junk, the last thing I want to eat is plain chicken and quinoa — but I put it on my menu and then fail to follow through once the time comes to make food. Then what do I do instead? Go out to eat.
- I add things that I am craving at that moment to my menu. When the time comes to make it, I don’t really want it anymore.
I know that my efforts in the gym are only going to work if I start making the effort at home. Menu planning is one area that I need help in to make sure I succeed with my goals. I did a little searching for menu planning tips and found this great resource from The Kitchn. Here are some of the tips that stuck out for me:
- Spend time looking for recipes. I used to do this with my Pinterest page and actually made a lot more food at home. Perhaps it’s time to do it again.
- Keep a journal. I bought the Wellness Journal from Erin Condren so I could keep all my meals and snacks in one place. This has been helpful so far in tracking meal ideas and workouts — I have also been making goal notes, such as drinking my water or getting my multivitamin. Lately, I’ve been wanting to write things down the old fashioned way — this planner is great. Use my referral link and save $10 on your next purchase!
- Make theme nights. I’ve never done the Meatless Monday, Taco Tuesday, Italian thing in my house, but I’m thinking that might make it even easier to find certain recipes to go with each night of the week, plus it ensures I get lots of variety in my meals! Going to give this idea a try and see how it works.
- Don’t crowd the refrigerator. I actually love looking at a half-empty refrigerator. It makes me feel like I can easily see what I have in there and for the most part it’s organized. I can’t even say how much food I throw away on a constant basis because it got lost in the abyss of the crisper drawers or got shoved to the back.
What are some of your go-to menu planning tips?
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