1. Make a menu: This is where routine comes in handy. I know we always have eggs for breakfast, Ryan always eats yogurt for snacks, and I typically bring salads for lunch. Supper is where we have the most variety. But even here there is still a lot of stability. Many of our favorite recipes call for similar ingredients, or at least nothing too crazy. Stir-frys can include any meats and veggies, meat loaf can be as simple or complex as you want it, and baked chicken thighs go with any number of roasted veggies (even frozen). Planning 3 main suppers per week typically leaves us with enough leftovers for one or two nights, possibly a hot lunch option, and not sooo many groceries around that things start to go bad.
|Frozen turkey patties and corn.|
3. Write a grocery list: If you need a specific amount of something (ex: 2 pounds pork loin) write it down. Again, you run the risk of coming home with only 1.5 pounds, or an entirely wrong cut of meat. Without a list it's also easy to forget little odds and ends such as mustard, coconut milk, or fresh herbs.
4. Prep foods: After bringing groceries home, take the time to prep some foods. Cut carrots and celery and bell peppers and put them in containers or snack bags. Dice onions and store in glass containers. Pull leaves off kale stems for easy use in eggs or soup. You can easily store kale in a ziplock bag or even in the plastic containers that precut lettuce comes in. Freeze meat that you are not planning to use right away. If something comes up, you don't want it to go bad. Frozen meat can be placed directly into a crock-pot before work, so you're guaranteed to come come to a great smelling house and warm meal.
|Roast Beets While Chopping Veggies|
|Beet greens blanched for later use|
|Veggies chopped for the week|
|prepared shepherds one day, baked it for supper the next night.|
|egg bake that will be frozen for quick breakfasts.|
What changes can you make in your routine, so you always have healthy meals and snacks ready to go?