Meal Planning isn’t the sexiest of subjects, BUT it’s life changing when you nail it.

Today I share with you my personal 4-Step System to break the weekly process down into doable actions to remove the overwhelm and make the end-to-end process sustainable.

Lastly, I cover my food planning tips that save me oodles of time (+ money + energy + waste) in the kitchen, and some that took me years to learn.

Click here to download the infographic guide mentioned in this episode.

Here’s a glance at this episode…
  • [3:00] Introducing my 4 step system.
  • [3:34] Step 1: Choose your meals.
  • [6:07] Step 2: Buy the ingredients.
  • [7:27] Step 3: Restock.
  • [8:32] Step 4: Ingredient Prep.
  • [9:59] Homework assigned!
  • [10:42] Additional tips:
  • [10:50] Decide where to put your meal plan – ideally somewhere everyone can see it. A whiteboard or app works well (I use Trello).
  • [11:45] Recipe search: as before, but just add “vegan” in front. “Stroganoff” to “vegan stroganoff”
  • [12:55] Over time, build a library of cookbooks and magazines (see links below).
  • [13:55] Get your family to help plan, prep, and cook – even the little ones if you have any!
  • [14:15] Buy in bulk where possible.
  • [14:43] Keep seasonal ingredients in mind when meal planning.
  • [14:57] Consider joining a CSA, if you can.
  • [15:25] Plan to use all your produce – don’t leave half a pumpkin at the end of the week.
 
Links mentioned in this episode

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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Written by Gabrielle (hi!), these e-mails will help you on your plant-based journey with useful tips, tricks, facts and inspiration – and perhaps the occasional inappropriate joke thrown in for good measure.

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