If there is an award for lazy and unorganized my husband and I would be in the running. Especially when it comes to meal planning. Typically, we begin to plan our evening meal well after our day’s energy has been spent, about twenty minutes before we are ready to eat, and so we end up finger cooking.
The trouble with takeout is that the food is usually high in fat, and the portions much larger than either of us needs. If we are honest with ourselves, our weight and health issues will not be resolved if we continue this habit.
So, I have taken it upon myself to change the pattern, by attempting to meal plan in advance. I’ve spent the past few days going through my cookbooks – many of which I purchased with a healthy regime in mind, but have never opened. Using coloured tabs – green for breakfasts, pink for lunch, red for dinners, and purple for healthy snacks – I went through and marked any recipes that I determined to be doable and appealing to both our palates.
Two of my favourite cookbooks:
Since we already have two meals a week sorted out thanks to Chef’s Plate, I just needed to come up with a few extra dinner ideas. Amazingly, it is not that difficult when you put your mind to it.
To make it easier, I typed up and printed out any necessary recipes for the week, so that the student we have hired to help us can do any prep work, or cook for us.
Planning ahead also made creating a grocery list much easier. I have a feeling we have a lot less waste this week, and hopefully, that our grocery costs are less.
If this goes well, we may not qualify for that award after all.
Here’s a sneak peek of some of what is on the menu:
Rigatoni with Grape Tomato Sauce
Brown Rice and Coconut Rice Pudding (The Gluten-Free Vegan)
(Note: While I have never been a practicing Vegan, I do need recipes that are dairy-free, and both of the above mentioned cookbooks deliver with delicious, easy to make meal ideas.)