Comments on: 4 Meal Planning Tips For Busy People

By: Gretchen

Gretchen — Fri, 26 Feb 2010 03:36:26 +0000

After resisting meal planning all my life (“don’t fence me in!”) I finally realized that it is not a straitjacket but a delightful and helpful tool. I work mine out with my husband and we keep it on a Google doc so we can both view and edit it from anywhere we have Internet access, including my iPod Touch in the kitchen. It helps that we love batch cooking, but if we didn’t we could freeze leftovers and dole them out later. We used to batch cook on the weekend but then run short around Wednesday/Thursday. Now we plan for that and have an easy quick second batch planned for the end of the week.

By: Austin Event Planners

Austin Event Planners — Sun, 10 Jan 2010 23:51:57 +0000

lol! The freezer is definitely your friend. Being an event planner by trade, I regularly find myself overly planning my own life. That being said, I am always on the run which limits my ability to constanty cook different things for dinner. Spend a day preparing a turkey and feast like a Kng & Queen for a week.

Thanks so much for sharing, Christopher

By: KristenM

KristenM — Mon, 16 Feb 2009 02:46:00 +0000

Elisabeth — That’s a handy tip about soaking beans. Thanks for sharing!

Shannon — Oh, I need to plan lunch (even if it’s just leftovers). Otherwise it’ll be late afternoon before we eat!

By: Shannon

Shannon — Sun, 15 Feb 2009 14:27:10 +0000

Yeah, a meal plan is a must for a busy traditional cook. I have a menu plan sheet that I use weekly:
http://www.nourishingdays.com/?p=799

I never plan lunch, though. It is almost always leftovers or something quick like eggs or smoothies.

By: Elisabeth

Elisabeth — Sun, 15 Feb 2009 12:21:23 +0000

I agree planning-ahead is important but it does not come naturally. I just plan one meal (for 1-2 people) ahead. That’s a start!

My tip is to soak and cook one pulse or bean every few days, such as kidney beans, chick peas, puy lentils etc. They form the basis for some impromptu meals. Luckily I pass the organic farm shop walking home from work so I can pick up fresh organic kale etc.

The other trick is to have things in your larder that be called on for last-minute preparations such as tins of anchovies, coconut milk, a packet of ground almonds or dried seaweed, or mushrooms…

Elisabeth

By: KristenM

KristenM — Sun, 15 Feb 2009 05:36:42 +0000

Sabrina — A whole month in advance! I can’t imagine that. I’m always running to the store for some little something I forgot. You’re amazing.

By: Sabrina Thorn

Sabrina Thorn — Sun, 15 Feb 2009 04:15:53 +0000

I usually plan a month in advance We live about 50 minutes from the nearest market. Looking over your tips. I think I will do things a little different next month. I gonna plan a few easy things and think about leftovers and how to incorporate them a little more. With a family of 6 (2 of which are teen boys, who are in college and work part time) We normally only have enough for lunch next day sometimes. Which frees me up having to pack lunches for 3 most days of the week. Lunches for 3 men could cost a small fortune. :~) and they tire of sandwiches all the time. So I try to vary the lunches with leftovers.

Thank you so much for doing this topic. Love it!

Sabrina
By the way my Kombucha has a little something growing in it already. Very small on the side of the jar. its very cold here and I was very surprised to see something so quick.