Meal planning made such a difference in our finances when I was a single mom, and continues to as a family of four adults. It has eliminated much of the overwhelm that can come with needing to feed everyone, and we eat much healthier when there is a plan.
Here are some resources that I have found tremendously helpful in my meal planning journey.
Danielle Walker Cookbooks - I love her cookbooks. All of her recipes that I have tried are delicious and healthy. She is a paleo cook, so each recipe is free of gluten, grains, dairy, legumes, and processed sugar (she uses maple syrup, coconut sugar and honey on occasion). I have never been disappointed in any of the recipes I have tried. I have 4 of her cookbooks, and I have linked my favorite one above. She is so gifted at creating delicious meals, and I know you’re going to love them!
These notebooks are my go-to for my meal planning and grocery list. I am still old-school and prefer handwriting my lists. My grocery list goes on one page, and the meal plan is the following page, so I can keep it all together.
Pinterest is one of my favorite places to find new recipes.
ChatGPT has been a surprising resource. You can type in the ingredients you have and ask for recipes based on those ingredients, and it will give you full recipes! This is especially helpful when you have ingredients on hand but you’re not sure how to make it into a meal. You can also have it help you create a full meal plan! The important thing to know is to be very specific - add in your likes and dislikes, what you have on hand, do you want budget friendly meals, etc.
Ziplock freezer bags - I use these for freezing extra portions of cooked or raw meat, chicken stock, and leftovers. I freeze things flat, then they can stack, saving room in your freezer.
Wooden Cutting Boards - I no longer use plastic cutting boards after learning that with each use, microplastics get into our food. The average American eats up to 10 credit cards worth of plastic a year just from their plastic cutting boards! No thank you! The link above is not the exact one I use, but it is close.
Grocery Shopping
Meal planning and shopping for two weeks at a time started for me in 2020 when grocery store visits became stressful due to long lines and shortages. Initially, I worried about running out of essentials or missing good deals, but I quickly learned to use what I had more efficiently, got more creative in the kitchen, and realized that deals always come around again. Plus, I didn’t miss the weekly shopping and loved having extra time on off weeks to focus on other things.
- I always shop with a list and stick to it, which keeps my trips efficient, saves money, and prevents impulse purchases. It took time to break the habit of grabbing items just because they looked good or were on sale, but staying focused on my plan has made a big difference in both budgeting and meal consistency.
- Keeping my meal plan in the SAME notebook as my list allows flexibility when ingredients are unavailable. If the store is out of beef roast for Cabbage Beef Bowls, I can switch to Pulled Pork if it’s on sale, or pick up drumsticks for a different meal. If spring greens aren’t available, I’ll substitute baby spinach or romaine lettuce depending on my needs. Having a meal plan written down makes adjusting in the moment much easier.
- Shop the perimeter of the store—meat, produce, dairy—where the least processed foods are. I pick up a few essentials from the canned goods and freezer sections but avoid the heavily processed aisles as much as possible. This not only helps me make healthier choices but also simplifies decision-making during grocery trips.
Grocery shopping with a solid plan has reduced my stress, saved time, and helped me stick to healthier eating habits.
In the next post, we’ll explore how to make cooking healthier more manageable and strategies to simplify meal planning. In the meantime, please enjoy this easy, delicious, healthy recipe!
cabbage beef bowls
Ingredients
- 3-4 lbs beef roast
- 2-3 tablespoons taco seasoning
- 2 cans chopped green chilis
- A bag of coleslaw greens
- Avocado mayonnaise
- Lime Juice
- Salt & Pepper
- Chopped avocado
Instructions
1. Cut the beef roast up into 3-4 big chunks.
2. Coat the chunks with the taco seasoning.
3. Brown the beef on all sides in a pan heated to medium high heat with coconut oil.
4. Place the beef in a crock pot on low for 6-8 hours or high for 3-4 hours.
5. Shred the beef.
6. Make the coleslaw - mix mayonnaise and lime juice to desired consistency, add salt & pepper to taste and pour over coleslaw greens.
7. To a large dinner bowl, add some coleslaw, top with shredded beef and chopped avocado.
The beef freezes very well in the recipe and makes great leftovers. You can also use the beef for burrito bowls and tacos!
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