Recently, I was asked how I find time to cook and try new recipes. The answer is meal planning. For me, I typically plan 4 evening meals a week. I make a list of the grocery items that I don’t have and go to the store on the weekend or order from Spud.ca. I don’t necessarily assign a meal to each day. I know my sister uses a calendar and cooks what she has planned each day and finds this to be quite effective. Breakfasts and lunches are pretty straightforward, so I just have the staples on hand for these meals at all times. When creating a meal plan think- quick, easy and healthy. I only plan 4 meals typically because I leave 1 night for leftovers, 1 night to eat out (if we feel like it) and 1 night to try a new recipe or eat breakfast for supper. I hate to throw food out, so I usually try to only have staples and the veggies that I will be cooking in my 4 meals that week. This way you are forced to cook what you planned and eat what you bought.
Here are a few suggested menu ideas to plan for next week, if you want to try out my approach to meal planning:
Meal 1: Roasted tomato Risotto
Meal 2: Borscht
Meal 3: Veggie Chili with a Twist
Meal 4: Pomegranate and Feta salad with a grilled cheese sandwich (or sandwich/wrap of your choice)
Now- make a list of ingredients that you don’t have already and go shopping.
Once you start making meals on a regular basis you can start to formulate a list of what your true staples items are in your kitchen. As a vegetarian some of my staple items are: rice, quinoa, pasta, lentils, different kinds of beans, nuts, seeds, oils, vinegar(s), veg broth, coconut milk, spices/ herbs, canned tomato sauce/paste, garlic, maple syrup, mustard, butter, cheeses, almond milk, yogurt, lemons, limes, and eggs.
veggiedigest.ca 