Meal Planning...what it is

We all know the term meal planning, and for some of us it might conjure up images of clipping coupons, lots of containers of food in the freezer, eating the same thing day after day, cooking with friends and family, saving money, or any number of things.

Meal planning is simply the act of planning and sometimes, preparing meals completely or just partially,  in advance.  The main benefits for most of us are saving time and money, and eating healthier meals.  Meal planning is necessary if you are planning on doing any kind of a special diet, so that there is always “compliant” food available for you to eat at every meal.

My meal planning began in earnest when I started eating an “anti-inflammatory” diet or low inflammation diet about 26 years ago.  And though I loved eating out and even fast food, I realized that I was more likely to eat inflammatory food (how many hamburger buns can one really throw out the car window over the years) and also less likely to eat the healthy foods I needed to be eating. (I have yet to find too many broccoli featuring dishes at McDonald’s or Good Times.)

I have a couple of advantages in the meal planning game—one is I really can eat anything and like it and two is that I know how to cook and am familiar with many different ingredients.   My challenge is that I avoid quite a few foods, and also that I am the main meal preparer for two people that don’t have to eat an anti-inflammatory diet. Your secret weapon and your challenges are probably different, but no matter what they are, anyone can benefit from meal planning.  For most people planning relieves some stress in your life, allows you to create and keep records of what you spent and what you ate that can be compared to some fitness or weight loss goals you may have.  I have found that after meal planning for almost three decades now that I know what is going to be on sale and where to find it,  almost on an instinctive level.  I also don’t have the “stuck in the rut” syndrome of my life growing up.  My mother made dinner every night until I was about 16 years old. I finally took it over because I could not live through yet another cycle of Spaghetti, Enchiladas, “Hamburgers, Hot Dogs, International Night”, International Night”, Sunday Dinner…you get the point.  However, I kept some of my mom’s sense of routine in my planning, which goes something like this, a soup, a casserole, a meat and veggie entrée, lots of salads, and a vegetarian option, with a rotisserie chicken always at the ready.

Meal planning tips and tricks next time…