Every day, account for the next 48 hours’ meals.
PLANNED KITCHEN
Being proactive in anything yields better results and managing your kitchen is no exception. With decisions made in advance, you can avoid meal choices that are influenced by hunger or stress. When making forward-thinking eating choices, consider a few factors:
What perishable ingredients need to be used?
Is there time to do a cooking project in the next day?
Is a quick stop at the grocery store needed?
I eat 3 meals a day, so a 48-hour planning process involves the next 6 meals. Again, I account for the next 48 hours’ meal every day, which means some of “today’s” meal should have already been planned.
I meal planned while taking my lunch break at the art studio today. I knew there was a serving of delicious pesto gnocchi from yesterday’s lunch with my sister at Toscana. Also, I recently visited my friend Jerry’s herb garden and stocked up on fresh basil and rosemary. As always, I maintain the BSK Pantry, so I can plan with confidence knowing all of those ingredients are stocked.
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TODAY
Grocery Stop [middle-eastern bakery]
fresh pita bread
fresh falafel
Cooking Project
make orzo salad with sun-dried tomatoes, feta, and fresh basil
prepare herb vinegarette
Meal 03 [dinner]
pesto gnocchi
fresh salad with herb vinaigrette
lime sorbet (homemade, currently in the freezer)
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TOMORROW
Meal 01 [breakfast]
high protein cereal with whole milk
plain whole-milk yogurt with blueberries, honey, and walnuts
Meal 02 [lunch]
Pita bread stuffed with falafel, salad stuff and herb vinaigrette
Fruit
Meal 03 [dinner]
creamy broccoli soup with fresh herbs (soup is homemade already in the refrigerator)
orzo salad
sliced Bananas with sugar and a touch of cream
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WEDNESDAY
Meal 01 [breakfast]
high protein cereal with whole milk
plain whole-milk yogurt with blueberries, honey, and walnuts
Planning just 48 hours is a small, simple activity that will quickly yield results. It’s a small period as not be overwhelming or complicated.
Let me know how this works for you!
Rick