Planning your meals for the week ahead may seem a little tedious or daunting, but think of it as asking “what’s for dinner” once, instead of every night. Here are six tips to make planning your weekly meals a little easier.
Always start by figuring out what you’ve already got and what needs to be used, then pick recipes based on these ingredients or adapt recipes but substituting ingredients.
Get inspired by different cuisines for each meal, that way similar ingredients won’t feel as though they’re on repeat
Choose recipes that use the same ingredients to help minimise food wastage. For example, if you’re making a slaw using 1/2 a cabbage, use the remainder in a stir-fry.
Include one new recipe each week, to enable you to build up a repertoire of new meals you love.
Choose one or two meat-free recipes - think lentil or chickpea curries and stews or salads with halloumi, crispy chickpeas or falafels. We also love adding nuts and avocado to help make meat-free recipes more
Choose one meal that takes less than 30 minutes to prepare, or bulk prepare some freezer friendly meals for those busier nights.
