When I am planning meals for the week, there is usually a conversation going on in my head. Is that recipe big enough, will I need to double it? Those ingredients sound pricey, I want to be more frugal this week. That recipe looks like it takes a lot preparation. I'm looking for a recipe that gets me in and out of the kitchen quickly.
On top of all of that, my family tries to eat plant-based about 90% of the time (when we eat at home) and I am constantly checking to see if a recipe or food fits in with the plan we follow. Will all of that in my head, I get my pencil and paper and then stare at the computer screen as if I don't know what to do.
But I have a plan! In 2013, I did a series on my personal blog, called: 31 Days of Plant-Based Menu's. That was when I realized that I really did have more food in my aresenal I had thought. Now I keep a running list of meals we can eat and enjoy and add new foods to it all the time. The printable that I am sharing with you today is just a very simple way to make your list. I have a space for breakfast, lunch and dinner because sometimes I deliberately do not plan lunch or breakfast because I will "just find something" and that never goes well. Food choices might be sparse or gone completely. Having a plan and buying food for every meal will avert disaster and maybe even give you a buffer.