I Stopped Meal Planning
I Stopped Meal Planning: This Is What I Do Instead
Seasonal Eating and Slow Living
Meal planning used to be my go-to strategy for managing dinnertime chaos. I would sit down every week, spend hours scrolling through recipes, and create a detailed plan for each day. While it worked for a while, it eventually became exhausting. I felt stuck in a cycle of rigid plans and endless decision-making. So, I stopped.
What replaced it was something much simpler and, honestly, far more enjoyable: a seasonal approach to eating paired with a slower, more intuitive way of living. Here’s how I transitioned, and why it works so well for our family.
The New Approach: Simple, Seasonal, and Flexible
Instead of planning out every single meal, I narrowed down a list of ten go-to recipes. These are household favourites we never get tired of—simple, seasonal meals that fit whatever time of year we’re in.
I also maintain a running grocery list. It’s based on what we frequently use for these meals, plus a few staples. This way, the overwhelm of decision-making disappears. I know what we need, and I can easily build on it if I want to mix things up.
Cooking with What You Have
This was a game-changer for me: cooking with what’s already in the pantry or fridge. It’s so satisfying to turn a handful of random ingredients into a meal. Instead of rigid plans, I’ve learned to adapt and get creative with what’s on hand.
Shopping your pantry first saves money, reduces food waste, and gives you a sense of resourcefulness that’s strangely liberating.
The Beauty of Seasonal Eating
Another key part of this shift is shopping in season. Seasonal produce is fresher, more flavourful, and often cheaper. Plus, it naturally adds variety to your meals throughout the year.
For example, in the fall, our meals might include roasted squash, apple salads, and hearty stews. In the spring, it’s all about asparagus, peas, and bright citrus flavours. By letting the seasons guide our meals, we embrace a rhythm that feels more connected to nature and less dictated by trends or strict plans.
Making Space for Creativity
There’s still room for new recipes. Fridays are often our “special recipe” days. It’s a chance to try something new or test out a recipe I’ve been curious about. On those days when I feel creative or have extra time, I’ll dive into all of my cookbooks for inspiration. Because most of our meals are already sorted, these moments feel like such a treat.
Why This Works
This simpler approach takes away the mental load of meal planning while still keeping things delicious and varied. It saves money, too, because we’re not constantly chasing new ingredients or throwing out unused ones.
By focusing on a core set of recipes, shopping seasonally, and using what we have, I’ve found a balance that feels sustainable and freeing.
Want to Give It a Try?
Start by listing a handful of recipes your family loves. Pick meals that are easy, versatile, and highlight seasonal ingredients. Print them out or write them down somewhere easy accessible.
Keep a grocery list of staples and add seasonal produce to it. When it’s time to shop, check your pantry first and then fill in the gaps.
Most importantly, let go of the idea that every meal has to be new or exciting. There’s comfort in the familiar, and the simplicity will free up your energy.
The 10-recipe kitchen has been a game-changer for us, and I hope it can be for you, too.
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