Last month, Lindsay introduced the idea of monthly meal planning. As a dietitian who’s always tried to stay consistent with weekly plans (some weeks better than others), I was intrigued. Why meal plan 52 times a year when I can plan just 12 times a year? That alone sold me, so I decided to give it a go!
I started by brainstorming meals by category—poultry, pork, beef, vegetarian, and seafood—focusing on options my family will enjoy. I aimed for 3–4 ideas in each category to provide variety for each week of the month.
Next, I pulled up a blank Excel calendar. I marked off busy days where cooking wouldn’t be realistic (travel, events, work). Then I slotted in meals from the different categories for just 4 nights a week, knowing we’ll have a few “fend for yourself” or takeout nights. I also planned side dishes keeping in mind color, variety, and texture for plate presentation. After all, we do eat with our eyes first!
And because life doesn’t pause for meal planning, I tackled all of this in between volleyball games this weekend. Computer and notebook in hand, I mapped out my meals for the month, skipped the grocery list and the busy stores and ordered groceries on-line for pickup. Just like that I have a month of meals planned and week one of groceries in my house. I’ve even successfully made my first meal from the meal plan!
Here’s the truth: the most important things in life often take a little finagling. It’s easy to say we’ll do it. It’s harder to actually make it happen. But that’s exactly what I’m doing this month.
I’ll be sharing the wins, the flops, and everything in between—because it’s never perfect, and that’s what makes it real.
Stay tuned for updates on Meg’s Monthly Meal Plan!
