Tag: Menu planning

Meal Planning: What Is Healthy? And What Are Your Goals?

Today’s topic has been on my list for a few months now, and I am ready to share!  Over the last year, I have shifted to more coaching and less-in-person organizing, and that shift will continue. AND, not surprisingly, meal planning is still a hot topic for my clients and presentations.  Because, well, we all eat.

As I sat down to write this content, I had just finished wrapping up the dinner dishes. Two hours or so before that, in about an hour, my husband and I had assembled and cooked three separate dinners, ate one (with leftovers) and put the rest in the fridge for the next few days.

How?  Why?  And why am I telling you this?  Well, let me tell you a story!

Last summer, I rebooted my “An Organized Kitchen” presentation.  I had many speaking requests last summer for “An Organized Kitchen” and Meal Planning content and I thought it was time for a refresh.

I don’t remember a time when we didn’t meal plan. Much of my past content about meal planning is from the view-point of cooking with and for kids and my family, which is all really good content! But as I spend more time coaching my clients and thinking things through for myself, I recognize that what we eat, how we eat it, how it gets to our dinner plates – all of these impact our days and weeks and life!

I could be surprised by how many of my coaching clients want to be more productive… and eat better.  Or that want to find that next new job or career … and have better habits around eating a healthy breakfast. Or, are facing lifestyle shifts and changes, and realize that eating healthier and finding time to exercise would go far in helping them face their challenges.

I could be surprised, but I am not.

Nutrition is a building block for many other things, it is part of the foundation of our life, and we want it to be a strong foundation.

I follow personal development influencers, and a quote from Brendon Burchard comes to mind. I’m paraphrasing, but the idea was that we can start to make positive change in our lives by being intentional about what we eat. We have to eat, right? It is something we already do. While adding in an hour work-out every day 7 days a week may seem daunting, making adjustments on what we do every day anyway seems less intimidating.

In my newly re-booted Meal Planning content, we start with two questions.

  • “What does healthy mean to you?” and
  • “What are your Meal planning goals?”

There are SO MANY ideas on what healthy eating means.  Low carb, no carb, gluten free, keto, paleo, vegan, lo-cal, high volume, sustainable eco foods, plant based, intermittent fasting.

But my question to You is “What Does Healthy Mean To You?”  Because if you tell me you want to eat healthy, that can be something vastly different than what I consider healthy.  And since I am NOT a nutritionist, I would suggest you figure that out for yourself as you figure out meal planning.  Because there are SO MANY IDEAS AND OPINIONS out there, if you don’t have a way to focus in and narrow down your options, you are going to be overwhelmed before you even begin.

The second question then, is “What are your Meal Planning goals?”

Yes, goals.  Did you know you can have meal planning goals?  Meal Planning goals might be…

  • Save money. Or waste less food. (It’s estimated that the average American wastes 216 pounds of food a year. And an average family of 4 throws away $1600 in produce a year. (per rts.com))
  • Save time, have less hassle.
  • Teach yourself and your family how to cook.
  • Establish healthy habits and / or support. Or, most likely,
  • Some combination of these and others!

Just this week, two different clients reported wanting to make positive changes including meal planning. One was seeking a plan that would let her adhere to an subscription menu and eating plan that she receives via email every week on her own schedule.

For another, she works full time and wants to meal plan better for having lunches and dinners for the whole work week.

One of my sons moved back into theatre housing in Indiana last week since rehearsals start tomorrow. He stopped by and mentioned that he had spent time meal prepping after he unpacked his stuff.  I asked him those questions – What is Healthy ? And What are your goals?

For the What Is Healthy answer, he is aiming for 30 grams of protein per meal, and more home-cooked foods. His goal is to have nutritious food made ahead of time so he can pack his lunches to take to work / rehearsals, and also not have to cook when he gets home if he’s tired.  Brilliant.

My personal example: As we entered 2024, I realized that January was going to be very busy (and it was). I am not going to report out on what specifically I consider healthy eating because that is not really the point. I will say, though, that I want home cooked food, to eat well, to save time and money and minimize stress, and to not rely on take-out. And to meet those goals, my strategy was and continues to be to cook two nights a week, most likely Friday and Sunday, and make multiple meals on cooking nights to carry us through until the next cooking night.

The evening I described when I started is an example of supporting my meal planning goals.

I was home that afternoon and evening, which doesn’t always happen.  And since I knew that morning that I would have a little more time at home that evening, I pulled from the freezer some ground turkey and Polish sausage to thaw. At dinner time, we diced many green peppers, an onion and a few potatoes, browned some ground turkey, and using what we had in the fridge (left over rice plus staples) and freezer (already browned ground beef), assembled Inside Out Stuffed Pepper casserole, Egg Roll in a Bowl (a new recipe, and so delish!), and baked Polish sausage with diced potatoes, peppers and onions.

All of these recipes store well, warm up well, and are currently waiting patiently in my fridge for future consumption. We can eat well and free up time by not having to cook or clean up for a few days.  We save time, we save money, I stress less and we still eat delicious food.  Check and check!

Next week, I will delve deeper into the how-to.

So, what’s it going to be?  What does healthy mean to you?  And what are your meal planning goals?  Keep the answers in mind, and tune in next week when we talk about how to make it all happen.

Kitchen 2021: Set Yourself Up To Succeed.

If I desire new outcomes, I require new inputs.

“New” things aren’t necessarily hard or confusing. They are just new and maybe different or uncomfortable. Sometimes, change is hard. And often, well, it isn’t. And here’s the thing – hard or not, sometimes change is necessary.

Perhaps you are not a resolution maker, and that’s OK. Perhaps it’s enough to just get back to normal (and healthier) post-Holiday routines.

I met with a registered dietitian last week. I am excited about making some positive changes. And since these changes are my changes, I am not about to tell you what you need to do differently. BECAUSE, I am not a dietitian.

BUT, I am your certified professional organizer. While I cannot tell you what to stock in your own kitchen, I CAN tell you how set up what you have to make your own changes successful!

So, here are the steps to organizing the changes in your kitchen to make positive change in your life!



Educate yourself, and keep educating yourself! Read up on your new strategies, and plan to keep reading! We learn things as we go, through education but also through experience.

Clear off your counters! A study from Cornell University suggests “When it comes to the food left out in the kitchen, it’s increasingly clear that what you see is what you eat.” Meaning, your current counter landscape of junk food and holiday treats needs to be exchanged for healthier items if you want to succeed! Fewer cookies and chips, more fresh fruit, veggies or nuts. Goodbye hot cocoa station, hello clear counter! And less clutter overall – if you don’t have room to cook a healthy meal or dice veggies for a salad, you will not make those healthier choices.

Review your cabinets, check expiration dates and tidy things up post Holidays! (p.s., I would NOT get rid of food that doesn’t fit into your dietary changes just yet. First, I’m frugal and don’t want to get rid of food that is still good. Second, I live in a house with 4 other people, so there is bound to be someone here who will eat most things. If you need the space, or if you need to remove temptation, tuck away the things that will probably need to go in a grocery bag and out of sight for a few weeks. Then they are ready to donate to a food pantry or hand off to a friend when you’re satisfied with your changes.)

Menu plan around your healthy changes and using inventory you have on hand (if possible).
(click here for more kitchen and menu planning articles)

Plan a grocery trip to fill in the blanks, but only after you have inventoried what you have on hand and made a plan!

Make healthy habits convenient. There are some habits that benefit everyone, like taking your vitamins and drinking more water. Corral your supplements all together into a basket and then set a timer on your phone to remind you to take them consistently. Better yet, use a pill sorter and set your supplements up for a week at a time to save time. Take a few minutes now to fill and chill water bottles to take with you on the go, and dole out serving sizes of your healthy snacks into baggies or reusable bowls.

A few minutes and a little planning can help support your healthy habits, whatever they may be!

How High Are Your Eyes? (a.k.a. Where to keep the canned tuna?)

Last week, I unloaded boxes of nonperishable food into my new cabinets and helped some friends settle into their new home.

I was reminded of a rule of thumb for cabinet storage, and I want to share it with you.  Before I  get ahead of myself,  though, I need to tell you that I’m short.

For anyone reading this who knows me, this is not news.  In my above- average-height family, I am definitely the runt.  I blame / attribute this to my 5’1″ grandmothers.  But I digress.

Being short means that I make strategic decisions about how to utilize my cabinet space, maximizing the shelves I CAN reach.  When my kids were younger, I thought I was keeping our most used items low in the cabinets for their sake, but now I’m shortest in the house again, so it’s all about me.  🙂

If you would like to maximize your cabinet space, too:

Consider the lowest shelf of the upper cabinet your highly coveted beach-front property. Dedicate this prime real estate to the items that you use all the time every day.  When we were putting things away last week, my son asked if we could make more room on the bottom shelf for snacks and things (the every day items for him) – brilliant!  To make room on the bottom shelf, I put the canned tuna (used much less often, and only by me) up a shelf or two.

Move up from there.  If you have three shelves, use the “every day (1st shelf) / every week (2nd) / every month (3rd)” guide to help you make decisions.  We now have 4 shelves – yes our cabinets now go all the way to the ceiling and I am giddy about this! – so we may use the use the “every day (1st shelf) / every week (2nd) / every month (3rd) / every year (4th)” to make our decisions about where to store our items.

As my very organized friend put away her dishes in her new kitchen last week, she knew to put the special occasion dishes on the highest shelf, and keep the everyday dishes at eye level.  It is so obvious in that context, and we can use that lesson in every cabinet.  Even if you are not short like me, grouping your cabinet items, whether food or dishes, around how often you use them may help you access and maintain your stuff more readily.

A final tip, when you store items on your upper shelves, contain small items in baskets or bins so they don’t get lost in the back of the cabinet.   For example, think water bottles and lids and straws, or seasonal baking items like small bottles of extract or sprinkles.

Look at your kitchen with new eyes, keeping your most used items at eye level and moving onward and upward from there!

Let’s Talk Expiration Dates.

Let’s talk expiration dates.

A friend and I chatted at a recent rainy soccer game.   She had stayed up until 2 am the night before organizing her pantry.  Most of her time was spent checking expiration dates and tossing expired food.

We discussed how frustrating it is when we review our cabinets and pantry, and have to purge expired food.  It feels wasteful and lazy.

HOWEVER, getting down on ourselves about how we got to this point is neither useful nor productive.  It’s better to learn from the experience (see the process below), and change our behaviors from here (stick with the article until the end).

A few months ago, I wrote about National Clean Out Your Refrigerator Day (November, Click HERE).  So let’s declare this week Clean Out Your Food Cabinet Week, what do you say?

Here’s How:
  1. Grab a garbage can, a notebook and a couple of boxes or paper bags.  Take a deep breath and begin.
  2. Clear off a counter for work space, near your food cabinets.
  3.  Choose a cabinet. JUST ONE.  Starting at the top, take everything out and put it on the counter. Then wipe down the shelf.
  4. Now, check every item. Yes, EVERY ITEM.  Even the stuff you bought recently.  It could be the newest, but still out of date. I was surprised to find my recently purchased canned beets were already expired.
  5. If the item is past its’ expiration date, toss it.  I understand, that is the hard part.  Yes, I know, it’s wasteful.  And yes, I know, you spent good money on that.  HOWEVER, the potential for food poisoning is much more important than a $3 can of tuna.
  6. If the item is open, but not past the expiration date, still check it for freshness.  Foods like breakfast cereal or crackers get stale if open too long in the cabinet.
  7. If the item is not expired, but you don’t think you will use it, label one of those boxes or bags as “donate to food pantry”, or “send to preschool”, or “give to friend/family” and start a pile of items to leave your kitchen to go and grace someone else’s.
  8. Review everything, then place the keep items back in the cabinet.
  9. If you have time to tackle another cabinet – JUST ONE – go ahead.  But DO NOT take apart more than on at a time!  Otherwise….
  10. Take out the trash, and drop off the donations / items to share. Pat yourself on the back for a job well done.  Repeat.
Once you’ve cleaned out the cabinet and pantry, it’s time to consume differently.
  • Use a list.  Post it on the refrigerator, and add items as you run out of them.
  • If you have to shop, buy only what you need for this week.
  • Stock your food like a store.  Pull the oldest items to the front, and add new inventory to the back.
  • Take advantage of sale items and stock up, but make sure to add those surplus items to your menu plan so that you use them up.
  • Plan to do this a couple times a year!
To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
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Mystery Meats and Burnt-Out Light Bulbs (National Clean Out Your Refrigerator Day!)

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November 15th is National Clean Out Your Refrigerator Day, though any day is a good day to tackle this project!

With this satisfying project, an hour or so and some elbow grease will reap big rewards! Saturday afternoon found me cleaning out my refrigerator and freezer.  The light bulb needed replacing, and I was working on our weekly meal plan and grocery list.  Plus, I was clearing out to prepare for a new season, healthier eating and the holidays.

So, Lets’s Do This!  Here’s How:

  • Take out the trash, and re-line the can.  Then place it next to the fridge.
  • Put on some music, of course, and grab a cold beverage from the fridge (you’re standing right there, after all!).
  • Clean off the closest counter for work space.
  • Run a sink full of hot and soapy water.  Then get to it!
  • Start with the vegetable bins.
    • Empty them out onto that clear counter, and review the contents;
    • Soak the bins in soapy water as you review;
    • Purge what is past its’ prime;
    • Plan your menus for the next week based on food you have on hand;
    • Add items to be replaced to your grocery list; and
    • Put your produce back, stocking like a store – oldest inventory on top or to the front, to be used first.
  • Hit the door compartments next.
    • Use the same plan of attack (empty and review; wash down; plan your menu and purge the icky stuff) but this time, review expiration dates and duplicates, too.
    • Make sure you rinse and and recycle the jars and containers you are purging.
    • Put it all back, grouping similar items together within compartments, like salad dressings together, and sandwich toppings together.
  • On to the shelves!
    • Address the shelves with the same process:  empty and review; wash down; plan your menu and purge the icky stuff.
    • Before you put the shelf contents back, consider adjusting the height of your shelves to make your fridge work better.  We have a tall top shelf, for milk jugs, juice bottles, water pitchers and left overs.  The other shelves are adjusted to be shorter, but so are their contents (egg cartons, 12 packs of soda, short bins of small items like yogurts and pudding cups) so this arrangement works well.
    • Group similar items on the shelves, as well.  For example, create a “left-over shelf” for already prepared and cooked meals, and make your grocery dollars stretch further!
    • Also, consider clear acrylic containers to store small single serve items, so they don’t get lost rolling around the shelves.
  • Next, review your freezer contents.  I let go of anything that I couldn’t readily identify, hence the article title of “Mystery Meats”.  If I can’t identify a food, it is not something we should eat!  On the plus side, we have also been writing contents and dates on the freezer packaging (foil, freezer bags, etc.), so to not run into this challenge again!
  • Finally, take a moment to clean the outside, too!  Take all the magnets, photos and papers off, and wipe down the surfaces.  If the fridge front or side is home to outdated soccer schedules or take-out menus, purge those, too!

Now, stand back and open the fridge door.  Bask in the glow of a clean space, and maybe even grab a snack.  Pat yourself on the back, then move on to something else!

To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
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Project #7: Menu Planning. I Blame the Gumbo Recipe.

 I like recipes. There is something enticing about those shiny pictures in a magazine, or the appetizing headlines in my daily All Recipes email that arrives just as I start to ponder “what’s for dinner” (Coincidence? I think not!).002

Obviously, Recipes and Meal Planning go hand in hand.

We always rely on Meal Planning, but especially at these busy transitional times of year. With the boys back to school, and my own attempts to eat better and healthier, last week I went looking for a crock pot gumbo recipe we have used before, and… I couldn’t find it.  Since I don’t often lose or misplace things, when I can’t find something, I get really irked! I decided then and there to get my burgeoning recipe collection back in order!

So, if you’re looking to get a handle on your Menu Planning and / or your Recipes, like me, here are a a few strategies that may help!

Tip #1:  Assemble Your Own Cookbook.
Over the years, I’ve made my own “cookbook”, collecting our favorites and new recipes to try into a 2″ binder.  This system works great, and the binder has become my go-to for menu planning.  The original binder was falling apart after much use, so over the weekend I purged a bunch of old / unloved / unlikely recipes and condensed the rest into a new and shiny 1 ” binder.  I slide recipes into page protectors (so I can wipe them clean if I splatter) and add them to the binder.  The binder has 4 simple categories, Baking / Beverages, Appetizers, Meals and Sides / Salads.  I don’t worry about alphabetizing since recipes can come and go.  Our favorites end up in the front of the category, which works just fine.

Tip #2:  Make Better Decisions.

Create criteria for choosing / purging recipes.  I often think with my eyes and stomach when I pull a recipe out of a magazine, so I have to review them again before I actually choose to keep them. You should ask your own questions, of course, but maybe mine will help get you started. Try these (or make up your own):011
  • Can I pronounce and readily identify all the ingredients? (if not, it can probably go.)
  • Do I actually own or regularly buy the ingredients?  (this, too, may indicate this is not the recipe for me.)
  • Do I have similar recipes already?  If so, what makes this one better?  (If it’s not better, toss it!)
  • Will anyone in my family EVER eat this with me?  (Rarely will I prepare a dish for only me, so a recipe had better appeal to others in my house!)
  • Does this recipe fit into my prescribed diet (if you’re supposed to eat  / avoid certain things)?
  • I just applied these criteria to a handful of recipes I had collected over the summer. I tossed most (see picture!) in the recycling bin, as victims of the “I have similar recipes to this” and “No one else will ever eat this” rules.

Tip #3: I stopped buying cookbooks (except for the one my friend wrote, of course!!).
I love cookbooks.  They’re so beautiful and full of promise.  BUT I usually go to favorites or magazines or the internet for recipe ideas.  So I don’t buy cookbooks anymore.  And I have even purged some over the years, when I realized I never opened certain ones.

Tip #4: If you regularly find new recipes, regularly try new recipes.
If you tend to collect new recipes, like I do, make time to try new recipes. Pull one out every week or so, and give it a whirl.  If you and the family like it, it stays.  If not… recycling bin!

Tip #5: Use the technology available.
I will not even begin to list all the cool websites and apps available for recipe and meal ideas.  I you’re reading this article, you can certainly google types of recipes or ingredients yourself.  Once you find blogs or websites with recipes you like, find the app, bookmark the website, or subscribe to the blogs to keep the good ideas coming.

Get a handle on your Recipes and Meal Planning this week, and your tummy and family will thank you!

P.S. I found the gumbo recipe and it’s on the menu for Saturday!

To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
www.Facebook.com/MColleenKlimczakCPO
Via Twitter, @ColleenCPO
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Experimenting with a Spending Diet – Who’s With Me?

I’m tired of spending money.

We’re enjoying Summer, and just got home from a lovely long weekend away.  But travel brings expenses: gas, car snacks, hotel room, restaurant, a few souvenirs. Money just flies out of my wallet – poof!

I read an article about a mom who instituted a Spending Fast.  The deal was, the family bought nothing for a prescribed amount of time, to use up their inventory and save money.  They paid regular monthly bills like utilities, cable and mortgage, but nothing else.

It’s certainly time to slow down our spending.  Yet, we can’t stop spending altogether.  We have high school textbooks to order, and a few other small but necessary expenses.  And with August (the month I refer to as the “Month of Writing Checks”) comes back-to-school expenses like registration, supplies and clothes.

So, I am trying a Spending Diet.

And why do we diet? With food, we decrease overall consumption.  We want to feel healthier. lighter and better overall; and we want to regain control over an area of our lives where we feel a little out of control. So, we will go on a Spending Diet for the next few weeks, for the same reasons!

It may seem counter-intuitive, but I started my spending diet by handing out money.  I paid allowances, and set aside $40 that my business owes a friend.  I can now see more clearly what I need for the next few weeks.

A glance at our checkbook indicates that most of our non-monthly bill expenses are on food, either groceries or at restaurants.  Sooooo…..

  • I planned our menu for the next two weeks incorporating food we already have. Our grocery expenses will be for perishables only, like produce and milk, and I’ll pay for these groceries with already purchased gift cards.
  • I skipped my bi-weekly Target trip for toiletries and household items, and will get creative with what we have in the linen closet (saving approx $100).
  • I also moved my Coscto trip to two weeks from now, skipping this week (saving approx $200).
  • We got take-out for dinner (we do this occasionally on the weekend), but we chose the restaurant based on gift certificates and coupons we had on hand. Dinner plus a few days of leftovers cost less than $6.
  • We celebrated National Ice Cream Month on Sunday, on the last leg of our vacation, but we used gift cards to pay for our treats. Total out of pocket was $7.
  • I collected and reviewed all the other gift cards we have, to determine what we can use over the next few weeks (side note, we purchase gift cards through a tuition reimbursement program at our sons’ high school.)
  • And finally, I packed my lunch for work, and will continue to do so for the next two weeks. It is so easy to fall into the bad habit of grabbing fast food between clients, and I can spend $10 a day on such a habit.
  • There is nothing else that we NEED right now.  My husband and I visited my favorite little boutique in the resort town we went to over the weekend.  Everything there was lovely, but I did not touch a thing.  We have all we need, and most everything we want.  And just a guess, you probably do, too.
  • With more planning, we could cut spending even more, by cutting reducing our monthly bill expenses and eliminating eating out altogether, but we’ll see how we do with these changes to start.

So, how can you pare down your spending this week?

This Week’s Menu Plan Is To Not Cook  (a.k.a., How Many Foods Can we Serve on a Bun?)

I gave up last week.  On dinner.

You see, it’s volleyball season for one son, soccer season for another, and the season of end of year concerts and banquets for all three.   Lately, even when I cooked dinner, no one was around to eat it.  And when my family finally got home for the day, they wanted quick and easy food, and not re-warmed tilapia (I guess I see their point).

I often don’t have time to cook – that’s nothing new.  And I know what to do about that challenge – cook extra on the weekends, use my crock pot, make dinner in the morning and just re-warm it at dinnertime, etc.  But the “not having time to cook” challenge coupled with the “no one is home at an actual dinner time” and “we want quick and easy food” challenges have complicated things a bit.  I had to rethink my usual menu planning strategies.

So I gave up on cooking dinner.  Gave in.  Call it what you want.  I gave up, and then asked the questions: “What can I make that my family will actually still eat?  On their own time that isn’t fast food and still has some semblance of nutrition?” And the answer has to do with French rolls, burger buns, bread and tortillas. Here’s what worked:

  • double batch of homemade meatballs, frozen, to be warmed as needed and served over spaghetti or on a French roll 
  • double batch of tuna salad, for my lunches for the week
  • purchased (Costco and GFS) 5 lb tub of Italian beef and au jus, also to be served on a French roll (I told you, I gave up!)
  • double batch of Sloppy Joe meat
  • pre-sliced ham, for cold sandwiches and grilled ham-and-cheese 
  • quesadillas
  • scrambled eggs and toast
As long as all of these items are on a plate with fresh cut veggies or fruit (and perhaps chips), they are an acceptable dinner for all of us, whenever we get around to eating dinner.This article is not written to encourage you to give up on dinner!  It was written as a new take on previous meal planning blogs, and to encourage you to look at current challenges at home or at work through an organizational lens and seek out creative ways to solve your challenges, in this case, dinner!
I promise to cook again.  And soon.  I actually miss it, so this experience has been good in lots of ways. But we still have 10 days left of the season, so don’t look for me in my kitchen until next week.  Until then, we will be creatively filling our french rolls and our tummies.
To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
www.Facebook.com/MColleenKlimczakCPO
Via Twitter, @ColleenCPO

Let’s Do Lunch This Week!

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I’ve been tackling a project or habit every week this year so far – for example, last week I tweaked my website.  This week I am re-committing to eating a better lunch.  And for me, that means rebooting my Lunch Packing habit.

I’ve fallen into a bad habit of not packing my lunch when I am out of my office all day.  When I am out, I have three options:

  1. buy fast food wherever I happen to be;
  2. skip lunch until I get home, which usually leaves me feeling crummy; or
  3. settling for a Clif bar or granola bar, which are better than nothing but still not a solid lunch.

Not packing a lunch costs me money, can make me late for client appointments, and is unhealthy in lots of way.

Why is a Packed Lunch better?

  • It’s cheaper:  home-cooked food is almost always cheaper per meal than food we buy out at a restaurant.  In addition, packing a lunch allows us to use our leftovers well.
  • It’s more convenient:  Packing a lunch when I am out and about saves me the time of running in or waiting in line somewhere to buy something.
  • It’s healthier: Planning ahead lets us make healthier meals, with less fat and sodium, and better nutritional content. When I work from home, planning a healthy lunch keeps me from making unhealthy choices in my own kitchen!
  • It tastes better.  I’m a good cook, so my lunches are tastier than what I might buy while I’m out.

How To Make Packing Lunch Work:  Plan ahead, of course!

  • Start small, packing a lunch just one or two days a week at first, if that helps.
  • Invest a little money in a lunch bag and re-usable containers.  You may already have such items in your home.
  • Dedicate a lunch-zone in your kitchen for lunch packing,  Stock it with plastic utensils, napkins, lunch and sandwich bags or re-usable containers, fruit bowl, etc., to make your assembly easy.
  • When you’re at the grocery this week, make sure to pick up healthy lunch items.
  • Make extra for dinner tonight.  I warmed up a delicious leftover cheeseburger last week, and soup and chili are always great the next day.
  • Busy mornings?  Pack lunches at night, after dinner.  We easily forget in the morning, so having the bags packed and in the fridge make success likely!

What’s for lunch?

  • Be creative!  You know what you like, there is no reason that all the things you love can’t be packed in a lunch!
  • A variety of small items is great for me, as I drive between clients or meetings during the day. String cheese, fresh fruit, granola or clif bars, hardboiled eggs (already peeled, of course), pretzels, carrots and other veggie sticks all satisfy my need to snack but are also easily stored and consumed in bits and pieces.
  • If I know I will be seated somewhere as I eat my lunch, I’ll pack the tuna salad, sandwich or leftovers (I just made a batch of this today, for lunches all week).

So join me in a packed lunch this week, and save time and money while eating better!

Take the Misery and Mystery Out of Packing School Lunches!

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lunch

 

Way back in June, a number of people mentioned how glad they were that summer was here because they wouldn’t have to pack school lunches anymore!  I decided then to write a Back-To-School blog to help! 

 

Here are 5 ways to make School Lunches easier, cheaper and more appealing:

  • Communicate with your Kids.
    • Have an honest conversation about what they will actually eat, and how much time is provided for lunch at school. 
    • For example, my teens have early start times, so breakfast has to be nutritious, portable and easy.  And the freshman has only half a lunch period, due to a biology lab class, so lunch will also need to be nutritious, portable and easy!
    • In the interest of time, my youngest asked for half-sandwiches and soft fruits like grapes, dried cherries or raisins, etc., because carrots and apples are yummy but require a lot of chewing.  I willingly agreed, since less food is wasted and he actually wants to eat his fruit.
    • Packing lunches together offers an opportunity to discuss good nutrition like serving sizes, food groups and pyramids, pros and cons of fresh foods and convenience or pre-packaged foods, etc.
  • Choose the right space and time to pack lunches. 
    • Establish a lunch packing zone with lunch bags, sandwich bags, fresh fruit, napkins, plastic spoons, etc. 
    • Our family is much better at packing lunches after dinner than we are at packing in the morning before school.  So as we clean up from dinner, we pack for the next day. When helps us to ….
  • Strategically plan and package leftovers.
    • Taco night?  Put together some tortillas with refried and cheese, they freeze great and stay cold!
    • My youngest loves cold pasta (I can’t explain it, but he loves it!)  So if I make homemade mac and cheese, spaghetti or other pastas, we portion the left overs into 2 or 3 containers for lunches.  Ham for dinner tonight means ham sandwiches tomorrow, etc.
  • Do as much prep as possible at home.
    • When my kids were younger, I learned the lunch room monitors spend a lot of time helping really little kids open hard-to-open packaging.  Make sure your kids can navigate their own sandwich bags, prepackaged chips or snacks, and water bottle.  And peel the oranges at home!
  • Assemble the lunches for the week all at once, if that helps.
    • Use reusable containers and lunch boxes, if possible.  We use lots of little Gladware bowls for prepacking our lunches!
    • I spent half an hour last night chopping fresh veggies into snack-able sizes. 001
    • Pre-package your own foods, to save time and money.  On Sunday, we fill Gladware bowls with servings of pretzels, chex mx, cookies and dried fruit, then use them throughout the week for speedy lunch assembly!
    • For example: I traveled to New Mexico in June, and in preparation,  my 10 year old and I packed as much of his lunch for sports camp as possible for the days I was going to be gone.   We lined up 5 paper lunch bags, and put his name on them.  Then we dropped in apples, bags of chips and bagged up cookies.  We also made 5 ham and cheese sandwiches, cut them into wedges, bagged them up and froze them.  So every morning, he just grabbed a bag from the counter, tossed in his frozen sandwich and cold juice pouch and was ready for camp.   (He loved it so much, we did the same thing the next week, even though I was home!).

Meet the school lunch challenge head on with a few of these tips.  Happy munching!  

And here are a few more resources on the topic: