A Quick and Easy Planning ‘System’

Here’s my current system. Please use this as a starting point to develop your own ‘system’.

STEP 1. Keep an ‘ongoing list’ for pantry items & non-food stuff

All you need is somewhere to record when you’re running out of things as you think of them. Doing this as you go takes hardly any time or effort. And makes your shopping list writing much more streamlined!

Options include:
:: an app on your phone
I’ve recently started using a ‘shopping list’ app. It’s brilliant. I just add things in as I think of them and then check them off as I shop.

:: notepad
Old school but still effective! My Mum used to swear by her magnetic notepad on the fridge.

:: chalkboard / whiteboard
Can make a nice decorative feature in your kitchen. The downside is you need to copy it over to your ‘take with you list’.

STEP 2. Work out what you’re going to need

first, dinners
This is where the Simple Planning Formula comes into play for working out dinners. I’ve included it on a separate page to make it as clear as possible. Warning: there are numbers involved!

+ add in breakfast items
For me this means a carton of eggs, 1-2 serves veg, an avocado or 2, yoghurt, berries and possibly some lentils or quinoa.

+ add in lunches, if needed.
For lunches I tend to add in few extra serves of veg and double one of the proteins (eg getting a whole chicken so we’ll have leftovers) and make sure the pantry is well stocked with canned fish & legmues.

+ add in snacks and ‘treats’, if needed
I just keep some roasted almonds or other nuts on hand.

STEP 3. Review what you already have & subtract this from your list

This is uber-important! In the last few months, the only time I’ve bought way too much food was the week I went shopping on the way home from Sydney without being able to check my fridge and freezer first.

– Leftover veg / protein ingredients
It’s a good idea to have a few things in the freezer as a ‘buffer’. Generally at least a packet of frozen peas and a few types or protein – steak or sausages or a whole chicken.

– Leftover meals or 1/2 meals
I usually earmark leftovers for turning into lunches so they don’t impact my dinner calculations.

– veg from the garden
If you’re lucky enough to have one!