This week I’d like to share with you the benefits of meal planning.
Meal planning is asking the question “what’s for dinner?” once for the whole week, instead of every night. Then you create a plan of the recipes that you are going to cook during the week and write a shopping list. Dieticians and health specialists recommend that everyone should plan their meals because meal planning has so many benefits.
Meal planning is the best way to eat healthy meals
If you plan meals before you go shopping, they are more likely to be balanced, varied and made of fresh and seasonal ingredients. When you shop, you can sometimes be influenced by special offers or convenient foods, which, although appealing, don’t always result in you eating a balanced diet.
Meal planning is the best way to save time and money
Shopping with a clear list helps you buy only what you need and reduces impulse buying which can usually be more expensive.
Meal planning helps reduce food waste
Buying in large quantities, although viewed as cheaper, usually generates food waste. Buying the exact amount of ingredients you need reduces waste and saves money.
Meal planning helps reduce stress
With a clear meal plan, there is no pressure generated by wondering what to cook, nor feeling guilty for always cooking the same things. Planning meals also means fewer visits to the supermarket or last-minute trips.
Meal planning is a real opportunity to bring families closer together
Studies show that families who plan meals eat more often together. Other studies have also shown that spending quality time together, like when sharing a meal, has a real positive outcome on child and teen development.
With Bon App, enjoy all the benefits of meal planning without any of the hassle, and discover a new meal plan every week!
Monday: Spiced cod with lime butter
I needed to include a fish dish in this week’s meal plan and really fancied cod. I decided to add something spicy plus I wanted to use ingredients that are still in season (and make me feel like the summer isn’t totally over)! I also decided to add butter as one of my cousins has specifically asked for a little more fat in the recipes! Hope you like it.
Tuesday: Chorizo linguine
We like to eat sliced chorizo as an aperitif so we often have some in the fridge. I was looking in the fridge for leftover inspiration when I spotted the chorizo and decided to create this recipe. I like my chorizo hot but you can buy a milder one for this recipe if you’d prefer.
Wednesday: Steak salad with coriander sauce
I LOVE coriander, it’s one of my favourite flavours, and the coriander sauce on this steak salad is my favourite salad dressing by far! It’s really fragrant but not too flowery and it’s really nice to eat a salad that has a really different dressing. Would recommend brushing the avocado with lime to give the dish a little citrus boost.
Thursday: Couscous, beetroot and goat’s cheese salad
Though available year-round, beetroots are sweetest and most tender during their peak season, from June to October. This salad recipe makes the most of their sweet earthy flavour.
Friday: Chicken and prawn paella
Delicious! I even surprised myself with how easy it is to make this chicken and prawn paella recipe. Amanda (wifey) thought a paella dish was far too long to make for a weeknight meal but I proved her wrong with this quick recipe. I recommend to use shelled prawns as it gives a lot more flavour to the dish than unshelled prawns.
