6 Quick and Easy Meal Planning Tips for Busy Workdays

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The sad truth: Many vegan dishes are healthy, but “vegan” doesn’t automatically equal healthy. Don’t get us wrong, we love a cheezy nacho as much as the next vegan, but we begrudgingly admit that one cannot subsist on nachos alone. Oh, in a perfect world…

To help us stay healthy despite our busy schedules, we asked our friend Dianne Wentz, the Holistic Health Counselor behind VeggieGirl, to give us some quick tips for showing our bodies some healthy love on the busiest of days. Read on to see how she stays well despite a busy schedule.

6 Quick and Easy Meal Planning Tips for Busy Workdays from Dianne Wentz of VeggieGirl

In my health coaching practice, I often see clients who lead busy lives and don’t have too much time to cook dinner when they get home in the evening. Often they are ravenous when they leave work so they stop for take-out or end up eating junk food at home. With a little forethought and planning, mealtime can be a breeze and dinner will only take a few minutes each evening. 

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1. Plan Our Your Meals for the Week

This may sound like a no-brainer, but it’s really important. Pick out what you want to make for each meal and make a list. It’s best to stick with simple meals that don’t take hours and hours to pull together. While you’re at it, plan out what to have for breakfast, lunch and snacks too, even if it’s just a matter of packing up leftovers or grabbing an apple on the way out the door. If you’re feeling uninspired and have no idea what to make, pull one of those dusty cookbooks off the shelf and browse through the recipes to see if anything catches your fancy. Also try visiting a few vegan blogs (like mine!) for dishes that might appeal to you.

2. Go Shopping

I’ve heard from people who do their grocery shopping for a few meals at a time, or even on a daily basis. If you’re strapped for time on workdays, it’s a good idea to do your shopping at once so that you have all of the ingredients on hand for a week’s worth of meals. It’s probably best to do shopping on weekends, when there’s more free time in your day.

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3. Pre-Cut Your Veggies

People have told me that chopping vegetables takes too much time and they’re too tired to do it when they get home from work. If this is the case, I suggest chopping everything as soon as you get home from the grocery store. Chop it all and put it in containers in the fridge. Most chopped veggies will keep in the fridge for a week or so. If you really, really hate chopping veggies, buy them pre-cut. Pre-cut produce can cost a little more, but if buying them means having a nutritious home-cooked meal rather than stopping at the pizza place around the corner from the office, the cost is worth it.

4. Cook Ahead of Time

Some people find that doing all of their cooking on Sunday and then heating something when they come home on weeknights works best for them. Dishes like casseroles and stews reheat well. I often make a big pot of rice or quinoa at the beginning of the week and serve it with meals for the next few days. When I worked in an office outside of my home, I used to make three huge salads on Sunday night. Making multiple salads took the same amount of time as making one, and I knew lunch was taken care of for Monday, Tuesday and Wednesday.

5. Cook Once, Eat Twice (or Three Times)

I’m a big fan of eating leftovers, because it means less time in the kitchen every day. (Although I do love to cook.) Think about dishes that you can get more than one meal out, such as lasagna and curries. Leftovers work well for lunch and sometimes even breakfast. If you don’t want to eat the same thing two days in a row, rotate your meals so that you’re eating leftovers every other day.

6. Use a Crockpot

I love my slow cooker, and it can be a lifesaver on really busy days. If veggies are pre-chopped, they can just be thrown into the crockpot with a few other ingredients in the morning and a warm delicious meal will be waiting for you when you get home from work. Crockpots can also be used for breakfast dishes, making the first meal of the day easy-peasy. I often cook steel-cut oats in mine, but just about anything from tofu scramble to hash browns can be prepared in a slow cooker.

About Dianne, our Blogger Friend 

Dianne WenzDianne Wenz is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan. She lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. An avid cook and baker, Dianne also teaches cooking classes to local clients. Last she took over the roll of editor-in-chief for ChicVegan.com, and she also writes the Meatless Monday column on NJ dining out website DevilGourmet.com.

Check out Veggiegirl.com and follow Dianne on Facebook, Twitter, Instagram and Pinterest.

1 Comment

  1. Juanita Davis

    Here’s another thing I do. I always use dried beans because they’re cheaper; so on Sunday’s I cook four different types of beans. One type for each burner. That way I have a variety of beans for meals during the week. Also when I cook pasta, while I am waiting for the water to come to a boil, I chop up my veggies and put them in a steamer basket. Once the water is boiling, I put in the pasta and place the steamer basket over the pot. Voila! Dump the veggies into the drained pasta and pour canned or jar pasta sauce over and dinner is ready! Sometimes instead of pasta sauce, I just put some extra virgin olive oil on top and it’s still delicious!

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