Posted on: January 7, 2020 Posted by: Brittany H Comments: 0
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Perhaps the #1 question I get asked is, “How do you stay so organized?” I would be lying if I said it’s all an act and that I’m kind of a mess and that it’s all for the ‘gram. That wouldn’t be true. I am, in fact, super organized and share this on social not to give you a complex but to show you how you can do it too!

Meal planning, especially for us (technically) single people can be tricky sometimes. Here I’ll share what I do and try to make it as easy for you as possible!

Utilize Google Docs

I know there are plenty of meal planning apps out there, but frankly, I find this to be the simplest way. Simply open a document and do a “brain dump” of all of the meals you like. Check out Pinterest, old Blue Apron recipe cards, cookbooks, etc. and compile them all here. If you don’t have it already, get the Google Docs app on your phone so your computer and your phone sync up.

I put all low carb recipes in bold so I have easy access for my low carb days on Faster Way to Fat Loss (which I’ll be posting about next week).

On Thursday, decide on 3-4 meals that you’ll make next week.

Next, I go to my list and choose two low-carb meals, one soup and two regular macro meals that I can make the following week. I know there are some people out there who can’t eat the same thing two days in a row and I’m fortunately not one of them. That makes life a whole lot easier, especially if you’re mostly eating solo.

Having your Google Doc synced with your phone is especially nice for this step because you can just jot down ideas without necessarily being near your computer.

Take inventory

Double check your refrigerator, freezer and cupboards and see what you already have. This is very important for me because I often forget what spices, condiments, canned goods etc. I have.

Go grocery shopping!

I’m a huge fan of Trader Joes and have found that the best day to go is Thursdays after work. That may or may not be true for your local one, but mine tends to be well-stocked and the timing works well for me. It’s also the most economically friendly, so that helps too.

Prepare ahead of time.

You’ll notice I specifically mention a soup in the list of things that I make. This is because of a lovely little life hack a friend of mine taught me–the freezer is your friend. So, I usually make the soup in my Instant Pot let it cool and, wait for it, portion it in to mason jars and freeze them. Note, though, that it is very important that the soup cools completely before you try to freeze it, lest the mason jars break.

I’ll also spend the weekend grilling chicken, baking bacon (you read correctly) or portioning meals for Monday-Wednesday. There has been research that meal prepping too early can be hazardous to your health (not to mention that old prepared food can taste gnarly), so I try to only do the beginning of the week.

When in a pinch, I simply pull out a jar of soup and viola! Instant, home-cooked meal.

Last but certainly not least on this point- Write what you’ll be eating down in a place where you can see it. I am NOTORIOUS for grocery shopping and forgetting what I bought, only to discover fossilized vegetables at the back of my refrigerator weeks later. Not only is this stupid, but it’s a waste of money. Don’t be like me. Write everything down and eat off your little weekly menu.

Anyway, I hope you found these little tips helpful and if you have a go-to recipe for meal planning, I’d love to see it in the comments below! Happy New Week, friends!!


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