Part 2/8:
The first step begins long before I ever set foot in the grocery store: strategizing. On weekends, primarily Saturday or Sunday mornings, I take time to devise a meal plan for the week. This plan outlines which meals I will prepare and when I will cook them. Researchers refer to this as an implementation intention, a technique shown to enhance the likelihood of goal achievement.
For me, breakfasts are mostly consistent, so I focus on planning dinners and lunches. I generally have a well-established meal plan that includes three dinner recipes and a side salad. Once I’m aware of what I want to create, I compile a grocery list and inventory my pantry, marking what needs to be purchased. This habit not only curtails food waste but also helps save money.