Every week we plan our meals on our fridge chalkboard (our ardoise) and eventually it makes its way here. Our goal is to eat three homemade meals every day that are delicious, made from unprocessed (preferably local and humane) ingredients, at least 50% vegetarian, with a focus on variety and experimentation. With our schedules we can’t accomplish this goal without meal planning.
Dinner meal planning had become so ingrained, in January of this year we decided to work on improving (or expanding) the meal planning process. We established some food or meal planning related goals for the year, and tried to focus on one each month.