This was one of those weeks where I worked from home, work filled most of the day and evenings needed to stay simple. I wasn’t trying to plan perfectly or cook anything special. I just wanted food to be there when I needed it, without turning dinner into another decision at the end of the day.
You open a notebook or an app with the intention of making the week easier, and before you know it you’re trying to decide breakfasts, lunches, dinners, snacks, maybe even a few “healthy options” just in case. It feels productive in the moment, but it’s also exhausting.
What I realized over time is that sustainability doesn’t come from being more disciplined. It comes from lowering the friction so meal planning fits your real life, not the life you wish you had.
If your workdays are mentally heavy, dinner becomes the hardest meal of the day, not because it’s complicated, but because it shows up right when your energy is gone.
Most meal planning advice starts with a list of recipes, but what really makes a plan work is the system and logic behind it. For me, creating a weekly plan isn’t about filling boxes on a calendar, it’s about building a framework that matches my week, my energy, and my needs.
Instead of resigning yourself to endless cooking, there’s a middle path. Batch cooking doesn’t have to mean a fridge full of tired leftovers or eating the same dish every day. Think of it as a smarter rhythm: cook once, enjoy it for the next two or three days, and keep meals tasting fresh.
In this guide, I’ll walk you through the five-step meal planning system I use when life is hectic. You’ll see how to design your week around your real schedule, not some unrealistic idea of home-cooked perfection.
I don’t always start in the same place. Some weeks, I get groceries on Friday evening if I know Saturday will be busy. Other weeks, I go Saturday morning. Either way, it begins with the same routine: I check the fridge before shopping. Seeing what’s left helps me avoid wasting food and keeps my grocery list focused.
