At the start of April we failed to make a written meal plan. Basically we thought we were meal planning pros who could just wing it. And actually, we mostly did. We have gotten into the habit of having food on hand and we (mostly) had enough ingredients for the meals we like to eat. The problem came with making meals that involved day-before planning (thawing and cubing meat, making sure we bought eggs, etc.). We didn't plan for certain meals so certain meals were skipped. It turns out we eat a lot of shake and bake chicken if we don't plan for variety.
Also, despite having food at home, we were feeling super lazy in April. I think the way winter just
April wasn't entirely without planning, as we decided to add home made sushi to the weekly schedule. It is one of my favourite meals, but I normally leave it for special occasions because I tend to make ALL the sushi. It takes me hours and I have to purchase and assemble numerous ingredients. I always make too much and eat too much, but I'm always soooo pleased with myself. John suggested I make smaller, human sized portions for us to eat. What a fantastic idea! I have made it twice since he suggested it and I couldn't be happier to be eating it weekly. I only make spicy California rolls (no hand rolls or smoked salmon rolls), but it is still extremely satisfying.
Now that April is over and the sun is back, we have written down our meal plan and are getting back on track. I've also expanded the meal plan to include a daily walk. Thankfully the weather has cooperated and I'm getting my walks in. Speaking of which, it is about time I get myself outside.
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