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Mission 21: Create a Weekly Menu Template

One of the biggest problems for the busy person who’s trying to eat well is lack of planning.

You have good intentions, but you’re short of time or short of options and so you end up eating what’s convenient – which usually means goal-unfriendly.

Why is it so hard to get our food properly organized so that we choose and eat well?

The answer is that our lives aren’t set up for good choices – for most of us, the path of least resistance is to grab a candy bar, choose fatty fast food or prepare a high-calorie quick meal.

In the previous missions we’ve already begun to change that.

Now we’re going to start a simple, weekly habit that will change your dietary path of least resistance for good – so that the easy option becomes the smart, goal-friendly one.

And that process is going to change your life.

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10 thoughts on “Mission 21: Plan Your Meals

  1. Terry Currie says:

    Our group suggests the following: Grocery List:
    Produce: bananas; grapes; baked potatoes
    Protein: lean ground beef; Amish chicken
    Grains: whole wheat bread
    Dairy & Eggs: brown eggs; promise butter; Greek yogurt
    Canned goods: I do not purchase canned goods only frozen
    Snacks: nuts; trail mix; whole wheat crackers; dried fruit
    Pantry staples: olive oil; Balsamic vinegar; natural peanut
    butter or almond butter; ketchup; ground cinnamon and dried herbs
    Frozen: mixed vegetables; tater tots; French fries
    Beverages: Coffee; tea bags; juice

  2. Kylie Browne says:

    I think this is a great sample template. I’ve pencilled out one for the week ahead, knowing there may be a few edits along the way. Having lunch at home is often my sticky point. Now I keep some healthy sandwich options in the fridge so that I’m not just grabbing some biscuits on the run.

  3. Chris Majoroff says:

    I have not done the weekly template as I have always planned ahead since I worked long hours with 2 jobs years ago while bringing up 3 little kids. I usually cooked 2 meals at once and that gives me the 2nd night off. I also keep lunches in mind by doing pot roasts so we have meat for sandwiches or hearty soups and stews. if one of those are not available I have canned fish, baked beans, low fat tins of soup, eggs and always tomatoes and avocado which is nice on toast or a banana on toast. I have it covered because I am always thinking ahead. comes as being from a big family too.

  4. Danielle Desjardins says:

    I would have to say that this is the hardest missions for me yet. I had done a menu 2 weeks ago with my daughter after we had done the groceries, and two days after, she realized that we had the meals on different days that we had planned:(
    With me not working these days, I don’t see the need as much, but eventually as I go back to another contract with work and depending on the hours, I will give it a go again.

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