Meal Planning For Busy Creatives
Shrink decisions, prep once, and keep a sauce shelf -- systems that let you eat well while the schedule stays packed.
Meal planning is future self-care. Choose a default template for weekdays -- bowls, soups, salads, or stir-fries -- and you erase the nightly decision spiral.
Prep that respects your time
- Block 45 minutes once or twice a week to chop veg, cook a grain, and whisk a dressing.
- Store mise en place in clear containers at eye level so the good choices are the easy ones.
- Keep a sauce trio ready: something bright, something creamy, something spicy.
Green-light the kitchen
Make fruit, washed greens, and crunchy snacks visible. Tuck the sugar bombs out of reach. Environment beats willpower every time.
Cook once, spin twice
Plan for leftovers on purpose. Sheet-pan vegetables become tacos, lentil soup anchors a lunch bowl, roast chicken flips into a grain salad.
Greatest hits playlist
Keep a running list of five to ten recipes that always work. When the week gets loud, pick from the list and stay fed without stress.
Protect the ritual
Eat without screens for at least part of the meal. Use the quiet to notice how the food makes you feel and what tweaks you want next time.