By Patti Green

September is when many of us transition to busier schedules and back-to-school hustle and bustle. With all the activities fall brings, maintaining a nutritious organized routine might be challenging. A lifestyle coach, I help equip families with tips to help them meet challenges associated with meal planning.

  1. Embrace meal planning. Spend an hour a week to plan meals for the week helps with organization and budget. Determine the days you need to have dinner on the table and the days you will be eating out when considering your weekly plan.
  2. Batch cooking and prepping. Dedicate a couple hours during the week to batch cook grains, proteins, and chop veggies. Prepping one or two dishes can be a major timesaver, too. Freeze homemade lasagnas, individual pizzas, and bag veggies which can thaw in the refrigerator while at work.
  3. Stock the pantry. A well-stocked pantry is a lifesaver on busy days — fill it with whole grains, canned beans, low sodium broths, and canned tomatoes.
  4. Get the kids involved. Kids love to cook! Get them involved when meal planning, or designate one day a week as “kids’ night to cook!” Explore different cultures and cuisines, movie themes, or highlight a veggie or ingredient. Make it fun!
  5. Embrace make-ahead breakfasts. Prepping breakfasts can make a world of difference when starting the day, especially in being late or on-time. Try overnight oats, chia seed pudding, yogurt/granola/fruit cups, egg burritos, or homemade frozen pancakes. These dishes only take a few minutes to prep.
  6. Create one pan wonders! Meals prepared in a crockpot, sheet pan, or baking dish are easy! Soups, stews, and casseroles are convenient and offer a medley of flavors! Pick two days a week to purchase fresh produce to help avoid food waste and ensure freshness. Use proper storage containers to keep your creations fresh.
  7. Visit the local farm and farmer’s market. Local in-season produce is more nutritious. Consider preserving, freezing, and pickling them to enjoy them well into winter. You will also be supporting local farmers.
  8. Get creative using leftovers. Leftovers can be kept for three to four days in the refrigerator. After that, the risk of food poisoning goes up. If you don’t think you’ll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Embrace meal planning during this busy season. It will help ensure that your family’s diet remains healthy and nutritious. The effort will also yield big rewards for your well-being and peace of mind. You’ve got this!

Patti Green is a certified holistic health coach, and founder of Healthy Living with Patti Green. Learn more at https://www.patti-green.com, and watch Patti offer more food prepping ideas in an upcoming television show on Wednesday, September 20 at 8 pm or Saturday, September 23 at noon on WBBZ-me-TV, Channel 5 or 67. See page 54 for more information.