My biggest inefficient use of time: preparing food for the family.
I grocery shop, of course, but I rarely think past the next meal or two. Consequently, I stress out a bit 5x/week, deciding what to cook for dinner and what to pack for lunch. We get Blue Apron delivered 2x/week (skipping weeks where the recipes are not to our family’s liking), but then we’re either out and about and I buy the kids dinner (can’t be helped – they go to symphony practice straight from school and don’t get home until 8 or 9pm.) Or I am too tired and fussy and we eat something which I cook in a groggy state. Sometimes, it tastes halfway decent.
This Sunday, I am going to plan the entire week ahead of time, prepare it, and freeze it.
This will free up time during the weekdays (our busiest days!) and lessen stress.
I’ve had this idea in the back of my mind for a long time, but I’ve always countered it with I don’t want to cook all day Sunday. However, I’m using those hours (Monday – Friday) when I’m at my most fatigued.
I am going to use recipes from this book:
But I’m not sharing the title with my family. Knowing it’s healthy, they’ll decide they don’t like the meals before they even eat!