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→Meal Planning
== Meal Planning ==
<b>1</b>. The first step every week is to check the supplies of staples and similar provisions, to see if they need topping up. The best way to manage this is to have a re-stock threshold for each item. This means that when you have used some, and you only have x <b>X</b> amount left, then it is time to re-stock this the item. Use up the items based on the <i>First In First Out</i> (FIFO) principle.
[[File:HEPJan2015-1024x808.jpg|thumb|200px|left| [http://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate/ Healthy Eating Plate]
<b>2</b>. Next, for the coming two-week period plan the meals for each day. This will depend on the supplies and perishables you have available, the recipes on hand that fit your skill level, and making healthy choices based on a food guide. Every day should have fruit, vegetable, whole grain and protein.
Your approach might differ, but it is probably easy easiest to plan all the breakfasts first, then all the lunches, and so forth.
<b>3</b>. List the recipes and ingredients needed for each day. There are apps to do this but they require you to key in all of your recipes first. Meh.