Nothing-To-It Guide to Planning Nourishing Meals

Oct 30

Nature's Hearth Blog
Your Nourishing Kitchen
Select Your Favorite Farm Foods & Wild Harvest
&
Juice, Blend, Chop!

Making Meals with Traditional Foods
Adhering to the Principles of Holistic Health and WAPF Dietary Guidelines

Nothing-To-It Guide to Planning Nourishing Meals

The Nature’s Hearth Nothing-To-It Guide to Planning Nourishing Meals simplifies meal planning so you can integrate this into the rhythm of your life, opening the door to reviving time-honored traditional ways of preparing food that give families and friends time to relax, cook, and eat meals together.

Create a place for your favorite recipes

Print your favorite recipes and laminate or place each one in a protective sleeve
Organize the recipes in categories and place in a binder or card file

Make a list of staple foods (organic, free-range, grass-fed)

Traditional staple foods you may want to have on hand:

✔ Fish and other seafood

✔ Cod liver oil

✔ Organ & muscle meat

✔ Gelatin-rich bone broth

✔ Eggs

✔ Raw cream, butter, cheese, yogurt, kefir

✔ Lacto-fermented vegetables

✔ Vegetables (a variety, including leafy greens and herbs)

✔ Fruits

✔ Seeds, nuts, grains, legumes

✔ Sea salt (Celtic, Himalayan)

Assess what you have
Inventory your pantry, cupboards, freezer, fridge, and garden
Compost and recycle outdated items and clean space for what you need
Label air-tight containers
Keep a list outside the freezer of frozen foods and meals (Allbritton, 2008)

Choose one day of the week to be your Meal Planning Day
On your weekly meal planning day – select recipes for each day of the week, making sure your meal choices match the time needed to prepare them (Allbritton, 2008
Set out (or put in front) the recipes for the upcoming week so they are easy to find

Keep a shopping list on the fridgeNote when you run low or out of foods, including staple foods
Create a shopping list for the upcoming week that includes replacing staple foods (Organize the shopping list by the places where you get your foods, such as your garden, farmers market, or natural food co-op) (Allbritton, 2008)

With your shopping list, purchase foods for the coming week
Restock your kitchen and pantry with the foods you brought home

The day before you make and serve your mealsSet ingredients on the counter and foods from the freezer in the sink to thaw
Marinate fish or meat
Warm raw milk and place in the yogurt maker
Soak and rinse (potentially sprout or ferment) seeds, nuts, grains, legumes

Make extra batches and freeze some 
Use large cookware or multiple pots
Add fresh ingredients to left overs stocks, soups, stews
Freeze meal-size portions for later (Allbritton, 2008)

Allbritton, J. (2008). Family meal-planning strategies. Retrieved from: https://www.westonaprice.org/health-topics/childrens-health/family-meal-planning-strategies/.

Meal planningGroceriesTraditional foods

Amy Wing

Nothing-To-It Guide to Planning Nourishing Meals

Restful Sleep

Organic Food Seals