Family Meal Planning: Winter Produce & Meal Plan Switches

It is that time again! I have previously shared how our family does our Family Meal Planning in this post. I followed that up with how we create a little bit of variety that goes along with something that we love to do… eat seasonally. This was first introduced in Family Meal Planning: Eating Seasonally, Fall Produce & Meal Plan Switches. This blog will repeat some of those things just for the sake of education, or if you have missed the previous one, I do want to share our reasoning, for why we eat seasonally and then I will share how we do our meal planning specifically but also how we change it up to get in some of those different things that are more in-season in the wintertime.

Why Eat Seasonally?

Harvesting seasonal produce at its peak ensures superior flavor and nutritional value compared to prematurely picked or artificially ripened alternatives. However, the transportation of seasonal produce over long distances can sometimes compromise its quality.

To obtain the freshest produce, turning to local farmers is a highly recommended approach. Local growers can provide insights into the cultivation methods employed, allowing consumers to inquire about the practices used in raising and harvesting crops. farmers’ market, Community Supported Agriculture (CSA), and local food initiatives serve as platforms for community connection, knowledge sharing, and the celebration of regional abundance.

Explore your nearby farmers’ market or look into CSA programs operating in your vicinity. Opting for local produce not only guarantees optimal freshness but also contributes to the support of local farms, the preservation of farmland, and the enhancement of open spaces in your community. Additionally, buying locally promotes job creation and economic stimulation as food is grown, processed, and distributed within the region.

Furthermore, in-season crops often come with reduced costs due to their abundance. Locally sourced, in-season items are particularly cost-effective, as they eliminate the need for expensive transportation and storage. On the contrary, out-of-season produce, typically imported, incurs higher expenses, including shipping and storage costs, which ultimately impact consumers’ wallets.

Changes in Availability

Where you are located may change this a bit due to varying environments and temperatures. Check out the Seasonal Food Guide for more specific information for your state.

Also, check out my post on how to store fresh produce properly.

Back to the Meal Planning

We have meal planned in a variety of ways but our favorite is a weekly rotation of the same meals every month. This offers an ease of decision, meal preparation, and variety that is more controlled to not have a big financial aspect involved too.

How we do this?

Each week we chose one of the four recipes on a particular day of the week.
We replace recipes that we are getting tired of as a family.
There’s room for a new recipe. There’s room for takeout. There’s room for an easy meal.
We will allow the days themselves to not be fixed. If we need to do a crockpot meal on Monday and takeout on Wednesday, we simply shift our week.
Meal prep day is a day that we take it easy on ourselves to focus on what is more important; setting up meals for the week for breakfast and lunch instead of worrying about preparing a Sunday meal.

A Sample of a Weekly Rotation

MONDAY – ITALIAN FOOD

TUESDAY – MEXICAN FOOD

WEDNESDAY – EASY MEALS

Turkey burgers & tots
Spaghetti & meatballs
Fish or shrimp tacos
Eggs, bacon & waffles

THURSDAY – CROCKPOT RECIPE

FRIDAY – NEW RECIPE

Sometimes I’m just mentally not fully bought into anything that we usually do and this is the one day that I have some more time on my hands to cook something that maybe takes longer than 30 minutes.

SATURDAY – TAKEOUT

We are usually completely cleared out of food by the time Saturday comes or we are working our way through any leftovers.

SUNDAY – MEAL PREP DAY AND DINNER

Dinner is a rotisserie chicken, bagged salad, French bread, deli cheese, and mini cupcakes

For the Winter…

We tend to focus specifically on our favorites from the winter that will not be in season in the next season.

What will no longer be in season by spring?

Beets, Brussel sprouts, Cardoons, Fennel, Grapefruit, Oranges, Parsnips, Pear, Potatoes, Sweet Potatoes, Truffles, Wild Mushrooms, Winter Squash

Comfort Foods

“Comfort Food” gets a bad rap. We may immediately think of food that is Indulgent, sweet, or desired. Maybe even foods that are warm, hearty, or fulfilling. But sometimes we categorize these foods as “bad”, “unhealthy” or “poor quality”. The issue with this thought is… all food has calories.

All food can be consumed.

Some food simply makes us feel better, happy, or even nostalgic.

And that is okay.

Even our meal plans can have these comforting recipes as you will see below. What truly makes a difference when it comes to food and our bodies is how we eat and how much we eat. And that is where the exploration of mindful eating habits can be very beneficial and help us practice ways to be able to be more aligned with what we truly want and how we want our bodies to feel.

Eating slowly. Taking small bites.
Checking in with your body throughout a meal for the awareness of when you are reaching fullness.
Savoring your food. Engaging your senses.
Choosing foods that align with your wants now AND later.
AVOID mindless distractions like tv or phones.
Chewing thoroughly.
Observing how different foods make you feel and choosing food accordingly.

Winter Recipe Changes

Family Meal Planning: Winter Produce & Meal Plan Switches