The Hearth Book

I’ve spent years trying to figure out how to make meal planning feel good. Not just functional, but actually manageable, sustainable, and maybe even… enjoyable?

So far, it’s been a journey of extremes. I’ve gone from super structured plans to totally winging it, and honestly? Neither approach has fully worked for me.

Where I Started: The Master List Method

– For a long time, my method was simple:
– Keep a master list of meals we liked
– See what meats and veggies were in the freezer or fridge
– Plan out a full week of meals based on what we had
– Make a grocery list for the rest and shop every Monday

It was tidy. Logical. And it worked… until it didn’t.

Life would get in the way—someone would have a craving, we’d end up busier than expected, or something delicious would be on sale that I hadn’t planned for. And because I wasn’t planning for flexibility, I’d end up making more store trips, spending more money, and feeling frustrated. It started to feel like the plan was running me, not the other way around.

Before That: The Wing-It Approach

There was a time I didn’t plan at all. I’d just keep some common staples in the house and decide what to cook each day. And honestly? It was stressful.

Every afternoon, I’d find myself asking, “What’s for supper?” and more often than not, I didn’t have what I needed. It led to even more grocery trips (and drive-thru meals) than I care to admit. I spent more, wasted more, and felt overwhelmed almost every day.

So Here’s What I’m Going to Try

I’m experimenting with a new kind of structure. A gentler one. Something that gives me a framework without locking me in.

The idea is to plan meals around themes, not specific recipes. I’ve created 14 flexible categories like Meatless Meals, Pasta Night, Sheet Pan Suppers, and Canadian Staples. Each one has a list of meals we already enjoy, and I can keep adding to them over time.

Here’s the plan:

– I’ll still shop on Mondays, but I’ll go in with my meal themes in mind instead of a strict list
– I’ll buy what’s on sale, what’s fresh, and what we already need to use up
– When I get home, I’ll pick meals from my theme lists that use those ingredients
– The week will run Tuesday to Monday, so I can plan meals after shopping rather than before

This approach lets me stay grounded and prepared while still being able to adapt to cravings, sales, and real life.

Why I Think This Might Work

– It gives me structure, but not pressure
– It leaves room for cravings, busy days, or last-minute changes
– It keeps me from wasting food or ignoring great sales
– It supports seasonal eating and more intentional grocery shopping
– It allows me to slowly build a Hearth Book of themed meals that reflect our real-life eating habits

I’m Not Claiming This Will Be Perfect

But I’m excited to test it out. I’m giving myself room to adapt, tweak, and learn as I go. Because what I’m really after isn’t just “meal planning.” It’s a way to take care of myself and my household that feels calm, cozy, and doable.

I’ll let you know how it goes!