Meal Planning is a secret weapon.

I can’t believe I let this slip my mind, but it's worth revisiting. When I was in university, living in a foreign country on a tight student budget, I faced the challenge of making a few hundred dollars cover rent, tuition, and groceries. The key strategy that saved me was meal prepping.

In my student days, I would map out at least three meals for the week, taking stock of my pantry to identify what I already had. Any missing ingredients would go on a shopping list, and off I would go to the supermarket. I cooked enough for two to three days at a time, aligning my meal prep with my schedule to ensure I didn’t end up overwhelmed or risk wasting food.

I also set aside time to prepare snacks for the week, which played a pivotal role in slashing my grocery bill from $500 every two weeks down to just $150 weekly. This approach not only alleviated the stress of deciding what to eat but also meant I was no longer resorting to late-night snacks or “sleep for dinner” meals.

By planning in some flexibility for takeout—such as pizza or KFC—I could enjoy outings with friends without straining my budget. Meal prepping not only helped me save money but also significantly reduced food waste.

I challenge anyone to give it a try for two months and see the difference it makes. The benefits are remarkable!

Download our free Meal Planner here.