Welcome to season 3, episode 16 of The Fuel Run Recover podcast!
In this episode, I’m taking you behind the scenes and sharing exactly how I plan meals for myself and my family each week. From deciding what to cook and when, to using up what’s already in the fridge and creating a grocery list that helps us waste less and save more—it’s all about making meal planning simple, sustainable, and realistic.
Did you know 25% of the food we buy goes to waste? Let’s change that—together.
What You’ll Learn in This Episode:
✅ Why meal planning can save you money and reduce food waste
✅ The 5 steps I follow every week to make a practical meal plan
✅ How to make your plan work with your schedule—not against it
✅ Tips for organizing your fridge and storing food properly
✅ What to do when you’re stuck on what to cook
✅ Why flexibility is key—and how to make swaps without blowing your budget
Extra Tips I Share:
Why your fridge temperature matters for keeping food fresh
The truth about frozen fruits and veggies
How batch cooking and freezing can save you time and stress
Smart strategies for making swaps at the store without buying food you won’t use
Looking for the resources mentioned in today's episode?
Get your free fueling and strength training guide for runners here
And, learn more about working with me by visiting my website www.stephaniehnatiuk.com!
