Back in a simpler time, our great grandparents and great great grandparents would pop into the local market and buy whatever was fresh and in-season. Then they'd cook that for dinner, end of story. There was no decision making because that's what the market was stocking that day. Now we've swung in the opposite direction: families buy huge quantities of food at clubs selling items in bulk.
I admit, I enjoy buying in bulk; it feels decadent and like I'm being very responsible with my money at the same time. But how many of us have bought in bulk only to have the food spoil or vanquish on a shelf for so long it becomes unappetizing?
Enter, my friend Ryan McGinn Allen the Kitchen Cupboard coach with tips on how to meal plan and stock a simpler, fresher kitchen pantry.
Ryan shares her best tips for keeping your wallet and waistline in check while adding some variety to your meal plan.