How much time do you really spend thinking about what to eat, cooking, and cleaning up? For most people, it adds up to more than 10 hours a week — time that could be used for work, family, or simply recharging. The problem is that when your energy is low, the easiest option becomes takeout or delivery, and those choices usually don’t align with your health or productivity goals.
In this encore episode, you’ll learn practical meal planning strategies that eliminate decision fatigue, cut down on wasted hours, and still leave room for flexibility and enjoyment.
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You can find links to everything that we share in the show notes at theproductivityshow.com/.
Cheat Sheet:
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Top 3 Productivity Resources [02:02].
Our definition of “meal planning” (it’s not what you think) [04:26].
Hate cooking? Here’s how to still eat well without it [05:44].
The simple step that sets your meals—and your week—up for success [06:53].
How to make meal planning so easy it becomes automatic [14:33].
The secret power of having a few go-to meals [15:19].
Why pre-cooked meal delivery might change everything [21:18].
How a little batching upfront saves you hours later [27:22].
Mix-and-match basics to keep meals fresh (without more work) [29:58].
Why flexibility and family input make all the difference [33:47].
Links:
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