In this month’s theme of giving you tools and practical strategies for eating smarter throughout the year, this one is low-hanging fruit; a super-easy step that will radically simplify your meal planning. Rather than start from scratch each week with what you’re going to make, designate two or three nights as themes. For us Hubers, we’re going with Monday vegetarian, Wednesday whole grains (which could include whole grain pastas) and Thursday seafood.
The beauty of this approach is that it allows you to structure your meal planning while still leaving you open to creative interpretation. For instance, I’m not starting from scratch when deliberating what to make on a Thursday night; I already know I’ll be making seafood. But that could be as varied as Curried Mussels or Blackened Catfish or Barramundi with Shallots and Chile.
It’s also a good idea to feature food groups you’d like to eat more of. By putting whole grains in the spotlight once a week, for example, you’ll come up with creative ways to use them rather than defaulting to your comfort zone. And don’t forget to share the weekly themes with the rest of the family; post them on the fridge or a chalkboard so that everyone can get on board.
This week, make a night of it—even two or three nights of it—and see how it affects the way your weekly meal mix.
1. Par Stock — In professional kitchens, chefs keep what’s called a “par stock,” which basically means a minimum level of essential ingredients. I’ve adapted this practice for my own kitchen with a laminated list of the ingredients my family can’t do without: olive oil, garlic, milk, bread, etc.. Then I go through the list to check the status of each ingredient before heading out to the store. Working with a par stock virtually eliminates those annoying “uh, oh, we’re out of olive oil” trips.
Cooking oils. No matter whether it’s a head of broccoli or leftover chicken thighs in the fridge, a drizzle of oil in a hot sauté pan can transform it into something magnificent. Choose healthy oils like extra-virgin olive oil, expeller-pressed canola oil and peanut oil as your basics. Others, like walnut and toasted sesame oil, are great as finishing oils for adding depth of flavor.
As much as gathering to feast (which we’ve done a lot of in the past few weeks) feeds our souls and unites us to one another, fasting allows us to reconnect to ourselves. It moves us from the external to the internal, from ingestion to introspection. Richard Foster says in his 
Some meals—like sautés and roasts and stir-fries—are prepared a la minute, essentially just before sitting down to the table. Others are more adaptable, allowing you to make them ahead, refrigerate, and reheat when the time is right.
Step 1 — Brainstorm. I always like to start my meals planning with a fun brainstorming session. Pen and paper in hand (and often a glass of wine too), I jot down recipes that have caught my eye and ideas I’ve been wanting to try. Right now, my menus for Christmas week include “awesome potato something,” “duck confit” and “winter salad with persimmons, pomegranate and frisée.” And I’ll continue to add to the general list as my family’s arrival date draws near. Let yourself get creative during this stage; part of its purpose is to get you excited about cooking rather than dreading what’s ahead.
What They Look Like: Whole oat groats look a bit like plump, dull-sheened brown rice with a dimple running lengthwise. Steel-cut oats are dull, buff-colored, medium-sized grains (they look somewhat like bulgur) with jagged edges. Rolled oats are flat and powdery, and instant oatmeal is the consistency of coarse sand.