A Behind-the-Scenes Look at Meal Planning

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!