Start Your Menu from Your Pantry

Typically, we first think about what we feel like eating and then go buy the ingredients. Try doing it the other way around, starting with what you already have at home, and your shopping list will change quite a bit.

Step 1: Quick Inventory

Check your pantry, fridge, and freezer. You don't need an exhaustive list: just focus on what needs to be used soon and what you have in large quantities.

Step 2: Two or Three Meals from There

Based on what you've found, think of two or three meals or dinners for the week. For example:

• Chickpeas from the pantry + spinach that needs to be used = chickpea stew.
• Pasta + canned tomatoes + vegetables from the fridge = pasta with vegetables.
• Frozen fish + potatoes = baked fish.

Step 3: Complete Your List

Now, and only now, write down on your shopping list just what's missing to complete those meals and for the rest of the week.

Step 4: Allow for Flexibility

There's no need to plan every meal. Leaving some days free allows you to use up leftovers or improvise.

This Way Every Ingredient Has a Plan

What you have at home gets used first, and what you buy has a clear purpose. If you track your purchases in Maurvia, you'll be able to see how your habits change over time.