Plan Ahead and Cook This Year: My Menu for the Month

Happy New Year glow getters! I’m wishing us all the most amazing 2026. In fact, my words for the year are self-care and stewardship.

Self-care is layered. It is rest, boundaries, joy, movement, intentionality and more. It is paying attention when my body is tired. It is choosing what helps me feel well, not just what looks good. Lately, I’ve been more aware of what my body is asking for. More energy. Less back and hip pain. Less stomach discomfort. So part of my self-care this year is being more intentional about food. Not dieting. Not restricting. Just choosing to cook at home more and incorporate foods and supplements that support digestion, reduce inflammation, and help me feel energized. And yes, my food still has to taste good.

Stewardship is how I manage what I’ve been given. My time. My money. My energy. My home. My people. My gifts. It’s going to look like planning instead of scrambling. Saying no when I need to. Making better decisions that help future me, not just present me. Cooking more at home is part of that. It helps me manage my time and our resources with more care.

Building a Rhythm That Works

Now, I know myself. I’m not cooking three full meals a day, every day. That’s not self-care for me. That’s burnout. So I’m trying out a rhythm that fits my real life. It also gives me something to look forward to and romanticizes my life in a way. Essentially, I’m making my kitchen into my own little restaurant and giving my tastebuds what they want and foods my body needs. I’m excited! Plus, DoorDash can’t get all my money.

Breakfast and lunch are mostly for me, Monday through Friday. Dinner is for my family, Sunday through Thursday. Friday night is pizza night—sometimes ordered, sometimes homemade. Saturday is for being out in the world. And Sundays are special. I started back cooking with my son (the future chef), and we’re excited to try something new together as much as time allows.

Why This Matters to Me

This year isn’t about being perfect or a complete life overhaul that isn’t sustainable. Instead, it’s about being more intentional. It’s about choosing myself without abandoning my people. It’s about caring for my body without making it my whole personality. It’s about managing my time and money in ways that bring peace, not pressure.

Food is just one piece of that. A meaningful piece, but not the whole picture. The real work is in how I show up, how I listen, how I grow, and how I keep choosing what helps me become the woman I’m becoming.

Below is a 30-day menu I’m trying out, and I’ll switch things up and incorporate new items every month so my palette doesn’t get bored.

Week 1

Breakfast (Mon–Fri)

  • Mon–Tue: Egg Muffins and Fruit

  • Wed–Thu: Avocado Toast and Egg

  • Fri: Smoothie

Lunch (Mon–Fri)

  • Mon: Chicken Taco Bowl

  • Tue: Taco Bowl Leftovers

  • Wed: Mediterranean Bowl

  • Thu: Lasagna Soup

  • Fri: Chicken Salad Sandwich with Fruit

Family Dinner

  • Sun: Oxtails with Rice and Peas and Cabbage

  • Mon: Leftovers

  • Tue: Turkey Wings with Kale Fried Rice and Collard Greens

  • Wed: Leftovers

  • Thu: Lasagna Soup

  • Fri: Pizza

  • Sat: Dine Out/Take Out

Week 2

Breakfast

  • Mon–Tue: Quiche ad Fruit

  • Wed–Thu: Chicken Apple Sausage with Eggs and Fruit

  • Fri: Smoothie

Lunch

  • Mon: Chili

  • Tue: Leftovers

  • Wed: Salmon Cakes with Kale Fried Rice

  • Thu: Leftovers

  • Fri: Dine Out/Take Out

Family Dinner

  • Sun: Pecan Crusted Trout with Mashed Potatoes and Broccolini

  • Mon: Leftovers

  • Baked Barbecue Chicken Wings with Collard Greens and Mac & Cheese

  • Wed: Leftovers

  • Thu: Chicken Pasta

  • Fri: Pizza

  • Sat: Dine Out/Take Out

Week 3

Breakfast

  • Mon–Tue: Oatmeal and Fruit

  • Wed–Thu: Egg Muffins and Fruit

  • Fri: Smoothie

Lunch

  • Mon: Spaghetti and Garden Salad

  • Tue: Leftovers

  • Wed: Salmon Kale Caesar Salad

  • Thu: Leftovers

  • Fri: Leftovers

Family Dinner

  • Sun: Creamy Tuscan Chicken with Rice and Veggies

  • Mon: Leftovers

  • Tue: Sweet and Sour Meatballs over Rice and Peppers

  • Wed: Leftovers

  • Thu: Salmon with Roasted Carrots and Potatoes

  • Fri: Pizza

  • Sat: Dine Out/Take Out

Week 4

Breakfast

  • Mon–Tue: Avocado Toast and Egg

  • Wed–Thu: Quiche and Fruit

  • Fri: Smoothie

Lunch

  • Mon: Veggie Wrap

  • Tue: Leftovers

  • Wed: Chicken Wrap

  • Thu: Leftovers

  • Fri: Take Out

Family Dinner

  • Sun: Lemon Butter Baked Cod with Rice and Asparagus

  • Mon: Leftovers

  • Tue: Baked Ziti

  • Wed: Leftovers

  • Thu: Steak Frites

  • Fri: Pizza

  • Sat: Dine Out/Take Out

I hope this helps! For more meal ideas and recipes, check this out. Share what’s on your monthly menu below.

Until next time, keep going, growing and glowing!

Shalyce


FoodieShalyce Tyson2 Comments