Meal Plans

Easy-to-use Meal Plans with Shopping Lists, Prep Summaries, and Cooking Tips!


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Each meal plan comes with a menu, shopping list, prep summary, and recipes. Learn how to use them here.

As someone who’s had to balance a full work schedule with other personal life events, I know that cooking 3 meals every single day is not always desirable. So, I break them down into modules (e.g. 2-day, 3-day, 5-day).

Each module is self-contained to maximize the same ingredients. This way, you can mix and match each module to your personal preference or schedule. For example, if you plan to cook all 7 days this week, you can mix and match a 5-day and 2-day module together.

The serving sizes for the meal plans are either 2 or 4. But serving sizes can vary from person-to-person. These are general guidelines.

The number varies depending on which meal plan module you select. On average, 2-day modules will have 2-3 recipes, 3-day modules will have 3-4 recipes, and 5-day modules will have 5-7 recipes (the count includes leftover recipe suggestions and sauces/salad dressings).

If you’re familiar with more traditional Asian cuisines, most families will have a least 1 main protein and 1 main veggie dish per meal. Sometimes that can include soups. That said, I try to incorporate both veggies and protein into a single dish or recipe whenever possible.

If you’ve cooked from a recipe before, you’re good to go. If you’re still not sure, each meal plan has a difficulty tag.

In general,

  • easy = you know how to cook yourself an egg or instant noodles on a stovetop
  • medium = you know how to roll a meatball and deep fry chicken
  • hard = you’ve made pasta noodles and dumpling wrappers from scratch

If you have any questions or confusion about the recipes or plans, email me and I’ll get back to you. I would love for anyone to be able to cook from these plans, so your feedback and suggestions are always welcomed!

All the meal plans have a heavy focus on Asian cuisine – particularly East and Southeast Asian cuisines.

I like to keep recipes and their flavor profile as traditional as possible, but I will sometimes substitute hard-to-find ingredients (e.g. tamarind, palm sugar) with more Western-friendly ingredients. You may also find me using rice wine in place of sake to keep your pantry a little smaller. But if an ingredient is crucial to create a specific flavor profile, I’ll always highly recommend or make a note of it.

A wok with a lid and wok spatula, an Instant Pot (or similar electric pressure cooker), and an air fryer. I also provide alternative cooking methods in the notes or highlight the cookware needed for each meal plan.

You can do without a pressure cooker and air fryer, but if you are a busy individual, I highly recommend them because they make cooking significantly more convenient. Not only do they cook quicker than traditional methods, they are fairly hands-off with automatic shut-off features. This gives you plenty of freedom to work on other things outside the kitchen instead of hovering over your pot of curry in case it burns.

I also assume that you’d have cookware basics like a rubber spatula, baking sheets, whisk, measuring cups/spoons, and a kitchen scale.