I circled the bakery several times Saturday night at Whole Foods, my feet burning from ten hours at work, my purse burning with lots of singles that would be so easy to spend. I scanned the olive bar, the cheese bar, the chocolate bar. I was legitimately hungry. But more than that, I was tired and my tired brain screamed with pleas for multiple treats, not just the two my housemate and I had agreed to share — sugar-free coconut ice cream and wine. I wanted that and Oatmeal cookies, coconut water, and cereal all at once. In the end, I met my friend at the register without any of those things. Not because I thought about the virtues of budgeting, the danger of impulsive purchases, or the power of emotional eating. But because I was thinking about the leftover curry I’d get to eat later. That little blue Tupperware stuffed with curry had been sitting in the fridge untouched, saved especially for Saturday night after work. This is the genius of meal-planning. Try it for yourself. Collect the six spices for this Murgh Kari, share some with friends, and then go for a walk in Whole Foods (ideally when you’re really tired). When you want to reach for that enticing, yet unnecessary tray of sushi, just think about your leftovers. Then go home, curl up with a steamy bowl, and read more about how to design your own meal plan here, here, and here.