Creating Recipes

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Overview & My Recipes
The process of building out the recipes that will be used in all future meal plans may take some time up front to enter manually (or import from the Wholesum Cookbook), but is one of the core building blocksof the meal planning process. This way, you have complete control over your recipes as you alwayshave. By investing time on the front end, during recipe creation, you’ll save countless hours (and poundsof food!) on the back end during the meal planning and shopping process.

To view your recipes, click on “My Recipes” from the homepage or navigation bar. You can think of this page as your own personal recipe box that will be used for selecting which meal to serve for each group. If you’d like to see a shortened view of the list of your recipes, use the “Category” or “Tag” filters in the upper right. Categories are pre-defined meal groups (e.g. Breakfast, Lunch or Dinner) and Tags are custom-defined labels (e.g. quick, easy, no heat required) that you can assign to any recipe for easy sorting.

CREATING RECIPES

There are two ways to add recipes to “My Recipes”:

  1. Create a recipe from scratch
  2. Import a recipe from Allrecipes.com

To create a recipe of your own, click “Create New Recipe” on the “My Recipes” page.
Important information when creating your own recipe:

  •  Recipe Name: Name your recipe to find it easier later during the meal planning process
  • Servings per Recipe: This field allows you to enter the number of servings that the recipe will
    feed with the volumes of food you’ll list below. The recipe and all ingredient quantities will be
    scaled later, during meal planning. For example, you may create a recipe for Spaghetti and Red Sauce which would feed 5 people with average appetite sizes. In doing so, you would select “5” in the servings per recipe field. Then, in the next step, include all quantities to feed 5 people. The group sizes you set subsequently during menu creation will then be scaled appropriately.
  • Recipe Ingredients & Quantities: The next section allows you to define each ingredient with
    four pieces of information:

    • Qty: This is the quantity in numeric terms (not fractions) of the corresponding unit
    • Unit: You can select any unit from this list in volume, weight, or whole terms.

      HINT: Wholesum will not automatically convert weight to volume or visa-versa. See “Weight to Volume Conversions” in section 6.2 with suggestions on how to manage ingredients where weight and volume are both used (e.g. Rice is purchased by weight but measured in recipes using volume).

    • Ingredient: Here you can define the name of the ingredient (e.g. Brown Rice). As you type, Wholesum will provide suggestions of ingredients found in your other recipes in case this is the same ingredient used elsewhere.
    • Store (Optional): If you’d like to indicate which store this ingredient is typically purchased at, you can include this information here.
    • Cost (Optional, Professional & Enterprise Accounts): Use the calculator icon to define costs for ingredients if you’d like to. This can also be managed from the “Ingredients” page. Define the typical purchasing quantity (eg. 12 whole eggs) and the price you pay for that quantity (eg. $3.50)