Planning your meals a week (or even a few days) in advance is a great way to save time, money, and keep a handle on what exactly you're eating. The key to this is the same basic rule you find in bento making. You must allow for colors and you must make sure you are hitting the three main categories: starch, protein, and fiber. And healthy fats. Don't forget the healthy fats (avocados, olive oil, organic peanut butter, flax oil, etc).
My trainer, Leon Lavigne, gives excellent specific advice on when to eat what, but I'll share with you the short and sweet version of his extensive information.
1. Healthy starches (yams, brown rice, oatmeal, carrots, whole wheat bread/pasta, etc) in the morning, fibers (cruciferous veggies like spinach, broccoli, kale, brussels sprouts, etc) at night.
2. Avoid processed carbohydrates (table sugar, white flour, etc).
3. Eat smaller meals.
You know that reminder: "Don't shop hungry"? With a meal plan and will power, this will not matter. You'll know what you're eating and you'll know it's going to be delicious!
You can make your own weekly meal plan chart or you can use the one I use (which you can download here). The "extras" section on the bottom is where I note things that I haven't yet used from the previous week or leftovers, just as a reminder so I don't forget about them. :)
Hope this helps!
Today’s Haiku (January 17, 2018)
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