As I said in my last post, 2016 was not kind to me in terms of health but that's okay. I'm finally feeling better, more like myself again, and I'm ready to tackle life! We're also, thank you to Ashley Hicks, starting a new Respiratory Department Biggest Loser competition this upcoming week and I'm ready (after tons of yummy white chocolate fudge and some decadent meals) to get back to the basics of healthy, clean, chemical and preservative free meals/cooking at home! I haven't gained any of my 25 lbs lost last year but I'm ready to kick it up a notch and clean eat my way (weigh! haha) down to better numbers and better health. So let's do this--right?!
I can't hear you!
LET'S DO THIS!
The way I work my plans is the opposite of most meal plans. This is not a concrete day by day, meal by meal, snack by snack down to the minute food plan. What works for me is to prepare for the week a pot of soup, bread from scratch, a sweet of some kind, and have readily and easily available the ingredients for a specific salad, breakfast, snack foods, and six dinner menus for the week. I add the salad and/or soup to many meals each night to add veggies to our day. I have shopped for the groceries and prepared any veggies I need to like washing and cutting up carrots and celery for snacks, greens washed for the salad and its components in baggies in the crisper so that grabbing and throwing these items together is a snap. My meal plans for dinner can be made on any night of the upcoming week as we want them and have time to prepare them. Having soup, salad, homemade bread, and a sweet made in advance round out nightly dinners, make great lunches, and don't leave me scratching my head wondering what to pull together each day and ordering a pizza instead of eating in. My goal is to have a variety of from scratch "clean" foods easily fixable so we don’t get bored, and also to make the most of nutrients, without specific calorie counts, but including good oils, quality protein, and plenty of fiber from complex carbs.
Because of my job, I work 12 hour overnights and those are usually clustered around the weekend so I look at the grocery ads on Wednesday, shop Wednesday or Thursday, and prep Thursday or Friday. But that's just because of the way my work days fall. Anyone else following this idea would want to shop/prep/cook more heavily around their days off, whether that's mid-week or the weekend.
(Recipes that are here on my blog that I will be using have links.)
Breakfasts: Apple Pie Oatmeal, Scrambled Eggs & Toast, Cheerios and Milk
Snacks: Carrot & celery sticks w/peanut butter, oranges, & apples
Lunches: Julia Child Classic Chicken Salad (on Triscuits or as sandwiches)
Sweets: None! (For now. So tired of sweets after all the indulgence of the holidays!)
Sauteed Cabbage w/bacon and onion
Buttered Egg Noodles
Green Beans w/Walnuts
Cranberry, Orange, and Candied Pecan Salad w/fresh Orange Vinaigrette
Salad or Minestrone Soup
I have food. I have a plan. I'm going to go chop up some veggies and make some soup while my bread dough is rising. What was I saying? Oh yeah, Let's do this!