How many of you have planned out your meals for the week, gone to the grocery store, and made sure that your cupboards and refrigerator are well stocked for the days ahead? Did you raise your hand? Chances are you don’t know what you’ll have for dinner tonight, let alone for the entire week.
The term “meal planning” is used frequently in the diabetes world to describe the method or approach that a person uses to ensure a balance of nutrients and also to balance food choices with medicine and exercise to help manage blood glucose. Perhaps “menu planning” is a better description. Dietitians typically encourage people to “plan” and to “think ahead” about what they will eat for the next week or so. But rarely have I come across a person who truly sits down and plans out the week’s menu. It’s hard to think that far ahead. Who knows what you’ll really feel like eating come Thursday evening, and as far as Friday’s lunch, well, maybe you’ll just go out to eat!
So, maybe it’s not fair to ask people to sit down with a pad of paper and a pen (or a laptop) and create a grid of all the meals and snacks they’ll eat for the next seven days. However, I thought about what I usually do: before I head off to the grocery store — I make a list of ingredients that I need for at least two “main” dishes. (I always have a few dishes in the back of my mind, although I do like to try new things, too.). I figure I’ll usually have leftovers for one or two meals. But it’s not always easy, I admit. I’ve been known to bring a frozen dinner now and then to work for lunch, much to the surprise of some of my coworkers.
I’ve given you a few meal ideas and recipes over the past couple of weeks. They may or may not appeal to you, but the point is that you can use these recipes (and hopefully some of your own) to create a file of “basics” that you can turn to when you’re feeling stuck or when you need to put a quick and healthful meal on the table.
I’m pretty sure I’ve talked about the plate method in the past. The plate method is one of the simplest meal planning tools available. But looks can be deceiving because it’s also one of the most helpful tools. Most people can relate to a plate. Someone’s eyes can glaze over when you start talking exchanges or grams of carbohydrate, but when you discuss what to literally put on your plate, well, that’s much easier to understand. Here’s how the plate method works:
- Picture your dinner plate (preferably a 9-inch diameter plate) in your mind or if you want to be concrete, grab a paper plate and draw a line down the center with a marker. (Most dinner plates these days are about 12 inches in diameter, so if that’s the case, plan to leave some space around the outside edge.). You now have two halves on your plate.
- Next, divide one half of the plate into two to make two quarters.
- Then, start filling your plate!
Fill one half of your plate with low-carbohydrate veggies. Here are just a few ideas:
- Green beans
- Summer squash
- Brussels sprouts
- Red and green peppers
There are so many different kinds of vegetables that you can eat. Break out of your rut and try something new.
Next, fill a quarter of your plate with an unrefined or whole-grain carbohydrate food, such as:
And fill the other quarter with a healthful protein food (broiled, grilled, baked or stir-fried), such as:
Add a couple of teaspoons of a heart-healthy fat:
You’re not done yet. Add a garden salad, if you wish. Round out the meal with a piece of fresh fruit and maybe even a low-fat yogurt or glass of skim or soy milk. Now you’ve got a balanced, healthful meal and as long as you stay within the borders of your plate, you’re watching your portions. Boring? It doesn’t have to be. The meal possibilities are endless!