Ok, last month I went over how to create your goal plan to shed those unwanted pounds before your big day. This issue, we need to get your meal plan organized because what you put in your mouth is more than half the battle. Below is a picture of you daydreaming, of course you're in your wedding dress, what else would a future bride be wearing! Or like the rest of us, standing in front of the fridge...the door wide open...staring into the abyss...what to make for dinner? Well I'm here to help you with that! Close the fridge door, grab a pen and paper and let's get at-er!
Step #1, choose a day of the week, usually the weekend when you have a bit more time, and write up your entire meal plan for that week. YES, I want written down in detail what you are going to be eating at each meal. If you take the guesswork out of it, you'll be more likely to follow it.
Step #2, You have to do some research. There are so many websites and "healthy" eating magazines out there, all you have to do is LOOK! I could give you all the recipes, but I'm not going to. YES this is going to require some effort on your part. If you take the time to look up a recipe and then go buy the groceries, you're more likely to follow through with cooking it because you don't want to waste your effort. Below is a picture of what I want you to post on your fridge.
Step #3, On one side of the paper, list the days of the week and across the top list your meals...don't forget your snacks! Once you have chosen all your healthy meals, fill them in on the sheet. On the other side of the paper, you will have your grocery list, so as you write down each meal you can flip the paper and keep track of all the ingredients you will need.
Helpful Hints! To save money, buy ingredients that you can use in other meals. For example, red peppers, which are always expensive, use them in your Greek salad for one meal, then the next night put them on a skewer with a meal you're bar-b-queing. Try dicing them up and add them in a pita sandwich or have them for a snack with 2 tbsp of Hummus. Also, always try to buy enough for leftovers. This may seem like a lot of cooking but really if you're organized it's not. You've taken all the guess work out. By having leftovers, you have instant meals for next week. Put them in the freezer for when you have an extra busy schedule so there are no excuses to eat bad. Be a bit darning and explore with some herbs and seasonings, these are great ways to add a lot of flavor without a lot of calories.
One last thing, my favorite go to food for mid afternoon pick me up, especially in this weather is homemade soup! I will spoil you this time, with a super easy and fast recipe...I actually made it this morning while getting the kids ready for school...it's that easy!
Ingredients: 2 cartons of low-sodium chicken stock, 1 big onion, 1/2 a celery stalk, 5 carrots, 2 cups spinach, 2 cups cooked chicken and 1/2 tsp Cumin and 1 tbsp Curry powder.
Prepare: Saute onions, celery and carrots til tender. Add chicken stock, Curry and Cumin, bring to a boil. Reduce add chicken and spinach. simmer 20 mins.
If you have any questions, I'd love to hear from you, email me at followtheleeder@shaw.ca visit my website www.followtheleeder.com where you will find my Blog: Mel's Daily Dose and most of the reciepes on the fridge picture are posted there....You can have results or excuses...but not both!
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