Another lesson I learned at my Weight Management class is that it also allows you to plan your calorie intake and eat healthier than if you did not plan. There is supporting numbers that individuals who map out future meals will consume twice as many fruits and veggies throughout the day than those who do not use pre-determine meal plans. There is also evidence that pre-planned meals are usually more savoury and lower in fat than non-planned meals.
Right now I am still on a liquid diet only - I have four medically prescribed shake mixes a day. But that does not mean my interaction and responsibility for food has disappeared. I have three little ones - the day is basically formulated around breakfast - snack - lunch - snack - dinner - snack!
Many people in my Weight Management class have been able to disassociate themselves with all food and food preparation or serving. This is not an option for me. So, I have found by writing out my menu plan for the week I do not think about it. In essence, if I do not have to decide "what would be good" then what I prepare for my family is no longer a subjective decision I made.
Do you get what I mean? I have no emotional connection with the meal. Instead of thinking of something good - something I would love to have, but cannot - I simply look at the plan and see what I have to make.
I thought maybe I would start participating in Menu Plan Mondays and posting each week our planned meals. Then, as I start my re-introduction to food I will use this as a placeholder for my own new healthy choices and options. I also plan on creating a section to post all the new healthy-lifestyle recipes I am getting acquainted with through my program.
So, here is what I am serving on The Fringe this week:
Monday - Homemade pot roast stew - I cut up the leftovers from the Sunday roast and added carrots, onions, potatoes, red & green peppers, kidney beans and black beans, fresh herbs from my garden and some chopped up garlic. I am also making a fresh loaf of whole wheat with flex and sun-dried tomato bread.
Tuesday - Chicken burritos with salsa and cheese. This dinner is pre-made at Costco - my hubby LOVES it and it is quick and easy since I have my class at 5PM.
Wednesday - "Long sgetti" with shrimp and a home made veggie-red sauce accompanied with a garden salad.
Thursday - Night Out - Hubby has a a Guys Night Out and I promised the kids an evening visit to the indoor-play park. The kids will probably order pizza or chicken fingers at the cafe there.
Friday - Broccoli and cheese casserole. The boys LOVE this easy and quick dish - I put cooked chicken, can of mushroom soup, chopped up broccoli and shredded cheese into a dish. Add some onions and peppers and mix it all up - add some bread crumbs on top and bake till bubbly-golden!
Saturday - Spinach salad and BBQ hamburgers - the weather man is calling for nice weather!
Sunday - Maple-onion salmon with cous cous and roasted veggies - a family favorite.
Well, that is what is being served at The Fringe. I for one will be sticking to my liquid diet - usually 2 chocolate shakes, 1 vanilla shake and 1 vanilla shake mixed with coffee. YUMMY!
What's on your menu this week?
For more ideas visit I'm an Organizing Junkie - the host of Menu Plan Monday.