One key tool I’ve learned over the years is to plan meals and snacks. It is a tool I should use more often but it is a matter of making time to do it and the food preparation. Food preparation and planning changes my focus from what I can’t eat to what I can. There are hundreds of good, healthy choices for me to make, if I just keep them conveniently available.
Many people recommend taking one day a week to do the meal preparation. It works well to plan the grocery list and meals (including several snacks for each day) at the same time. I work in a meal of fish two or three times a week. As soon as I get home from the store I wash and prepare the fresh vegetables and fruit. I clean and slice veggies so I can have a crunchy snack any time of day, or toss them into a stir-fry or soup in a minute flat. It is time very well spent.
I need to keep the healthy snacks at eye level in the frig so they are the first thing I see. I boil a batch of eggs every week to keep handy for a great protein snack or salad addition. I stock snack spots with nuts and fresh fruit. And, this is important: I remove those highly-processed treats from the house.
“Better a meal of vegetables where there is love than a fattened calf with hatred,” (Proverbs 15:17 NIV).
Planning gives me a guideline that makes the day go better. I can look forward to what is on the menu and I can relax in knowing things will work out well.
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