Hey friends! I wanted to share with you one of the key components to staying on track with our meals: meal planning. I’ll be sharing meal plan ideas weekly (straight from Pinterest) from now on in hopes of inspiring you to try out some newer, healthier recipes. Also, as the holiday seasons approach I will be sharing how we modify the classics to be a healthier, diabetic friendly version. We all know diabetics can eat sugar, but we make a conscious effort to not overdo it because diabetic or not, it’s not healthy.
The best way for us to stay on track with our food budget and our time budget is to meal plan out the whole week. This seems like a tedious task to do each week… and to be honest it is, on the front end. It takes me about an hour start to finish to come up with 7 days worth of breakfasts, lunches and dinners, coupon matching and price checking. And then about another hour to meal prep for the week. But think of it as an upfront investment so you can come home later in the week and relax. Maybe catch up on those shows piling up in the DVR?
If you don’t already have one, I suggest a opening Pinterest account so you can pin healthy, lower carb recipes that you can look back on each week while meal planning. You can check our Pinterest page out here. It also allows you to follow boards that you can snag pins from to add to your collection. I also follow many diabetic related social media accounts and pin their recipes too.
The main reason we do this, is to save the hassle of not having a balanced meal ready at dinner time (which can result in unhealthy, high carb meals) and a blown budget. My sister has said she doesn’t like to plan that far out because she doesn’t know what will sound good for dinner next Tuesday. My tip is to pick 7 meals that sound good and shop for those items. Then as the week goes on, pick whatever sounds good from your pool of 7 meals. Trust me, it works like a charm and you’ll always have a plan for dinner.
*Time saver tip: prep all the vegetables (wash, cut, store in containers in fridge), breakfast meats, etc ahead of time so that they are ready in a pinch. We’re all busy, let’s give ourselves a little extra time in the morning to actually drink our coffee while it’s hot.
Those are usually more unplanned in the sense that I buy breakfast items (like smoothie ingredients, eggs, veggies, meats and organic Greek yogurt) and we just pick our breakfast that day.
We tend to shoot for high protein, low carb breakfast options like these:
Sweet Potato Breakfast Skillet by Allergy Free Alaska
Denver Baked Omelet by Cooking Classy
(this one is perfect for a Sunday prep and eaten for a few days)
Stuffed Breakfast Peppers by The Skinny Fork
For us, we always pack leftovers. For those who prefer some non-leftover options, here are a few:
Greek Salad with Zesty Lemon Dressing by Natasha’s Kitchen
Chicken BLT Lettuce Wraps by Ella Claire Inspired
Chicken Avocado Salad with Lime and Cilantro by Kalyn’s Kitchen
For dinners we cook double the servings so that we can pack leftovers for lunch everyday. We do this to save money, eat healthy and we know the exact carbs/ingredients used for an easy calculation for insulin needed. Here are some ideas below:
Taco Lettuce Wraps by The Taylor House
(we do tacos often, and they are amazing like this)
Pan Seared Steak Rolls By Steamy Kitchen
Philly Cheesesteak Stuffed Peppers by She’s The Bross
Roasted & Stuffed Acorn Squash by The Cozy Apron
Shrimp & asparagus stir fry by Home Cooking Memories
Classic Cabbage Rolls by Taste of Home
Happy meal planning!! 🙂