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Meal Planning


Healthy eating can be made simpler if you plan on what you are going to eat for the week ahead.

Basics for planning meals:


Plate should aim to be:

  1. Half vegetables

  2. Quarter carbs

  3. Quarter protein

  4. Add fat, olive oil, nuts/seeds, butter to each meal. For example salad dressing with 2 tbsp. olive oil for 4 people plus 1--2 tbsp olive oil for cooking. 2 tbsp of ground seeds at breakfast. A knob or 2 of butter on vegetables.

An example for a working week meal planner might look like this:

Monday

Tuesday

Wednesday

Thursday

Friday

Breakfast

Soaked Oats

2 boiled eggs, 2 slices of rye toast and avocado

Spiced porridge with apple

Soaked oats

Paoched eggs with smoked salmon and spinach

Lunch

Quinoa with sun-dried tomatoes, chicken/salmon/lentils

Leftovers

Quinoa

Soup and a hummus and pepper wrap

Leftovers

Dinner

1 fillet of salmon, roasted/baked sweet potato and steamed broccoli

Chicken/cauliflower and chickpea curry with basmati rice and roasted courgette

Pasta with meatballs or chickpeas and a salad

Chilli con carne or without meat, rice, guacamole and steamed greens

Vegetable crumble with baked potato









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