Planning for Success! Meal Plans for January

 If you’re like many people, you may be planning to improve your diet in 2018. One of the most effective ways to make sure we are eating healthily at our house, is to make a meal plan. It works for three reasons:

It lets us see the big picture and identify patterns (such as eating too many bad fats, or dividing dishes into extra large portions instead of making less).  We get to think about seasonality and what’s available in stores, which some meal plans miss, especially if they are formulated in warm weather climates where salad greens and other vegetables are readily available year-round. It also lets us be mindful of what we have on hand, so we can use it and not waste it.

I’ve decided to share my January meal plan with you, so you can adapt it with some of your own favourites. Many of the food items are from websites, so I’ve put the links in also. Enjoy! Stay tuned for additional weeks…

January 1st

Breakfast – Banana Kale Smoothie

Lunch – Apple Kale Salad

Dinner – EatingWell Vegetarian Spinach Enchiladas

January 2nd

Breakfast – Apple Nut Oatmeal

Lunch – Homemade Turkey Soup with 1 slice bread and 5ml butter

Dinner – Eating Well Baked Tofu Stir Fry with Cabbage and Shiitakes

January 3rd

Breakfast – Carrot Cake Smoothie

Lunch – EatingWell Vegetarian Taco Salad

Dinner – Eating Well Spaghetti Squash Lasagna with Broccolini

January 4th

Breakfast – Apple Nut Oatmeal

Lunch – Homemade Turkey Soup with 1 slice bread and 5ml butter

Dinner – Eating Well Curried Pork Chops with Roasted Apples and Leeks

January 5th

Breakfast – Beet Kale Smoothie

Lunch – EatingWell Stetson Chopped Salad

Dinner – EatingWell Kale and Gruyere Panini

January 6th

Breakfast – Poached Egg Avocado Toast

Lunch – Homemade Turkey Soup with 1 slice bread and 5ml butter

Dinner – Men’s Health Salmon Hobo Packets

 

January 7th

Breakfast – Granola with Banana

Lunch – EatingWell Tomato Basil Zoodle Salad 

Dinner – Jamie Oliver Sicilian Spaghetti Alla Norma

My smoothies follow a recipe something like this, for two:

Two beets, or a carrot, or a handful of kale

5ml cinnamon or grated ginger

60ml nuts or seeds

A banana or 250ml of berries or for carrot cake smoothie, pineapple

750ml unsweetened low-sodium non GMO soy milk (try Natur-A, they are all Canadian and the best plant milk I have tried).

Stay tuned for additional weeks, and please share widely. Thanks to all of you who have visited my site, and wishing you a healthy, happy 2018.

Turnaround Time!

  
Those of you who follow me on Twitter @WalkEatLive know that I’ve been moving over the past couple of weeks. It’s been a change, for sure. A few years ago my husband and I took an opportunity to relocate to Nova Scotia. We had a great time, and made some very good friends. We embarked on the grow-your-own food lifestyle we had imagined. But a funny thing happened. Even though we had returned to the province where we were born missed the city we had called “home” for more than 30 years. We missed our kids and big family dinners. And all the pounds we had shed during our weight loss journey started creeping back on, and we started getting fat. It turns out we were a textbook example of why communities with a high walk score are a good thing. Our motto is to that it’s always better to take action than to complain. So here we are, back in Toronto. 

We’re walking like crazy and eating healthy food. Already we are seeing a difference. And we’re not so far away from the new friends we’ve made. We’ll continue to visit for the sights and sounds of the sea, and they know our door is always open. After a couple of weeks on the road, we are thrilled to be back in our own kitchen, making tasty meals like this one.
I hope you’ll keep reading as I bring some stories, some recipes, and some meal ideas to show how homemade can be fast, healthy, and delicious.

Salade de…Boeuf?!?

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When we had a houseful of teenagers, “leftover roast beef” was an oxymoron. But our home is emptier now, and our eating habits have changed as well. Today at lunch we needed to use some roast beef. But not too much. Also on hand: a couple of roasted beets, some arugula, and the last ounce of Shropshire Blue from our New Year’s party. We sliced the beets on a bed of arugula, then the beef. Next, a vinaigrette using a tablespoon of grainy mustard (ours was Kozlik’s), a couple of teaspoons of olive oil, and the zest and juice of half an orange. A grating of the cheese and we split about a tablespoon of pecans over the two plates for extra crunch.

Stacking up Flavour

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We’re back on track after a flurry of holiday eating. Despite seeing a flurry of faddish food recommendations, we know what works: eat less, move more. The minus twenty temperatures don’t help encourage us to get out and walk, so we spent some time on the treadmill and the rower today. This breakfast is a tasty way to start a busy day.

It’s half a whole wheat English muffin, topped with a tomato slice and a thin shaving of red Leicester cheese. Over that, a poached egg, a sprinkling of chili powder, and some chopped basil. Filling, flavourful, but doesn’t pack in more calories than we need.

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