Why You Need To be Planning Meals

 

Diabetes Meal Planning: What To Know

Video taken from the channel: DiabetesWhat To Know


 

How to Build a Meal Plan! My Tips & Hints! / Construir Un Plan Alimenticio Sano

Video taken from the channel: Fit Men Cook


 

How to Meal Plan

Video taken from the channel: How to Adult


 

Nutrition and Meal Planning: Why you should plan your meals

Video taken from the channel: UGA Extension


It’s easier to not overeat (or undereat!) if you have pre-portioned your meals ahead of time – Making the decision ahead It has built in accountability (punishment) – If you pre-cook your meals, what happens if you don’t eat them? You throw Save some money! I’ll.

1. Improve your nutrition. By planning in advance, you can aim to have nutritionally well-balanced meals throughout the week. For example, you can make sure each of your dinners have the requisite veggies, protein, and grains. Planning your meals ultimately allows you to take control of your own personal nutrition needs.

Take a look at how menu-planning can benefit you and your family once it hits meal time. #1 A Menu Plan Saves Money. When you have your menu laid out beforehand and you know exactly what to shop for at the supermarket, you can buy everything you need for the week in one trip, reducing the amount of times you’ll need to stop by the grocery store. Meal planning removes the need to make a choice when you’re hungry and/or tired, and planning up front with a clear head means you are more likely to try and plan healthier foods most of the time – with a few treat meals in there as well of course ;o) #3 – It Provides More Balance. By planning your menu, you can also better manage the balance of your meals by composing a nutritious plate where vegetables, starchy foods and animal or vegetable proteins will be side by side. When you cook at the last minute with the remains of the fridge, it is not always easy to make a.

Meal planning may seem like a time-consuming undertaking, but it’s a wise investment of your time. Preparing a few weekly meal plans that you can cycle through can provide a host of benefits: it can help you save waste, save money, save time, eat more healthily, and eat more varied meals. Exhausted-with-life situations aside, there are enormous perks to having your meals planned and prepped. Even just having a single meal each day partially planned (say, lunch), can set you up for effortless progress for months and months. Plus meal planning also meals fewer trips to the shops to top up on things you have forgotten to buy and less time spent pondering what to eat each evening.

In fact, if you take meal planning to the next level and create a monthly meal plan, you can save some serious time. Whether you are cooking for just yourself, one to two people, or a larger group, planning meals is a good place to start improving your food choices. Taking the time to plan a healthy evening meal can help you avoid a less healthful “drive-through” dinner. To start, grab a pencil and paper and list your favorite meals.

It’s the strategy that makes meal planning worth its weight in gold — or maybe just the money it saves you! Along the way we’re going to cover what to skip, what’s absolutely essential for success, and share a few bonus pro tips you can implement as you find your own rhythm.

List of related literature:

Planning ensures that food is not wasted because any leftovers can be creatively incorporated in the next day’s menu which is already planned out.

“Catering Management: An Integrated Approach” by M. Sethi
from Catering Management: An Integrated Approach
by M. Sethi
New Age International (P) Limited, 1995

Following the example given, plan your meals for a day, or better yet, a week in advance.

“What's Age Got to Do with It?: Living Your Healthiest and Happiest Life” by Robin McGraw
from What’s Age Got to Do with It?: Living Your Healthiest and Happiest Life
by Robin McGraw
Thomas Nelson, 2010

For example, food may be prepared only once a day and left over for the second meal, thus increasing the risk of contamination; there is less time for personal and household hygiene and this leads to easier spread of gastrointestinal and skin disorders.

“Encyclopedia of Human Nutrition” by Benjamin Caballero, Lindsay Allen, Andrew Prentice
from Encyclopedia of Human Nutrition
by Benjamin Caballero, Lindsay Allen, Andrew Prentice
Elsevier Science, 2005

This extra planning and preparation early in the week means that you’ll have a good supply of already-cooked foods ready and waiting to be mixed up in different ways on subsequent nights.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

• Planning daily eating times in advance.

“Manual of Dietetic Practice” by Briony Thomas, Jacki Bishop
from Manual of Dietetic Practice
by Briony Thomas, Jacki Bishop
Wiley, 2013

Proper storage and careful menu planning will help minimize food waste and fuel costs—factors that are often overlooked when calculating food expenses.

“Counseling the Nursing Mother” by Judith Lauwers, Anna Swisher
from Counseling the Nursing Mother
by Judith Lauwers, Anna Swisher
Jones & Bartlett Learning, 2015

Full meals require additional planning.

“Focus Groups: A Practical Guide for Applied Research” by Richard A. Krueger
from Focus Groups: A Practical Guide for Applied Research
by Richard A. Krueger
SAGE Publications, 2014

Meal planning is like budgeting for your food.

“Love Your Life Not Theirs: 7 Money Habits for Living the Life You Want” by Rachel Cruze, Dave Ramsey, Ramsey Press
from Love Your Life Not Theirs: 7 Money Habits for Living the Life You Want
by Rachel Cruze, Dave Ramsey, Ramsey Press
Ramsey Press, The Lampo Group, 2016

I did not analyze catered meals since I wanted to explore the invisible labor of planning, preparing, cooking, and serving.

“Eating Together: Food, Friendship and Inequality” by Alice P. Julier
from Eating Together: Food, Friendship and Inequality
by Alice P. Julier
University of Illinois Press, 2013

Planning meals puts you back in control.

“Success Is Not an Accident: Change Your Choices; Change Your Life” by Tommy Newberry
from Success Is Not an Accident: Change Your Choices; Change Your Life
by Tommy Newberry
Tyndale House Publishers, Incorporated, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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71 comments

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  • I have a question regarding to the protein and fat intake. You said 40% should be protein and 20% fat. I did some math and according to what you said, I should consume approximately 260g protein and only 60g fat. I’ve been trying recently, and I can maintain a certain level of Carb, but the fat is around 60-75, and my protein intake is around 210-230. I’ve already eaten a lot, how do I adjust? And how to do use oil since there’s a lot of fat in 1 tbsp and it’s necessary for cooking?

  • A tip I learned when I was just starting out: when going grocery shopping, round the price of everything you pick up, up to the nearest dollar to keep a running total in your head you’ll end up spending quite a few dollars less than you thought, by the time you get to the check out. Also, if you don’t have a car, keep some money aside to get a cab home with your groceries:)

  • I’ve been checking out meal planning videos for the past 3 hours and by far this is the best one. You have great content, you’re a professional and engaging presenter with such a passion behind what you’re saying, well taped and edited video, you’re very knowledgeable and a great teacher! You’ve definitely earned my subscription

  • Double the meat! I got this tip from Clutterbug and yeah, totally brilliant. If you buy chicken for one meal, plan to have another meal with the leftover chicken (cooked or uncooked). So, I made some roasted chicken breasts and thighs one night, now I can make chicken burrito bowls another night this week.

  • I took the advice to knock back a shot of whiskey every time I start doing the dishes. And you are so right…now I love doing the dishes so much I do it 15 times a day.

  • just stumbled across your page and love it!! I’m using myfitnesspal atm best gadget ever!! honestly would not have lost half the weight without it:) I love your colour idea as I get so bored of my diet. good luck everyone feel free to add me on myfitnesspal

  • Ugh. This seems like way too much work just to put edibles in my face hole. All I do is grab random shit from the meats and veggies aisles and mash it together in a skillet or the goddamn microwave. With a side of beer or cheap wine to class it up. So far I haven’t puked yet. I’m not busting open a spreadsheet or a calendar for this shit.

  • I just wanted to have flat belly, so I tried fat loss plan from *Next Level Diet*. Guess what? I lost my beer belly in just 30 days. Now I want a six pack:D

  • And to prevent eating the same 5 things over and over again, plan a few new recipes to try out every other week or so, that way you can add to your repetoire and eat a variety of meals. I have a good 10 recipes I know by heart, but I scan through recipe sites or those free magazines from supermarkets that are half ad, half recipes for new ones. That way you can also try out new dishes that you might never eat again, so you can be a little adventerous. If it’s good it goes in your recipe folder, if it’s bad you never have to eat it again.:)

  • I tend to listen to/watch youtube videos when I’m doing chores. Guess who happened to be doing the dishes when this video came on?

  • URGENT Request!! Can you make one about organizing/planning out chores to keep a tidy home? I work in the medical field on graveyard shift and my apartment is an absolute mess. I hate living like this but I’m so exhausted when I’m home. I also live alone which for some reason the stupid part of my brain thinks its okay to be a little messy since no one else is around. I need a gameplan!

  • i used the mealime app for a week (three meals, since i was only cooking for myself and had some busy evenings), but realized too late that when it gave me the three meals, they might have been in a specific order for a reason. instead i started with the third one it gave me, then the second, then realized that the salmon it had me get for the first meal probably wasn’t safe to eat a week after buying it. oops. also the tofu fried rice thing it had me make for the second meal made me sick the second time i ate it:(

    then i started working after having been unemployed for a while and realized i wasn’t actually very hungry for dinner very often, so i kinda gave up. except today i do want dinner and i have no reason not to cook the frozen salmon i still have except that i have no vegetables to put on it ugh

  • Here’s a few tips that I found by accident.

    1) My roommate and I sometimes have the problem of not eating all of our leftovers. So I’ve started once a week or so to include a meal with leftovers that can be re-purposed in another meal. Ex: Make Tacos on Tuesday, or whenever live your best life. Use any leftovers of your protein of choice and cheese to make enchiladas or make some rice use all the leftovers for burrito bowls… although I’m always a fan of just more tacos too.

    2) This one sounds obvious but it goes along with the first one, if you’re planning your meals for a week plan a day to eat your leftovers. Or take them for lunches on different days. It saves valuable fridge space and you don’t end up wasting food. (Side note, I hate cleaning the fridge of old containers that become “science projects”. So anything I can do to avoid it I do.)

    Hope this helps someone!

  • A lot of this is about smart cooking habits, not really meal planning. I’m not saying that’s not worth a “how to”, just that the title and the contents are a bit off.

  • Some great tricks are to learn how to make homemade versions of easy-cup meals like Cup-O-Noodles. Just buy some mason jars and look up some recipes and you can just fill up your jars ahead of time and just add hot water when you don’t feel like cooking. You get way more delicious and healthy instant noodles/ramen/soba/etc. (and you get to show off the ones you bring to work).

    Also buy a brush with an elongated neck for washing dishes. That way as soon as you’re done pouring your food you can do some pre-cleaning on the dirty dishes so all it takes is about 5 to 10 seconds of using the sponge and rinsing it off per dish.

  • Hi, where I can download your Sample Food List and Sample Meal Plan? I searched your website but could not find them. Thanks in advance.

  • I always clean my kitchen WHILE I’m cooking. I put the food in for 20-40 minutes to cook and instead of going on the computer I get the cleaning out of that way so I don’t have to worry about it after dinner.

  • I was kind of expecting this video to have /r/MealPrepSunday kind of advice, to be honest, or advice about meals that work well in packed lunches.

  • I must say thanks to my pal for boasting about the 19 lbs she lost by using a diet. It was then I proceeded Google and found “vivi awesome plan”. It is the best diet plan for me. Hope you will love it as me

  • The hardest part for me is actually gauging the portions. This just takes time and practice until you can eyeball how much you’ll need for a single meal but until then, expect to sometimes end up with sparse meals you’ll need to complement with a snack later, or with very large meals where the extra will have to go in the fridge or freezer.

    Speaking of snacks! Try to keep ‘naughty’ foods for treats, and mostly snack on healthier things. Find snacks that are healthy and that you actually enjoy. For me that would be carrots, some fruit, raisins, nuts, etc.

  • Additional tips if you have hypoglycemia:
    *PROTEIN PROTEIN PROTEIN! It’s a slow-burning energy source that doesn’t cause a crash like sugar does, though sugar is good if you need energy quickly. Meat and beans are the best sources.
    *Plan for smaller, more frequent meals. 5 or 6 a day.
    *Eat something small before you start cooking so you don’t make bad decisions because your blood sugar is low.

  • One thing I’ve found to help save food is to concentrate on making dinner varied and interesting, whereas breakfast and lunch can both be same-old for a good long while. This allows me to go look around for who has the best deals on my preferred breakfast and lunch foods so I can save a few dollars. You can also probably go lean on one of those two meals just fine, whether it’s rushing out the door with a bagel for breakfast or eating a simple sandwich at your desk.

    If you do either of the above, though, you NEED to make sure your dinner is extra portioned and tasty to compensate, or you’ll end up going hungry and unhappy throughout your time and quit.

    Finally, for those who hate veggies (like me super bitter taster, here) or other important foods (got a friend who despises fruits of all things), I’ve got a few tips:

    1) Experiment with cooking or preparing them in different ways then you’ve experienced before. When cooked normally, I dislike spinach about as much as Garfield the cat (yep, the only food besides raisins he hates feel free to check!), but give me a pile of fresh Baby spinach and a little Honey Mustard drizzled over it, and I’ll eat it just fine. And while onions pieces on burgers or pizza are nasty, I do like pan-seared chunks on my grilled kebabs!

    2) Look for lesser known varieties of a vegetable. I was convinced I hated all squash near the end of high school thanks to butternut, only to discover I liked banana squash when a friend made some years later. But you are an adult, so feel free to ban one or two if you absolutely must (still hate butternut), so long as it’s only a few so you can still easily get proper nutrition.

    3) If you just can’t stand it in any way but really need it in your diet, try and hide it in something. If you have a blender, you can puree just about anything and add it into either a chili, pasta sauce or curry without altering the taste. Going back to the spinach, I could just throw it into a big bowl of cheese and have some spinach-cheese dip as a side dish to something.

  • As a freebie-only couponer, I play Chopped basically every time I cook, and it’s kind of fun, but also I just have trouble making decisions. There are just too many options of what to cook! It’s nice when I have perishables that I need to use up, because at least that sets a limit if I have to use that ingredient. I’m just really bad at committing to making something more time-intensive for several meals when I could just whip up some pasta or a quesadilla or something and eat RIGHT NOW.

  • I found putting a meal plan on my phone I was more likely to forget about it. Having a chalkboard/whiteboard so I was always walking by it helps me a lot more. I will say, on the other hand, having shopping lists on my phone do help. There are two types of shopping lists I use: stuff I always get/is cheapest at a certain store, and specific ingredients I have to remember to pick up. Stuff Thats Cheapest lists goes in the Notes app organized by store, and the specific ingredients list goes in the Google Keep note I share with my husband.

    Also, for starting off, it helped me to attack one meal at a time. So rather than planning all breakfasts, lunches, and dinners for the week, just attack your dinners. I usually have similar things over and over for breakfast and lunch, but for some reason adding those into planning as well was too overwhelming for me.

  • IF YOU WANT TO LOSE WEIGHT AND STILL EAT FOOD YOU LIKE JUST CHECK NextLevelDiet. They provide you with personalized meal that contains only food you have selected, personalized training plan and amazing tips that helped me lose 30lbs.

  • One of my standbys is a large pot of soup. I’ll just throw some veggies in a pot with some seasoning, some type of broth or tomato sauce, and some combination of beans, barley, pasta, rice, and/or meat, any of which can be leftovers from previous meals! The possibilities are endless! If you’re advanced in your cooking skills or feel like doing something fancy, you can experiment with stuff like using thickeners, making homemade noodles/dumplings, cold soups, blended soups… there are so many things to try and so many ways to learn! Since my fridge is small, I store the soup in a tall pitcher so that it uses vertical space, and ladle out a portion to take to work in the morning.

  • One extra quick tip when you are cooking is to clean as you go, So while you are waiting for something to cook clean the rest of the items you used to cook with this way there will be less dishes after dinner is over and the dishes that do need to be cleaned sill wont seam so overwhelming.

  • might i also suggest mind over munch here on youtube? she’s a meal prepping genius. 5 different meals for every day of the week? budget shopping$50 a week? $30 a week? 1 hour meal prep if you’re short on time? she’s got it all covered in addition to super healthy and easy but delicious recipes, bento boxes, and all sorts of other resources. totally recommend her!!

  • the tupperware is the best thing you can have in your kitchen, it serves as a container but is also a reminder that it is never too much if you can keep it and eat it the next day

  • I cook for my family cuz my parents can’t (and I just love to cook), and one thing I’m trying out and finding helpful is keeping an inventory of what ingredients you have, especially if your freezer is somewhere besides your kitchen. I have a google doc that I can just edit to keep it updated. I can also access the list when I’m away from home so I don’t accidentally buy doubles

  • The biggest thing that helped me meal plan is getting a pad that goes on the fridge that I write down all the meals for the next week on.

  • Sunday evenings I make a big batch of food to take to work. One batch usually lasts four days so I can go out on Friday. What I usually make is:
    1 lb ground or diced meat
    4 carrots diced
    2 onions diced
    4 ribs celery diced
    other veg
    spices
    Which meat and other veg you use varies depending on what’s on sale. Remember, you can freeze meat so don’t be afraid to buy the value pack. Just be sure to bundle together and freeze what you won’t use right away. The other veg can be squash, greens, cauliflower, green beans, etc. Frozen veg works too (one package of chopped spinach works well for this). You want to switch things up so you don’t have the same thing each week.

    Stews are also good during colder months.

  • You can find meal planning templates as well. I shop for groceries biweekly and make sure I have enough simple meals as well as enough leftovers to sustain me

  • Could you make a video about like trying to find hobbies after college? I’ve got lots of friends starting their first real jobs and like all they do is work go home and sleep…also maybe about depression and how to handle like medical expenses?

  • I love your tips and how genuine you are! You put a lot into your recipes I bet anyone would buy them from you! So I don’t think it would be a bad thing for you to create something you charge us for! Keep motivating us & stay blessed:).

  • I’m going to university next academic year so this is really useful!!!!! Could you make a video on how to budget? I want to be able to save money each week/month but I’m not really sure how to start.

  • tip for washing your dishes!!!

    when you’re cooking, make sure you have soapy water ready so you can immediately wash your dishes as soon as they’ve been used!

  • When I was home, I made myself a book of recipes I like from the cookbooks my parents use – I use my collection of recipes to figure out what I want to eat when I’m not sure, so that I know what to get when I go to the grocery store. I also like to look up what fruits and vegetables are in season, and then find recipes that use those. Fresh vegetables (and lots of herbs and spices) make food taste good without too much fat & sugar:)

  • I constantly stayed clear of diets since I believed I would not have the ability to eat pizza or pancakes. Diet regimen plan I received from NextLevelDiet enables me to have rip off meals and also still maintain my fitness trip on the right track. If you don’t think me, see their site as well as try it on your own.

  • Some beginner meal planning tips:

    *Steamers are GREAT. Not only do they cook rice wonderfully, but you can also use the little shelf to simultaneously cook food (even still frozen) like fish and veggies. Any spices or sauces you add to said meats and/or veggies go down into the rice. So bonus! This is especially great if you’re cooking for yourself. Steamers can also be used to make soup and even pasta (so I’ve heard-haven’t personally tried it).
    *Some places have little menu pads that you can use to plan out your weekly meals. I got mine from World Market and do meal planning for my whole household every Sunday when I’m sipping on coffee.
    *It’s helpful to take a cookbook with you to the grocery store-especially if you have one with an index sorted by ingredients. Then, if something is on sale, you can take a minute to flip through your cookbook and find a recipe that sounds good! (You can also do this with AllRecipes.com, but I personally like having the book with me.)
    *Check out farmers markets before going to the store. Sometimes they’re cheaper or will actually bargain with you! Then whatever they don’t have, get at the store.
    *Try to stay on the outer areas of the store as much as possible. It’s an easy way to keep you from getting too many high-preservative foods.
    *That being said, though, it’s not all bad. Buitoni, for example, has really good easy-to-cook pasta dishes that, again, is great if you’re just feeding yourself!
    *Cooking is DEFINITELY good podcast time. Plus, Hank and John will always remind you if something is burning. 😉
    *Leftovers are your friend!! Last night’s dinner often makes for a good lunch today! I plan for leftovers in my menu, and it is great!
    *Bonus adulting tip! Some grocery stores have credit cards that can help you build credit AND save on groceries. My only credit card is the Kroger 123 Rewards Card (not a sponsor-haha), and I use it just for groceries, gas, and any big expenses like maybe plane tickets. I pay it off every month, but I get bonus savings on Kroger brands, get personalized coupons and even checks every month, and a magazine with recipe ideas! It’s great, I love it, and I have a great credit score because of it!
    *And finally, clean as you cook! I learned this trick from my mom, and it’s great to know that when I sit down to eat, all I have to do later is take care of the dishes I’m using right then.

    Hooray for adulting!!

  • I was just discussing meal planning with my mum today, I’m the one that tells her to stop buying food we won’t eat and to start a meal plan, this is what I’m going to do over the weekend when I have time! thanks everyone xxx

  • This video was SO helpful. thank you, thank you, thank you. I follow you on IG and love ALL your recipes and meals. You’re very well informed about nutrition/health/diet and just a general healthy lifestyle so I truly appreciate all your tips and tricks!

  • This is how I work:

    I use my freezer. A lot. I spend a few hours in the kitchen one day every two, three, or four weeks, and I cook loads of stuff. Then I portion them out into takeaway tubs or freezer bags, and keep them in the freezer until i want them. Most stuff can be taken out and put in the oven or a pan to heat up whenever you want. Yeah, it means you may have to wait an hour or so for food, but you don’t need to think about cooking after a long day at work.

    Bulk it out with cheap veg. When making a stew, curry, lasagne or something, add in loads of inexpensive stuffs to make it go further. My mum used to get a 500g pack of diced beef and make enough stew for six of us, simply by adding in a bunch of carrots, potatoes, swede, and whatever else she had lying around.

    Chop up everything. I like sausage casserole, but most people would leave the sausages whole, so you’d need roughly two for each portion. If you chop it all up, you’ll find you don’t worry about it too much and you can probably get another two or three portions out of a batch.

    Always look in your fridge to see if there is anything that can be used. If possible, do not throw anything away. Most veg can go in a stew with little effect on the outcome, so that’s a great way to use up anything left in the fridge. Also, if you made too much for a Sunday roast, then put all that in a casserole, or stew, bubble and squeak, or whatever. Just do not throw it away.

    All in all, I think i spend around £30-£40 on food a month, while only cooking for about six-eight hours total, and I still manage to eat well.

  • Diet plan from Next Level Diet is so simple that everyone can follow it. No buzzwords, no bullsh*t, no pussyfooting. Only clear directions and instructions. Losing fat is easier than ever.

  • Very helpful video, and nice editing. I’ve been subscribed for a while but I missed this one, glad to finally watch it! Thank you very much!

  • I just meal planned for the first time and am in LOVE with it. I did all my cooking on Sunday and now am just eating the results. It’s so nice to not have to stress about making dinner or having to go buy it, because if I just made it there would be a LOT of PB&Js and microwave soups

  • In order to gain more muscle, there are only two things to consider: training and a good diet. Thankfully, we have NextLevelDiet that provides both training and diet plan. Try not to visit their website. Trust me, you can’t

  • I was literally lost in the sauce when it comes to cooking. I came across your site and I just want to say thank you for breaking it down and showing step by step on how to cook. No more cereal for dinner! Lol

  • I have a bad habit of buying way more food than one person could ever eat. Especially fresh food with a short shelf life. I’ll buy a bag of baby spinach for one specific recipe, and then never touch that bag again until it goes bad. So I guess another good tip would be to buy ingredients that can be used in many recipes, rather than just one.

  • I love how you explain things, I’m from Mexico and I want to try a healthier diet. I like your page in Spanish to not be confused with the English names hehe
    Good job, man!

  • I’ve got to do some meal planning. I am so tired of everything especially chicken. Now it’s like I even hate to be hungry sometimes because I don’t know what I want to eat

  • Just Google “sowo hope site” and you’ll find the best weight loss program there is or ever has been. This helped me to drop 14 pounds and I’m still burning off weight. Wonderful diet plan. I hope you will love it and obtain fantastic results soon.

  • Hey man really appreciate you making the effort to be inclusive of Spanish-speaking viewers! �� this my first look at your channel and I love it so far!

  • Having trouble accessing the sample food list and sample meal plan. Cannot find link or place where I can print the sheets off at home

  • I may have missed when he described more info on the BMR. So I calculated it and then multiplied it by my activity level. Is that number my calories? Or what am I missing about that number?

  • EVERYONE! My plate has a wonderful app now! You can scan barcodes and calculate your food, and do everything he did on the computer! I’ve lost 20 lbs using it, it keeps you motivated to stick to your goals! If you go over your limit it’ll bug you like crazy seeing that you’ve gone over, so I never go over! I still have 30lbs to go but I know I can do it because I don’t have to guess ❤️

  • How does one meal prep when one is a picky eater and bore easily from repetitiveness? I’d love to do it but I hate eating leftovers.

  • Before watching this video I spent $300+ on fast food each month. Cooking your own meals at home really saves you money and is WAY healthier. Thanks for teaching me something that nobody even told me about.

  • I don’t really meal plan, but I make sure I always have things I cook often with. I stock up on pastas, rice, veggies, garlic and spices/herbs to make sure I can put a relatively balanced meal every night.:) I never follow recipes completely, so it doesn’t really matter what I have, as long as I can create something with what I have.

  • I literally avoid cooking because I hate doing dishes so much. And by doing dishes, I mean loading and unloading the dishwasher…

  • thankyou for taking the time to make a well explained and informed video, I really enjoyed watching this as a newbie looking to get healthy and try new ideas ☺

  • I’ve been looking up meal preps, and this is the only one I like.You are the only one that seasons, and actually present foods that I want to eat.It’s not all bland chicken, and cold beans! Thank you for that!!

  • Something I noticed right away was your passion, so thank you for caring so much about this. Something so crucial that made me subscribe was that you base your food tips and hints on behavior modification.

    Seriously, you may not have any idea how vital that is to keep track of, from plate sizes to keeping your meals & snacks consistent throughout the day in order to prevent bad habits from forming.

  • I’ve literally been looking for this information for a few years now! Thank you so much for putting this together for us! I finally feel like I got clarity and can get started!

  • Always make one or two portions extra either you can have them the next day (maybe even take them with you as a lunch) or you can freeze them for later. Thawing your own home-cooked meal does kind of count as ‘cooking’ IMO, because that’s exactly what you did just a couple weeks ago. ^_^

  • i used to ate the same thing everyday on the week, loving it. i’m a simple girl. i cooked on the weekend and reheat my meals. Unless i needed deserts, sauce or dough (i usually froze them) that’s how i got track of my portions and my healthy diet. I lost weight like that.

  • My “trick” for keeping the kitchen clean:
    clean everything up decently every 2 days!
    -Make food “quickly” (because you had a long day), leave everything covered (prevent bugs) but don’t waste let that food get cold! Let future-you deal with that.
    -clean the 2nd day whilest preparing the meal/oven/pizza, finish up as you set the fire to low to give yourself an extra 5 minutes.
    -A small extra burst of effort leading to a more satisfying meal knowing you left the kitchen 99% clean and have a delicious meal!

    Saving at least 30% effort in the long run!
    I’d say 50% but someone’d prove me wrong..

  • What I like to do is to make a family sized meal that easily reheats. That way I get leftovers for dinner or lunch for that week without a ton of effort. My favorite recipes have been homemade pasta sauce and oven baked fajitas.

  • In the house eating is a problem either we eat to much or not eating enough but the videos that I have watched and gained from has helped very much.

  • why would you even recommend a diabetic eat starch and whole grains? they have already done the damage to their bodies by eating that crap, enough is enough.

  • It is very clear information. can apply any one which need. keep going…… for more details click on this https://www.bestdiabeticmealplans.com