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Planning that allows for choices.

Saturday, October 14, 2017

My idea of planning food is to have options from which to choose.

Here are the possible breakfasts you can have: e.g. apple slices with peanut butter, avocado toast, veggie omelet, etc.
Here are some proteins for dinners or lunches: chicken, fish, and a variety of fresh vegetables, etc.
Here are some snacks or lighter meals: hummus with fresh veggies, cheese slices, yogurt, etc.
Here are some favorite foods: watermelon, bananas, ricotta cheese, etc.

I buy the ingredients and put them in the house. Then I can decide each day what I want to eat. Sometimes the decision is made at the beginning of the day, sometimes just before the meal -- depending on whether I am cooking or not.

If I'm cooking a meal, I prefer to do it ahead of time. My favorite arrangement is to have something on the stove and ready when mealtime arrives. Cooking a meal while I am hungry is never a good idea. I get way too grumpy.

Flexibility is really important to me -- not only in what I eat, but when I eat it.

As a retiree, only some of my days are fully scheduled. When I am free, breakfast can come later in the morning. Oftentimes, I don't usually feel hungry until around 3 in the afternoon. My husband (also retired) and I will sometimes have a meal at that time, and then eat just a small snack - if anything - later on.

Each day begins with fresh possibilities - even if the calendar is busy. And I like to choose my meals as they come, depending on how I feel. The planning ahead just limits the scope of my options. There is still a lot of room for making choices within each day.
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