Planning Your Menu
Menu planning may seem like it’s not that big a deal, but in reality it can be a great tool to maintain your "diet". The grocery store is where we make or break the diet, and planning your menu makes grocery shopping easy.
So sit down once a week and plan out your meals; don’t forget to include some healthy snacks for in between meals. Doing this will help you to avoid those impulse purchases that you really shouldn’t have anyways.
This is the diet that I have found to be very effective:
Breakfast
- 1 large banana
- 1 cup bran cereal
- 1 cup fat-free milk
- Herbal tea
Lunch
- Tuna salad sandwich made with 1/2 cup water-packed tuna
- 1 tablespoon low-calorie mayonnaise
- 1/2 teaspoon curry powder
- Chopped celery as desired
- Leaf lettuce
- 2 slices whole-grain toast
- 2 cups raw baby carrots
- Jicama
- Bell pepper strips
- 1 medium apple
- Water
Dinner
- 6 ounces broiled cod
- Sprinkled with juice of 1 lemon wedge
- 1 teaspoon drained and rinsed capers
- 3/4 cup steamed green beans
- 1/2 cup sliced beets
- Salad made with 1 cup bibb, Boston, butterhead, or leaf lettuce
- 1/2 cup cherry tomatoes
- A splash of balsamic vinegar
- 1 teaspoon extra-virgin olive oil
- 1 nectarine
- Sparkling water with lemon
Snack (anytime)
- 1 small pear