Though Ella Ross, a home cook and nutritionist, thinks it doesn’t have to be, meal planning can seem taxing. “Start small,” she advises.
“You just concentrate on the basics; you don’t have to prepare every single meal for the week.” Ella bases her weight-loss meal planning on flexibility, convenience, and balance.
1. Build a Balanced Plate
Ella counsels eating half your plate of veggies, a quarter of lean proteins, and the other quarter of nutritious grains or starchy foods.
“Think vibrant salads with grilled chicken or roasted sweet potatoes with a side of sautéed greens,” she says. This approach guarantees you are obtaining important nutrients in addition to helping with portion control.
2. Prep Smart, Not Hard
“Choose a day to preload important ingredients,” Ella advises. Sundays she roasts vegetables, grills chicken breasts, and cooks quinoa. “Having these basics ready makes it so much easier to coordinate weekly meals.”
3. Eat Smartly for Snacks
Ella stresses the need of having good snacks available. “A handful of almonds or a Greek yoghurt will help you from reaching for chips.” she advises. Another of her go-to strategies is preportions of snacks ahead.
Ella’s method helps reduce the anxiety of eating for weight loss by deliberately arranging meals and following basic routines. “Consistency is essential,” she says smilingly.
