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Meal planning got a little easier when I realized that I could eat a large salad of greens plus a protein for lunch every day. Often the protein would be leftover from the previous evening meal: roast chicken, turkey, beef roast. I even prepared ground beef seasoned with my own seasoning mix for a “taco salad”. I’ve also used hard-boiled eggs, tuna, guacamole, and salsa on salads. I don’t like combinations like an orange and chicken, but you might. A dressing made with a little olive oil, a spice of your choice (dill is good with tuna), and lemon juice works well. (Remember, guacamole, eggs, and oil count as fats)
A simple formula to use for lunch and dinner is 1 serving protein + 2 servings veggies. Breakfast for me is usually a protein with fruit. Fill in the rest of the calories with whatever works.