I have a confession to make.
Unlike many of my Type-A, super organized colleagues in the nutrition field, I am much more the laid-back, throw-stuff-together, where-did-all-these-piles-of-papers-around-my-desk-come-from? type of dietitian. That’s not to say I wait until the last minute. I have a system to get important tasks done on time, or done early. It’s the other stuff that occasionally gets pushed to the back of my induction burner. What kind of stuff? Well.
Why, yes, that is a Star Trek: The Next Generation mug holding my pencils. With Maddie’s hand-sewn (by me, of course) red velvet pillow in the background. There’s just so much you can tell about me as a person from this one picture.
That was my menu planning for a week. Random recipes, shopping lists (because I can never finding them and have to keep starting them over), food combination ideas, etc. I think there might be curtain measurements in there.
Usually I throw dinners together on the day-of by combining veggies, proteins, and grains together to vaguely resemble MyPlate. It works … sometimes …
The funny thing is I work on menus and nutrient analyses for schools, where you need to be SUPER organized. Or else. And I have no problem with it. It’s just planning for my own menus that goes haywire. I think it’s because I use up all my awesomeness elsewhere. Peter says it’s inertia.
Fine, Mr. Perpetual Motion. Behold, the menu planning board!
Look how I have overcome my natural inertia by writing in color! I win!
In case you can’t read my totally clear handwriting, this week’s menu is as follows:
Monday: Asian noodles with mushrooms, cashews, and grilled tofu
Tuesday: Bean burgers with lettuce, tomatoes, and cool mayo
Wednesday: Black bean pork
Thursday: Eggplant Parmesan with lean ground (protein of some sort. We’re going with beef.)
Friday: Cornish hens
Sunday: Dinner at a friend’s
As for breakfast and lunch, I usually have the same breakfast every day, and lunch is usually leftovers or a salad or sandwich of some sort. Leftovers for lunch also mean we don’t tend to have leftovers for dinner. It varies. I’ve never tried planning a week’s menus before, so we’ll see how this goes.
Q: What kind of menu planning (or non-planning) have you done? Any menu planning tips for me?