Anyone on a restricted diet, either by choice or necessity as I am since my angioplasty in 2012, has to learn meal planning skills. So much food you buy prepared, either at a supermarket or a restaurant, is simply not acceptable because of its high levels of fat, salt and sugar, so eating on the spur of the moment is out.
Meal planning has always been part of my routine. I normally scan supermarket ads on Wednesdays, decide what I will buy that’s on sale, and then create meals around what’s available to minimize my food costs. So I feel my planning skills are pretty good. But a recent post I received from MyFitnessPal gave me some new worthwhile tips as well.
If you’re not normally a planner, or even if you are, there are tips here that can help you do a better job of planning meals and buying what you need to minimize waste by using ingredients for more than one meal. The illustration here is a good start, clcik through to the article for more details.
