A recent conversation with a client got me thinking about meal planning in a different way.
It was with a new mama who had spent much of the past year doing what new moms do: caring for someone else. Between breastfeeding, disrupted schedules, and the sheer energy required to care for a baby, she had unintentionally lost more weight than she preferred. Part of our work together was figuring out how to replenish her own needs while this 20-pounder of joy required so much of her.
As we talked through her typical day, she mentioned that she was pretty good at planning dinner for her husband and kiddos.
But the rest of the day? That was where she felt more scrambled…grabbing whatever was available, eating nibbles off someone else’s plate, or even skipping a meal altogether.
It made me realize how common this is: we put most of our meal-planning energy into the question, What’s for dinner? and then fly by the seat of our pants for the other 2–4 meals and snacks we might eat throughout the day.
What would I actually like and look forward to eating?
And I can say from experience: it is so nice not to have to answer that question in the heat of the hunger moment.
Feeding ourselves is necessary, of course. But it can also be a moment in the day we genuinely look forward to…maybe even a chance to slow down and enjoy something.
That might look like making a smoothie with ingredients I really love and a protein powder that’s a little pricier but that I genuinely like. It might be a oat muffin slathered with almond butter and a banana, or homemade granola that makes breakfast something I actually look forward to.
Lunch might be a hearty Mediterranean quinoa salad that gets even better after a day in the refrigerator. Or a bowl with rice, roasted vegetables, and canned beans tossed in a flavorful sauce.
The meals don’t have to be fancy, but they might include one thoughtful ingredient that makes them feel a little more special. I picked up some flavored olive oils and vinegars on my trip to Washington State this summer, and I love using them in my meals. A drizzle of an olive oil I love can turn a pretty basic bowl into something I’m genuinely excited to eat.
Summer to School Season
As the school year starts again and calendars begin filling up (even more), maybe meal planning doesn’t have to mean adding another layer of work to our lives. Maybe it’s simply about widening the lens a little.
If you’re already sitting down to think about what everyone will eat for dinner this week, take another minute and ask:
What would make breakfast feel good this week?
What lunch would I genuinely look forward to eating a few days in a row?
What are a couple of snacks I could have around that I actually enjoy?
We spend an awful lot of time making sure the people we love have something good to eat.
There’s nothing wrong with putting ourselves into the meal plan, too.
Menu for the Week of August 17-21
I thought I’d share a few lunch ideas for this week’s menu, plus one breakfast/snack option.
Happy back-to-school to those of you heading back, and for those still holding onto summer, there are a few summer-inspired recipe ideas for you, too! ☀️
Monday
White Bean Balsamic Pasta Salad
Tuesday
Wednesday
Lemon-Chili Shrimp Quinoa Bowls
Thursday
Friday
XO Jen