Over the past week I have found meal planning very useful- it really does help with grocery shopping and reducing the bills! A fun side-effect is also being able to point out to family members what the next meal will be, so they can help preparations too.
We mostly kept on track: on Wednesday I found I didn’t have to cook as we had plenty of left-overs, then Saturday turned into a decluttering day (including decluttering the freezer), so I ended up cooking a couple of meals for this week in advance.
I am sticking to trying to plan food around some health priorities for our meal planning this week too- focussing on foods to increase iron and calcium levels and focussing on low GI foods.
So here it goes:
|Monday||Toast (Warburton’s White with oats*) & butter||Vegetable broth with noodles||Transylvanian cabbage (pork stew cooked with sauerkraut) + crème fraise|
|Tuesday||Porridge with nuts||Vegetable broth with noodles||
Lentil stew with gammon (prepared in the pressure cooker)
|Wednesday||Toast and butter||Bean rice wraps**||
|Thursday||Cereals and milk||Bolognese leftovers||Sweet potato and butternut squash curry with brown rice (slow cooker)|
|Friday||Fried egg on toast||Broccoli cream soup||Quinoa with fish and capers|
|Saturday||Porridge with dried fruits||Sweet potato and butternut squash curry with brown rice||Tapas- will throw together some nibbles for film night|
|Sunday||Scrambled eggs||Travel- sandwiches and DFDS Seaways”special”|
* Last week I was struggling to create enough time to make the breakfasts, I missed my quick toast in the morning. So I decided to look at breads. Interestingly, Warburtons have come up with two breads which seem to support my objectives:
First, is a white bread with added milk and calcium, second a white bread with added oats (making it more low GI, i.e. slower to release sugars and better for balancing blood sugar levels.)
Having tried both they are very tasty, so I will try to understand the full story behind the marketing in terms of nutrition, bio-availability of the calcium, etc. I do like the concepts though, especially for kids who are very set on just eating white bread, which my 4.5yo is tending towards.
** Recipe suggestion by Amanda Hargreaves
*** from Sara Lewis’ 200 slow cooker recipes.
How do you incorporate bread in a low GI/ healthy diet? Do you and your family consume a lot of bread? What type?
Hope you enjoy your week of making delicious foods with your family!
PS- I’m not a nutritionist, so if you spot any flaws in my planning compared to by objectives, please do comment. I appreciate feedback.
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