Meal Planning and Prep Cooking

Brittle Kay
By Brittle Kay Latest Reply 2018-05-05 23:26:43 -0500
Started 2018-05-04 09:47:33 -0500

Hello Everyone! I have type 1 diabetes and I seem to have a very hard time sticking to a meal plan. I am supposed to be on a low carb high protien "diet". I dont like to use the D word because it's more of a life choice than a Diet. Does anyone here do a meal prep for the week? If so, how do you do all that cooking in one day and then the next day look at all the food and actually eat it? I was told that since i love to cook, but have no time to do it, i should meal prep. So i tried it. I cooked all healthy great foods following the meal plans. I cooked enough for 2 meals a day for a week. I was so proud of myself. Untill the next day. When I opened up my fridge and looked at all the food, I didnt want any of it. This was foods I loved and enjoyed and I didnt want it. Some of it went bad because i didnt eat it. So My question is, how do you stay on track with meal prepping? Any advice for a newbie?

3 replies

2018-05-05 23:26:43 -0500 Report

I have to laugh because I can totally relate :0). I will go out and buy a few hundred dollars worth of groceries, get beyond exhausted, and then run for a Diet Doc Pepper later that night. Sigh… maybe just do a little at a time? A couple days worth of food? And figure out some restaurant or fast food items that are low carb for when cooking just isn't going to happen…

Type1Lou 2018-05-04 16:07:29 -0500 Report

True, living well with diabetes mandates life-style changes. I used to love to bake and did a lot more cooking than I do now. (Dx with Type 1 in 1976). Since I'm now retired, I perhaps don't have the time constraints that you deal with. I started eating low-carb about 15 years ago. For the past 5 or 6 years, I pretty much eat the same thing for breakfast and lunch each day but do vary my dinner. I eat a lot of salads for dinner but will make something else for my husband since he's not crazy about eating salads as often as I do. When I make him spaghetti, his sauce goes over pasta while my sauce will be served over zucchini noodles or spaghetti squash or french style green beans which eliminates most of the carbs on my plate. Learn what you can substitute for more carb-heavy ingredients. Rather than "breading" fish or chicken with bread or cracker crumbs, use almond flour (aka ground almonds)…much fewer carbs. I gave up baking, except for special occasions, because it's too much of a temptation for me. My husband bakes his own cakes but, for some reason, I'm not tempted to eat his. I found low-carb tortillas (11 grams each) made by La Banderita. Bread is a weakness and, when I do buy bread, I buy the local bakery artisan loaves but have them "thin-sliced". The recipe section here has lots of ideas. One of my favorites is low-carb pancakes made with cream cheese. It takes some time to adapt but I'm confident you'll get there. Welcome to the group.

Nick1962 2018-05-04 15:02:30 -0500 Report

This is such a personalized thing – you will get many, many answers. You’ll likely have to go through a trial and error period to come up with what works for you, and even that will change as you move through life. I will give you my take on it though – just my 2 cents.

Like the word “diet”, I had to really rethink the word “meal”. I found out my body doesn’t really need a “meal” at 7 a.m., 12:00 noon, and 6 p.m. like we’ve all been taught. It needs nourishment for what we’ve spent, and what we plan to spend through the day, which varies greatly at times.

Since I’m single, and drive a computer most days, my nutritional needs are different weekdays than on the weekends or when I work “in the field” when I’m more active, but then I’m a T2, so I have some play in when and what I eat. You, less so. You will need to learn to let your meter tell you what to eat. “Eat to your meter” is a phrase most of us live by here.

I pretty much only eat conventional “meals” on the weekends. Breakfast to get me fueled for the day, snacks throughout the day to keep me going, and then a small “meal” at night to keep me from suffering liver dump. During the week, it’s a small breakfast, and two small “feedings” (last one about 7 p.m.) during the day depending on activity.

Variety prevents boredom. On the weekends, I try to plan my meals with proteins so I have leftovers to use the following week – grilled chicken, hamburgers, bratwurst, meatloaf, pulled pork, etc. Also on the weekends, I will spend an hour doing meal prep like chopping and storing fresh vegetables and/or making some type of veggie salad (slaw, broccoli salad, cucumber salad, calico black bean) that I know will keep a week. This way I basically have a salad bar in my fridge all week, and I can just pull a protein out of the freezer and my “feeding” is prepared in about 5 minutes. Plus, I get to pick (somewhat) depending on my mood. I also have the small 5” Mission Street Tacos on hand as the few carbs I eat which are very versatile. They make a decent thin and crispy no-sauce pizza, in the right portion with a salad.

So yes, I guess I’m not really “meal planning” each individual meal. But I am “planning” to have to eat all week. It’s also very adjustable by portion.

I probably shouldn’t admit this, but a while back I got hooked on emmymadeinjapan (I won’t tell you why, except I guess I just shouldn’t work from home – dangers of the internet). While most of her videos aren’t things any of us will likely eat, her weekly “meals” are pretty healthy and diabetic adaptable. Plus her little two second out-takes at the end are too stinkin’ cute. Plus, if you look at her “meals”, they aren’t anywhere near what I considered a meal 10 years ago.

Welcome to the club, sorry you qualify, but it can be a fun and enlightening experiment if you make it so.

Links to emmy