The “M” in my S.M.I.L.E. program – “Plan and prepare simple meals that are suited for your individual dietary and health needs”.
Ninety percent of eating healthfully is to have a weekly menu plan and to execute it. It never works to be standing in front of the refrigerator before dinner trying to figure out what you will make that night. I counsel my clients to look at their calendar and adjust meals to the activities on the calendar for that week. If there are a lot of evening activities, then either prep your meal in the morning before work or plan ahead and make soups, chilies, grilled chicken or meats that can easily be assembled in minutes and paired with a salad for those busy nights.
Also be creative and use my “convertible” approach to re-purpose previously made meals into something new. For example, my Cuban Black Beans can be converted into bean and cheese enchiladas or my Herb Roasted Turkey Breast can be converted into turkey quesadillas, barbecue turkey sandwiches or turkey and avocado salad. This morning I made grilled zucchini and yellow squash, last night while eating my dinner, I had sweet potatoes roasting in the oven. Today that will be paired with grilled fish which will take just minutes.
So easy, so delicious, so nourishing.