Honestly I often do use MyPlate to plan my meals, because I don’t want to be a total hypocrite when I recommend it to my patients, and because it does a solid job creating a satisfying and nutritionally balanced meal.
Here’s an example:
Another collaborative meal with the man. Chicken sausage (1/4 of the plate is protein), corn on the cob (1/4 of the plate is starch), and a lovely selection of cucumbers, tomato/basil salad, and cabbage with vinegar and herbs and peanuts (1/2 of the plate is fruits and/or vegetables, skewing toward vegetables ideally especially if you have blood sugar issues).
Let the record state that the manfriend made the cabbage and I never would’ve come up with the combo and it was great. Let the record also state I went back for more chicken because the portion was rather small.
Another meal made by the boyf, this one all him with me doing NO WORK.
Grilled cheese (bread= starch, cheese= protein, and uh of course fat haha), soup with veggies, beans, and a bit of meat (more starch, more protein, a bit of veg), and big salad (veg).
I’ve made Smitten Kitchen’s crispy rice bowls a gazillion times in part because they are so nicely balanced. Brown rice (starch, and a whole grain to boot), fried eggs (protein), and lots of nice cool vinegary veggies. Plus healthy fats and a bit more veg from the dressing.
A simple work lunch- kale salad (veg, plus a bit of protein and starch and fat from nuts and cheese and crispy breadcrumbs) leftover baked tofu (protein), cornbread (starch).
Here was a nice little thing I did with farmer’s market carrots:
I followed-ish a recipe that recommended roasting them with thyme and olive oil and then topping with crumbled goat cheese.
Rounded out that veggie/protein/fat serving with smoked fish (more protein), cornbread (starch) and more of the kale salad above.
Another celebration of farmer’s market ingredients:
Transplanting Traditions is a great local farm that supports refugees. They tend to have some interesting crops. This particular week I tried water spinach, which the farmer gals recommended making into a stir fry with soy sauce and garlic. I added some sweet onion as well, and some shrimp for protein, and some rice on the side for starch. It was smashing! Though man does spinach shrink when you cook it!
A dreamy salad: farmer’s market greens, peaches, goat cheese, homemade vinaigrette. Fruit and veg with fat and a hint of protein.
Rounded out with roasted chickpeas for protein and starch.
Yeah, this was DEFINITELY not a big enough meal haha. Went back for more snacks of some kind.
I had some leftover chipotle honey marinade from another cooking project so I sauteed some shrimp (protein) and zucchini (veg) with that and then had rice on the side. Simple and good!
Quick weekday lunch: toasted bread (starch), roasted cherry tomatoes with olive oil (veg, healthy fat), and veggie burger (protein, starch).
Occasionally I am extra virtuous and only want a salad for lunch (very very occasionally haha)
Smitten Kitchen’s kale salad.
And here is cauliflower gnocchi from Trader Joe’s (surprisingly good as long as you ignore the package directions and do not add any water. Just sautee in oil/butter). I have it with sage from my yard!
And now we depart from the theme and simply acknowledge that sometimes I eat All The Carbs.
Pancakes, one with sauteed peaches and one with peanut butter.
Trader Joes tomato basil burrata ravioli (swoon!) with blistered tomatoes
Homemade panzanella- leftover cornbread, tomatoes, basil, buttermilk-ish dressing.
Pasta alla Norma from Ottolenghi simple. Such a lovely celebration of fresh summer produce. The eggplant was uh-mazing.
And crispy peach cobbler from Smitten Kitchen. I confess it makes a great breakfast!