Meal planning is essential to a successful diabetic diet. It will prevent times when you
don’t have anything ready for dinner and grab something that you probably shouldn’t be
eating. The planning of meals should begin before you head to the grocery store in the
form of a list and meals you are going to make for those ingredients.
Once a week you should sit down and plan what meals you are going to eat and make for
the next week. When you are making your meal plan, don’t forget to include all meals
and snacks too. If you are hungry and know what your next meal is going to be you are
going to be better prepared.
In the beginning, meal planning will take some time. Depending on what diet your are
following (the Exchange Diet, Counting Carbohydrates, or the TLC Diet) you are going
to have to get used to the foods you can have, the portion sizes and how they can be
cooked.
Plan each day out in its entirety. Make it realistic; don’t plan to make lasagna on a night
that you know you won’t be home until late. Save the meals with more preparation for
when you have time and make extra so you can have left-overs when time is tight.
When you are in the grocery store, do not go hungry. If you do, there is more chance that
you will buy food that you do not need. Another trick while you are pushing around the
cart is to only get what is on your list. If you are in line paying for your food and notice
something that snuck its way in – put it back. This will not only make sure you stick to
your meal plan but can save you money too.
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