Ok. I know I just said I found some pitfalls with meal planning alongside a cookbook. The gist of that was I was over complicating the plan, so much so that I failed to recognize that between boot camp, tennis, work and church, I did not have time to cook three meals a week in the evenings.
However, I do love trying new recipes – keeps it interesting, and challenges my pallet. I’ve resigned myself to the notion that I have to cook on Sundays though, and Wednesdays. I will make and prep enough batches for the next few days. The one thing that doesn’t work (for me, at least) are things like chicken breast, pot roast, etc. I don’t like cuts of meat in general, let alone reheated. #truth
I seem to be leading away from my point, instead of towards it. So here’s a very abrupt change of topic: I’m in love with my new cookbook:
No, I have not come down with Diabetes. However the Nutritionist did mention she had a few Diabetic cookbooks she recommends. So, on my way to Barnes to pick up 300 under 300 – a book of 300 recipes under 300 calories – I changed it up when I came across this colorful, informative, picture-for-every-recipe book. The principals of diabetic eating are basically the principals we should all follow. The lesson for me: diabetics do not have a special diet, they just have to follow a healthy diet. My grandma would be proud.
Aside from a ton of recipes I will find an appropriate time to work into my meal plan, there there are a ton of pseudo info graphics throughout the book like the following:
Calories would have been a little more helpful here, but the two are related. Just a helpful visual.
As you may be able to see, there are little book markers throughout the book where I’ve taken note of things to try.
Lobster Mac and Cheese Casserole anyone? Only 322 calories 
