Since the Eater Hospitalization with diverticulitis, I've been trying to find a fairly simple way to plan meals. Saturday I FINALLY found one: Diabetes Meal Planning Made Easy, 4th ed. by Hope S. Warshaw. I'm now working on eating 1,400-1,600 calories per day. Actually, I think I'll be okay on that. And every couple of weeks I'll jump up to the 1,600-1,900 range so my body doesn't get too used to the minimal amount of calorie intake. That piece of information I remember from the Hilton Head Metabolism Diet that Brian and I did for a while back in the late 1980s.
The hardest part will be 5 oz. of meat. That's not a lot spread out during the day. On the other hand, there's enough on the menu to provide three meals and two snacks (or three, depending on how I shift things around). This evening I still have two starches, a milk, and a fat. That looks like six ginger snaps (woo hoo!), 2/3 of a cup of yogurt, and a tablespoon of peanut butter. Since this was Day 1, I should do better tomorrow.
This evening I fixed tomorrow's lunch and two snacks while fixing dinner. At least it was better than expending all that energy on preparing one meal. It still took a lot. I used almost every measuring cup and measuring spoon in my entire kitchen. And the new scale, which I purchased when I went grocery shopping today.
So I'm relearning a lot of nutritional information that I knew at one time. Actually, it's more reinforcement, because I managed to come pretty close to the calorie range over the past couple of months, even if the nutritional balance was a little off. The other major problem was many days I'd eat one large meal and two small ones.
Little bit, by little bit, I'm getting things back into balance.
Peace,
Jeff
Good for you, Jeff. You have my prayers.
ReplyDeleteIt is good to find something that works and something you can live with. Really Hard to do. Keep at it. You'll succeed!
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