After challenging myself to utilize the tips in the Fashion Insider's Diet from Allure magazine (see December blogs for reference), I've started to write out index cards for my breakfast and lunch choices to make the decision even simpler.
On each card I have the meal and the food as the headline. Then I write down all the nutrition facts for each component for a quick reference. No more divvying out the portions and checking labels over and over again. In the Essential Vegetarian Cookbook, Diana Shaw takes it one step further and recommends freezing and storing your food in healthy portion sizes once a week, so that when the moment comes, it's virtually thoughtless, and yet still nutrition conscious.
I am really eager to see the outcome once I get into my year with the vegetarian cookbook and a routine meal plan. Now, it's still in its haphazard planning phases, and I'm just trying to get a knack for planning simple and following through.
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