When I work with my clients, we constantly talk about the importance of having a vision for our health. What do we want to achieve? How do we want to feel? How will we know we’ve achieved it?

This is so true in the big picture of being healthy — preventing chronic diseases as we age or maintaining a winter free of colds and the flu.  And we can apply this same vision to our weekly meal planning.

When we begin with the end in mind and have clear intentions for our weekly health goals, we’re so much more likely to achieve them. For example, eating more greens, getting more fiber into your diet, or one that I constantly work on — drinking more water.  When I have a plan for what we’ll eat and take the time to get shop and prep, we eat so much more healthfully.

Case in point, this week we’re focused on eating plentiful amounts of fresh vegetables, both raw and cooked.  To keep it healthy, here’s just a sample of what we’re having:

• Roasted sweet potatoes
• Sauteed bok choy
• Fresh, locally grown salad greens
• Fresh green juice – celery, cucumber, kale and parsley, apple
• Asparagus
• Kale with raisins and pine nuts

In fact, I put these items into my weekly meal plan, created simple dishes that include them and bought what I needed at the store today. Because we have a road map, we’ll use up exactly what we bought and we’ll feel better because of our wise choices.

What about you, do you have vision for your week and creating a meal plan? What do you have planned for this week and how does meal planning help you?

Are you stumped about how to get started with meal planning? Join me for a free teleclass on Tuesday, February 17 from 8-9 pm ET when I’ll be sharing my top four steps to meal planning success. Join us for this fun and informative call to get you on track and help you meet your healthy vision.  Click the link to sign up and join us! http://budurl.com/yad5

Filed under: Food preparation, Healthy Meals, Meal Planning