Today marks the start of Week 2 of "From Surviving to Thriving." Map it: Crafting flexible meal plans that work for you.
If you haven't finished the Week 1 work, you can catch up this weekend or just jump right into Week 2.
Here's the log-in link.
The videos this week are just 3-7 minutes long, except the bonus video about eating for specific risk factors, which is 19 minutes. It's quite optional. You might want to watch it if you're particularly focused on addressing one risk factor: LDL or HDL cholesterol, blood pressure, triglycerides, or blood sugars.
Even More Flexible Meal Planning
I gave some more thought to Juliette's question about meal planning. I should add that if planning ahead of shopping doesn't work for you, you could always just pick up produce and protein foods that look good, and pull it together into a meal once you get home, assuming you have a pantry well stocked with essentials.
Some meals that are flexible that way: Stir-fry, pasta (roast or boil veggies and add in chicken or salmon for example), hearty salads, or "bowls" like this one. Just use the approach I describe in the first video this week ("The shockingly simple trick to planning heart-healthy meals") to ensure you have a heart-healthy balance of components.
Once again, here's the recording from the Week 1 Q&A if you want to review anything.
Any questions, let me know.