A new format for this week's plan! High variety and nutrient packed to support you and baby!
Some of the links on this page may be affiliate links. I appreciate your support!
Did you see Week 5?
Gestational Diabetes Meal Plans
This meal plan series is most beneficial for moms who:
-- don't know what to eat.
-- don't like to or have time to meal plan.
-- need a plan to fall back on when life gets hectic.
This Meal Plan...
...is different from last week's format/strategy. This is the format you voted as most preferred. So, this plan has:
1. high variety.
2. a new dinner every night and leftovers for lunch.
3. quick or premade breakfasts.
4. a great variety of veggies.
5. room in the carb allowance for you to add carbs and/or adjust for intuitive eating.
Create Your Own Meal Plan
If you came here just to check things out but you like to meal plan yourself, here's a free printable for you.
Create Your Own Meal Plan printable
Portions & Shopping
Since I don't know how many people you're cooking for, you'll have to click on the recipes to get the ingredients and amounts.
Most food bloggers allow you to change the serving size on the recipe card and the ingredient amounts will adjust automatically.
Breakfast
Make ahead Quick & Easy
The only recipe for breakfast is the casserole. Nothing else requires a recipe.
-- Broccoli & Cheese Crustless Quiche (great to make ahead and/or freeze).
-- Protein Pancakes (store-bought brands are Birch Benders, Krusteaz, Kodiak, etc.
-- Eggs and a la carte sides - the brussel sprouts on Thursday will be cooked along with Wednesday's dinner.
Lunch
All lunches are leftovers from dinner, except the chicken salad which takes no time to make.
-- Chicken Salad - use canned chicken or store-bought rotisserie chicken. The teriyaki wraps for dinner also call for rotisserie chicken.
Chicken salad can be served on a bed of lettuce like a regular salad, with crackers, with veggies, on bread, etc.
Dinner
Make ahead Freezable
-- Teriyaki Chicken Wraps - *very low carb* add carbs of preference
-- Salmon Salad
-- Pizza Casserole
-- Balsamic Chicken & Veggies
-- No Bean Chili - Add a side of green beans or whatever you prefer.
Snacks
1. Cucumber Tomato Salad with Tzatziki
2. Protein Bar
3. Leftover Teriyaki Chicken Wraps
4. Leftover Chicken Salad
5. Leftover Broccoli & Cheese Quiche
6. Apples & Nut Butter
7. Cottage Cheese with Berries
8. String Cheese
Prep Instructions
Adjust the days to fit your schedule.
Day 1 - Sunday
Prepare and portion the chicken salad and veggies. If not store bought, make the Tzatziki. This is Monday's lunch.
Day 2 - Monday
1. Cook breakfast - egg with toast, nut butter and cinnamon.
2. Cook dinner - Teriyaki Chicken wraps with carbs of preference
3. Cook tomorrow's breakfast - Broccoli & Cheese Crustless Quiche
Day 3 - Tuesday
For dinner make the Salmon Salad.
Day 4 - Wednesday
1. Cook breakfast - egg with toast, nut butter and cinnamon.
2. Cook dinner - Pizza Casserole
Day 5 - Thursday
Cook dinner - Balsamic Chicken & Veggies - Add a few brussel sprouts to the pan for the next day's breakfast.
Day 6 - Friday
1. Cook breakfast - 2 eggs, bacon or sausage, and the brussel sprouts cooked last night.
2. Cook dinner - Chili - Add a side of green beans or whatever you prefer.
Day 7 - Saturday
1. Cook breakfast - protein or whole wheat pancakes or waffles.
2. Do an inventory of what meals and snacks are left. Plan to eat them for lunch this weekend.
3. Shop for next week's meals.
Food Safety
As a food safety manager, I do not recommend meal prepping only once a week due to bacterial growth.
Meal prep can be done as little as twice a week, ensuring that all food is eaten within 3 to 4 days of being prepared or cooked.
Also, no food should sit unrefrigerated for more than 2 hours once it has been prepared or cooked.
Next
Comments
No Comments