FOOD AND NUTRITION FOOD AND NUTRITION
What’s for Dinner? Meal planning with the Kidney Community Kitchen
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by June Martin, Registered Dietician
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lanning your meals is a fantastic way to save time and money and reduce the number of last-minute trips to the grocery store. It will also help you avoid falling into the trap of buying convenience and fast foods. Using the Kidney Community Kitchen’s meal planning tool can ensure that you are meeting your nutritional needs and give you a great visual overview of your prepared menu(s). Not sure what numbers you’re aiming for? Ask your dietitian for help. There are a few important things to keep in mind to make meal planning work for you! 1. Take stock! What’s in your pantry, fridge or freezer that’s not going to last? Maybe you have a head of cauliflower that you never got around to using or some eggs that are going to expire. Plan meals early in the week with these ingredients to avoid wasting food. But keep in mind—when in doubt, throw it out! 2. Start with protein. Often planning a meal around your protein is the easiest way to go. If chicken is on sale you might want to plan a couple of meals with it. The Kidney Community Kitchen’s cookbook can be a great resource for recipes using specific ingredients. Talk to your dietitian to find out how much protein you should aim for each day. 3. Cook once, eat twice! If you enjoy leftovers, plan meals that can serve as lunch for the rest of the week or supper for a couple days. If you do not like leftovers, look for recipes that can be easily repurposed. The Persian Chicken on the Kidney Community Kitchen’s website is not only great fresh off the grill, but also delicious thinly sliced in sandwiches the next day.
18 / Kidney Living / Fall 2021
kidney.ca
