Start with foods you can use.
Build a list of meals and ingredients you enjoy and can access. Simple ingredients can make planning straightforward, but your routine also needs to work on days when cooking time is limited.
Look at the whole meal.
Discuss how a food fits into your plan rather than judging it by one label. Read ingredient information when allergies or tolerances matter, and ask the appropriate professional about individual concerns.
Make room for a real week.
Consistency does not require an identical menu every day. Bring practical problems to a check-in, including shopping, preparation and eating away from home, so your plan can be discussed in context.
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