Finding, shopping, and making food you like can be hard. Like, really hard. Add in a chronic illness that not only leaves you feeling exhausted, but greatly impacts your food choices, and making meals seems like an impossible task.
As I finished college and began my first full-time job, I knew my days of stopping at campus convenience stores for quick lunches and relying on a random assortment of snacks put together to form a make-shift dinner (“girl dinner” as I lovingly call it) couldn’t go on. Several weeks into my job, I was already feeling my body bogged down by processed meals and lacking nourishment. I was surviving on frozen dinners for nearly every meal – not exactly nutritious.
Then, I discovered soup. Soup has been my savior. My thrifted soup pot has made me so many pots of soup that I cannot imagine my life without it. What started as a fun weekend recipe has now become my meal prep essential. A crockpot recipe can make up to two-weeks worth of lunches! I highly recommend using deli containers to store and freeze since it avoids the lid mismatch headache. Purchasing pre-chopped vegetables and using shredded rotisserie chicken makes these soups even easier.
Later, I added in a rotation of overnight oats for breakfast which has eased my breakfast woes, leaving me satisfied and fueled throughout my busy mornings. Most recipes save for 3-4 days in the fridge, so you can prepare for the majority of the week at one time. Yogurt with berries is a nice option for the mornings when I am looking for something different.
As for dinner, I’ll be the first to admit that I haven’t quite mastered that one yet. (Though I do love the Beef and Broccoli in the cover photo. Easy for weeknights!) At the recommendation of my dietitian, I have had success keeping higher protein snackier options on hand, such as hard-boiled eggs, edamame, and cottage cheese, as “girl dinner” still seems to be my preference during the week when cooking feels like too much. However, I have also found many nutritious frozen options I enjoy as well. It’s all about finding what works for you!
Remember, we each have different dietary needs, and it is incredibly important that you’re giving your body the fuel it needs. I highly recommend working with your medical team and specifically a dietitian to ensure your food choices both meet your body’s needs and are sustainable for your lifestyle and preferences.
Here are some of my meal prep favorites that work well for me. Maybe they can work for you, too.
SOUPS
Hint… Using pre-chopped veggies and shredded rotisserie chicken make all of these recipes easier!
- Chicken Enchilada Soup (I like to add canned black beans.)
- Butternut Squash Soup (I recommend using frozen butternut squash for ease and cost-saving.)
- Pinto Bean Soup (Add extra vegetables and broth to make this recipe a soup.)
- Lemon Chicken Orzo Soup
- Creamy Shrimp Veggie Soup (I add about ¾ cup orzo.)
- Chicken Pot Pie Soup
- Mushroom Barley Soup (I add a can of kidney beans as the base recipe is very light. Use quick barley to significantly reduce cooking time.)
OVERNIGHT OATS
- Pumpkin Spice
- Banana-Peanut Butter-Blueberry (I decrease the yogurt and add ground flaxseed.)
- Apple Pie
SNACKS
- Cottage Cheese
- Hard boiled eggs / egg salad
- Tuna or chicken salad and crackers (Aldi sells these in the “canned meats” section)
- Protein bars and shakes
- Salad kits
- Mixed array of ready-to-eat vegetables (my favorites are carrots, celery, and cucumbers)
- Crunchy roasted edamame (most affordable at Costco/Sam’s Club but sold elsewhere, too)
- Yogurt of your choosing (I prefer ratio protein yogurts)
FROZEN ESSENTIALS
- Banquet Chicken Pot Pies (These are $1 at walmart, but recommend adding chicken and/or canned veggies)
- Shrimp Scampi (Costco/Sam’s Club)
- Pork/Chicken Dumplings
- Birds Eye Voila! Garlic Chicken Skillet Meals (This package makes dinner for two. I prefer to add extra chicken.)
All about Dietitians!
Dietitians are credentialed food and nutrition experts who can help you personalize your food choices to best fit your individual needs. For me, this has helped me reduce long term risks associated with medication I take for my autoimmune disease, learn how different foods affect my body, and I have tried many new foods along the way!
Finding a dietitian that is covered by insurance and meets your needs isn’t always a straightforward process. Personally, I have utilized a telehealth service because that is what is most accessible to me and best covered by my insurance. Remember to always check your insurance coverage as every plan is unique and can cover different services!
Below are a few tips and tricks to finding a dietitian.
- Make sure you are seeing a “registered dietitian” specifically. This is a regulated and credentialed professional who is a trusted expert. Comparatively, a “nutritionist” is not a regulated term – anybody giving nutrition advice can call themself a nutritionist.
- Contact your insurance to learn about in-network options. They can tell you exactly which dietitians in your area are in-network with your plan.
- Ask your primary care provider or specialist for a referral – clinics often have a dietitian within their office or health system, but it is not a commonly known service.
- Consider telehealth options: many telehealth services such as Nourish, Fay Nutrition, BerryStreet, and Health Loft offer dietitian services via telehealth. These services are in-network with many large private (employer) insurances and are typically billed as preventative care, resulting in low out of pocket costs.
