Food Planning Quotes

At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.

I start the day with oatmeal with vanilla almond milk. If I don't, I'm dying by noon and eating everything in sight. On-set, I avoid crap and pack soup and salad. I cook pork chops or turkey tacos for dinner.

I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch.

I'll go grocery shopping at the farmer's market on a Sunday and already know what I'm going to cook for the next two, three or four days.

At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.

One of my favorite things to do is cook. I love taking the time to plan and prepare meals. I try to use all organic ingredients and make everything from scratch.

I will make a ton of meat and fish and poultry on Sunday and then again on Wednesday. It's not always easy to get protein if you don't prepare in advance.

I live by this rule - breakfast like a king, lunch like a prince and dinner like a pauper.

Planning my food a bit helps me. Knowing what I'm going to be eating for lunch helps, instead of getting hungry and then looking for something.

Instead of piling up food in my fridge that says 'Come eat me!' I keep enough for only a couple of days. And I rarely have treats around that might tempt me late at night, which is when I usually crave something really fattening. What am I going to do? Drive out at 11 at night just to satisfy a craving? No, that's crazy.

Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper than buying more varied ingredients for each meal.

Because I don't like to play on a full stomach, I try to eat a bigger meal in the morning and less throughout the day leading up to the game.

The planning is everything. Deciding which dishes you're going to prepare can turn into the make-or-break decision five days later, when you actually serve the meal.

For food to be romantic, it should be light. Too many times people plan a romantic meal, and the food is too heavy.

I have developed recipes that are diabetes-friendly for my restaurant menus.

I eat before I feel hungry. I know that when you order food or shop on an empty stomach, you always tend to over-eat, over-order, or over-shop. So I always eat slightly before I'm famished.

I really try to plan out my dinners in advance.

Since I don't have much time to cook, I tend to cook in bulk and eat leftovers.

When you have something for breakfast, you're not going to be starving by lunch.

I make sure I eat before I go anywhere just in case they don't have a vegan-friendly option.

At home we try to plan what we cook in the week.

I know the food groups that I like to have and are good for me and those that I have to stay away from. And so, I don't need to know exactly what I'm going to eat, but I take my insulin probably 20 minutes before I'm going to sit down.

I live right next to a grocery store and I don't know if it's the bachelor in me, but I just go in and shop for what I need for the day. I'm an idiot because I don't shop for the whole week. The check out clerks always crack jokes about the fact that I'm in there sometimes twice a day.

I do most of the cooking in my head.

I have to plan all my meals and snacks every day, or the wheels come off, and I gain weight.