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3 Easy Steps to Menu Planning for Weight Loss and Health!

Natalie
Stein
August 14, 2024
3 Easy Steps to Menu Planning for Weight Loss and Health!
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In this article:

  • Planning meals can help you control portions and select nutrient-dense foods to help you reach your health and weight goals.
  • You can simplify meal planning with steps like creating a weekly template that you can reuse. You can account for routines like a regular lunch or dinner out with friends or family.
  • Include a source of protein and fiber at each meal on your menu.
  • Go over your menu to fill in any nutritional gaps and adjust your plan as needed.
  • Lark can help you manage weight with or without GLP-1s as you log food, get tips for eating healthier, and make small changes that can turn into healthy habits.

Planning ahead can be an important strategy for eating well for weight loss and health. Here are some benefits of planning your weekly menus.

  • You can make sure you meet your nutritional and dietary goals like staying within your calorie or carb limits or achieving your protein and fiber goals
  • You can create a shopping list, so you can be sure that the foods you need are available when you need them
  • You can fit things like restaurant meals and special events into your plan while staying on track

Meal planning can feel tricky because there’s a lot to think about, but there are ways to make it easier to create your menus. Just make a weekly template, change any necessary details, and fill in the gaps to meet your goals. Here’s how.

Step 1: Create Your Weekly Template

Create a basic outline of meals that you can use as a template each week. You can include things like a basic protein, a regular meal, and notes on where you may be or any other information about the situation.

Your template might account for repeating patterns, such as these:

  • Doing your grocery shopping on certain days, so you have ingredients that are more perishable on those days
  • Eating pre-prepped meals on occasions when you don’t have much time like if you work late on certain evenings or you need to get out of the house early some mornings
  • Regular social events like meals with family, friends, or work colleagues
  • Regular restaurant meals such as work lunches or weekly game nights with friends. Here’s an example of a weekly outline.
Breakfast Lunch Dinner
Sunday
Family brunch - eggs
Small lunch due to brunch - protein and vegetables
Grocery shopping - fresh fish and mushrooms
Monday
Berries from shopping
Salad with dressing on the side
Fish and vegetables with a high-fiber starch
Tuesday
Quick or ready-to-eat option
1. Quick service restaurant with work colleagues - bring fruit and vegetable snacks
Chicken and vegetables with a high-fiber starch
Wednesday
Take breakfast - oatmeal packet
Pack a lunch - leftovers
Whole-grain pasta dish with vegetables and low-fat cheese, shrimp, tuna, or lean ground turkey
Thursday
Take breakfast - breakfast sandwich
Pack a lunch - leftovers
Frozen soup or stew from weekend
Friday
Hot breakfast at home - toast or skillet breakfast
Pack a lunch - soup or stew frozen on weekend
Date night - order protein and vegetables
Saturday
Light breakfast
Eat out with friends - bring fruit or vegetables if needed
Soup
Sunday
Family brunch - eggs
Small lunch due to brunch - protein and vegetables
Grocery shopping - fresh fish and mushrooms

Step 2: Specify Food Choices

Here’s the same meal plan, but with some specific foods filled in based on a hypothetical grocery shopping trip. Examples of foods purchased at the grocery store for this week include tilapia, mushrooms, berries, spinach, bell peppers, and bananas.

Breakfast Lunch Dinner
Sunday
Family brunch - eggs Egg whites scrambled with spinach, served with half of a whole-wheat bagel
Small lunch due to brunch - protein and vegetables Tuna salad made with Greek yogurt and chopped tomato and onion
Grocery shopping - fresh fish and perishable vegetables Tilapia sauteed with mushrooms and spinach served over brown rice
Monday
Berries from shopping Overnight oatmeal made with rolled oats in milk and plain yogurt, chia seeds and vanilla optional
Salad with dressing on the side Spinach salad with sliced mushrooms, berries, chickpeas, and vinaigrette or dressing with parsley, lemon juice, and olive oil
Fish and vegetables with a high-fiber starch Baked tilapia with roasted bell peppers or other vegetables, and roasted cubes of sweet potato tossed with olive oil and sea salt
Tuesday
Quick or ready-to-eat option
½ whole-grain bagel with 2 tablespoons of mashed avocado plus an orange
Quick service restaurant with work colleagues - bring fruit and vegetable snacks Half a grilled chicken sandwich with a side of broccoli
Chicken and vegetables with a high-fiber starch Chicken stir fry with celery, carrots, bell peppers, snow peas, and onions, served with brown rice
Wednesday
Take breakfast - oatmeal packet Plain instant oatmeal made with water, with a banana and nuts
Pack a lunch - leftovers Chicken stir fry with brown rice
Whole-grain pasta dish with vegetables and low-fat cheese, shrimp, tuna, or lean ground turkey Whole-grain spaghetti tossed with shrimp, spinach, basil, olive oil, and garlic
Thursday
Take breakfast - breakfast sandwich Whole-wheat English muffin with low-fat cheese and avocado
Pack a lunch - leftovers Spaghetti with shrimp
Frozen soup or stew from weekend
Chicken lentil barley stew with celery, onions, and carrots
Friday
Hot breakfast at home - toast or skillet breakfast Oatmeal pancakes made with oats and whole-wheat flour
Pack a lunch - soup or stew frozen on weekend
Chicken lentil barley soup
Date night - order protein and vegetables
Chef salad with egg and chicken breast, easy cheese, no bacon or croutons, and light Italian dressing
Saturday
Light breakfast
Egg whites with frozen spinach
Eat out with friends - bring fruit or vegetables if needed
Thin-crust vegetable pizza with light cheese, side salad with light Italian
Soup
Tuscan bean soup with olive oil, onion, carrots, cabbage, celery, garlic, Italian herbs, canned tomatoes, cannellini beans, and low-sodium broth, with Parmesan cheese and chopped parsley
Sunday
Family brunch - eggs
Small lunch due to brunch - protein and vegetables
Grocery shopping - fresh fish and mushrooms

Step 3: Fill in the Gaps

In this step, you go over your meal plan from Step 2. Look at each meal to see if it’s balanced.

Most meals should have these items.

  • At least 1 cup of vegetables and/or fruit
  • A source of lean protein like reduced fat dairy products, skinless chicken, lean turkey breast, beans, lentils, seafood, or tofu
  • Foods from at least 3 of these food groups: Lean protein, non-starchy vegetable, fruit, healthy fat, whole grain, or starchy vegetable
  • A reasonable number of calories. That may be 30-35% of your total daily calories if you eat 3 daily meals and don’t snack, or 20% of your calories if you eat 3 daily meals and have a few snacks. On a 2,000-calorie diet, non-snackers may have about 600-700 calories per meal, while snackers might have about 400 calories per meal.

Here’s the meal plan from Step 2, but with some additional foods to fill in nutritional gaps and make a complete plan.

Breakfast Lunch Dinner
Sunday
Family brunch - eggs Egg whites scrambled with spinach, served with fresh cut cantaloupe and half of a whole-wheat bagel Spread mashed avocado on the bagel, optional sprinkle of cinnamon sugar
Small lunch due to brunch - protein and vegetables
Tuna salad made with Greek yogurt and chopped tomato and onion
Serve over lettuce and add ½ cup of peas
Grocery shopping - fresh fish and perishable vegetables
Tilapia sauteed with mushrooms and spinach served over brown rice Use 2 teaspoons of olive oil for sauteing, and have an apple after dinner
Monday
Berries from shopping Overnight oatmeal made with rolled oats in milk and plain yogurt, chia seeds and vanilla optional
Serve with fresh berries
Salad with dressing on the side
Spinach salad with sliced mushrooms, berries, chickpeas, and vinaigrette or dressing with parsley, lemon juice, and olive oil Brown rice (leftover from Sunday)
Fish and vegetables with a high-fiber starch
Baked tilapia with roasted bell peppers or other vegetables, and roasted cubes of sweet potato tossed with olive oil and sea salt
Chocolate-flavored brown rice cake for dessert
Tuesday
Quick or ready-to-eat option
½ whole-grain bagel with 2 tablespoons of mashed avocado, plus an orange
1 ounce of low-fat parmesan cheese
Quick service restaurant with work colleagues - bring fruit and vegetable snacks Half a grilled chicken sandwich with a side of broccoli
Fresh apple and baby carrots from home as needed
Chicken and vegetables with a high-fiber starch Chicken stir fry with celery, carrots, bell peppers, snow peas, and onions, served with brown rice Add slivered almonds or cashew halves to the stir fry
Wednesday
Take breakfast - oatmeal packet Plain instant oatmeal made with water, with banana and nuts Plain non-fat yogurt or low-fat cottage cheese
Pack a lunch - leftovers Chicken stir fry with brown rice
Tangerines and grape tomatoes
Whole-grain pasta dish with vegetables and low-fat cheese, shrimp, tuna, or lean ground turkey
Whole-grain spaghetti tossed with shrimp, spinach, basil, olive oil, and garlic
Side salad with lettuce, cucumber, and light Italian dressing
Thursday
Take breakfast - breakfast sandwich Whole-wheat English muffin with low-fat cheese and avocado Apple
Pack a lunch - leftovers Spaghetti with shrimp Carrot sticks
Frozen soup or stew from weekend
Chicken lentil barley stew with celery, onions, and carrots
Feta cheese and watermelon
Friday
Hot breakfast at home - toast or skillet breakfast Oatmeal pancakes made with oats and whole-wheat flour Peach slices from frozen, low-fat cottage cheese
Pack a lunch - soup or stew frozen on weekend
Chicken lentil barley soup
Watermelon and low-fat string cheese
Date night - order protein and vegetables
Chef salad with egg and chicken breast, easy cheese, no bacon or croutons, and light Italian dressing
Ice pops made with pureed frozen berries and plain non-fat yogurt
Saturday
Light breakfast
Egg whites with frozen spinach
Baked sweet potato sticks
Eat out with friends - bring fruit or vegetables if needed
Thin-crust vegetable pizza with light cheese, side salad with light Italian
An apple
Soup
Tuscan bean soup with olive oil, onion, carrots, cabbage, celery, garlic, Italian herbs, canned tomatoes, cannellini beans, and low-sodium broth, with Parmesan cheese and chopped parsley
Watermelon

Now you have your plan! You may need to add snacks if you’re hungry or need more calories.

As the week progresses, you may find yourself making changes to your plan as needed. Try to choose nutritious substitutions and plan ahead whenever you can to avoid last-minute surprises.

How Lark Can Help

Weight management and health are about healthy choices every day, and meal planning can help make these choices easier. Your Lark coach is available 24/7 for nutrition and physical activity coaching and tracking. Lark can help you make healthy choices and establish habits that fit into your lifestyle, so you can lose weight and keep it off with or without GLP-1 medications.

Click here to see if you may be eligible to join Lark today!

Calorie and nutrient information in meal plans and recipes are approximations. Please verify for accuracy. Please also verify information on ingredients, special diets, and allergens.

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Lark helps you eat better, move more, stress less, and improve your overall wellness. Lark’s digital coach is available 24/7 on your smartphone to give you personalized tips, recommendations, and motivation to lose weight and prevent chronic conditions like diabetes.

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