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Eating for one meal plan

Your 7-day eating for one meal planner

Before starting any healthy eating programme, please read how to choose your meal plan to make sure you follow the plan that's right for you. 

This nutritionally balanced meal plan is targeted at those who eat and cook for one - designed to save you time, money and food waste. Both calorie and carb counted for your convenience, it also contains at least five portions of fruit and veg per day.

Please note that the full nutritional information and exact specifications for all meals and snacks is available in the PDF only, and not listed below. 

>Further information and tips on following this meal planner

The weekly overview

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Monday

Breakfast: Banana porridge

 

Lunch:Mushroom and spring onion omelette

 

Dinner: Breaded pollock fillet with sweet potato wedges and peas

 

Pudding: Greek yogurt and pineapple

 

Choose from snacks includingfruit and nut bars, fruit and nuts.

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Tuesday

Breakfast: Shredded Wheat and raisins

 

Lunch: Tuna, sweetcorn and red pepper toastie

 

Dinner: Griddled chicken breast with sweet potato mash and roasted Mediterranean vegetables

 

Pudding:Stuffed baked appleand yogurt

 

Choose from snacks including fruit andsavoury popcorn.

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Wednesday

Breakfast: Wholemeal toast with reduced-sugar jam/marmalade

 

Lunch: Chicken and pesto salad

 

Dinner:Fruity mince, baby new potatoes and broccoli

 

Pudding:Microwave mug: chocolate, banana and almond cup

 

Choose from snacks including yogurt,banana breadand hot chocolate.

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Thursday

Breakfast:Microwave mug: apple and cinnamon fruity porridge

 

Lunch: Veggie stuffed pitta

 

Dinner: Quorn vegetable stir-fry with noodles

 

Pudding:Banana bread

 

Choose from snacks including oatcakes and peanut butter, dried fruit and nuts.

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Friday

Breakfast:Very berry porridge

 

Lunch: Reduced-sugar beans on wholemeal toast

 

Dinner:Baked pesto chicken with citrus couscous

 

Pudding: Reduced-fat chocolate mousse with raspberries

 

Choose from snacks including nuts, dried fruit and fruit.

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Saturday

Breakfast:Apple and muesli smoothie

 

Lunch: Sardines on wholemeal toast

 

Dinner:Spaghetti bolognese

 

Pudding: Berry crush

 

Choose from snacks including fruit andbanana bread.

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Sunday

Breakfast: Scrambled eggs on wholemeal toast

 

Lunch: Low-sugar tomato soup

 

Dinner:Roast mackerel with curried coriander crust, baby new potatoes and broccoli

 

Pudding:Stuffed baked appleand frozen raspberries

 

Choose from snacks includingsummer berry smoothie,fruit and nut barsand yogurt.

Eating for one planner information

Planning meals for one person that are both healthy and affordable can seem like a huge task, especially when a lot of recipes are designed for families, couples or parties. However, there are some handy tips that can help you to make your make weekly meals more affordable:

  • Try buying a combination of frozen, fresh and canned fruit and vegetables to get the best value for money.
  • Tinned fish, beans, pulses, eggs and vegetarian alternatives can be a cheaper way to get a good source of protein.
  • Plan ahead and write a shopping list so you aren't tempted by supermarket deals.
  • Choose fruit and vegetables which are in season.
  • Make batches of your favourite meals and stock up the freezer to save time later in the week.
  • Look out for reduced items that you can freeze and use at a later date.
  • If you can, buy meat in bulk and freeze in portions. Separating larger portions of mince - for example, into two plastic containers - can save pounds over the year.
  • If you’re not a keen baker and fancy a treat, a slice of malt loaf or a toasted teacake can make a good alternative snack to more expensive cakes.

General health information

To help us manage our weight and choose a healthier diet, reference intakes (RIs) have been devised and give a useful indication of how much energy the average person needs and how a particular nutrient fits into your daily diet.

RIs are not intended as targets, as energy and nutrient requirements are different for all people depending on your age, sex and activity levels. The term ‘reference intakes’ has replaced ‘guideline daily amounts’ (GDAs), which used to appear on food labels. But, the basic principle behind these two terms is the same.

RIs values are based on an average-sized woman doing an average amount of physical activity. This is to reduce the risk of people with lower energy requirements eating too much, as well as to provide clear and consistent information on labels.

As part of a healthy balanced diet, an adult's reference intakes for energy and carbohydrate in a day is 2000 kcal and 260g, respectively.

The ‘Eating for One' meal plan should be adjusted according to your needs. Remember, we don't all need to eat the same amount of calories. Men, who are generally heavier and have more muscle compared to women, require more calories. Young children also need fewer calories than adults. In contrast, older boys from 11 years and girls from 15 years and above, are likely to need more calories. So, adjust portion sizes accordingly to meet your needs.

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