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Introducing My Meal-Planning Plate

Hoca

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Folks, just a quick note to show off some of the cool stuff I’ve been working on behind the scenes here at The Domestic Man. This illustration was drawn by my friend Alex Boake and highlights my approach to meal planning. For future reference, this plate will be featured on the About page of this site.

There is no one way to eat that is perfect for all of us. That being said, I developed this plate above over the past several years as a way to ensure that my meals are healthful, diverse, and satisfying. This “four corners” plate is based on traditional and historic cuisines (what I would expect to see on a plate during an episode of Leave it to Beaver), and meal portions that humans seem to naturally gravitate towards.

Proteins: seafood, fish, beef, lamb, bison, wild game, pork, duck, chicken, turkey, eggs
Starchy foods: rice, potatoes, sweet potatoes, beets, parsnips, plantains, yuca, taro, squash
Hardy veg: broccoli, carrots, cauliflower, radish, turnip, cucumber, green beans, eggplant
Leafy veg: lettuce, cabbage, kale, spinach, greens, herbs (side salad or braised greens)


I treat fruits, berries, chocolate, and nuts as treats (first articulated in the Perfect Health Diet), to be eaten seasonally and sparingly, and not factored into meal building. Healthy fats (olive oil, coconut oil, lard, tallow, duck fat, butter, and ghee) and acids (citrus fruits, vinegars, alcohol, and acidic vegetables like tomatoes) are added during the cooking process to taste.

That’s it. Have a great weekend.
Russ
 
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