How to Make a Balanced Meal
One of the things I hear on repeat is that ‘meals just don’t taste good’ which often leads to dissatisfaction in a number of ways. Your taste buds aren’t satisfied so you reach for more even after you’re no longer hungry, nibbling on this and that and ultimately being dissatisfied and frustrated at overeating — or in some cases, undereating — because of it.
You’re needing to eat a certain way to heal your digestive system, but “it’s so boring” and “it just doesn’t taste good.” And you resist the healing effect that should be taking place.
You want to eat intuitively, but you’re overcome by cravings for “junk foods” and comfort foods and simply don’t want to eat “healthy foods.”
The Balanced Plate
One of the best ways to solve a lot of the problems listed above is to build meals that are balanced. This means your meal includes the six primary flavors of sweet, salty, sour, bitter, pungent, and astringent.
But it also means there’s a balance of those flavors, in the ideal-for-you proportions. A way that tends to be both nutritious and simple to apply is dividing those six flavors into categories of building and lightening foods.
You can ask the question of each food ingredient, will this build my body or lighten it?, to help you.
Here’s a good list:
Building Foods (comprising the flavors of sweet, sour, and salty)
Sweet Vegetables (often root vegetables)
Lightening Foods (comprising pungent, bitter, and astringent flavors)
Beans and Legumes
Nuts and Seeds
Spicy/Bitter/Pungent Vegetables – such as radishes, horseradish, spicy turnips, onions, garlic, and hot/spicy peppers, eggplants
An Ideal Ratio for Your Balanced Plate
What’s an ideal ratio of building and lightening foods? This can depend on the person, but not as much as you might think. For most, aiming for a ratio of 60% building foods and 40% lightening is ideal.
In the process of doing this, you’ll also nearly always incorporate the six flavors, and meals start to taste better, you enjoy them more, and you notice that you’re feeling satisfied without reaching for more — or struggling to eat because nothing tastes good.
Omnivore Balanced Plate
To make a basic meal that contains meat or eggs, it’s good to think about splitting the 60/40 ratio into the different components. I recommend 20% meat or eggs, 20% whole grain, and 20% sweet vegetables, like carrots, peas, or zucchini. Then the 40% can be mostly leafy greens, like romaine lettuce with a drizzle of vinaigrette dressing, a small handful of chopped nuts or seeds, and a pinch of fresh basil or mint.
When you add in the oil/fat, spice and seasoning components, depending on your preference for the meal, it will be complete, satisfying, and balanced.
Plant-Based or Vegan Balanced Plate
To make a basic meal that’s free from most animal products, split your 60/40 ratio into a whole grain, a sweet vegetable, a legume, and a green/astringent vegetable. Start with 30% whole grain, and 30% sweet vegetables, like any of the examples above or fennel, sweet potato, or corn. Then the 40% can be split between 20% legume, tofu, or tempeh, and 20% leafy greens, like cabbage with a nut-based dressing, and a pinch of fresh basil or mint.
When you add in the oil/fat, spice and seasoning components, depending on your preference for the meal, again, it will be complete, satisfying, and balanced.
One Idea, Many Variations
The beauty of this Balanced Plate idea is that ultimately, it can apply to any type of food, cuisine or flavoring profile. It worked out just fine when I made a Lasagna, rolled up ingredients into a Sushi Burrito, make homemade Pizza, pasta or noodles, and more.
It also helps to keep this idea in mind when you’re eating out. When your preferred dish on a menu isn’t quite as balanced as this, is there a way to make it a little more so by choosing a specific side or leaving off/adding something?
But I’m an athlete training for a race and need lots of food! Does this balanced meal ratio apply?
Yes, it does! There are two frequent meal scenarios that athletes tend to get into before recovery or performance starts to suffer. Either there’s not enough of the lightening / green vegetable component to most meals OR there’s too much of it, and not enough of the whole grains, root vegetables and (for plant-based athletes), beans or legumes. If you think one of these might apply to you, see if you can add in more of what’s missing, and see how you start to feel.
One Final Caveat
These percentages are not meant to be exact or obsessively measured. When you look at your plate, does about 60 percent of it contain a grain, sweet root vegetable, and maybe an animal protein or dairy? And does about 40 percent of it look like it’s green vegetables and maybe beans and a sprinkle of toasted nuts? That’s what we’re aiming for here.
When you begin to eat more meals that have a balance of the flavors in ideal proportions, you’ll also notice that ongoing digestive symptoms may begin to reduce and eventually go away. And because meals simply taste better without being elaborate or extra complicated, cravings and over- or under-eating begins to be less of an everyday issue.
Much of my nutrition practice is focused on individuals and athletes with digestive health issues such as leaky gut, food allergies and intolerances, chronic GI distress, malabsorption of foods and nutrients, and inflammation. If you’re tired, stressed, and not really sure what to eat to help or hurt anymore, I invite you to reach out to me for more personalized support.
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