Think about the colour of the foods you serve, bright orange carrots, green broccoli, red tomatoes, yellow corn and golden chips will appeal to your eye much more than steamed white fish, boiled white potatoes and cauliflower!
Treat your eyes as well as your stomach!
The three T's
What are the three T's to keep in mind when doing your weekly meal planning? Taste, Texture and Temperature! The more you can vary these the better.
You might love the taste of curry for example, but you most likely wouldn't want it for every meal, or your taste buds might end up a little jaded. A few more delicately flavoured meals might help to ring the changes.
The same goes for texture. Serving a smooth, creamy main course followed by a smooth, creamy dessert, at every meal would get a little boring. It is better to throw in some crunchiness or chewiness as well, to give variety.
Try not to serve all cold dishes, or all hot, at a meal. Salad followed by ice cream might be lovely for a summer lunch, but normally you would aim for a mix of hot and cold. Also remember that temperature comes from the herbs and spices that you add to your food, as well as the physical temperature that you cook it at!