Nutrition Tool
Meal Sudoku: Nine Ingredients, Twenty-Seven Dinners
Weekly meal plans ask you on Sunday to predict what you'll want on Thursday. You can't, so by Wednesday the plan is dead and you're ordering out. A meal sudoku fixes the part that actually breaks: fill a 3×3 grid with three proteins, three starches and three vegetables, and every line through it is a dinner. You decide what's in the house. You don't decide what you're eating until you're hungry.
27 possible dinners from 9 things
Column one
Protein
Nova guidance: aim for 30 to 40g of protein per meal to protect muscle. Grams shown are per typical serving.
Column two
Starch
We lean toward whole, high-fiber starches for steadier blood sugar and better satiety. Fiber shown per serving.
Column three
Produce
Pick three different colors if you can. Variety feeds the gut microbiome better than volume does.
Your grid
Pick three in each column to fill it in.
| Protein | Starch | Produce |
|---|
Tonight, if you don't want to think
Take this to the store
Nine items. That's the week.
Grocery list
Your nine, plus any flavor anchors.
How Nova would build the plate
The same guidance we give in a nutrition visit.
- Protein first. Serve it first and size it first. 30 to 40g per meal is the target for most adults protecting lean mass.
- Fill half the plate with produce. Volume and fiber do most of the work on satiety.
- Starch is portioned, not eliminated. Roughly a cupped handful, cooked. Whole and high-fiber where you can.
- Add fat for absorption. Olive oil, avocado, nuts, tahini. Fat-soluble vitamins need it.
- Batch the starch on Sunday. Cook all three grains at once and weeknight assembly takes minutes.
Credit where it's due. We didn't invent this. The meal sudoku idea comes from chef Zoe Barrie, who published it in her meal-plan newsletter, and it was popularized by @_magnify on YouTube. We've adapted it with the nutrition guidance we give our own patients.Watch the original →
This tool is general wellness information, not medical or nutritional advice, and it does not create a physician-patient relationship. Protein and fiber values are approximate, for typical serving sizes. If you have kidney disease, diabetes, a history of disordered eating, or are pregnant, talk to your clinician before changing how you eat.