The easiest way for me to keep my eating on track is being able to know exactly what I'll be making and then only buying what I need for the week. To start off, I make a plan that will lay out what I'll be eating every day. This week, I chose to make a very boring meal plan because I will be jumping back into everything right after a two week break! I need simple this week.
I use a simple plan template that includes my workout for each day at the top and then what I want to eat. This way, if I get hungry, I'll just jump down and grab a snack. I find that if I make everything on Sunday's I am good for the week. This week was a more simple prep since I repeated a few different meals. Also, If I have a fish on my plan, I try to eat it at the beginning of the week because I feel that it doesn't keep well. If I want fish later in the week, I won't make it until that night, but I will have it portioned and ready to go.
I print 3 copies of this meal plan and I always send a copy of my meal plan to my Google Drive so I can always access it and make changes if necessary. I keep one copy in my wristlet, I put one in my desk, and one on my fridge. I also use the app called "21 Day Tracker" (it's purple) on my phone to keep track every day of what I'm eating as I eat it! This way, I can double check myself. On my meal plan template, you can see above everything I'm going to eat, I have a star. This helps me count which container to make sure I have all of my bases covered. I typically erase these before I print out my plans, but I kept them on here for an example.
Once I get all of my food laid out for the week. This may not seem like a lot of food to some people and to some it may look like a ton, but this is what I'm eating all week. I always start with the longest timed item which is typically my protein for the week. This week, I am having chicken on some of my salads and I'll be eating it for dinner too!
I simply put my chicken in my pan, drizzle it with EVOO and then
sprinkle the southwest seasoning over it. You can find the southwest
seasoning in the back of your 21 Day Fix book! I will also put my bacon
in the oven at this time. They both will go in the oven at 375 degrees
for about 15 minutes.
While I have my protein in the oven, I place my eggs in my egg cooker that I got from QVC. This is by far, the best invention that I own in my kitchen. I can put my eggs in and walk away! They come out perfectly boiled and are so easy to peel. I will also put water on for my rice and stir-fry up my shrimp for the week. My shrimp is simple too, I just melt about a teaspoon of coconut oil in a skillet and fill up my red container with the shrimp I want to cook.
I will also cook my veggies for the week. I tend to stick to the microwavable bags that you can get at Walmart that will steam your veggies for you in the microwave. By the time all of my veggies are cooked, my eggs and rice are cooked, my protein is finished cooking in the oven.
Now it's time to prep my lunches. I literally make each salad for my lunch in it's own container. I start with my lettuce or spinach and then build from there. If I have an egg in my salad, I never chop it until the day I eat it. I do the same with my avocado so they don't turn brown. I will put my dressing in the orange container the morning of each salad so I don't need to dirty extra containers.
My tips and tricks:
- Plan your meals ahead of time
- Make a list of EXACTLY what you need from the store and stick to it.
- Cook things at mutual temperatures to save time
- Make a production line if possible
- Remember: If the lid snaps, it is good to go!
- By planning ahead you have no excuse.
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