So I've found the key is to pick a day to prepare your meals for the next few day to a week. I like to pick Sundays. I can actually take an extra day since Tuesdays are usually half days for me. Whichever day I pick, I like to make some quick easy yet healthy things for lunch. If I don't do this, chances are I will end up heading to the local Mexican restaurant, and pigging out on chips and salsa and queso, quesadillas, enchiladas, and rice. NOT GOOD! So for me to just go ahead and pack up my lunches and take them to work on Monday, I am saving money and preventing myself from splurging on these evil evil things! I mean sure they taste DELICIOSO, but I can make healthy alternatives at home and them taste equally great! And you can also put your breakfast, lunch and snacks into zip-lock baggies and/or tupperware and label them like this:
This way, you can remind yourself when to eat if you have a hard time like I do remembering how often I should be eating and you won't be tempted by all the fast food options that tend to surround us.
I like to just take some different ingredients to my job, put them all in the fridge and that way, come break time, I have options! So at this moment at work, I have some grilled chicken, quinoa, whole wheat tortillas, low fat mozzarella string cheese, granola, some fruit, beef jerky and some carrots. I plan on taking some hummus for my chicken wrap that I already see me having on Tuesday. I do need to go to the grocery store and get some fruit and veggies for snacks and salads anyway.
Most of my day is spent at work, I work 8am-12pm & 2pm-6pm. By the time I pick up my daughter and get home, the only thing I have to worry about is dinner, and the one thing I know is great to have is a crockpot. You can throw in the ingredients in the morning, and by the time you get home, the house smells lovely and you already have dinner made. Easy Peasy Lemon Squeezy! And if you make a large amount, LEFT OVERS!!!! Which means something I can pack up and take to work.
So my coach posted this crockpot recipe that sounds oh so yummy that I plan on trying :
What you need: 16 oz chicken breast (free range organic preferably) 14 oz fire roasted tomatoes, bamboo, 16 oz chicken broth, 1 tbsp ginger, 14 oz coconut milk.
For an added kick, I add some red pepper flakes and cilantro. You can sub out cilantro from some Thai basil, that works really well too. You can skip these ingredients if you want too; whatever floats your boat.
Anyway, chop up your chicken breasts into bite sized pieces. Throw everything into the crockpot. It’s going to look kind of like that ectoplasmic ooze that the ghosts left behind in Ghostbusters. It looks better once the chicken cooks through, I promise and it tastes amazing.
Cook on high for 4 hours or low for 8 hours, whatever works better for you. When it’s getting close to being done cooking, that’s when I add salt and a little extra fresh cilantro for a strong cilantro flavor. Or basil, some people like basil with curry better than cilantro and that makes it taste more like Thai. You can also splash in a little lime juice to bring out the cilantro or basil flavor and give an extra kick to the soup.
Thanks Rachel!
Just know where there is a will, there is a way! You dont have to ditch your healthy eating habits, just because you are busy. Pre-plan and prep your meals for the week. And if you need some variety in your life, the Team Beachbody has a Meal Planner with its club membership. It can plan out your whole week for you (with or without Shakeology) and will even give you a grocery list to take with you when shopping so that you have what you need! Pretty awesome, huh?
So how do you keep your healthy meals on track on your busiest days?

AHHHH! You dropped a DELICIOSO!!!!!!
ReplyDeleteLove the ziplock baggies and the post-its!