I have been successfully able to maintain my weight loss while eating responsibly, I still enjoy eating out and eating candy so my running has allowed me to enjoy food and not worry constantly about it. But knowing that summer is here I decided to put more of an effort into better eating. That means meal planning, prepping, and preparing ahead of time.
I started out with a pretty basic menu and then branched off and made adjustments and changes as I went along, This gave me a really good starting point to see how much I eat and what I need at what times during the day.
I did a lot of on line searching to come up with a basic menu. The idea I went with was as much organic, clean food. Nothing processed, minimal sugars. I had to be able to read all the ingredients and know what they were.
Because I have to be up for work at 4:30 am and I usually hit the bed around 10:00 ish I had to add an extra morning snack and late snack.
Here is a sample day:
Eggs with veggies (made ahead of time)
chicken, brown rice, broccoli
tomato slices with slice of cheese
greek yogurt with granola
Dinner: Turkey breast with mixed veggies
cup of fresh fruit
triscuits with slice of cheese
lots of water
I mix veggies with eggs in a muffin tin then bake in the oven, this is what I eat as my breakfast, I just pop it in the microwave before work:
Preparing my fruits and veggies on Sunday makes my week go much easier, it takes the guess work out of what I will be eating and with everything already clean and ready to be eaten I am less likely to grab for something unhealthy.
I always make a little extra dinner then use the left over for my lunch the next day.
At the end of the week I take all the left overs and make a stir fry with organic teriyaki sauce, this is my food for the weekend:
I take all my left over fruit and make a fruit smoothie:
I also have to live a life with my family so when we went to Red Lobster, I skipped the chicken alfredo and cheddar biscuits for this:
Will I eat like this forever?? No! As a matter of fact I ate clean for 2 weeks and took a mini vacation with my family and enjoyed this:
When making my meal plan, I took into consideration days that I would be at home, easier meals on days the kids had activities and when the food I purchased would be at it's freshest.
I made a shopping list as I made my menu. While I shopped if I saw an item or came up with an idea I added that to the next week's menu and a second shopping list. I ended up keeping an ongoing shopping list of what I really needed so I didn't over buy food. Shopping for this 3rd week seemed a lot easier because I knew exactly what to buy.
The first week, I carried my menu around with me so I was sure to stay on track. By week 2 I just read my menu before I headed to work, packed only what I was going to eat, then checked it once I got home for the rest of my meals.
I pretty much have no problem eating the same foods over and over. My kids not so much. So I did stock up with some organic kid friendly options like mac and cheese, fresh turkey cold cuts, vegetarian chili etc so they have more of a variety.
When it comes to fruit I only purchase what is on sale, because I know it is at it's ripest and best tasting. My fruit never gets boring doing it this way because the fruit is always in rotation. Any left over fruit that doesn't get made into a smoothie I freeze and use it if I need additional fruit for my meal plan the following week.
2 weeks in and I lost 4 lbs. I call them solid pounds because I haven't gained them back as I travel into week # 3.
May 3, 2015
Miles run: 3.07
May 4, 2015
Miles run: 4.48
May 5, 2015
Miles run: 3.05
May 18, 2015
Miles run: 3.05
May 19, 2015
Miles run: 3.06
May 20, 2015
Miles run: 3.04
May 24, 2015
Miles run: 3.06
May 25, 2015
Miles run 3.05
May 26, 2015
Miles run 3.04
May 30, 2015
Miles Walked: 2.24
Miles run for May 2015: 28.9
And some Cuteness: