Well yoga at four isn't possible today, as I've gotten bogged down in food making and laundry (i.e. I have nothing clean to wear to the gym yet) so I figured I would blog a bit about how I set up food for the week. Food for thought per se.
I have yet to have my appointment with the nutritionist and my RMR reading (resting metabolic rate), but I would like to think that I know a thing or two about eating properly. (Sometimes it is just IMPOSSIBLE to put the brownie down and step away from the desserts.) I don't honestly believe in telling myself that I can NEVER have a certain food ever again. To do so is stifling for me, it makes me want to do nothing more than to eat the very things that I have told myself I cannot have. So instead, I believe that it is easier to just make educated decisions on what to eat and to eat multiple meals and snacks, of a smaller size, throughout the day so that I am never ravishingly hungry.
To reach those goals, and to help along the way to weight loss, I have started spending a great portion of one day a weekend actually making food.
First, each meal should rest on the PCF factor. (Dubbed by my last trainer, Jared...no, not the Subway Jared.) This means that each meal should contain a Protein (lean of course), a Carb (complex and whole grain), and a Fiber (read green leafy vegetable or veggie of some sort). If you make sure that each meal or snack has all three, then you'll be on the road to a healthier weight and eating habits. This isn't a complicated way of eating, and I've broken it down into what I can make on the weekends so putting meals together during the week is a breeze and making any meal during the week takes no longer than 15 minutes to throw together. This makes for more ME time in the evenings, and makes it super simple to pack lunches, saving not only calories but money in my pocket!
Here is what I am making today, and some examples of what I'll put together this week. I hope that this information can prove useful to someone else out there!
Protein:
3 chicken breasts boiled - this means that there has been NO oil used in the cooking and the fat has boiled off of the chicken for the most part. Each breast is around 6 to 8 ounces so you get a total of six serving from three breasts. Then you can use the water (which is now chicken flavored) to make soup or to cook other things for dinners. I jar the liquid after it cools in a recycled spaghetti sauce jar and refridgerate it for up to one week.
3 to 6 eggs hard boiled - these are great to put on salads or to eat quickly in the morning or for a snack.
1 can of organic black beans - or you can use dried, point is that I open the can, rinse them really well and then let them drain. I store them in a Gladware container. Again, really good on salads or in wraps.
1/2 pound of turkey bacon broiled in the oven - cooking it this way makes it taste much better and is healthier than in the microwave. Awesome on salads, wraps, or omletes in the morning.
Now there are other proteins of course. You could brown up a pound of ground turkey or chicken and store it in a Gladware container to use in wraps or chili later in the week. You could drain and sautee up a package of tofu to use in stir-fry. You could bake a turkey breast to shave for open face sandwiches. You could make salmon patties, or go ahead and cook a large filet of fish for salads or fish tacos. The possibilities are endless. I stay away from red meat and pork as much as possible. They aren't truly considered lean proteins, and the organic versions are very expensive.
Carbs:
2 to 4 cups of brown rice - cooked in water only, no oil added. Then I store this in another Gladware container. 1/4 to 1/2 cup is a serving, so I will get between 4 and 8 servings off of what I make. Good to have for a quick carb side for dinner.
2 to 4 cups of wheat couscous or penne pasta - again great for an easy side. Cooked in water only, no oil. You can add a drizzle of olive oil or walnut oil to it along with fresh herbs and garlic or shallots before serving and it is delicious.
2 to 4 cups of steel cut oats - make with organic skim or 2% milk or water. Store in a Gladware container. This way you have breakfast or mid-morning snack ready to rock. Add some nuts and dried or fresh fruit and you have the perfect PCF meal.
Fiber/Veggies/Fruit:
Canteloupe or Honeydew - it's melon season so I get one of these, chop that baby open, cut it up and then divide it into snack sized ziploc bags a cup or half cup per bag. This makes having a sweet, fiberous snack on hand easy. Plus it's mostly water and VERY low calorie!
Blueberries - again I wash these and then divide them up into snack bags. Really easy to add to greek yogurt or oatmeal for breakfast.
Asparagus - steam a big bunch and store in a Gladware. Veggies for lunch or dinner! YUM!
Brussel Sprouts - steam a full pound and then store in an airtight container. Really, if you guys haven't tried these, do yourself a favor and try them. Serve them by just drizzling with a little olive oil, sprinkling with some shallots, heating them up and then tossing with a few walnuts and dried cranberries. You'll thank me!
Orange cauliflower - I either steam this or chop it and have it raw. I heart cauliflower, no dressing needed with the orange variety because it has TONS of flavor!
Baby Carrots - either steam or divide up raw into snack sized ziplocs. Easy to grab in the morning to take as a mid-afternoon snack. Eat with a handfull of nuts and you're good. You get carbs from the sugar in the carrots, but remember that type of carbohydrate will be burned faster by your body.
Celery - I wash this and cut it into sticks. Fill it with all natural creamy peanut butter and then line the peanut butter with craisins. A great PCF snack that takes you back to childhood.
Broccoli - steam this and put it into Gladware. Super simple side dish for every meal and it's green so you can eat as much as you want. Just step away from the cheese sauce or the butter. Try it sprinkled with garlic. Delicious!
Tomatoes - I slice these and put them in a Gladware. That way I have an easy topper for wraps.
Bell Peppers - do the same thing as the tomatoes. Awesome on fish tacos, or to eat raw or on salad!!
Avocado - I heart avocados. Slice one up, put it in a Gladware and then squeeze a half a lemon over it. These are awesome on turkey or chicken wraps or sandwuiches in the place of mayo, and the lemon will keep it from going bad and doesn't affect the flavor.
Salad mix - always have on hand. I prefer to get either the total spinach or organic baby spinach/greens blend. The kind that comes in the box. The boxed kind lasts much longer than the bagged. It won't go brown or get mushy as easily.
Other:
Herbs - I have a basil plant in my kitchen that I use almost daily, but if you buy herbs in the little clamshells from the grocery store, chop them up and store them in a Gladware. They'll keep for a week and you can use them to sprinkle salads, chicken, rice, just about anything. They add immediate flavor with NO chemicals or fats!
Garlic - I always have a jar of the chopped garlic on hand, but you can also chop fresh garlic and put it in a small airtight container to use throughout the week. Sometimes this can dry out though so add a little lemon juice and a drizzle of olive oil to keep it moist.
Shallots - These are one of my favorite things to use. They give amazing flavor and you don't need many. Just chop one or two small to medium shallots up and do the same thing you would with the fresh garlic. These are super healthy! Get organic if possible of course.
That's pretty much it. Now you have TONS of options for your meals! Here's an example of how I'd use what I made to have a full day of healthy eating!
Breakfast - around 4 or 5 AM - 1 cup of greek yogurt topped with berries and a little granola and a drizzle of agave nectar.
Morning snack - around 8 or 9 AM - 1 cup of oatmeal with some berries, craisins or walnuts, a sprinkle of cinnamon and drizzle of agave nectar if needed or some stevia.
Lunch - around 12 PM - a high fiber wrap stuffed with chicken breast, spinach, tomatoes, avocado, and black beans or any combo of what I've made. Sometimes I add a little garlic hummus for flavor. Served with a side of broccoli, asparagus, or brussel sprouts.
Afternoon Snack - around 3 PM right before the gym...we have to have some fuel to burn - Celery with Peanut butter and craisins, or Raw Almonds and Dried Fruit, or Canteloupe and Almonds, or any combo of snacky type items as long as I'm keeping with the PCF.
Dinner - around 6 or 7 PM - 3 to 4 oz of any protein available and brown rice and veggies. Or turkey chili, fish tacos, etc. Just use whole foods and don't buy anything pre-packages if it can be avoided.
Evening snack - if I am still awake and hungry, although I very rarely eat after 7 PM - Greek yogurt or cottage cheese with blueberries or fresh fruit. (This is like dessert.)
That's it. Plain and simple! :)