I never was a planner. Before I really committed myself to Weight Watchers, I always just kind of flew by the seat of my pants when it came to eating. I’d wait until I was extremely hungry and go out and buy something for breakfast, lunch, and dinner almost every single day. That hunger led to less than stellar decision making when it came to eating, and just perpetuated the cycle of extreme hunger, followed by extreme fullness.
People always ask me what the biggest change for me has been since really changing my life around, and I would hands down say that it’s putting more thought into planning my meals. I never had snacks on hand, and certainly never planned ahead enough to bring breakfast and lunch to work every day like I do now. When I have a plan in place, I go to the grocery store to pick up what I need, and it takes the question out of what to eat. Besides that, I feel a little guilty when I don’t eat the food that I’ve purchased, so that helps me stick with my plan even more.
The same thing goes for exercise. Not that I approached exercise without a plan before because in reality I just didn’t approach exercise at all, but I’ve found that when I have a plan in place and actually schedule it in, it makes it so much easier to stick with. This is a large part of why I continually sign up for races – having them on my calendar sort of forces me to stick with my plan so that I am not in bad shape come race day.
So for me, I think the bottom line is that planning really helps take the guess work out of being healthy and helps me keep it together during the week.
Without further ado, here is what’s in store for my week food wise:
|Monday||english muffin w/cottage cheese||fajita chicken with peppers and onions||whole wheat egg noodles w/goat cheese, pistachios, & craisins (YUM!)||Greek yogurt, frozen grapes, chocolate chip cookie|
|Tuesday||oatmeal w/pumpkin + cottage Cheese||Out for Peruvian Lunch||tofu w/soba noodles + veggies||greek yogurt + banana|
|Wednesday||Savory Oats w/spinach + cheese||tofu w/soba noodles + veggies + ginger sauce||Fajita Chicken Salad||cottage cheese w/frozen cherries|
|Thursday||Egg sandwich w/avocado + cheese||tofu w/soba noodles + veggies + ginger sauce||farro salad w/chickpeas, roasted red peppers, feta||apple w/string cheese|
|Friday||Egg white veggie omelet w/toast||farro salad w/chickpeas, roasted red peppers, feta||soft boiled eggs w/english muffin||cottage cheese w/grapefruit|
To help make this easier, I grilled chicken breasts and cooked the fajita veggies on Sunday, and then Monday went grocery shopping and made a batch of plain oatmeal to carry me through some breakfasts this week. I also pressed the tofu yesterday (with this thing which I LOVE) so that tonight’s dinner (and the next two lunches) are easy peasy. Spreading out the work over the weekend also helps it not feel that overwhelming.
Exercise-wise, here’s what my plan is for the week:
- Sunday: Rest (not hard)
- Monday: 4 miles + weights (afternoon)
- Tuesday: Rest
- Wednesday: 45 min tempo run (before work)
- Thursday: 3 mile run + weights (before work)
- Friday: rest
- Saturday: 10 miles