Eat like a PRO- plenty of produce and protein, that is! Also, plenty of healthy fats and the right amount of clean carb for you according to your metabolic tendencies, activity level and physique goals. A diet that takes into account these factors will help to sustain your energy, stave off hunger and cravings and actually help you burn fat!
*Remember, eating for fat loss does NOT mean we are burning fat 24/7. That is neither realistic, nor healthy. It simply means that we are eating in a way that creates an hormonal environment that supports the burning, not storage of fat.
Let it be known that I do not meal plan and certainly do not eat my meals out of Tupperware unless you count my pre-packed lunches, in Pyrex, that I add protein, garnish and/or dressing to morning of. Weighing and/or measuring my food adds a step that I simply choose not have time for and so, I don’t. What I do do is wash, chop, pack and batch cook, then mix and match through the week. I make breakfasts and dinners daily and prep for snacks and lunches, primarily, but my hour on Sunday does allow for quick and easy assembly of weeknight dinners. Here’s what’s on the docket for today and some of what I’ll be eating this week (keep an eye out for “What I Eat” posts soon to learn what and just how much I eat [hint: a lot] on both training and non-training days):
- Slow cooker chicken
- Grass-fed beef, sautéed
- Slow cooker pork chops (will cook tomorrow while I’m at work)
- Wild salmon (defrosted overnight in the fridge the night before I’m going to eat it)
- Eggs, hard-boiled for snacks
- Persian cucumbers, washed & sliced for snacks
- Red & green bell peppers, washed & sliced for snacks
- Snap peas, washed & packed for snacks
- Broccoli, washed, chopped & packed for snacks
- Purple cabbage, chopped to add to meals through the week
- Romaine, washed, chopped and bagged w/ a paper towel to absorb moisture
- Green kale (I tend to wash a stalk as I go)
- Grilled onions, to add to meals through the week
- Roasted spaghetti squash
- Convenience options: Trader Joe’s broccoli slaw, shredded green cabbage, cauliflower rice and fire-roasted bell peppers & onions; also kelp noodles
- Raw veggies; also eggs (see above)
- Bulk nuts, pre-portioned- usually almonds or mixed nuts
- Healthy almond loaf
- Variety of protein bars
- I add condiments, garnish (incl. fresh herbs) and spices as I go. Things like avocado, coconut oil and butter, coconut aminos, nut butter, homemade dressing with EVOO, tahini, infused balsamics, salsa, sundried tomatoes, no salt added marinara, nutritional yeast, sriracha and jalapeños or banana peppers, for example.
Do you prep? What makes it into your weekly round-up? Let me know on my Facebook page, or snap a pic and tag me on Instagram – we’re all always looking for new ideas! Looking for simple ideas as to how to pull these things together into a meal that’s still totally satisfying (i.e. you can sustain it)? Check out my coaching club for monthly recipes and so much more! Questions? Email me!