Do you prepare food ahead of time?
If you do, you probably know how much of a time saver it can be for you during those hectic week days!
I want to make prep as easy as possible for you. Here are a couple of ideas:
- Bulk Chicken
- Roasted Potatoes (chop up 5 russets, slap 1 tbsp of coconut oil, salt and pepper on them and cook them in the oven for about an hour and a half at 400 degrees in a 9″ X 13″ pan. Stir them a couple of times while they’re cooking.)
- Mashed Potatoes
- Chia Pudding
- Quinoa, prepare it just like rice, but cook it for twenty minutes instead.
I also have a bunch of veggies chopped and ready to eat in the refrigerator already!
Have you ever found yourself getting home from work, and grabbing the first thing you see from the fridge? What if you had a bunch of healthy foods prepared and ready to eat? How do you think it would effect your food choices? Would it help you stay on track?
|ACTION STEP: choose a day of the week that works best for you. Make a plan to prep food that day, stick to it. Make this a ritual. Then name it. For example, I call it “My Sunday Ritual”. Soon it will become a habit. Comment which day is your prep day. If you don’t have one yet, look at your calendar and make a place for it.|
Also, listen to this guy:
“If you fail to plan, you are planning to fail.”