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Re: Monday Check Ins
Twisti - good question about food!
I do not prepare menus in advance. I do prepare, about once a week, a bunch of different things to pick from during the week. Then, each day, I just select what sounds good. I have been doing this long enough to have a general feel for what the fitday results will be, but I keep checking fitday and if I need to add fat or carbs, I do.
So, for example, this weekend I made: 2 dozen devilled eggs, my famous "sour cream thingy", some roasted chicken legs, faux cauliflower taters, and a pumpkin souffle. I also prepared, in individual zip lock baggies and tupperware containers: broccoli spears, black olives (12 per baggie), raw spinach. I will steam the broccoli and put melted cheddar on those for one snack, and take individual servings of raw spinach (1 cup) and sautee them in olive oil until just wilted, then add feta cheese for a snack.
I always, but always have on supply the following: zuchini for slicing, frying and topping with parmesan, shredded parmesan, blocks of cheddar, swiss, and brie, cucumber for chopping and mixing with dressing, flax seed meal to make crackers, flavored cream cheese to spread on my cracker (chive and herb), and chicken breasts and ground beef.
Hope this helps with ideas. Everyone needs to find their own way to deal with the food planning and prep.
Twisti - good question about food!
I do not prepare menus in advance. I do prepare, about once a week, a bunch of different things to pick from during the week. Then, each day, I just select what sounds good. I have been doing this long enough to have a general feel for what the fitday results will be, but I keep checking fitday and if I need to add fat or carbs, I do.
So, for example, this weekend I made: 2 dozen devilled eggs, my famous "sour cream thingy", some roasted chicken legs, faux cauliflower taters, and a pumpkin souffle. I also prepared, in individual zip lock baggies and tupperware containers: broccoli spears, black olives (12 per baggie), raw spinach. I will steam the broccoli and put melted cheddar on those for one snack, and take individual servings of raw spinach (1 cup) and sautee them in olive oil until just wilted, then add feta cheese for a snack.
I always, but always have on supply the following: zuchini for slicing, frying and topping with parmesan, shredded parmesan, blocks of cheddar, swiss, and brie, cucumber for chopping and mixing with dressing, flax seed meal to make crackers, flavored cream cheese to spread on my cracker (chive and herb), and chicken breasts and ground beef.
Hope this helps with ideas. Everyone needs to find their own way to deal with the food planning and prep.
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278/275/271/160
23/F
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