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11/08/21

#110 Planning your food ahead

Over and over again I see women make poor food choices because they are busy, stressed out and don't make themselves a priority. 

I hear you! I am super busy and am always eating on the fly.

There is only one way to make better food decisions consistently and that my friends is by planning your food ahead of time.

Boring I know but that is the truth and I have gone from living on pies, crisps and diet coke to being a healthy food planning ninja.

 

There are plenty of apps out there to help you but I like to use a good old pen and paper.

This is the step by step version of how I do it.

  1. I look at my week ahead and what is going on. This week I am working until 7 PM  Monday, 8 PM Tuesday, normal hours Wednesday and Thursday no lunches out. I'm going to the local production on Friday evening and away for Saturday night back Sunday.
  2. So I plan my evening meals first (see video for more) I plan my proteins first and then veggies, salads, dressings etc.
  3. Then I plan my lunches looking at which days I will have leftovers and adding in low GI carbs. The other days I basically just need a protein a low GI carb and veggies/salad. I try to eat out once a week to get me out of the house at lunchtime.
  4. Breakfast is always the same, so I just check my pantry staples making sure that I have the makings of my oat mix, frozen berries, protein powder, and plant milk. If I am travelling and think that I may need snacks I write them in next.
  5. Then I write a shopping list and go get that shit done!
  6. When I bring the shopping home I prep before or as I put stuff away. Cut up veggies/ salad and straight into Tupperware containers in the fridge. Chop up kumara, onion, cauli, broccoli, carrots, beetroot, sweetcorn etc drizzle with oil on a baking tray and roast for the weeks lunches. I will cook rice, quinoa, lentils and beans ahead of time and freeze them in snaplock bags ready to go.
  7. I always batch cook and freeze. I try to never just cook one lot of anything this saves so much time and money.
  8. The weekly plan goes on the fridge and I continue to do a 24-hour plan ahead of time to keep it fresh in my head and accommodate any changes.

I do this every week even when I think that I don't want or need to. Planning healthy food ahead of time is the ultimate in self-care. Just like putting fuel in your car and keeping the air in the tyres, it is essential for me to function well.

Is it boring? - hell no!!

I am the one in charge of making decisions for the future me ... so I choose food that I know she will love!