Have you to win a FitBit Charge HR fitness tracker? . If you want to be kept up to date on my new posts like this, then please subscribe to the blog mailing list (it takes 30 seconds) and you will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed. For me, the key to staying on track with my healthy eating is preparation and planning. We all have busy lives and none of us want to finish our working day and then have to prep and cook a whole healthy meal. However, if you are trying to lose weight or just improve your health, then having a healthy diet the majority of the time is important. I get asked all the time how I find the time to eat the way I do. My answer is always the same – I don’t find the time, I make the time. So, once a week, usually on a Sunday, I spend a couple of hours preparing and cooking some things for the week ahead that will help me make quick, easy and healthy meals and provide me withlots of snacks. Spending a couple of hours in the kitchen all in one go might seem like a lot, but after that you will be able to make some of your meals in under 5 minutes. To me, that makes those couple of hours in the kitchen worth it. This food prep doesn’t last us (my husband and I) the whole week as we will eat it all, and some of it would go bad after 3-4 days. So, I either do a second food prep on Wednesday/Thursday or I wing it for the rest of the week. For me, starting the week (sometimes after a not so great weekend in terms of eating), is the hardest part. Once I have gotten in to a routine the first few days (which the food prep helps with massively), when that food does run out, I am more likely to make better choices. This is just a guide for what we make. Everyone has different dietary needs, tastes, appetites etc. So use it as a guide and adapt it to do your own food prep once or twice a week. Here is what I make (click for the recipes): – That is then all cut up andshredded and used in salads, sandwiches, pasta dishes, Mexican dishes, Asian dished etc. Boiled eggs – I boil around 12 to have as snacks or for – finely diced tomatoes, red onion, coriander (cilantro), jalapeño and lime juice (same as recipe) – to be used in smoothies or on apple slices for snacks Carrot, cucumber and celery sticks Broccoli and cauliflower, chopped – to be able to throw in to stir fries A big bowl of chopped mixed lettuce Roasted vegetables (peppers, red onions and courgette/zucchini) for salads and Quinoa – to add to salads Brown rice – to add to salads, curries, – for breakfast – for breakfast Smoothie Bags (put chopped banana and berries in freezer bags and freeze for quick smoothies) Pesto (blend basil, oil, almond and parmesan) – for pasta dishes and to put on top of salmon – for snacks s – for snacks l – for snacks – for snacks or breakfast – for breakfast – to add to salads and Mexican dishes Spinach and kale, washed – to add to , pasta dishes and saladsCooked sweet potatoes Let’s stay in touch! You can find me on Facebook at , on Instagram at , on Twitter at or on Pinterest at or you can .
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