Since starting up a working schedule again, I’ve had to be very strategic about planning meals in advance–breakfast, lunch, and dinner.
During the weekend, I pick the recipes I want to make for dinner, buy all of the necessary ingredients, and plan what days I am going to serve each meal. This prevents me from coming and grabbing a bowl of cereal or slapping together a peanut butter and jelly sandwich for the 4th night in a row.
When I plan in advance, I already know what’s on the menu for the night and don’t have to even think much since my brain is usually fried from work.
I always make sure to pack my lunch the night before. If I am having a salad, I put everything in a dish (except the dressing), so it is all ready to go in the morning. I will wait until the morning to prepare a sandwich to prevent the bread from getting soggy from the mayo, hummus, and/or tomato.
I assemble everything in my lunch bag, stick the bag in the fridge, so all I have to do is pull it out in the morning–also minimizing the chance of forgetting something.
And finally, I’ve even started to make my breakfasts in the evenings. Yesterday’s breakfast was a bowl of Pumpkin Overnight Oats prepared the night before, and today for breakfast, I enjoyed a very yummy Green Monster that I prepped last night.
Before bed, I put all of the necessary ingredients into the blender and let it sit in the fridge overnight.
- almond milk
- chia seeds
- soy protein powder
- almond butter
- vanilla extract
- LOTS of spinach