- Prioritising and Planning pays dividends for Eduardo and Cris - June 7, 2019
- Food Prep Tips For The Time Poor - April 29, 2019
- Why we warm it up & stretch it out - March 5, 2019
- Solutions for Evening Snack Attacks - December 15, 2018
- Cauliflower Rice - November 3, 2018
Consistently eating well does not just happen.
It takes some foresight and planning to implement, and benefit from, a top notch diet.
For many people, this can seem laborious at first, but the time you invest in planning and preparing your meals and snacks in advance is repayed in spades when you reap the results of consistently enjoying healthy, nourishing meals on a consistent basis.
Our Good to Great Program kicked off a little over a month ago and I’ve just re measured the participants over the last week or two. The results of the group exceeded our expectations with an average body fat % reduction in 4 weeks of 2.4%!
Congrats again to all you Good to Greaters!!
The key to these great results wasn’t deprivation and self denial but rather by establishing new, healthy habits in place of old ones. Increased levels of planning and organisation was the key driving force that enabled these new habits to be formed by our most successful participants.
With this in mind here’s 3 practical steps to becoming more organised with your own nutrition:
1) Plan a weekly, biweekly or daily shop:
Know where, when and how frequently this shop will occur. Fill your kitchen with nutritious whole foods and don’t buy junk (if you’re up for it, throwing away existing junk food can be a powerful action!). If it’s in your kitchen you will eat it…. eventually.
2) Anticipate your movements:
To properly plan your meals in advance you need to know the following:
Where will you be and what you will be doing? What times will you be able to eat? Will you have access to a fridge or microwave? All of these factors can influence your choice for the next days food.
3) Make time for preparation:
I recommend incorporating your food prep into your existing routine.
What works for me is preparing my lunch and snacks before or after dinner, when I’m in the kitchen anyway. Everything I need for the next day is in a bag in the fridge before I go to bed.
What worked wonders for many participants in the ‘Good to Great’ was cooking double portions of dinner and using the leftovers for lunch the next day.
If you’re on the road your preparation might be scoping out the menu’s of the local cafe’s near your hotel to source a healthy breakfast, lunch or dinner.
I’ve shared some of what works for me and for participants of the recent Good to Great program. How do you set yourself up for success with your nutrition? Google+