Tuesday, March 09, 2010
I'm in for a tough week this week because of lots of late nights at work, big meetings and tight deadlines, so the challenge this week with diet and exercise is how to stay on track even during a crazy week. Several of the articles and blogs I've read lately have talked about the importance of having a plan. And at this stage in the program I'm supposed to be planning my meals in advance.
So... here is the plan. I switched supervision with a co-worker so I could do my regular gym workout on Monday. Tuesday (today) I did a quick but intense Jillian Michaels workout after I got home from a late meeting. Wednesday my plan is to squeeze the exercise in in small increments; walk to work, quick trip to gym before late meeting and walk home. Thursday, Friday and Saturday I'll have time to hit the gym. My goal has been to do at least 10 minutes everyday and this plan should get me over hump day successfully.
When it comes to food the plan changes a little. I have a hard time planning meals for a week at a time because my tastes and level of hunger changes from day to day. Plus for most of this week there will be little or no time to cook. So my plan is to keep my favorite staples in the house (granola, brown rice, apples, oranges, nuts, etc) and use them as building blocks for balanced meals. I have also cooked and frozen several low cal, low sodium meals I can thaw out for lunch and diner. This will give me quick options to get me through the week.
So that is my plan. Now I'm going to work it. And even during this crazy week I will drop another pound or two. Thanks Spark People for helping keep me on track!