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Maintaining healthy food habits at work


Friday, January 04, 2013

I'm back to work after a long sabbatical. I've been away from my work desk since last June!!!

So, it's been a big adjustment to return and get back into a groove of waking at a certain time, showering, dressing in something other than yoga pants, and driving to an office for the majority of the day.

What has been the biggest adjustment for me, and will continue to be a challenge for a few weeks (I imagine) is the change in my eating habits. On sabbatical, I ate small, cleverly selected foods at regular intervals because I could walk from my home office into the kitchen and reheat something or whip up something pretty easily. My time was really centered around my health needs and only secondarily professional concerns.

Now my priority each day is heavily professional and "me time" has to be wedged in around meetings, classes, and more meetings. I have to plan, pack, carry, store, mark my containers, plan around others' use of the microwave, resist the goodies others bring, and stare down the vending machines and coffee shops that litter my paths.

Past victories in weight loss have all come to naught when I returned to work because it was easier for me to skip breakfasts and lunches than to plan foods into my schedule. I just couldn't be bothered. So far I have effectively maintained a healthy pattern of eating both breakfast and lunch, and packed some back-up entrees into the freezer in the employee kitchen so I can fall back on a smart option rather than buy junk or skip it altogether.

Organization and planning are the keys to maintenance, I know. I guess I just need some common sense tips on how to make this a habit. What are healthy, high-protein choices that don't even need re-heating? Yogurt, check. What else?

Any advice would be appreciated.
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Member Comments About This Blog Post:
KTREK32 1/5/2013 7:27PM

    some snacks that I love to have on hand are beef jerky and cottage cheese I usually take what I had for dinner the night before and set some aside for lunch the next day and for breakfast I blend 6 eggs with 6 oz of milk and alittle bit of cheese and fill up 6 muffin tins and have a breakfast that lasts for the whole week. Good luck

Kim

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NJTRISHADISH 1/5/2013 8:08AM

    I'm in the same boat. Returned to work 2 weeks before Christmas, had a week off, and now back again. I haven't conquered all the challenges yet, though... Yesterday I ran some errands at lunch and brought back some prepackaged cheese slices (aka Cracker Barrel), peanut butter sandwich crackers, yogurt, individual apple sauce, and some Vitamin Water Zero. Ok, not all high protein choices, but choices nonetheless, especially when staring down co-worker's cookie binges!

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