Frugalfoodie - you described my work week to a "T"!! Including the AM exercise (I get up at 3:30, leave the house at 5:00, work out for 90 min, get to work at 8:00), and the weekend house work catch up. I don't know if this would work for you, but my strategy is to focus on low-prep foods that refrigerate/freeze & reheat well - quinoa, white beans, rotisserie chicken (bought cooked from the grocery), fish - baked or cooked in minimal olive oil , cottage cheese, whole grain crackers, spinach/tomato salad, fruit that only needs to be washed (like berries), not cut/peeled (like mangos). Then I stock up for the week, freeze what I don't eat in 2-3 days, and take the frozen stuff to work for lunch. Break out a Low Cal frozen meal or soup when needed. or low fat granola bars. If I really want to COOK, I do it on a weekend, in a huge batch so that I can freeze a bunch for later.
I guess the key for me was buying foods that require the least amount of prep, finding the simplest recipe possible to cook food, not worrying about multi-ingredient meals, and making sure that when i cook, i do multiple portions. Hope this helps. It amazes me how much time we spend on staying healthy!!!!!
- 8/21/2012 12:38:11 PM