The Three P'S (planning, Prepping, Portion Control)
Members Were Sparked
Planning and preparing my meals in advance allows me to also practice portion control for a successful week. I go grocery shopping on Friday evenings or Saturday mornings to purchase my weekly fruits and veggies and any other items I need to make my lunches and dinners for the week. I then prep my salads and dishes and even get out the appropriate bowls/containers for portion controlling my lunches. Once I do all of this, I make it a point to stick to the menu plan for at least four days.
I faithfully make a tossed veggie salad weekly and grab bananas and oranges/apples to satisfy my fruit requirements. I live adding variety to my salads so they're not boring (ex. mushrooms, bell peppers, purple onions, grape tomatoes, cucumbers, Craisins, mandarin oranges, etc.)
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