Use reusable, 3 compartment lunch containers to pre-make a weeks worth of lunches. First develop your lunch menus and shop for ingredients. Then, weigh, measure and calculate for the entire meal, filling compartments as you go. When finished, put the name and calorie count on a blank address label on the top. Write down the contents so you can repeat these meals and save in a binder. I try to keep my calorie count between 350 and 400 for this meal, focusing on high protein and lots of fiber.
I like to create a food grouping to make tracking easier, then print the grouping for reference. Creating fresh, healthy meals that resemble expensive store bought ones saves money and calories! And tracking couldn't be easier. Simply select the grouping and Bam! Tracking entered for entire lunch!
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I have had the most weight-loss success when I had lunch for breakfast, dinner for lunch and breakfast for dinner. That way, my lightest meal is at night and I wake up hungry ready to eat breakfast (or lunch).
I take my Sunday and focus it around my healthy plans for the week. I make a lunch for the week (even though the same lunch can get boring sometimes), and I plan for the dinners of the week. That way, I don't have to spend extra time in the mornings getting lunch ready, and I don't have to think at night when I get home.
I also keep snacks like almonds and carrots in full stock at work.
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