I plan my entire days meals, including snacks, by putting breakfast, lunch, an snack in a bag. I do this in the morning and then set out whatever we are having for dinner. By the time I leave for work I know what my entire days meals will consist of. This has really helped me stay on track.
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when i find myself getting off track, i meditate on all of the good things that i have done thus far. i have exercised, drank 8 or more glasses of water, followed portion control plans etc. i am not ready to throw all of that away. so i knuckle down and force myself to get back on track until the good things become habit.
The Three P's (Planning, Prepping, Portion Control)
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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