Before I get into my tips and methods for staying on track during the week… take a look at this picture. This is a 5 year and 2-babies-later difference. And yes, I cropped my husband out of the one on the left. Sorry babe.
I was 45 pounds heavier on the left. Yes, I’ve had 2 kids and that’s helped with weight loss but I also made major lifestyle changes.
The girl on the left hardly ate a vegetable unless it was fried, drank soda 3x a day if not more, drank a bunch of alcohol, ate candy like it was popcorn, put bacon on everything, you name it. For my own personal body carrying around that extra weight was incredibly hard. I remember when walking up a flight of stairs was tiring. I hated anything that required physical activity.
Once I got pregnant with Cason my mindset changed. I think I knew I was really unhealthy and finally needed to do something drastic. Thankfully with that pregnancy I really only craved fruit and vegetables, but I think it was partly wanting to eat better for his benefit as well. After I had him I continued to eat that way. I kept up with drinking a lot of water and eating healthy. I started adding in long walks and running and then eventually some light weight work outs. I don’t always eat super healthy but I try to. Same with working out. I now know that meal planning and having an organized grocery list are key for success.
Spending a couple hours one day a week to shop and prep can save a lot of money and time throughout the week!
These are my personal tips and examples of how to plan, shop and prep:
1. Start by writing down the days of the week you want to prep for. *I left Friday out because we usually go out that night.
3. Write your grocery list based off of the menu items you chose for the week. I like to try to organize my grocery list so I’m not running all over the store. The joys of having 2 kids! This makes it so much easier to make sure you didn’t forget anything in each section of the store.
5. I plan to use the 2 containers of mixed veggies 2 different days during the week so I just get those all cut up and set aside. The broccoli can be used for 2 different meals so I put it in its own container. The pepper slices are for snacks so I cut them in thin strips, easy to dip in hummus!
6. I also make up a container of brown rice and quinoa and keep them in the fridge to use whenever I need them during the week.
7. I put everything in the fridge/freezer organized by the days I plan to use them and the order in which I want to cook them.