Time to pat ourselves on the back…we made it. If you’re anything like me…you’re waking up this week with a disoriented feeling of “Where am I?” and “Where do I begin?” I was lucky enough to be able to take time off over the holidays, and let me tell you…every day was a free-for-all. I drank and ate what I wanted, slept in, stayed up late, forgot what a vegetable looked like…did I do any laundry? So while I definitely had my share of fun, I’m ready to get back into a routine.
I can’t stress this enough…I’m not a resolution person. But I need to follow a plan of action to lead a healthy life – both mentally and physically. For me, this means getting a good night of sleep, having healthy foods ready to go, getting in a good sweat, knowing when I need to take a break or say no, and even doing virtual therapy check-ins. That’s right – therapy! I’ve got to be honest – I just started doing virtual check-ins in 2020 and it was so far out of my comfort zone, but I learned it was one of the best things I can do for myself and look forward to what I can accomplish with this in 2021. The body craves routine – that’s why change is always hard.
This all sounds so easy, right? Just go to bed at a decent time, balance work/life/blogging/me time each day, and eat healthy? Can you hear my exasperated sigh? It takes work to stay organized and on a schedule, and I’m going to share the methods that work for me – maybe they’ll work for you; but at the very least – it will hold me accountable!
Food Prep. I know, I know…we are reinventing the wheel here. But I can’t stress enough how much prepping my meals for the week helps to keep me on track. Forgive me for sounding like everyone’s dad, but it’s true, “Failure to plan is planning to fail.” Now I’m not saying you need to spend hours each week in the kitchen getting every single meal component ready, but you can tackle the staples. Here are some things I do each week:
Chicken is key. I’m not a big tuna or ground turkey person, so chicken is my weekly go-to. I’ll cook a big batch on Sunday and then individually seal them for lunches for the week. One day I’ll shred some to go in a wrap, another day I’ll add it to a salad or southwest bowl. Groundbreaking? No. But consistency is key here. If I have the chicken prepared ahead of time, I won’t reach for something else or skip lunch altogether. Prep tip: I like to buy the large chicken breasts that are infused with chicken stock; they’re about half-a-pound each. I season them with kosher salt and cook them for about 40-45 minutes in a 340 degree oven. These last all week and don’t get dried out.
Egg white bites. Breakfast person I am not (at least not during the week), but my schedule fluctuates so much during the week that I prep these just to be safe. It’s also a good way to get my daily greens or clean out your fridge. You’ll just need store bought egg whites, a cupcake tin, and whatever flavors you’re into that week. First you’ll need to spray your cupcake pan with a nonstick spray. Next – add in your fixins for the week – this week I’m using spinach for greens and throwing in some leftover ham from the holidays. Last – fill each compartment about three-quarters to the top, season with salt and pepper, and bake for 18-20 minutes in a 350 degree oven. Did you know: each egg white bite is about 12 tablespoons…which is about 20 grams of protein! So these pack a big punch.