In order to get stricter with my diet, I'm thinking of taking Sundays to prep meals for 4 or 5 days, have the 6th as guesstimate/cheat day and the 7th back to cooking for the following week.
I'm usually fine with eating the same food everyday...but I will have to mix things up for the long run. Any tips or tricks for doing this, if you do it?
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I just started doing this and I can tell you it's a good idea.
For one you save time doing this, take an hour or two on a sunday and cook/pack everything your going to eat for that week. For me (for now anyways) I'm just doing breakfast and lunch this way and winging dinner. But by cooking a lot of food and having it ready, you not only do not have to take time every day to cook but you only have to wash dishes/pots/pans one time.
Your less likely to go off the beaten path and head to McDonalds if your lunch for work is ready and waiting for you in the company fridge.
You will have a great idea of the nutrition of your meals.
I'm alternating right now. My work lunches consist of two different meals.
Meal 1 is 2/3 of a pound of chicken breast strips, 1 can of green beans and half a cup of brown rice.
Meal 2 is a tuna noodle casserole made out of cream of mushroom soup, veggies, tuna, and Quinona.
I alternate them every other day monday through thursday and then on friday I usually splurge a little.
I might have a pint of chicken lo mein or maybe 2 cheeseburgers from McDonalds on the friday.
For breakfast I just cook up 4 cups of quaker old fashioned oats and scramble a dozzen of eggs. Some mornings
I have eggs and some mornings I have oats.
Yes, I do the Sunday for the week also. Saves tons of time.