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If you have started a program or begun a plan of action to reach your health and fitness goals, then you’ve probably learned that healthy food is about 80% of your success. Knowing this fact, you have to make a couple of choices that will bring your whole plan to the next level.
Together, Chastity and I have been planning and preparing meals for about eight years. Although Chastity’s meals may be a little different than some, the plan of action stays the same. I know now that if the priority on preparation is there, repetition will make the job at hand a “piece of cake” or better yet, a “piece of chicken.” (Ha-ha).
Okay, seriously, what I know is this truth….we are weakest in our choices when we are hungry and have nothing prepared to eat. This is when we search, find and destroy. Remember that your body is built to survive. It will complete its mission at all costs…..literally!
What that means is, if your stomach tells your brain that it needs fed then your action will be to eat! The problem is…what can you get your hands on NOW? You have to be a friend to your body. Appreciate its will of survival and be prepared to help it on its mission.
With a little effort, you will find that your body will congratulate you time and time again. You will quickly start seeing your body reach (at a quicker pace) whatever goals you are working toward.
This is what we do. You can adjust this to fit your goals. We choose to grill several meals at once by selecting six to eight pounds of fish, lean turkey, chicken, sea scallops, and some lean red meats. Next we cook up a large pot full of vegetables (fresh or frozen). Next we add rice or potatoes (a starchy carbohydrate from the healthy food list). When seasoning, use potassium chloride instead of salt, butter buds, flavored garlic powders, chili powder, onions, and peppers. Spray your grill with Pam or brush with olive oil when cooking fish. (use picture of fish here)
We cook a variety of fish: orange roughy, walleye, perch, catfish, tilapia, and salmon. All have a little different texture, so you will need to pay close attention to the grill. Sometimes, we choose to bake, broil, or pan-fry the fish in Cap-Tri or virgin olive oil. But if the weather is nice, the grill is my choice.
After all this cooking, we get out our storage containers. I like the ones with dividers inside to pack a whole meal. (use picture of plastic divided containers) I start filling the trays with a nice helping of protein, green vegetable, and a starchy carbohydrate. When all the trays are full, I store them in the refrigerator, ready to eat. (use picture of plastic divided containers)
The whole process takes about one and a half hours….just a little longer than it might take to prepare just one meal. Now, we have about three days of meals ready.
Here’s our breakdown for the day:
7:00 a.m. Breakfast - cream of wheat, 6 scrambled egg whites
9:30 a.m. Mid-morning - protein drink
12:30 p.m. Lunch - prepared meal
3:00 p.m. Meal 4 - prepared meal
6:00 p.m. Meal 5 - cook or eat prepared meal
We also take Parrillo brand vitamins and minerals at breakfast and dinner. If we get hungry after 6:00 pm, then we have a protein drink.
Don’t forget to experiment with a type of container that meets your needs; maybe a smaller size for snack portions. The idea is to plan smart, so you can be prepared when the hunger sets in. Be creative in your meals. A great attitude is key to success!
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