Between school and work and playing on the weekends I have been less than diligent about planning dinner. Lately the plan has taken shape at 6:50 in the morning when I tell John, "I have no dinner plan" on my way out the door and he says "how about I take some (chicken/fish/meat) out of the freezer?" Then I'm left to my own devices to figure out what to do with said meat when I get home sometime between 4:30pm and 6:30pm. It's not the most efficient way to operate.
In an attempt to make better choices (i.e. not resort to eating cheese fries on Friday night) I've brought back the meal plan. I've also brought back my commitment to exercise. I have a triathlon coming up in 8 months and I need to get my head in the game. I think a big part of having the energy to exercise lies in eating good food.
Enough chatter. What am I eating this week?
Breakfasts: the usual - 2 eggs and a veggie plus my superfood shake made with almond milk.
Lunches: a new plan of attack here. I'm making a big batch of tuna salad (tuna, mayo, mustard, an apple, shredded carrots) to eat in lettuce cups or over a salad.
Snacks: almonds, fruit, raw veggies (cukes, carrots, peppers) & guac, or 1/2 an avocado with salt and pepper.
Fortunately the dinner situation is a little less desperate this week because I'm only working 2 days and am done with my clinicals so I'll be home the rest of the week. A VERY welcome break. While I'm enjoying this break I'm going to be practicing prepping lunches for the whole week so that when I go back to school at the end of the month I don't have to think about it when I get up in the morning.