The key to any busy schedule and staying on plan is PLANNING! If it's easier for you to grab lunch rather than bring it along, most supermarkets have a salad bar - but it's just as easy to pack ahead of time and keep a cooler in your car (and much cheaper!). Plan your IP products so that lunch is a grab-and-go snack and pack 2 cups chopped veggies and some lettuce in a cooler. On our busy days I throw dinner in the crockpot so that I don't have to stress about cooking after a long work day. I also will often cook up 2lb of chicken breasts on Sunday (I just poach them in some water and Apple Cider vinegar with seasonings), and keep that in the fridge - I can measure out my protein portion quickly and use it on salad, in stir fry, whatever. If you take a little time on Sunday to plot things out for the week it makes everything much easier!
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