Failing to plan is planning to fail.There are many aspects of life that follow these wise words. Nutrition is by far one of the most applicable. Whether your goal is to lose fat, add muscle, or maintain a healthy lifestyle, it comes down to the choices you make in regards to BOTH exercise AND nutrition.Weʼve already covered a ton of information regarding exercise, so here are a few tips on how to get your nutrition on track. Set aside at least one hour each week to give yourself the opportunity to plan and prepare nutritious meals for the next several days.
In one hour you can:
- Plan out meals for each day of the week
- Cut and store vegetables for those meals and snacks
- Prepare at least one of those meals
- Spend quality time with your family, significant other, or friends
When it comes to nutrition, most people neglect to plan out their meals. Unfortunately, food becomes a last-minute decision; at lunch time we head to a Subway, McDonaldʼs, or some other fast food restaurant. Dinner looks the same; ordering pizza out, picking up fast food on the way home, or microwaving a Hot Pocket. We don’t even eat breakfast. Even if you head to a sit-down restaurant, most folks donʼt look for the healthiest choice on the menu. Most likely, we pick something we canʼt or don’t have at home. As much as we know we should, we definitely donʼt get the grilled chicken breast with broccoli on the side. You think, “I can make that at home, so Iʼll eat it there.” Of course when it comes time for dinner the next night we realize we forgot to set aside the chicken to thaw, so we opt for dinner out again. We’ve all done it.
By putting in a little time for planning meals, we ensure there are veggies cut and ready to toss in scrambled eggs, that when we leave for work thereʼs a healthy lunch already packed, and when we get home there are leftovers ready to heat up or a recipe ready to toss in the oven. With a little planning, nutrition can become the easiest part of the day.I know itʼs not enough to just tell you to prepare your meals, so Iʼm going to give you a full week of food prep and tips to help you in your first hour. I recommend using leftovers and portioning out your recipes ahead of time to make for even faster/easier meals during the week. That way, all you have to do is pull out your reusable dish (we recommend Pyrex-style glass containers) to toss in the kitchen at work and reheat at lunch time.
Below is a meal plan that should feed 2 people for approximately 7 days (recipes are at the bottom of this post). We accomplish a healthy diet this week with just 6 recipes. Check out the Gourmet Nutrition cookbook for more ideas, and feel free to create your own out of healthy meats and fresh vegetables. Now, the meal plan:
| |
Breakfast |
Lunch |
Dinner |
| Sunday |
Eggs w/Greens |
8-Layer |
Chicken w/Veggies |
| Monday |
Oatmeal w/Fruit |
8-Layer |
Chicken Salad |
| Tuesday |
Eggs w/Greens |
8-Layer |
Beef w/Split Peas |
| Wednesday |
Oatmeal w/Fruit |
8-Layer |
Texas Pizza |
| Thursday |
Eggs w/Greens |
Beef w/Split Peas |
Texas Pizza |
| Friday |
Oatmeal w/Fruit |
Chicken w/Split Peas |
Chicken w/Veggies |
| Saturday |
Eggs w/Greens |
Chicken Salad |
Start Prep Again! |
First, you’ll need a grocery list BEFORE you go into the store to help you make good choices. Try not to deviate from your shopping list, unless there’s an unbelievable sale on chicken, or some other veggie that’s not listed here. Remember to keep to the outside aisles of the store and avoid the chips and cookies aisles, except on rare occasions (i.e. once a month).
Grocery List (Broken down by location in the store. You may need extras if you have a large family):
2 medium Tomatoes
3-4 Yellow Onions
Carrots (you can use large carrots or get a bag of baby carrots so you have a snack during the week)
Spinach (2 large bags)
Bouillon Cubes, chicken flavored
Curry Powder
2 medium Sweet potatoes
1 Red Pepper (if you like them)
Minced Garlic
1 large container sliced Mushrooms
6-8 pack of Chicken Breasts (skinless and boneless)
2 lbs. Extra Lean Ground Beef
Large Bag Shredded Cheddar Cheese
Small package of Whole Wheat Tortillas
2 cans Black Beans (low sodium and no flavoring)
dried Split Peas (you only need ½ cup this week, so you’ll have leftovers)
Jardineʼs Chipotle Medium Salsa (or your own favorite salsa, which better be Jardines!)
Your favorite BBQ Sauce
1 can Pineapple Chunks
1 bag frozen Corn
1 small bag Frozen Peas
1 bag of your Favorite Veggie (besides corn) – Broccoli, carrots, cauliflower, green beans..
Salt
Oatmeal
Pepper
Sliced Almonds
Coconut Oil (or extra virgin olive oil if you donʼt like to be adventurous!)
Now, letʼs talk a bit about the prep work required. Hereʼs a step-by-step approach of
how you can begin to prepare these meals for your week:
Prep Plan:
:00 – Preheat Oven to 350F, put 3 cups water to boil on stovetop, and begin to peel and
slice 2 medium sweet potatoes.
:10 – Add sweet potatoes to boiling water (even if itʼs not quite there yet), place 4
chicken breasts in the oven for 35 minutes (Youʼll need to do the remaining breasts later
in the week, as we donʼt want the chicken to go bad). Now preheat a skillet to medium
high and begin to chop onions.
:15 – Set chopped onions in Pyrex dish for keeping in the fridge. Add 1 lbs ground beef
to the skillet and begin to brown. Dice 1 tomato, and if you choose to use red peppers
in your pizza, chop them now.
:25 – Add 1/4 cup onions, 1/4 red peppers if desired, and 2 tsp minced garlic to the
cooked meat and keep on the stove for 1 more minute. Add BBQ sauce and 1/4 cup
diced tomato. Stir until combined and remove from heat.
:30 – Place ground beef mixture into Pyrex dish for later in the week. Rinse ground beef skillet quickly, and use for the sweet potatoes after draining. Add 1/4 cup salsa and saute.
:40 – Remove chicken from oven. Slice 1.5-2 breasts and layer at the bottom of
casserole dish. Add sweet potato on top. Follow remaining directions for 8-Layer Dinner (below) and place in oven for 25 minutes.
As you can see, weʼve accomplished a lot in the 1 hour weʼve set aside for our nutrition: we now have onions diced for each meal of the week, which will come in especially handy for breakfast; our 8-Layer dinner is ready to eat tonight, as well as leaving us plenty of leftovers for 2-3 more meals during the week; we have 2-4 leftover chicken breasts for a taco salad or chicken and veggies later in the week; and our ground beef mixture is ready to place on our tortillas for the Texas Pizza or to pair with the split peas. At this point, there are minimal time requirements to create great tasting, healthy meals for the entire week.
Special thanks to the Gourmet Nutrition cookbook and the Precision Nutrition program for the bulk of the recipes here.
If youʼre interested in learning more about Sport Nutrition, please feel free to join us at our free seminar, Proper Nutrition for Athletes September 19th from 6-7pm. We will be hosting the Wellness Education team from the San Antonio Food Bank at Superior Sports Center in San Antonio, TX, and will be covering aspects of sport nutrition including pre- and post-workout nutrition, nutrition for competition days/weekends, and more. RSVP on Facebook or by email to Alan@ExplosiveSP.com.
Recipes:
Scrambled Eggs with Greens
Instructions:
Preheat frying pan on medium high heat. Add 1/4 cup diced onions and 2 tsp minced
garlic until softened. Add 1 cup diced mushrooms and two large handfuls of spinach
leaves. Keep on heat until spinach leaves are shriveled. Add 4 scrambled whole eggs
and stir constantly until eggs are scrambled and cooked. Add 1/4 cup (or less) of
cheddar cheese, season with salt and pepper as desired, and serve.
Roasted Chicken Breast
Instructions:
We will cook all the chicken breasts at one time to have the meat ready for meals
throughout the week. Placed thawed chicken breasts on a cooking sheet about 1 inch
apart. Add spices if youʼd like. Place in preheated oven to 350 and back for 35
minutes. Let chicken cool before storing in the fridge, or use immediately for meals.
Texas Thin Crust Pizza (Thanks to Gourmet Nutrition for the recipe)
Instructions:
Preheat the oven to 400F. Preheat frying pan and add ground 1 lbs ground beef and
saute with salt and pepper. Add the 1/4 cup diced onions, 1/4 cup diced red pepper,
and 2 tsp minced garlic, and saute for another minute. Add 1/4 cup diced tomato and 2
tbsp BBQ sauce and stir until combined. Remove from heat. Lightly coat baking sheet
with cooking spray and place 3 whole wheat tortillas on the sheet. Spread the beef and
vegetable mixture evenly on each shell, leaving a half inch for crust. Top with pineapple
and some cheddar cheese then place in the oven. Bake approx 10 minutes.
8(7)-Layer Dinner (Gourmet Nutrition)
Instructions:
Cook 2 chicken breasts ahead of time and cut into small cubes. Season the chicken
with the salt and pepper. Preheat oven to 350. Skin and slice 2 medium sweet
potatoes. Bring a pot with water to a boil and add the chips in. Once the sweet potato is
beginning to soften, drain, and add the sweet potatoes to a skillet with 1 cup salsa.
Saute for 5 minutes. Layer the ingredients into a large, shallow casserole dish. After
the chicken and sweet potato/salsa are in, add 1 can drained and rinsed black beans, 1
cup diced onions, 1 cup frozen corn, 1 cup frozen peas (if you like them), and 1/2 cup
sliced almonds. Bake for 25 minutes and serve.
Chicken Taco Salad (Gourmet Nutrition)
Instructions
Remove 1 chicken breast from fridge, slice into smaller pieces and reheat. Place 1/4
cup diced onions in skillet with 1 tbsp coconut oil or olive oil and cook until lightly
browned. Add 1/2 cup diced tomato and 1/4 cup frozen corn. Cook for 1 minute more.
Remove from heat and set aside to cool. Combine the chicken and cooling mixture with
3 cups fresh spinach and 1/2 shredded cheddar and enjoy. Add your favorite salad
dressing or salsa for more flavor.
Curried Split Peas
Instructions:
Bring 1/2 dry split peas, 1/2 chopped onion, 1 sliced carrot, 1 chopped tomato, 1 dash
salt, and 1 chicken bouillon cube to a boil in 3 cups of water. Cover and simmer for 30
minutes. Remove lid and boil off remaining liquid. Add 1 dash curry powder after taking
the pot off the heat. Serve with roasted chicken breast or sauteed extra lean ground
beef.
Chicken and Veggies
Instructions:
Heat “Your Favorite Veggies” and reheat chicken breast. This is the easiest of the
recipes, and should be done on a daytime or nighttime meal that you just donʼt have any
time for. Just heat both pieces up, and enjoy.