Time management is a big part of PCP and mine has been ridiculously bad this week..
Ive been feeling pretty tired so chances of a pre-work PCP workout were slim and circumstances have meant that a lunchtime gym workout were a no-no so Ive had had to do all the workout and skipping after work. This means Im done & home by 8.30ish and then need to prepare & eat the egg whites, apple etc and the veg snack as well as cook the breakfast and lunch for the following day then do the washing up etc etc. By then 10pm has long past and chances of an 8 hour sleep drift away. There is no access to blogger at work so this could be my only blogging time but too many other things then get in the way..
On a few occasions this week, Ive bought lunch out to save time (the night before) and used guesswork for the weights which I admit is sub-optimal but at least has freed up some time. Later today, I plan to barbecue a few pieces of meat and hopefully that will take care of lunchtime protein for Mon-Weds at least. Any time saving food prep ideas would be greatly appreciated.
In general though, everything is going ok and my body is definitiely incurring some positive changes. I think like a lot of people I was feeling tired and sluggish this week which has made the daily exercising a real chore. However, I think I may have turned the corner as since Thursday Ive been feeling a lot more energetic.
Once I get to grips with the time management, can anyone recommed a good book? I just cant see myself sitting through Australia's next top model.
I make up a "veg stash" that is good for a few days. I just draw on it for all my meals.
ReplyDeleteI cut up lots of veg and steam them separately as they need different steaming times. I am careful not to overcook anything as you don't want veg mush.
Then just mix it up and put in a big tupperware in the fridge. I then just weigh out what I need for each meal. For breakfast I saute to heat through then throw in an egg for a frittata, for lunch I put in a pita bread with protein such as chicken or shrimp. For evening snack I just heat through. I always add lots of garlic and ginger and pepper for flavour. The veg are great if you want to spice up an individual meal with for example chinese 5 spice and chicken. Just for variety.
Lunches I tend to make the night before. Between eating my "dinner" and eating my veg snack I make up lunch for the next day or more veg stash.
Protein, I tend to do in a big lot too. Roasted chicken legs (too easy - 50 minutes in the oven) and I estimate that 3 legs is good for my allowance.
Or I have made lean meat balls before too. These keep well and are great hot or cold for lunch.
The BBQ is a great idea.
I do the same as Tracey, but also cook up some brown rice and use that as a stash as well as roast sweet potato for my carbs. Smoked salmon is an easy protein source. So are pre-boiled prawns. Roast chicken if you can get it from the deli goes a long way. If I am in a rush and don't have enough veg I quickly defrost frozen peas or corn to make up the shortfall. Last week made up a coucous salad by adding some flavour and then used that as a stash to combine with other things.
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