Planning for Eating
A s you will discover, eating is one of the most important elements in Body-for-LIFE, and planning is crucial. Before you eat, you have to shop for and prepare your food.
"Plan your meals and trips to the store ahead of time," Kitara recommends. "Create menus for the week with a shopping list of everything you'll need to coordinate with t hose pla nned mea ls. Take the list with you and buy everything you need at once. This saves multiple trips to the store and cuts back on staring blankly into a barren fridge with limited meal options."
Champion Mike Harris precooks most of his weekly meals or buys precooked provisions in bulk. "I generally buy a five- to seven-pound package of pre-roasted chicken or un-sliced turkey breast," Mike says. "Each day, I carve off what I need and put it into individual baggies with brown rice or I'll pair it with fruit I put in another container.
In the microwave, the brown rice heats up with the chicken and is great!" "Mea l pla nning needn't be daunting," says Challenger Heather Ortiz. "Once you get used to eating every two to three hours and choosing what foods to include in your meals, it becomes second nature and won't take any time at all. In planning our meals now, my husband and I thaw our meats and leave them in the refrigerator, so we can just throw them on the grill or steam them that night." Champion Rena Reese's philosophy is to cook once and eat at least twice later.
"You can grill chicken marinated in lemon juice and spices for dinner one night," she says. "Then slice the leftovers and put it on top of salad the next day for a tasty lunch. Perfect choreography leads to success." Champion Karen Brabandt says the key to eating like a Champion is having not only a plan but also a reserve or contingency plan.
"You wouldn't drive without a jack and a spare tire! So why wouldn't you have reserve supplies stashed in your car, office or purse, such as water, and Myoplex meal-replacement shakes? I'm a nurse, and patients often arrive at the most inconvenient times, and in droves. I can't have a bleeding patient wait until I finish my scheduled meal. So I keep Myoplex sports nutrition bars and other healthy snacks in my lab coat. This way, given three minutes to run to get equipment, I can grab a few bites of my bar or eat some almonds. Where there's a will there's a way." Champion Ted Gertel subscribes to the same philosophy.
That's why he has a file drawer in his office designated "emergency back-up food." "My emergenc y back-up f ile is stocked wit h non-perishable instant Body-for-LIFE meals," Ted says. "This includes Myoplex ready-to-drink shakes and meal-replacement bars. Other good sources of ready-to-eat protein include foil pouches of tuna and tins of sardines. I also stock Quaker® instant oatmeal and Kashi® Go Lean® high-protein, highfiber cereal. Small cans of vegetables with pulltop lids are also very convenient."
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