You know how people say you should never go to the grocery store hungry because you will buy out the store? Well the same can be said for heading to a restaurant/take-away place. The hungrier you are, the worse the decision tends to be. And if your sugar levels are low, you will most likely crave things high in carbs and sugar for instant gratification.

In order to avoid that diet-buster, here are a few tips.

  1. Pack healthy snacks to avoid getting too hungry. Raw veggies, whole fruits, and raw nuts and seeds are always a great on-the-go choice.

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  1. Pack healthy lunches (or at the very least, plan your lunch break time and location in advance)


  1. If at all possible, eat before you are too hungry…or what I call preventative eating. Eat when you have the chance instead of waiting and then spiraling into starvation. Going into a meeting with a co-worker that keeps a bowl of candies on her desk and ALWAYS offers (aka peer pressures) you one? Have a small healthy snack even if you aren’t hungry before so you don’t want the candy at all.
  2. Plan your dinners in advance. And plan meals that involve perishables. Not only will the full fridge shame you into using the perishables up before they go bad, perishables tend to be healthier.

Here is what I do (most of the time…). At some point over the course of the weekend (or Friday), I look at my schedule for the following week and plan how many meals will be consumed at home and approximately how much time I (or the hubby) will have to prepare it. Will I be eating dinner in my car? Will I be eating before my evening clients or after? Alone or with Tom? What time will I be home? Will I need to walk the dogs? Will I have time in the afternoon to prep stuff? Etc., etc. (This seems like a lot of work but actually takes about 30 secs to determine). Then, I pick out some recipes and plan the week out. Since we started this blog with the intention of answering the consistent client question of “what do you do”….here you go! Here is FITintheCITY’s week in dinners:

Monday: Chicken Sausage (Bilinski’s pictured below is a great choice: nitrate free, no pork casing, all-natural) with sauteed kale over quinoa.

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Tuesday: Salad “Nicoise”: canned tuna mixed with hummus, over greens with sprouts, tomatoes, cucumbers, avocado, and 1 hard boiled egg

Wednesday: Vegetarian Ramen (link to recipe although I change quite a bit. Use mushroom broth with garlic pepper sauce, use brown rice ramen instead of udon, add seaweed or kombu and add a hard boiled egg. You can use any veggie you want though!)

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Thursday: Roasted root veggies over farro

Friday: Dinner out

Saturday: Fajita-less chicken fajitas: boneless, skinless chicken with sauteed mushrooms, peppers and onions with a small baked potato topped with homemade guac

Sunday: Slow cooker veggie chili (great for a Sunday meal as there are ALWAYS leftovers and you can set it up in the morning and go about your day). LOVE to top with avocado. No rice or cornbread needed!

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What are you cooking this week??


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