Be Prepared

(First published 2005) As for lunches, I find that if I'm away from home at noon, I take my grilled chicken in a baggie, along with lettuce, tomato, chopped baked potato, carrots, and maybe some red onion and celery. I have little frozen containers that I use to keep the meat chilled till I can eat. For snack, I'd have 2 turkey sausage (homemade) balls and 1/2 cup of fresh sliced strawberries or fresh pineapple chunks (in a pinch you can use the pineapple packed in its own juice, but it is not as good for you) (amounts will be determined depending on which body type and sex you are). I make a pumpkin "bread" that makes 8 (or 12) little loaves, depending on which pan I use, and that is what I have every afternoon for my afternoon snack. (It depends on your body type, as to which meal you could have this...an A would have it for breakfast or a B would have it for afternoon snack, as reported here.)

The main thing is plan ahead, cook ahead, bag it up and be ready to grab and go. If you wait till the night before to prepare something, you generally will not stay on the program and be successful. Keep it simple.....cook everything for about 7 days at one time; some people do it for 2 weeks. Then, you cook it, weigh or measure it, bag it, and you're ready to go for the entire week. No excuses!!! It is a matter of mindset, and you really have to work at it at the beginning, because we are such a spur-of-the-moment society. It was hard for me to figure it out at first, but just keep trying. As soon as you eliminate the added salt, sugars, oils, dairy, wheat, and corn from your diet, you're going to begin to lose and feel better, too. I had joint pain all over my body for over 15 years, and when I eliminated the salt....no more joint pain, until I had a meal with salt in it. For more than 24 hours, my entire system of joints killed me!! Then you have to work on portion control. I hope some of this rambling helps you.