Like every other wild woman I know, I struggle with the juggle… career, education, family, exercise, social life, church, cooking/eating healthfully, etc. Some days it all falls apart. But I find that when I plan ahead, like making a menu to prepare my meals (and tracking carbs, fats, proteins, calories, water, etc.), pack my lunch the night before, I do eat better and I feel better, both physically and emotionally because I feel more organized. Yes, it takes a little more time on the front end, but the rewards are well worth the effort.
Plus, I save money because I buy what I need at the market (I’m known to grab a little of everything), and I don’t find myself eating out – a huge savings. If you spend $5 a day for lunch 5 days a week for four weeks a month, that’s $100 a month, or $1,200 a year!!! Imagine what you could do with an additional $100 in your pocket at the end of the month!
Today I’d like to encourage you to plan your meals for the week. And to start you off, here is a picture and corresponding recipe/nutritional info on what you could do for lunch. It’s one of my faves, is honestly delish, very filling and satisfying. So exercise your planning/shopping/prepping muscles and make yourself and those you love some uber-delish meals… and with the time saved scrambling treat yourself to a soak in a bubble bath!!!
Linda’s Leftover Roasted Chicken Salad
(serves 1)
2 cups Arugula (you could also use spinach or any dark leaf greens)
1 small tomato
¼ cup sliced radishes
2 oz chicken (meat only, no skin) – I used leftovers from a rotisserie
½ canned pineapple (drain off syrup and rinse)
Salad dressing – 2 tablespoons fig and pear balsamic vinegar with 1 tablespoon flaxseed oil
Calories: 294
Fats: 15.1
Fiber: 2.9
Carbs: 31.8
Sodium: 386.3
Protein: 15.4
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