Day 3: I Planned my Meals Ahead

Each week I sat down and planned my family's meals.  This mostly pertained to dinners.  That way I wasn't scrambling at the last minute to order in or go out to eat.  In fact, in the beginning, we stopped going out to eat.  We used to eat out 2-3 times per week.  Trust me when I say that I didn't get to 254 pounds because I was ordering salad.  In fact, I would hit up a drive thru for a sandwich and another drive thru for fries.  Driving down Broadway, the fast food sign call out- constantly.

Eventually, when James was born, the not going out to eat wasn't a big deal.  Taking a baby to a restaurant isn't a relaxing experience.  When I wold travel to the farm and back, I packed a cooler- I know you are rolling your eyes.  But, it kept healthy foods within arm reach and stopped me from hitting up a drive thru or pulling into a gas station for a Super Rope.

I brought a weeks worth of lunches to work on Monday morning.  I love lemon chicken orzo soup, quinoa, wild rice, wraps.  That way I could have healthy choices and not be rushed each morning. 
I also premade breakfast options my favorite is The Stinky Burrito (Thanks James) and Steel Cut Oatmeal.  See recipes below. Yes it took planning and time- most of which came from Sunday nap time.

The Stink Burrito Breakfast Wrap
1 Low Carb Whole Wheat Tortilla
Egg Writes w/ pepper
1 TBS Black Beans
1 TBS Salsa (This could be substituted for Mangoes, Avocado Slices, hummus, etc.)
I make a batch of 12- wrap in foil and pop in freezer.

Fall Oatmeal
1//4 Steal Cut Oats (cook by directions on package)
I use Water
1 TBS Pumpkin Puree
Sprinkle w/ cinnamon
Add some Cranberries and Pecan chips
Stir

I use other ingredients in spring/ summer: blueberries, strawberries, mangoes- all can be bought frozen and kept in freezer.