Failing to plan is planning to fail, or so they say.
I am as guilty of this as anyone, especially when it comes to my diet and nutrition. These days I’m usually up at 4:30 am and in the gym by 6:00. Given my commute and the sloth-like pace with which I attend my mornings, I rarely have time for more than the obligatory grooming and making coffee before I’m out the door and heading to work.
My first cup (travel mug @ 16 ounces) contains a healthy dose of either coconut milk (the canned stuff, unsweetened but with lots of coconut cream) or coconut oil. The latter I turn to because we have to blend the coconut milk beforehand and that takes a bit more time than I can spare.
Throughout the morning I’ll hit the Keurig a few times for two or three 10 ounce refills of black coffee, making sure to pound water in between to stay hydrated. The coffee helps keep the edge off my hunger. I’ll also try and get in a protein shake with greens powder for some quality nutrition to run on.
Most days, if I plan well, and there’s leftovers from last night’s dinner, I can get lunch around 11, in between my last private client and the 11:30 am class. If not, I won’t eat until 2:30 or 3:00 pm, after my training session. That means by the time I get lunch (some days my first meal) I’m STARVING!
This is a perfect recipe for overeating, which leaves me slow and lethargic in the afternoon and sabotages my body composition goals. Believe it or not, this is actually quite easy to do. It’s easy to get busy, to prioritize other things and push your own needs onto a back burner. “I’ll get to that in a bit.”
Today I took a different approach. Today is Saturday. Classes don’t start until 8 am. I slept in until 5:30 and was at the gym by 7:00 am. That gave me time for my own workout and still be ready for the 8 am crew.
My 9 am client was out of town, so I had a chunk of free time. I hadn’t had breakfast yet. My coffee and coconut oil were long gone and this blog wasn’t going to make much sense without any nutrition. Time to plan for success.
A quick trip to Whole Foods yielded a nutritious breakfast of scrambled eggs, bacon, sausage, steamed kale and roasted tomatoes. I grabbed a large Americano to wash it all down. More importantly, I bought snacks for the week. Fresh strawberries and blue berries, dried mango and apricots, a trail mix and a couple dark chocolate bars (What? They were on sale.) and I’m stocked for several days of emergency snacking and nutritional holdovers.
The key is planning. If I have what I need in advance I’m good to go. I can stay on point and meet my goals. It’s true that any plan only lasts as long as first contact, meaning that I can be sure something will happen next week that will derail my perfect plan, but at least I have a place to start from.
It’s most likely that my diet won’t be absolutely perfect next week. But what I now have working for me is a pantry, stocked with go to foods that will help keep me from overeating when I finally do get around to having a meal.
To our perfect imperfection,