I’ve gotten pretty used to people assuming and telling me that I eat super healthy because they know that I’m into fitness. This is perpetuated even more now that I’m a fitness professional. What many don’t realize is that I do struggle with following healthy eating habits. I am no exception to the rule. CONFESSION: I’m a big carb-aholic…cookies, chocolate, granola…anything sweet, crunchy, and chunky…I’m like a vampire, unable to resist the taste.
Though I personally don’t believe that we should ever restrict ourselves from eating something termed as “bad” I do believe that there is always a time for when we should eat certain foods. Because I workout at a certain intensity, food is my fuel. Even more important, food packed with the right fats, carbs, and protein is so imperative to provide the needed energy to get me through my workouts and the appropriate recovery to nourish my muscles.
This week I’ve had to change my eating just a little as I am taking the week off from strength training and any high-intensity circuit work to heal an injured back. With that said, I have had to make certain adjustments to my meals and specifically timing my meals for what works with my schedule. I made it a point to clean the fridge out and meal prep using ingredients I had a surplus of: Firm tofu, Trader Joes cauliflower rice, frozen sweet peas, liquid egg whites, oatmeal, arugula, beets, etc.
I don’t follow a strict dietary regimen but always aim to incorporate majority of whole foods through out my day.
BREAKFAST: Post-cardio // 3 Chocolate protein muffins w/ 1/2 tbs of Trader Joes dulche de leche caramel spread (that wicked sweet tooth)
LUNCH: This was a hodge podge of ingredients that just needed to get eaten [or else it would get thrown away] // 1 cup cauliflower rice, ½ cup frozen sweet peas, ½ cup firm tofu, 3 oz ground turkey, ½ cup mashed sweet potato
SNACK: [before work] // 1 Whole grain Thomas English Muffin with Low-fat cream cheese
DINNER: I’ve been on a beet kick lately and craved a salad! // 2 cups arugula, ¼ cup low-fat feta cheese, 1 cup roasted beets, 3 oz grilled chicken strips, 2 tbs crushed pecans
Post dinner SNACK for the evening: Protein mug cake with a little sprinkle of cinnamon & sugar!
