Fitness In Training™ by : Dan Höering : Fitness Coach™

Please contact me for Fitness Coaching lessons: dan@fitnessintraining.com

Preparation Short Cuts for Healthy Eating

So, you want to make certain you have the right food on hand to eat – without being at the disposal of other foods, you’d rather not eat? The answers lie below, ha, ha, ha!

Very often we have plenty of food on hand – in the fridge, cabinets, freezer, but our taste buds and empty gullets want something right now! Have you ever been in the predicament? I have. What to do? Grab a gob of those cheesy crackers? Woof down a quick mouthful of chips – to take the edge off. Snack all the way up to your meal, then eat what is fastest to heat up and snarf it down like its your last meal on this Earth – get a life man?!

Read and then re-read the following, it’ll coach you how not to be at the mercy of your kitchen’s deepest, darkest temptations – instead, shine light on your ideas and take charge of your kitchen’s power! Now go people go!

Food Prep

Write up a grocery list using My Grocery List for the grocery store so you have the foods you need during the week. Make more than one visit if necessary for produce and other perishables.

Menu plan your meals, so you don’t (ready fire-aim) when you step into the kitchen, with a hungry body, needing feeding! You’ll be sorry if you don’t! Pick certain days for favorite dishes, other days for dishes you know will be good for you and your family. And pick other days as creative days, with all foods on hand, knowing though, you will create something from scratch or *¾-scratch for a good and well-balanced meal! *Forget boxed, pre-made frozen meals; they have tons of sodium, enough nitrates to preserve your body for 1000 years and chemicals you wouldn’t use on your garage floors greasiest oil stains!

Pre-prepare ½ to ¾ of your meal Proteins in advance for the calendar week. You’ll be glad you did! (like chicken thighs, Bean dishes, ready to go frozen fish for the grill, etc.). Simply add a side of veggies or fresh fruit and you’re ready to eat!

Chop, slice and dice, prepare specific veggies, fruits and nuts, as accompaniments or marinades/sauces to the main dish and for various meal times, breakfast, lunches (for work especially) and for dinner, even snacks too.

Broil, grill, boil, steam, or bake most of your meals. No problem to use a good quality Olive Oil when frying foods, (especially fish). Just watch total amount of Olive Oil. Replace butter, Lard, Margarine, and Shortening and cheap oils, with Olive Oil, Grapeseed or Avocado Oils (when frying). Also purchase an Oil pump sprayer, this will help your portion control when using oil on foods for browning purposes.

Have plastic containers on hand to store these fine creations you’ve just made – with solid sealing tops. Then during the week, you can dole out portions sizes for you and your family for breakfast, lunch and dinner – all right - awesome! If you need, go out and purchase new containers as the old ones are warped, lost or aren’t worth a plumb-nickel! Ahh, now you have some fine new containers that’ll make your food grin with delight. Remember to re-warm the food in glass bowls; studies are showing that plastic containers emit toxins into the food when warming.

Make time on one or two days of the week to prep these culinary masterpieces. Remember, if you fail to plan, then you are planning to fail. The core of calorie burning on an ongoing basis is The Workout! So, remember to plan and execute your workouts at The Club at Kruse Woods or the facility you utilize to workout. Your heart, muscles, bones and body will appreciate it very much.

I am available for coaching at The Club at Kruse Woods, home or office, so please contact me: dan@fitnessintraining.com or 503.332.0026. Thank you very much for reading this article and keep yourself healthy for life! It will make a good difference!