Isn’t it funny how sometimes change can just sneaks up on you?
Don’t get me wrong, there are definitely times when one follows all the steps, making a clear, conscience decision to make a change: (1) This is the change I want in myself (2) This is what I have to do (3) This is what I’m doing.
But most of the time it’s more sneaky. Like you’re going about your life thinking you’re doing everything the same and then you look back and think: “Man, how often did I used to eat out?” or “What did I used to have against smoothies?” or “Wow, I really used to be a to-the-T calorie-counter” or “How could there have possible been a time when I was worried about eating too many nuts/too much nut butter?” (HA!)
I think the brain has some sort of bias for the belief that we are always the same. Though this makes sense because how else would we integrate everything? ANYWAYS! enough with the philosophical introspective stuff. Basically I just want to talk about what has changed in my life since I
fell off the face of the Earth started interning.
Basically, I’ve aged 10 years.
Ok, maybe I haven’t aged 10 years, but I seriously am so much more buckled down. I have a system for living. This includes a formula for meal planning, food preparation, exercise, free time activities, and clothing selection during the work week. It takes many day-to-day choices out of life, which in my book is MARVELOUS.
Take away tips:
1. Take 15 minutes on Sunday and pick your outfits for the week. Seriously. Especially if you’re like me and pack your outfit with you to the gym in the morning so that you can get ready there before heading to work. Those 15 minutes will unload 15 pounds from your shoulders in accumulated stress throughout the work week.
2. Take the guesswork out of meal planning – create your own formula for the week in meals. Mine looks like this:
Thursday/Friday: Meal planning online whilst at work (it’s OK to multitask, right?)
Friday/Saturday: Grocery shopping/farmers’ marketing (always 2 fruits x7 servings for the week, yogurt, and what I need for snacks and the meals planned)
Saturday/Sunday food prep: 3 voluminous-oatmeals-in-a-jar, 1 Salad Conglomerate (serves 5 lunches for the week), 1 Other food creation (Mexican Spaghetti Squash Casserole, Veggie Chili, Curry-roasted veggies + tofu, etc.) that serves 4-6 dinners
Wednesday: 2 voluminous-oatmeals-in-a-jar
Optional: 1 more meals Wednesday/Thursday
3. If it’s vegan you can probably eat something past the “4 day fridge life expectancy”
Hence why I’ve been making two meals that last all week for the past month or so. I’ve pretty much switched to vegan for the majority of my home meal preparation. Soy milk in my oatmeal and delicious replacements for cheese – Nacho cheeze sauce makes an excellent topping for enchilada casserole by-the-by. Actually, the only animal products I buy (at the moment) are yogurt and the honey that’s laced into my Kashi Go Lean cereal.
4. Create a workout routine that’s a no brainer.
For me that means take exercise classes every weekday and leave the “What workout should I do today?” for the weekend. I’m fortunate enough to be able to create a well-balanced, continuously challenging workout from the classes offered at my gym
(My Plan: M- Cycle, Tu- Cardio Strength, W- Cycle, Th- Yoga, Fr- Boot Camp, Sa/Su- mix strength & cardio or rest)
5. Strive to only spend time on the things you want to be doing.
That means planning fun activities for the weekend ahead of time, making plans to see your good friends, and deciding what you want to use your free time to do during the week.
6. But at the same time try not to worry so much if things aren’t exactly how you want them to be.
I would be a dirty liar if I said that I’ve mastered this. Sometimes it’s easy to let myself get bogged down with feeling like I wish things were different than they are right now- especially when I was interning and had no time. But in the end, it just makes things worse to dwell on it, so I continuously strive to try not to focus on what how I wish things would be unless I have the capability of making them that way right now.
That pretty much sums up my changes and learnings.
How have you changed lately?
What have you learned?
Things to look forward to on eatmybeets:
- Hot sauce creation “sriracha”-style
- Fermentation? <–that’s a maybe