Plan Meals in Advance

Plan Meals in Advance
JORGE’S DAILY FIT TIP

By Jorge Cruise, Chief Diet and Fitness Expert
Monday, September 22, 2008
Most of us are caught in the rat race Monday through Friday and are easily seduced by the convenience of fatty foods at quick-dine restaurants. My secret to eating nutritiously during the busy work week? Prepare meals ahead of time! Do as much food preparation as you can on the weekends – such as chopping vegetables, roasting a few chicken breasts or making a large batch of rice – and then refrigerate or freeze these foods for later use. And don’t waste time running back and forth to the fridge. It’s quicker to prep for a week’s worth of meals when all the ingredients are in full view instead of taking food to and from the fridge several times. You’ll find the time you spend planning, chopping and cooking on Sunday will save you valuable minutes during a stressful, time-pinched work week.
Your coach,Jorge Cruise