From the moment I opened my eyes this morning I could just feel the monday-ness looming in the air. I had the classic weekend where I had more to get done than I could have ever reasonably accomplished, and it was actually a struggle for me to admit defeat at 10pm on sunday night to allow myself a good night sleep.
It was totally worth it. The still-unpacked box that was abandoned in the corner is still staring at me, but I don’t care. I’m prioritizing me this week – my sanity, my health, and my own piece of mind.
I committed to an 80/20 style 28toLife program with Sarah and Georgi, good friends and trainers from MADabolic, and it started today. Over the past year I’ve gotten pretty used to cooking according to Cristina’s preferred plan and can make a meal out of just about anything at this point — as long as there are groceries stocked. That’s one of the challenges — making sure that there is good, fresh food, constantly stocked in the fridge. Meat, fruit, vegetables, and a few other critical essentials to allow for spontaneous meal creation. The point is not to feel hungry and deprived — it’s to change what you’re using to fuel your body and teaching it to run on good quality food.
Depending on what your preferred tastes and meals are, you might want to meal plan ahead of time and buy groceries a little more frequently than usual, or, you might want to go all-out on Sundays in preparation for the week. Totally your call. I do a little of both, but I would say that I do have a staple MUST-HAVE-THESE-THINGS at all times list:
- Coconut Oil
- Coconut Milk (canned from Trader Joes)
- Sesame Oil
- Almond Butter (Fresh ground from Whole Foods if you can)
- Sea Salt
- Pure Vanilla Extract
- Chili Powder
- Chicken Breast
- Ground Beef
- Flank Steak (get a big one so you can take advantage of extra)
- Chicken Sausage ( Applegate Farms)
Fruit & Vegetables:
- Yellow Squash
- Spaghetti Squash
- Lettuce / Kale
- Avocado (MANY)
- Broccoli Slaw
- Whole and/or slivered Almonds
- Sunflower Seeds
It looks like a huge list — and it is, but for the most part you can ALWAYS find these things in my fridge, and they are the best and most versatile basics I’ve found. There are certainly other things I like to pick up at times — beets, arugula, and spinach included, but usually only when they’re planned in a specific meal.
This morning’s breakfast was straight out of my critical ingredient handbook, and was the perfect way to start off this Monday.
Lunch was a salad with chicken from a little spot next to my office, accompanied by about 10 huge cups of water that were strategically consumed to help me prepare for (hot) yoga at Y2 tonight — more on yoga tomorrow.
Dinner tonight was grilled chicken, cucumber, avocado, and sea salt seasoning all chopped and mixed together for a chunky chicken salad. It was super quick to make since I had some chicken already cooked and awaiting it’s destiny in the fridge.
And that marks the end of this super long monday.