To keep me on track with everything, I like to sit down at the beginning of every week and plan a schedule including gym days and my meal prep. I use my planner and weekly whiteboard to add a schedule, and get ready for meal prep Sunday. So come and plan with me for my weekly gym schedule, meal prep, and activities.
I have a basic Mead planner that I purchased during Back to School this past fall. It’s a standard 8 1/2” X 11” size which may be large for some, but I love having extra room to jot down notes and lists. I write my work schedule into the day notes, including any meetings or special task I have to complete that day.
Near the bottom of the day note, I’ll write in when I want to post on my blog, including the topic or title of the post. I also keep track of my monthly favorites on the monthly calendar along the side since I often think of favorites while at work or out and about. I do my best to keep activities color coordinated, purple being for my personal appointments or tasks since that’s my favorite color. I’ll also doodle in holidays and special occasions.
For 2015, my New Year’s Resolution was to be more organized. To keep up with that I purchased a weekly white board that I use to write down dinner plans, gym days, and any activities occurring through out the week. I update the white board every Sunday while also updating my planner and meal prepping, also keeping it color coordinated. If there are holiday colors for the month, like December, I’ll write the month and days in that holiday’s colors. I interchange gym days – lifting days versus cardio – with two different blues and write that on the bottom of the day. I find that making a gym schedule in advanced keeps me on track with my goals for the week.
Important appointment or planned activities also go on the white board, even if it’s just a casual get together with friends. I really prefer to know plans in advance in case I need to move around some scheduled gym days. This past week I had a baby shower on Saturday, which is usually leg day, so that got moved back to Friday so I didn’t have to go to the gym Saturday evening.
Meal Prep Sunday is probably my favorite day of the week. To make prep day go as smooth as possible, I pick all of the recipes for the week including dinner and sometimes breakfast, and make my grocery list. I like to do my grocery shopping on Saturday to be sure I have everything I’ll need. On Sunday I prep all of my lunches for the work week and some of my snacks. For prepping I like to have all of my containers lined up, ready to be filled, along with one container for any leftovers. To prep snacks, I’ll hard boil eggs, peel carrots, chop broccoli, divide almonds and cottage cheese into smaller containers. This makes it easier when packing my lunch and when I want a healthy snack on the go!
This past week I prepped a Black Bean Edamame Salad from Lemons for Lulu and I love this. It’s fresh and super easy to make. Come spring and summer time, this a great recipe for warm days. I’m planning on omitting the black beans the next time I make the recipe due to their higher carb content.
- 12 ounces Shelled Edamame
- 15 ounces Black Beans
- 15 ounces Garbanzo Beans
- 8 ounces corn
- Yellow and Orange Bell Peppers – half of each
- White Onion
- Olive Oil and Lime Juice to taste – I like mine on the lighter side
Rinse beans and corn, chopped bell peppers and cilantro, and mix all ingredients together.
All done! Super easy!
Divide one cup of the salad into my favorite Easy Lunchboxes, add cottage cheese and a hard boiled egg. Good to go for the week with some extras for dinner.
Don’t forget some snacks! I keep broccoli in a freezer bag with a paper towel to soak up moisture. Carrots are stored in a Pyrex glass container with a bit of water to keep them fresh. To make a protein shake or protein paste on the go, I throw a container into my lunch, along with almonds, pretzels, and other snacks. I like to make hard boiled eggs on Saturday or while preparing the ingredients for my main meal.
If I’m making a recipe that calls for cooled quinoa, which is pretty often, I like to make that on Saturday. In the spring, I like to have basic green leaf salads for lunch, and I’ll also prep those as much as I can. Wash and shred the lettuce, I like hearts of Romaine, chop carrots, add seeds or dried fruit, and divide into containers. I like to wait to chop cucumbers, hard boiled eggs, fresh fruit until the night before or morning of to keep the lettuce fresh and crisp. I posted some of my favorite recipes to prep a few weeks ago, and I have a ton more on my Pinterest board.
With everything I try to accomplish during the week, being at work during the bulk of the day, and staying on top of eating healthy, I find that having days planned works well for me. Hope this helps someone out there looking for ways to be better organized.