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Thursday
Jan022014

Fast Food Prep

 

A constant refrain from clients and gym members is “I don’t have enough time to prepare food ahead.” Often, this is the excuse for junk food eating, leading to weight gain, disappointment, shame and backsliding away from fitness and health goals. 

Last night I cooked a half dozen chicken breasts on the outdoor grill. Considering a below-zero temperature outside, the chicken cooks slowly. After coming back inside I cut two roasts into approximately 2” chunks and placed in a slow cooker. Adding a half cup or so of olive oil, salt & pepper, a slurp of BBQ sauce, a glass of red wine, dried basil and Sunny Paris seasoning (thanks, Penzeys Spice), and a small onion, I stirred it all up and walked away to turn over the chicken on the grill.

In less time than a frozen pizza takes to bake in an oven, I’ve set myself up to succeed with three days of quality protein in the fridge, already in single-serving containers. 

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