But, I did it...kind of.
First, I went grocery shopping as usual on Sunday. I made sure that I was stocked up on essentials: sunflower butter, apples, string cheese, bottled water (I am so picky with other cities' water), baby carrots, Luna bars, and protein drinks. On Monday night, I packed a cooler to the brim and stuck it in the fridge until I was ready to grab it Tuesday before we left. With all of this food packed and with me in the hotel room, snacking will be much easier.
|Protein drinks, apples, string cheese, sunflower butter + (somewhere) baby carrots, wheat thins, and wasabi peas|
|Luna bars, a bowl for the sunflower butter, a sharp knife to cut the apples, and a spoon|
The one thing I couldn't do, however, was plan out lunches and dinners. Unfortunately, I do not know yet where we will be dining. When I do know, though, I will look at the menu in advanced and plan out what I will order and how much I will eat. I know that this week's meal plan is not going to be as strict or as accurate as it has the past five weeks, but I will try my hardest not to stray too far from Farrell's recommendations.
After all, I'm pretty darn pleased with the progress I've seen thus far. I definitely do not want to mess it up now.
But there may be an extra glass of wine or two this week. After all, I am on vacation. :)
How do you maintain a healthy lifestyle on vacation?