Quote:
Originally Posted by Vice
Organic baby greens and reds, Radicchio, spinach, mushrooms, carrots, onion and BROCCOLI. balsamic vinegar dressing. A little parmesean. Mostly. I do multi-vitamins too.
I don't have anything against meat. In fact I grill salmon, chicken, steak and lean ground beef all the time. The problem is I just don't have time for all that anymore. I need something simple, cheap and effective while I balance working overtime, training, and finishing an MBA.
I'll probably eat meat on the weekends, but I don't get home from the office/training until after 9pm 5 days a week. I need something that I can easily transport to work, and prepare quickly in the evening.
Thanks for the info Pilfold.
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No grill? I had the same problem with timing as well and went vegetarian for a bit, until I bought a Foreman. 5-10 minutes to just throw something on the grill, pack and go in the morning. I set my wake-up time a bit earlier, make enough for the entire day, and cook dinner as soon as I get home, another 5-10 minutes. Not trying to dissuade you from a vegetarian lifestyle, it was a lot easier on my stomach, but...not enough calories for me with all that I was doing, and I kept undershooting on complete nutrients. Ironically it's easier for me to keep a meat-eating lifestyle than vegetarian, lol. Not to mention less expensive, depending on the type of meat (compared to, say, tofu and other more expensive alternatives).
Also, I believe you should be aiming for 5-6 servings of veggies a day, not a week. What is your daily caloric goal, out of curiosity?
If you decide to go through with this diet, let us know how you do a month or two from now, whether you had to do alterations to the diet, notice changes in training, etc.