3. Keep a Daily Gratitude Journal
“Our eating habits are sometimes connected to our emotions, whether we realize it or not. When we’re stressed, we may use food to help cope with the stress. I work with clients on keeping a daily journal of things they’re grateful for — or even just a journal to write in when stressed — so that they’re better prepared to cope with the stress by acknowledging it and utilizing other tools, rather than reaching for food as a coping mechanism.”
— Lauren Manganiello, RD, CSSD, a board-certified sports nutritionist and registered dietitian in private practice on Long Island, New York
4. Batch Cook and Prep
“Every Sunday I batch cook enough chicken for the week. I cut off the fat, bake it with seasoning, measure 3.5 ounces, and put that much into a container with some mustard and frozen veggies, so I can grab one a day to bring to work. I also take the time to divvy up in individual containers ¼ cup of rolled oats, 1 tablespoon each of natural peanut butter and ground flax, and a pinch each of protein powder and cinnamon to sweeten. So when I’m a zombie in the morning, all I need to do is add water and microwave!”
— Kyra Williams, a personal trainer in Boston