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4.Lunch: If you go to the office daily, do you make and take your lunch to work? Set the time that you prepare a lunch that is habitual and reliable. For instance, does it make sense to prepare a lunch first thing in the morning? Refer back to the concept of eating mainly vegetables with proteins and fats. Maybe you prepare a big soup that lasts for 2-3 days. Maybe you have a large salad with a serving of protein and dressing. In terms of a preparation tip, if you were to bake a large portion of fish or chicken, you have it stored in the fridge for several days.


5.Dinner: When do I make dinner? The time may change from day to day, but thinking about this ahead of time can avoid impulsive, unhealthy choices. If you like to have a raw salad at dinner, make two salads in the morning; one for lunch and one for dinner. Add a baked protein and a cooked vegetable at dinner.


Once you have established this


general framework, you can add in the detail later. Namely, the specific foods or recipes. These questions and, subse- quently, the answers may seem pretty


obvious, but there’s something even more interesting happening here. It is the act of asking the questions, declaring the answers, and writing down those declara- tions which becomes the most significant shift in state of mind and behavior. When we take the time to think through this with deliberateness, we are unlikely to choose unhealthy foods. When we carve out time to prepare meals, we give spaciousness around something that has been previous- ly squeezed out of our lives. The planning process takes something vague floating around in our minds and turns it into something concrete, stable, and enduring.


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