I’ve been back at my day job for a week now. And it feels like I never left (not necessarily in a good way). I’m back to being on the phone for 8 hours trying to sell memberships and tickets. So far, it hasn’t been the most productive time, but that’s typical for this part of the year (plus we don’t have any shows going on for another week and a half).
Yes, I’m missing my free time. I haven’t been going to spin class as often as I want because I have to work around my work schedule. I’m still trying to figure out a better way to go before work and have enough time to get ready. Right now I’m cutting it very close.
The one thing that is going my way right now is food. I’m doing so much better this time at work with my meal planning. I’m not sure why it’s gotten easier, but maybe I’ve finally gotten used to it.
I’m pretty boring when it comes to my breakfast. I’m either eating eggs and toast or peanut butter on toast. And for dinners I’m either getting a veggie sandwich from Subway or my latest dinner obsession is heating up some of the frozen pre-cooked chicken breast strips from Trader Joes and then putting that on top of either brown rice or veggies (I’m using the cooked frozen brown rice that cooks in 3 minutes and the Organic Foursome frozen veggies, both from Trader Joes). I’m not sure why I’m obsessed with this meal, but it’s healthy so I’m going to keep eating it.
Lunches have always been tough. Last week, there was a day that I forgot the lunch I made, so I had to go get something. It’s tough when you only have 30 minutes to eat, but I was able to go over to 7-11 down the street and pick up a yogurt and a banana. That held me until I had my dinner at 9pm. But most days I’m remembering my lunch. I typically bring either a peanut butter and jelly sandwich or a pre-made salad from Trader Joes (can’t you tell what my favorite grocery store is?) and some fruit. While I’m getting pretty hungry toward the end of my work shift, I’m staying in my calorie range pretty much every day.
I’m hoping I finally turned a corner in my meal planning. The next step would be to stop relying on so many pre-made things and cooking more from scratch, but that’s going to be a slow process. I don’t want to be cooking at 9pm when I get home if I have to be at work the next day at 9am. So most of my cooking will have to be done on either one of my half shift days or on my one day off.