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What I Eat in a Week: In-Office Edition

Since I just started a new job IN OFFICE for the first time in about a year, I was NOT ready for how tired I was going to be that first week. Like, no-energy-as-soon-as-I-walked-in-the-door tired. By week two I am finally getting ahold of it (and by week two I mean this week and by “getting ahold of it” I mean barely hanging on).

If you’re anything like me, trying to balance work life, home life, gym life, school life, social life, etc. can be quite the challenge and actually be pretty draining. I’ve discovered that meal prepping the night before or making lots of food throughout the week that I can just grab and go is a huge lifesaver. It’s all about working smarter not harder, especially when you work so hard at all the other things. When it comes to food and eating, it should just be natural and easy. I also strive to make meals I look forward to eating that kind of bring joy throughout my day. I know pasta has lots of energy so I pack that about midweek, also I love pasta. I know I get snacky throughout the day so I pack lots of little bites of things (fruit, nuts, protein bars, granola….) so that I’m not hungry or can’t focus focus on work.

The key with this is knowing how to fuel your body or what that can look like so you know how to help yourself throughout the week without crashing and burning. Strive to hit all the major key groups: Carbs, Fats, Carbohydrates, that will provide you with the right amount of energy for the job. Know that it’s okay to have a snack, on some days I didn’t pack enough so I’m running to Woolie’s to get popcorn or grab a protein bar or a cold brew coffee, it happens! Listen to what your body needs.

Monday

Monday’s I start my day bright and early at GRID Training at Virgin Active at 5:40 a.m. So this was packed the night before.
I grabbed my pre-workout and I have my protein powder for right after. I packed the pasta that I made for Sunday night dinner (this is not a recipe yet). Then add an orange for my after-lunch snack. Since I packed protein powder today, I won’t be hungry-hungry for breakfast so I pack a snack pack: apples, raw mixed nuts, homemade vegan protein bars, and kiwi
ALSO increasing my water intake so I take my giant jug (this is 1/2 a gallon, I have about 1.5 a day….almost a gallon)

Tuesday

Tuesday’s I have Pilates so I don’t necessarily need the extra protein, so I just grab my pre-workout.
I made banana bread overnight oats with protein powder the night before (this is a recipe, it will be posted in the next two weeks) and I meal-prepped some teriyaki chicken and cashew lettuce wraps. Pilates are my active recovery days, so I don’t eat as much as when I have a full-blown gym workout. On days like this, I might grab some popcorn or have a hot chocolate to fill in any blanks.

Wednesday

Wednesday’s are my GRID training days but it’s at 7:30 a.m. so I can afford to get up a little later and meal prep before I go.
I made a turmeric protein smoothie (recipe going up in about three weeks) for breakfast then made crunchy chicken the night before. I added beans and avocado and a whole wheat wrap (I cut it up into triangles for volume) for a whole meal. I also add some raw mixed nuts for a snack. I forgot to add my pre-workout but it was definitely there.

Thursday

Thursdays are another Pilates/active recovery day. So I settled for a smoothie (and forgot my pre-workout again).
Thursdays are rough mostly because I am so close to the end of the week but still not close enough, so pasta carries me through. This was just a simple pesto pasta with chicken and I added an orange for a little snack. Mixed nuts for throughout my day, since my smoothie was protein and filling enough. This was a vanilla iced coffee protein smoothie (recipe is already up on my Smoothie page).

Friday

YAY FRIDAY! Except also it’s a GRID training day so this means pre-workout and protein shake.
I celebrate with a little spinach and cheese quesadilla made on a whole wheat wrap, complete with a quarter avocado and some black beans for added protein. For breakfast I had 1/2 c. coconut yogurt with a kiwi and some frozen berries topped with chia seeds. Since I pack a backpack before leaving, I put the yogurt and fruit in the freezer for better keeping and so it doesn’t get all mushy in my bag. It worked, and stayed cool until I was ready to eat it in the morning.

I am not a morning person by nature so I do whatever I can to keep myself motivated: packing food the night before, eating things that keep me energized and happy, and meal-planning for the week.I don’t count calories or macros, but I do eat what makes me feel satisfied and I do focus on eating balanced meals. I also didn’t take pictures of what I eat for dinner (it’s actually pretty boring, usually just Mexican one night, pasta one night, a stir fry another night….we always get pizza on our off days and we try to make one different thing every week), or include any snacks I may have bought. Snacks always include popcorn or a hot chocolate in the morning…but not every morning or every day.

These meal prep containers are also a lifesaver! They hold a decent amount of food and just stack easily. In my little kitchen, they are so easy to just stow away and they are dishwasher safe (ugh YES!). The ones linked are the ones I use EVERY DAY, they don’t smell bad over time, they don’t get food stuck in them and they are pretty cheap! (15 for $10 is a STEAL).

So that’s it! That’s what I eat in a week now that I’m not home all day 🥺 I am a little sad, but it’s okay. It is nice to be around people again.

Next week is going to be a toss-up between a bonus blog + a new recipe or a bonus blog + a lifestyle post. ALSO my newsletter went out this week with TWO SUPER SECRET SPECIAL RECIPES. Did you get yours?? If not, subscribe to get it!
Thank you to everyone who still reads, I genuinely appreciate each and everyone of you that still follows along and is still interested in what I’m putting out. It keeps me creating and posting 😊

xo.🍋

Author: Claire Elizabeth

My name is Claire Elizabeth and welcome to my lemon zest life! It all started back in 2015 when I began creating healthy recipes to support my busy lifestyle between the gym, full-time work, and full-time university. Four years later I have updated my healthy recipes but am still living that busy lifestyle. This is catered for the full-time employees, students, parents, and everyone in between that lives a lemon zest life, like me. xo.🍋 ​

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