Cate, I’m always starving at the end of my round and will end up eating anything in sight. How can I prevent myself from making bad choices post-round?
After a long day on the links, it’s tempting to hit up a drive-thru, order a greasy pizza, or feast on fried foods at the 19th hole, but doing so isn’t going to benefit your body or help lower your score. The good news is, there are ways to help you stay on track without much effort.
- Plan Ahead
Create a weekly menu and grocery list at the beginning of each week so that eating healthy becomes an easy part of your routine. Be sure to include days you’ll need a packed lunch and meals you’ll be dining out. With a weekly menu in place, it’s much easier to eat healthy, prevent food waste and even save money.
- Stock Up
Half the battle of eating healthy is to have nutritious foods on hand. Prepare yourself by stocking your fridge, freezer and pantry with healthy ingredients so you can whip up something delicious in minutes. If you have it on hand, you’re more likely to eat it. Lastly, while you’re shopping, pick up a rotisserie chicken or two so you have something for dinner and leftovers for the next day.
- Pack a Snack
Healthy snacks provide energy and nutrients needed to keep your brain and body fueled to play your best. Snacks are also helpful for preventing post-round overeating. Great snacks for the course include: fresh fruit, nuts, jerky, hummus and veggies, yogurt and even dark chocolate. For a quick snack to pack, grab a handful of walnuts and an apple or an almond butter squeeze pack and a banana.
- Use a Slow Cooker
Cooking doesn’t need to be complicated or intimidating. For busy business professionals and golfers on-the-go, slow cooking, otherwise known as “crockpotting” is a great way to make healthy meals with little clean up and plenty of leftovers. Simply add meat, starchy veggies and liquid to a slow cooker before you head to the course and you’ve got a delicious home-cooked meal awaiting after your round. Complete the meal by stirring in tender vegetables such as kale or spinach during the last 10 minutes of cooking. Top with fresh herbs before serving.