Being a trainer can be frustrating at times for one reason - that my job is only a small part of the total weight-loss, body composition, and energy equation. The rest comes down to eating.
And you now how it goes - people take their eating habits very personally and a lot of times aren’t willing to or are very slow to change.
I’m happy to say that I’m pretty successful in winning this battle and turning my clients into very health eaters - my success record wouldn’t be possible if I wasn’t.
What it all comes down to is a better understanding of portion size, and a better overall strategy of macro-nutrient (protein, carbs, fat) balance.
Once you understand what proportion of each of your meals should be carbs, protein, and fat, and you have an idea of the approximate quantity of each is present in your meal, you’re set. This of course is much easier if you’re cooking for yourself, so you know what you’re putting in to the food.
Here’s an example of a recent meal of mine which is pretty indicative of my average meals. I have about 25 grams of chicken (Purdue ready-cooked chicken in a bag), and about 45 grams of a special beans and fat-free cheese brown rice that my brother cooked.
If the rice looks good, that’s because it is - besides being a trainer, he’s now becoming an aspiring chef (really just a food channel junkie). He’s come a very long way from being an obese, 315 pound 15 year old. I’ve got no problem with that because he cooks some healthy, unbelievable tasting stuff!
Yeah, so back to what I was saying, a portion of the rice was also protein, so that brought this meal to a near 50:50 ration of carbs to protein, slightly more on to the side of carbs and with about 30 grams of protein, which were all of my goals for this meal. I didn’t measure any of the portions - this was all done by eye.
You’ll get a good eyeball for what’s in your food if you take the time to measure it a few times, or you buy a few low-fat TV dinners and pay attention to the portion sizes they have in there.
Their of course was fat in my meal, but none was added so I’d call it negligible. I don’t look to add any additional fat to any of my meals except for some peanut butter and flax seeds thrown into my morning oatmeal, and fish which I have a couple of times a week.
So eating healthy doesn’t have to be a pain in the butt - it becomes a habit and all of the people I work with can attest to this. Now I can’t look at a plate and not start doing the calculations in my head of how much of what I’m eating. This is especially useful when you eat at a restaurant - just assume there’s always a lot more fat in the meal.
Here’s the breakdown of a recent article in New York Magazine about breakfast. Since this is an issue with a lot of my clients, I thought it would be real useful to look at - the article can be viewed online 








