Tiffani Thiessen Quotes

At home we try to plan what we cook in the week.

I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch.

I'll go grocery shopping at the farmer's market on a Sunday and already know what I'm going to cook for the next two, three or four days.

I will make a ton of meat and fish and poultry on Sunday and then again on Wednesday. It's not always easy to get protein if you don't prepare in advance.

I'm a once-a-week grocery shopper; I get everything I need for the week, and then in the morning, I have my breakfast, pack three snacks, my lunch, and drinks to stay hydrated in a little cooler. I always have a snack on hand in case I get hungry throughout the day. I love my little cooler!

Here's what I've learned about eating healthy when you're busy: It's all about preparation. Make your snacks on Sunday, and you will be good to go until Thursday or so.

At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.

I start the day with oatmeal with vanilla almond milk. If I don't, I'm dying by noon and eating everything in sight. On-set, I avoid crap and pack soup and salad. I cook pork chops or turkey tacos for dinner.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

I think you have to plan ahead. When I go to the market on a Saturday, and I'm buying for family and friends, I'm thinking about what I'm going to eat on the weekend but also about what I'm going to make for the following week.

I discovered that my husband did not like the breakfasts and lunches that he has been getting! It therefore behooves Mrs. Nesbitt and myself to scurry around and get some new ideas.

I try to plan our meals for the week on Sunday.

I have to plan all my meals and snacks every day, or the wheels come off, and I gain weight.

For me, meal prep is about doing the work when you have the time, which is usually on the weekend.

Of course one can't eat in a civilized fashion while touring in theatres. But I still manage to get my three meals a day. I find that is sufficient for training.

I don't cook fancy every day. I don't think anybody can, nor would it be very good for you.

The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.

If eating out, order your meal and ask the server to wrap up half of the portion to take home with your for the next day, keeping your portion size in check, and stretching your dollar into two meals.

Honestly, if I can plan out a few meals ahead of time, I feel much more organized.

Another suggestion is to cook a meal, maybe not every night, but a couple more times a week than you usually do. That way you have leftovers, and you take your lunch to work.

When I get up in the morning, I have to decide what I'm going to have for dinner or I can't get through the day.

I know the food groups that I like to have and are good for me and those that I have to stay away from. And so, I don't need to know exactly what I'm going to eat, but I take my insulin probably 20 minutes before I'm going to sit down.

Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.

Purchase items that can be made into several meals, like a whole roasted chicken, or bag of sweet potatoes, and shop the periphery of the grocery store, avoiding the middle aisles full of processed and higher-priced foods.

I make a big pot of pasta with vegetables, and I stretch it out for the week.