working 2nd and 3rd shift.....its so hard to eat...HELP

  • jocknmdwst

    Posts: 4

    Aug 31, 2012 2:52 PM GMT
    Can anyone give some guidance for meal plans for those of us that are stuck working 2nd and 3rd shift.. ...

    i guess the problem is that i sleep sporadically so i can workout, get things done etc that its hard to plan things out.... any help appreciated
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    Aug 31, 2012 4:20 PM GMT
    pack good healthy stuff in a portable cooler and bring to work with you.
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    Aug 31, 2012 4:22 PM GMT
    And before you can take the advice above, fix those meals well beforehand. Prepare as many meals as you can in your days off, so that you can just grab them each day.
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    Aug 31, 2012 5:08 PM GMT
    Caslon20000 saidAnd before you can take the advice above, fix those meals well beforehand. Prepare as many meals as you can in your days off, so that you can just grab them each day.


    + 1 Could not have said it better, so when you are cooking lets say a piece of chicken breast throw in 5 or 6 at time to cook at one given time. Then you will have them for the rest of the week, same goes wit anything else.

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    Aug 31, 2012 7:40 PM GMT
    I will be starting work to day at 14:00 HRS, the first day of Spring too, and finish tomorrow at 7:00HRS. Since it's not yet 6:00HRS here yet, I'll soon cook something for my meals while at work, as well I have a dinning room to eat in, and access to kitchen facilities too.
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    Aug 31, 2012 7:46 PM GMT
    What the first guy said, just get a book bag or something and pack stuff. We had this pro body builder at my old job, he brought stacks of Tupperware every day.
  • booboolv

    Posts: 203

    Aug 31, 2012 7:55 PM GMT
    I'm on the same learning curve as you, OP. And so far you've received some good advice. It can be very difficult to plan out your meals and your workout routines/times. I work 3pm-11pm five days a week. I'm off Tue/Wed each week. At least I have a set schedule. One thing I've learned is to not try to live a day shift life while working nights. It does not work out. You simply have to work out a plan of how to deal with it.

    Cook the components of your meals ahead of time, as suggested.
    Prepare your lunch the day before. I cook up 5 or 6 chicken breasts and decide how many to shred, cube, or leave whole and then plan salads, chicken dinners, tacos, whatever. I also cook up a pound or two of ground beef or turkey to add some variety.
    I buy bagged salad and spinach, baby carrots, radishes, sometimes some snow peas, mushrooms (I prefer to buy the sliced 'shrooms for convenience) and have them ready to throw together a salad.
    I chop up a tomato or two, and a couple of onions (red, white, yellow) and store them all separately in the fridge.
    I'm still hooked on bread, but have it limited to a couple of times a week for a sandwich or toast, but it's handy in a pinch.

    It takes planning and a lot of thought (not my best attribute, BTW LOL). I live alone, so it is sometimes difficult to limit portion sizes when I get to cooking a nice sit down meal. But if I prepare the meal with the intention of having a repeat of it for lunch, and some of the components in other meals, then I pare down the availability of additional portions.

    I hope this helps in some way.
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    Aug 31, 2012 8:52 PM GMT
    Always try to make the second meal of the day the large meal. Your third meal should be light.