As a fitness instructor, I often get questions about what I eat to fuel my active lifestyle. Rather than focusing on optimization or competition, I believe the healthiest approach is to nourish our bodies with compassion.
Choose Foods You Enjoy
The most sustainable eating strategy is to choose foods you genuinely enjoy in appropriate portions. Listen to your body’s needs day-to-day rather than following strict rules. Notice how different foods make you feel – sluggish or energized? Accept your cravings sometimes rather than resisting them.
Emphasize Whole Foods
Focus on incorporating minimally processed whole foods whenever possible. Foods like fruits, vegetables, whole grains, legumes, nuts and seeds provide lasting energy. Prepare them simply to highlight their natural flavors.
Stay Hydrated
Drinking enough water supports all functions of the body and brain. Herbal teas and fruit-infused waters add flavor without sweeteners. Pay attention to your thirst signals and drink up!
Practice Mindful Eating
Bring awareness to the experience of eating – the tastes, textures and your satisfaction. Pause periodically to check in with your stomach. Eating mindfully helps us tune in to our body’s signals of fullness and hunger.
FAQ
Here are answers to some frequently asked questions about what fitness instructors eat:What are some good proteins to eat at lunch?I like salmon, tuna, turkey, eggs, lentils and tempeh. They provide sustained energy for afternoon workouts. How do you stay hydrated throughout the day? I drink a big glass of water first thing and carry a reusable water bottle to drink from regularly. Herbal teas are another good option.Do you pack your lunch or eat out?I usually pack lunches I can eat between clients – things like veggie wraps, salads and overnight oats. Quick but still nourishing.What are some of your favorite fitness instructor lunch ideas?Turkey wraps with veggies, chia pudding with fruit, veggie quinoa bowls, lentil soups. Lots of colors and flavors to keep meals interesting!Do you have any tips for meal prepping lunches? Cook a big grain like quinoa on Sundays. Roast veggies too. Store in containers to assemble healthy bowls all week!
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