Competition Prepping on the Move

Unless you are one of the top tier IFBB pros there’s a good chance you have a full time career. I myself along with thousands of other fall into that category. I want to start by saying if you don’t have a full time job it doesn’t mean prep is any easier. It just adds an additional layer of prepping if you do.

I am on the road 5 days out of the week traveling to different accounts and work roughly 50-60 hours a week not including time spent working after hours from my home. Now I know everyone preps their food and brings it to work, school, etc. What I want to discuss is how to stay on track during those times when you didn’t have time to prep or it’s not possible with your schedule. Numerous times because I travel daily I wasn’t able to eat my own prepped food.

My first tip is go out and buy Bottle House Farms dressing. They sell it pretty much every grocery store. I have found it at Walmart, Meijer’s and Mariano’s. They keep it by the lettuce in the open refrigerated area. Keep this with you at all times. This will allow you to go out to pretty much any restaurant even Mcdonalds or Wendy’s and buy a salad. Order just grilled chicken and get lettuce and use your dressing. Along with the dressing since it should be kept semi cold (even though I’ve left it in my hot car all day) I carry around various types of sauces. Buffalo is my go to. There were multiple times I’ve gone to Wendy’s and got 2 chicken breasts and a plain baked potato (when I got carbs) and used my buffalo sauce.

Next tip make Chipotle your best friend. People may disagree because of the sodium used, but again this is about making things work if you don’t have your own prepped food. Also if you’re drinking enough water the sodium will flush out anyways. I had two go to meals here. I would get double chicken and lettuce only or double chicken and rice only (when carbs were needed). If you’re doing your own prep long enough you can eyeball the amounts and ask them for less or more depending. For the salads I would again use my Bottle House Farms dressing or for the rice and chicken meal I’d use the Chipotle Tabasco and the Green Tabasco.

Lastly I want to just say get used to eating cold food in your car or wherever you may end up that doesn’t have a microwave. Even when I prep my food there are many times I can’t get to a microwave. I’ve found for me it’s easier to eat ground chicken cold. The ground chicken is in smaller pieces already and doesn’t have that rubbery feel when you bite into it like a normal chicken breast would have.

Hope this helps, stay motivated and embrace the grind.