On Sundays, I cut up vegetables
like peppers, carrots, celery, and broccoli,
so they are ready for salads, snacking,
or to be tossed in a meal.

This helps me stay on track
especially during times
like when I return home after a run
or CrossFit class and
I want to eat everything in sight.

Instead of snacking on potato chips or cookies,
I grab my veggies and hummus
and snack on those while I prepare dinner.

Similarly, I'll cook
sweet potato wedges and leave
them in the refridgerator,
which can be eaten as is
or easily added to oatmeal or smoothies.