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Nutrition & Fuel

Improve Your Nutrition Habits by Keeping a Simple 3-Day Food Log


Download our official tfc 3-Day Food Log for free!

Have you been hitting the gym hard and consistently, doing your best to eat well, and yet you still feel like you’re just not making progress?

Don’t worry – we’ve all been there! The good news is that there are usually only a few reasons that this could be happening; and the even better news is that there are simple solutions to each of the possible culprits!

If you are putting in the work but not seeing results, check to see if one of these top three progress-potholes are trying to trip you up.

1. you’ve hit a progress plateau

If you were initially experiencing successes and seeing results from your training program, and now have reached a point where the results have started to peter out or even reverse, you may be hitting a progress plateau.

The best way to beat a progress plateau is with the use of the exercise science principle of periodization. Your personal trainer can customize a periodized training program to help get you out of your plateau slump!

Don’t have a personal trainer? Contact us for a free consultation to see if personal training is right for you!

2. you are experiencing over-training symptoms

Training programs – both strength training and cardio-based programs – place gradually increasing stressors on the body that the muscles, heart, and lungs learn to respond and adapt to. If a training program is too intensive or does not allow for proper recovery time and workouts to take place, the body is unable to recoup and repair effectively. In other words, if your body is unable to return to 100% between workout sessions, you are essentially starting the next workout at less than 100% of your body’s abilities; and the next workout at an even lower percentage, and so on.

Make sure to never skip rest periods – between exercise sets and between workouts – and to take active recovery days. Check out Myth #7 from our prior post, 9 Exercise Myths Debunked by a Certified Personal Trainer, for more on active recovery days!

3. your body isn’t receiving the proper fuel for your workouts

The most common reason why your training program is not getting you the gains you deserve is due to nutrition deficits – not eating enough of the right types of fuel – or being in a caloric surplus – consuming more calories than your body can effectively burn in a day.

The most common reason why your training program is not getting you the gains you deserve is due to nutrition!

If you think that this may be holding you back, first off – it’s okay! Many people are affected by nutrient deficits, and this can easily happen – even when trying to eat healthy foods.

The best place to start is with knowing what you actually are – and are not – eating on a regular basis. This is where the 3-Day Food Log becomes a real hero!

Keeping a food log does not need to be as time-consuming or confusing as it often sounds or appears to be. If this is difficult for you, start simple and small; the most important details to capture are the foods and rough portion sizes of the foods you eat. For example; a breakfast food log entry could be as simple as “coffee with creamer, 2 slices white toast, 3 eggs.”

If you are able to invest an extra 2-3 minutes into your food log, we also highly recommend noting the time you ate, your hunger rating and mood pre- and post-meal, and where you ate this. Don’t worry about logging exact calories as you eat – if you can accurately capture the foods eaten and the portion sizes, you can always calculate the calories at a later time!

Taking the time to note how you were feeling around the meal or snack time helps to identify if you were eating out of true hunger, or motivated by another external factor; such as habit, stress, emotions, boredom, or social activities. This can also help you to notice if you are eating at times that make sense for your life. Are you starving everyday at 3pm when you eat a snack from the office vending machine? Maybe your lunch is too light! Or you might notice you are eating before bed every night, even though you aren’t necessarily hungry, just out of habit. These important insights help you to paint a bigger picture of what your day-to-day eating consists of, so that you can start to tackle any possible nutrition deficits.

If you aren’t sure how much you should be eating in a day, or how to break down those foods into the major macronutrients (carbohydrates, protein, and fats), check out our nutrition services or request a consultation for more info!

Is the way your fueling your body holding you back? Download our free 3-Day Food Log below to start tracking, then send it to our ACE Certified Fitness Nutrition Specialist for further evaluation and next steps!

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Nutrition & Fuel

Is This Good Yet? tfc Ultimate Guide to Picking the Best Produce

Picking the right produce can be daunting! Nobody wants to drop a pretty penny on produce, only to take it home and realize it’s not ripe when it’s needed or that it rots far too quickly.

So how do you know you’re picking the best produce? We’ve compiled all the research & facts in one place so you don’t have to!

As a bonus, we’ve included a table at the end on where you should store your perfect produce picks once you get them back home to maximize their freshness and keep them from spoiling too soon!

Be sure to save this so you can come back to it time and again to keep your fruits & veggies fresh, and check out our nutrition services if you are looking to level up your grocery shopping game!

apples
best season:
how to tell when it’s ripe

September – May

firm with no soft spots

apricots
best season:
how to tell when it’s ripe

June – July

golden yellow, plump, and firm; not yellow or green, not very hard or soft, not wilted

banana
best season:
how to tell when it’s ripe

January – December

firm with no bruises

blueberries
best season:
how to tell when it’s ripe

June – August

firm, plump, and brightly colored

cantaloupe
best season:
how to tell when it’s ripe

May – August

slightly golden with light fragrant smell

cherries
best season:
how to tell when it’s ripe

May – June

fresh appearing, firm

coconuts
best season:
how to tell when it’s ripe

September – March

good weight for size with inside milk still fluid

cranberries
best season:
how to tell when it’s ripe

March – July, September – December

firm, plump, and brightly colored

grapefruit
best season:
how to tell when it’s ripe

October – June

firm, well rounded, and heavy for size, avoid puffy/rough skinned

grapes
best season:
how to tell when it’s ripe

May – September

firm, plump, and has well colored clusters

honeydew
best season:
how to tell when it’s ripe

February – October

creamy yellow rounds and pleasant aroma

kiwi
best season:
how to tell when it’s ripe

June – August

soft

oranges
best season:
how to tell when it’s ripe

November – May

firm, heavy for size, and has brightly colored skin

peaches
best season:
how to tell when it’s ripe

June – September

soft to touch with fragrant smell

pears
best season:
how to tell when it’s ripe

August – May

yields gently to pressure at stem end

pineapples
best season:
how to tell when it’s ripe

February – August

slightly soft; ripe when leaves are easily removed with small tug

plums
best season:
how to tell when it’s ripe

June – September

plump, yield to slight pressure

pomegranate
best season:
how to tell when it’s ripe

September – November

thin-skinned and bright purple-red

strawberries
best season:
how to tell when it’s ripe

April – July

dry, firm, and bright red in color

artichoke
best season:
how to tell when it’s ripe

March – May

plump and compact with green, fresh-looking scales

asparagus
best season:
how to tell when it’s ripe

March – June

straight, tender, deep green stalks with tightly closed buds

avocado
best season:
how to tell when it’s ripe

January – December

firm but yields to gentle pressure

bell pepper
best season:
how to tell when it’s ripe

January – December

firm skin and no wrinkles

broccoli
best season:
how to tell when it’s ripe

October – May

dark green bunches

brussels sprouts
best season:
how to tell when it’s ripe

October – November

tight outer leaves, bright green color, and firm body

carrots
best season:
how to tell when it’s ripe

January – December

deep orange and not cracked or wilted

cauliflower
best season:
how to tell when it’s ripe

September – November

bright green leaves enclosing firm and closely packed white curd

celery
best season:
how to tell when it’s ripe

January – December

fresh, crisp branches with light green to green color

corn
best season:
how to tell when it’s ripe

May – August

green, tight, and fresh-looking husk; ears with tightly packed rows of plump kernels

cucumber
best season:
how to tell when it’s ripe

May – July

firm with rich green color and no soft spots

eggplant
best season:
how to tell when it’s ripe

June – September

firm, heavy, smooth, and uniformly dark purple

lettuce
best season:
how to tell when it’s ripe

January – December

fresh, crisp leaves without wilting

mushrooms
best season:
how to tell when it’s ripe

January – April

firm, moist, and blemish-free

onion
best season:
how to tell when it’s ripe

January – December

dry and solid with no soft spots or sprouts

peas
best season:
how to tell when it’s ripe

April – June

bright green and full

peppers
best season:
how to tell when it’s ripe

January – December

firm with thick flesh and glossy skin

spinach
best season:
how to tell when it’s ripe

March – May

large, bright leaves; avoid coarse stems

summer squash
best season:
how to tell when it’s ripe

June – August

firm with bright and glossy skin

sweet potato
best season:
how to tell when it’s ripe

September – December

firm, dark, and smooth

tomato
best season:
how to tell when it’s ripe

May – August

plump with smooth skin and no blemishes

store in fridge
  • apples (if storing 7+ days)
  • apricots
  • cantaloupe
  • figs
  • honeydew
  • artichokes
  • beets
  • blackberries
  • blueberries
  • broccoli
  • brussels sprouts
  • cabbage
  • carrots
  • cauliflower
  • celery
  • cherries
  • corn
  • grapes
  • green beans
  • green onions
  • herbs (except basil)
  • lima beans
  • leafy veggies
  • leeks
Fridge, con’t
  • lettuce
  • mushrooms
  • okra
  • peas
  • plums
  • radishes
  • raspberries
  • spinach
  • sprouts
  • strawberries
  • summer squash
  • yellow squash
  • zucchini
ripen on counter, then store in fridge
  • avocados
  • nectarines
  • peaches
  • pears
  • plums
  • kiwis
store on counter
  • apples (if storing less than a week)
  • bananas
  • tomatoes
  • basil
  • cucumbers
  • eggplant
  • garlic
  • ginger
  • grapefruit
  • lemons
  • limes
  • mangoes
  • oranges
  • papayas
  • peppers
  • pineapple
  • plantains
  • pomegranates
  • watermelon
store in pantry
  • acorn squash
  • butternut squash
  • onions (keep away from potatoes)
  • potatoes (keep away from onions)
  • pumpkins
  • spaghetti squash
  • sweet potatoes
  • winter squash

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Nutrition & Fuel

the calendar that changed my life

I don’t know how, but for some reason I am caught off-guard EVERY SINGLE NIGHT about what to make for dinner. It’s as if, EVERY DAY, I forget that I need to eat, and by the time I get home from work I am already starving and have no idea what to make for dinner and no idea what groceries I have on-hand.

Until I started meal planning.

I won’t lie, at first it took me like an hour every time, to make a meal plan for one week – weekends excluded! And I would run into total chef-writer’s block, where I all of a sudden could not remember one single enjoyable meal I had ever had. I would end up making the same meals over and over again. That is totally one way to do, and nothing wrong with that if you don’t bore easily! Unfortunately, I do bore easily, and I was still having a really tough time breaking out of my dinner/lunch rut.

Finally, one day I was feeling motivated and decided to take advantage of that and just really go wild with meal planning. I sat down and planned out my Monday – Friday lunch/dinner combo’s for an entire month! I felt SO FREE. I am now in the habit of making meal plans in 6 week blocks (weekdays only, as I usually spend weekends eating leftovers or with my family). I use a simple blank calendar template from Microsoft Excel and I spend about 20-30 minutes tops filling it in when I’m about 4-5 weeks into my current plan.

Total Honesty: the first one did take me longer to do. But, now that I have found what works for me, it is ridiculously easy to maintain and it takes so much stress off of me! Another plus is it makes grocery shopping a breeze and I have found I save a ton of money when I can shop with the next month’s worth of food in mind.

So, how do I get started?

Here is what my meal plan calendar looks like, finished, but I would encourage you to change anything that doesn’t vibe with you. Remember, this is supposed to be something that makes your life EASIER, not something that makes you feel like you have to follow like a cult or something 😉

I’ve gotten into the habit of having a bit of a theme for each day of the week to keep my weekly dishes diversified (remember, a diversified diet is a nutrient-dense diet!):

  • Mondays – Meatless Mondays or Red Meat Mondays
    • I usually do 2-4 meatless meals, 1-2 red meat meals, and 1-2 red meat substitute meals to keep red meat consumption to about 1-2 times a month
  • Tuesdays – Taco(ish) Tuesdays
  • Wednesdays – Noodle dishes
  • Thursdays – soup or grain base with an emphasis on veggies
  • Fridays – handhelds or rice based

I try to plan each week so that I can use the same groceries for multiple meals – it’s usually cheaper to buy in bulk so I try to do so where I can!

For example: for the first week, I am making chili (using ground turkey) on Monday and then burritos (with ground turkey) on Tuesday. Instead of purchasing 1lb of 93% lean ground turkey for $6.49/lb that week, I can buy 3lb of 93% lean ground turkey for $4.97/lb!!

I also try to make things easier on myself by lumping my meal prepping tasks together as well. On week 5, I am making steak & veggies on Monday, then a chicken & veggie soup on Thursday. On Sunday, when I prep Monday’s steak dinner, I will double the amount of potatoes and carrots I wash and chop and set them aside in the fridge for Thursday’s soup. Anything I can do to save myself 15 minutes, I’m in!

We eat a lot of produce in our home, so we grocery shop every week to keep our fruits and veggies fresh. I make a weekly grocery list based off the meal plan for the upcoming week, then go through and cross out anything I might happen to have on hand already.


This helps keep me organized and prevents me from accidentally buying stuff we might already have. PLUS it gives me the chance to buy hot-commodities (like uncooked white rice) in bulk and store it on-hand instead of buying a 3lb bag every other week.

When I am ready to start my next 6-week plan, the first thing I do is clear out my calendar and fill in the new dates. While I try to mix up my meal plan each block, I cannot commit to making 30 new meals every 6 weeks. So, I leave in my go-to meals and my “greatest hits” and take this opportunity to clear out things that I don’t want to make again in the upcoming block. I start by pulling ALL of my last 30 meals to the side so I can kick out the ones that we weren’t fans of (or just took me WAY too much time to make!!) and go from there.

Then I add in some new recipes I have found, or bring back old faves from past meal plans. Once I have 30 new meals listed, I just start copy/pasting them one by one into the day/week I want to make that. This is when I try to be smart about how the meal plan affects grocery shopping and my ability to get multiple uses out of one grocery item purchase.

Let know what you thought and how you personalized this to work better for your own meal planning!

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Nutrition & Fuel

MAYngo madness smoothie

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april smoothies bring may muscles

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bbq chicken sandwiches

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salsa chicken lettuce ‘tacos’

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Nutrition & Fuel tfc Community

new nutrition services available!

We are thrilled to expand our current services to now include nutrition options!

We will be offering the following services, starting Monday March 28th:

  • Grocery Store Tours
    • smart shopping habits
    • picking the right produce
    • choosing the best cuts of meat
    • seafood selection
    • when to buy organic
  • Cooking demonstrations
    • 3 meals made with you in your kitchen
    • choose from 3 plans:
      • traditional
      • plant-based
      • picky eaters club
  • Nutrition Facts Label Counseling
    • what information you actually need to know
    • how to read the label
  • Meal Plans
    • options coming soon!

visit our nutrition page for more information or to book your consultation today!

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