Ep #80: Making Meal Prep Easy

Strong as a Working Mom with Carrie Holland | Making Meal Prep Easy
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If you’re a busy mom who gets takeout regularly because you just don’t have time to cook, but you’d love to eat more home-cooked nutritious food, you’re in the right place. Meal prepping sounds time-consuming, but starting to prepare your meals in advance is an amazing way to give yourself a nutritional new start in 2024.

It’s time to make meal prep more palatable. I know you’re busy and you don’t have time to prepare your meals for the week in advance. So, in today’s episode, I’m helping you make time for meal prep because it is undoubtedly the most effective way of cramming more home-cooked nutritious meals into your plan.

Tune in this week for a new perspective on meal prep. You’ll learn the lesser-recognized benefits of meal prep, how it saves you physical and mental energy as well as time and money, and I’m showing you how to fit at least a basic level of preparation into your week, so you can start the year off by eating a variety of nutritionally balanced meals.


Are you ready to eat, move, and think in a way that gets you strong both physically and mentally? You deserve to have both no matter how busy you are, and I can help. I’m opening up my one-on-one coaching program for new clients, and I would love to work with you. Click here to learn more about working with me.


What You Will Discover:

  • How you may have written off the idea of meal prep entirely for the wrong reasons.
  • Why meal prep doesn’t need to take up your whole Sunday, and doesn’t mean eating the same dish all week long.
  • What time-effective meal prep looks like.
  • The amount of time you could save with just some basic planning around your mealtimes.
  • How meal prep preserves your precious mental and physical energy.
  • The shocking number of calories in a typical sit-down restaurant meal.
  • How to make meal prep a priority and take control of your nutrition in 2024.

Listen to the Full Episode:

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Full Episode Transcript:

You are listening to the Strong as a Working Mom podcast, Episode #80. If you’re busy, and you want to eat more healthy meals at home, you can with meal prep, let me help you make it easier. Welcome to the Strong as a Working Mom podcast. If you’re balancing career, family, wellness, and some days sanity, you are in the right place. This is where high-achieving, busy, working moms get the tools they need to eat, move, and think. I’m your host, physician, personal trainer, and Certified Life Coach, Carrie Holland. Let’s do this.

Hey, how are you? What’s new, what’s good? So, what’s good here, well, for starters, it’s the new year, so Happy 2024. Holidays are done. My kids are still off for the rest of this week, and we’re managing that, but at least all of the holiday fanfare is finished. I don’t know about you, but I always love putting away all the holiday stuff, and getting our house back to its usual state. As much as I love all the holiday decorations and ornaments and tchotchkes, there tends to be a lot of stuff and it can feel cluttered after a while. So, it’s nice to put it all away. Adam totally makes fun of me because I usually start the process and start putting everything away on December 26th. But that’s just how I roll, I waste no time. I know I’m not the only one out there who does this, right?

You may have already noticed, but stores are totally capitalizing on our desires to clean up and get organized at this time of year. When you walk into Target this week, and really during the whole month, what do you see at the front of the store? It’s all organizational and cleaning supplies. Don’t forget the calendars and the planners and habit trackers.

There are vitamin bottles. There are free weights. There are bottles of protein powder, and boxes of protein bars. All of these things are in steady supply stores right now, because the marketers know that many of us are looking for a fresh start. Not just for our homes, but for our minds, and especially our bodies in the form of our nutrition.

So, if you head over to the kitchen supply area at this time of year, you will also see loads of Tupperware sets. And when I see Tupperware, I think meal prep. That is where we’re going today. I’m going to break down meal prep and make it as palatable for you as possible. Because I know you’re busy, and you don’t have time for meal prep.

So instead, I’m going to help you make time for it. Because of all the things that help my clients eat healthier at home, this is the one that comes up most often. Meal prep is a key habit that will upgrade your life, upgrade your diet, and will upgrade your overall health, for real. Any client who has ever worked with me on weight loss or developing healthy eating habits knows firsthand that some form of meal prep is essential. Meal prep comes up all the time during coaching sessions, and it’s a key piece to making your nutrition work. But that being said, I also recognize that meal prep takes time and it takes energy, it takes planning.

There’s a myth I want to bust from the get-go. That myth is the idea that you have to spend all day Sunday in the kitchen to meal prep. And then, when you’re finally done, you walk away from your kitchen with seven containers of perfectly portioned chicken breast, brown rice, and broccoli for the week.

Maybe that’s why you’ve written off the idea entirely. Maybe when you think of meal prep, you think of an assembly line that results in seven containers of the same meal for each day of the week, and that does not appeal to you at all. And while you most certainly can take that approach and make it an assembly line, if that doesn’t work for you, or if that doesn’t seem desirable to you, don’t do it.

But that doesn’t mean you have to give up on meal prep all together. Instead, know that meal prep is not an all-or-nothing affair. There are loads of things you can do to set yourself up for the week that involve meal prep, but do not take all day, and don’t result in carbon copies of the same meal for seven days straight. All right?

So, if you are turned off to the idea of meal prep, because it seems daunting to you, keep listening, you’re in the right place. I’ve got some ideas that will help you see meal prep just a little differently. And if you’ve tried and failed at meal prep in the past, let me give you some ideas that might shake up your traditional view of what meal prep actually is.

First, just start out by thinking about your week. Think about what your typical work week looks like. Think about what your work schedule is. Then add to that, if you have school aged kids, add to that their after-school activities. Then, add in your other responsibilities, like your house, groceries, your dog laundry. Add all of that in, and then guesstimate how much time you’ve got left to cook or prepare food during the workweek.

I’m guessing, for most of you, that is not a lot of time. So, now imagine what your week would be like if you had even just a few things done ahead of time. Or imagine not having to think about what’s for dinner as you drive home from work after a super long day that went 45 minutes longer than you planned.

Imagine what it’d be like to know that what you are having for dinner is something you feel good about; it’s healthy, it fits with your plan, and it keeps you on track to meet your goals. And the best part is, it doesn’t take you long to pull together.

So, that is what meal prep will do for you. Meal prep straight up makes your life easier. And if you need more convincing, here are all the ways that meal prep will help you. First, of course, it is a time saver. When you have food already ready, you don’t have to pull out your pots and pans during the week. So, you save time cooking, you save time cleaning.

You don’t have to plan for an extra 30 minutes or more in the kitchen on weeknights when you need to get one kid to swim, and another kid to basketball, with 20 minutes to shovel in dinner. You heat up some stuff and you go; no pots to pull out. You get done with dinner and you get on with your evening. So, it’s no secret meal prep saves you time, that one, that’s a given.

In addition to saving you time, meal prep is also an energy saver. So many of you have told me that when you get home from work, the last thing you want to do is pull out your cooking stuff and make a mess in the kitchen. You’ve told me you were just too tired to cook dinner during the week, you don’t have the energy.

Well, meal prep will save you that energy because you’ve already put it upfront, before the crazy of your work week starts. Meal prep will certainly save you the physical energy of getting in the kitchen and pulling together an entire meal from start to finish. And all the work of chopping, sautéing, and cleaning during the week.

But not only that, it’s going to save you mental energy, which I think is just as valuable and often an overlooked benefit. When you meal prep, you don’t have to worry about racing home as you wrack your brain trying to decide on Jimmy John’s or Chick-fil-A? Or should I pull out a frozen pizza? Do I maybe have enough time to chop up a salad for dinner? No, you don’t have to think about any of that. Instead, when you’ve meal prepped, you’ve already got an answer to what’s for dinner.

Meal prep is also a money saver. When you’ve got your meals prepped and ready, it will save you the cost of buying takeout or fast food. But not only that, when you do the work of buying the groceries, and then you use the groceries, meaning you cut up the veggies or you cook the grains and the protein, you are more inclined to eat them.

This is instead of spending a bunch of money on groceries, letting them sit in your fridge for the week unopened, and then watching them go bad and throwing them out. Many of you have said that you buy fruit and veggies and proteins at the beginning of the week with every intention of using them.

But then your week gets busy, you don’t have any time to actually cook the food, and your ground turkey goes bad. And you know that color change, and the smell, that happens to your ground turkey when it goes bad. Ick, it’s just no good. Or your lettuce gets brown and slimy, your avocados get way too soft and brown and mushy, or your cucumbers get bendy and flexible and bend into a U-shape that no cucumber should be able to do.

So, then you just end up throwing away your groceries, and in essence your money. And then, on top of that, you might be spending even more money on fast food or takeout, when those groceries get tossed in the trash, because you need something for dinner. Meal prep will prevent you from throwing away unused groceries.

Then last, meal prep will help you stay healthy. It is no secret that meals out are more calorically dense than the meals you have at home. And this is true whether you’re eating at a chain fast food restaurant, or at a fancy farm to table restaurant with tons of local fare. Meals out tend to be higher in fat, salt, and sugar. And they tend to be higher in calories overall. There’s a widely cited study from 2016, and it suggests that on average, the typical sit-down restaurant meal comes in at about 1,200 calories. And it goes even further to note that American, Chinese, and Italian restaurants tend to be the worst offenders.

It makes sense. When you go out to eat, you have little to no control over what goes in your food. Which is usually a load of butter, oil, salt, and sugar. Many of you have said that if you’re out, you’re out. You tend to treat it as all bets are off, and have all the extras. Meaning, a drink, bread from the breadbasket, an appetizer, and a dessert.

If you do this, and you have all of those extras when you go to a restaurant, you’re eating the equivalent of a second dinner before you’ve even had your dinner. And if you do this multiple times a week, you’re going to find it pretty hard to stay in a caloric deficit, if you’re trying to lose weight. Not to mention the effect of all the salt, sugar, and fat on your overall health.

But you can bypass all of this if you decide to eat at home and make meal prep a priority. When you do meal prep, you’re in control of everything; the portion size, the type of protein, how much oil, salt, butter and seasoning you use, all of it. When you take matters into your own hands and cook at home, you are taking back control of your diet. You are taking control of your nutrition.

So, how do you do this? How can you make meal prep as easy as possible? Let’s talk about it. First and foremost, have a plan. I know I may sound like a broken record, because I don’t think there’s any place in your life where having a plan is detrimental. Actually, no, I will correct myself.

When I delivered babies, it always seemed like the moms who came in with finely detailed birth plans about what music they wanted in the background, who they wanted holding which leg while pushing, and what blanket they wanted to wrap their babies in, those, those were the moms that inevitably ended up delivering by a crash C-section in the O.R.

Anyone listening who delivers babies, please weigh in on this. But I think this may be the one and only place I can think of where having an ideal plan in mind doesn’t help. But otherwise, in regard to your meal prep, do yourself a favor and have a plan. Think through your week and decide what meals you want to have when. If you know that Wednesday is the night that is totally packed, and you’ve got 30 minutes from when you get home to when you’re headed back out the door, whether that’s for a kid activity, or your own personal activity, have something super-fast in mind for dinner.

Look through your week and your schedule, and plan accordingly. And when I say this, I encourage you to think through all of your meals. Breakfast, if you eat it, lunch, and dinner. I know for many of you dinner is the toughest, but I would encourage you to decide on all of your meals, as many as you can in advance.

Here’s why. Again, I’ve said it so many times, you might be saying it ahead of me. What happens when you leave your meals to chance? What happens when you declare to me, or to yourself, “I will figure something out?” I will tell you what I see most often.

When you tell me ‘I will figure something out,’ that’s usually code for exactly the opposite. It’s usually code for, “Actually, I don’t want to think about it. And I’m not going to figure anything out.” So, it’s kind of like when someone tells me, “I just need to be more mindful.”

You’ve heard me talk about this before, but it’s the same idea. When you tell me ‘I just need to be more mindful,’ often what you’re doing is not deciding on anything. You’re not getting specific. You’re not making a plan, and you’re leaving your food decisions to chance. So, I’m going to offer that you ask for more of yourself than simply figuring something out in the moment, and coming back with an actual plan to back it up.

Decide ahead of time. Take out the brain drama. Take out the hemming and hawing in the moment. Don’t wait to figure something out, make a plan in advance and commit to it. Okay, have a plan for all of your meals.

As you plan your meal prep, there are a number of decisions to think through. Let me help you troubleshoot them so you’re set up for success. Here are a number of different questions to consider as you plan for your meal prep. First, do you want to have complete meals made, or do you prefer to tackle one ingredient at a time?

Here’s what I mean by this. For some of you, it’s easier to set aside time to make a casserole or a stew in advance, so there is literally zero cooking involved when the week starts. From a meal prep standpoint, that may mean more work ahead of time, and that you make a complete dish, start to finish, in advance of your week starting.

On the other hand, it may be that it’s easier for you to tackle one ingredient and have that fully prepared. And then, you can use that ingredient and repurpose it over the week. I’ll give you an example of what we’re currently doing at our house. We do a little bit of both.

So, my kids are finally okay with Banza pasta, and will accept it over the regular flour pasta now. Lately, we’ve been making a Banza pasta into a pasta bake: Boil the noodles, brown the meat, add pasta sauce, combine it in a baking dish and cover it with cheese, and you bake it. When it’s done, it’s done. There’s nothing else to do with it over the week, other than takeout portions, heat them up and eat them. It’s done.

At the same time, we also make taco meat. We usually do this with ground turkey or tofu. We’ll cook it and add taco seasoning and then put it in a container, and we’ll use it for taco salads or burritos or quesadillas, during the week.

It means we have to do a little more work during the week to use that taco meat, but the heavy lifting is already done. The protein has already been cooked and seasoned, and then we’re just pulling portions of it to repurpose into dinner.

So, either approach works, and either approach will save you time; we do both. If you decide that you want to ease into meal prep, I would suggest the one ingredient approach. Find what your limiting reagent is. What I mean by limiting reagent, is the ingredient that slows you down or stops you all together from following through on preparing meals at home.

Think about what that looks like for your home. Is it that cooking protein takes too long, and you don’t want to have to pull it out, cook it, and season it, in the middle of week? Or is it grains? Do you want to make stir fry but you are stuck because you don’t have rice ready, and that keeps you from making the dish all together.

Think about what it is for you and address it. For many of the clients I work with, it’s usually either protein or grains. And if that’s the case for you, start there. One of my most favorite things to do, in order to have a large amount of protein ready, is to get a three-pound package of ground turkey, use half to make turkey burgers, and the other half we flavor and repurpose during the week. Often, we make it into taco meat, but we’ve also done Italian flavored, and both go over well with our kids. So, this is a win.

Next, as you’re planning out your week and your approach to meal prep, think about variety. This can help you decide whether you cook one or two whole, complete dishes or if you take the one ingredient approach. Some of you have told me there is no way in stink, you can eat the same dinner multiple nights in a row. Others of you have shared that it’s easier to eat the same thing a few nights in a week, and that variety doesn’t really matter to you or to your family. So, you get to decide how much of a priority variety is for you, and attack your meal prep from that angle.

If you desire variety, it may make more sense to do something like grill or bake a bunch of plain chicken breasts, so you can do different things with it during the week. That’s where choosing a versatile ingredient like ground turkey or chicken breast or tofu can really help you. If you make a bunch of plain chicken, maybe you slice the chicken breast one day and stick it on your salad. A few days later, you chop it up and put it with cheese and a fiber wrap and make a burrito. So, even though it’s the same protein that you cooked earlier in the week, you’ve doctored it up so that it’s different and it’s not the same meal twice.

Others of you may not care as much about the variety, and don’t mind having the same chicken and broccoli casserole a few nights in a row, so making a full, complete dish in advance makes it easier for you. You decide, and whatever choice you make, remember that the simpler you make your dishes, the better. While it is fun to try recipes with loads of ingredients and loads of steps, remember all of those steps and ingredients take time.

If your goal is to get your meal prep done as fast as possible, opt for simple, like one protein. Choose something that can be repurposed into multiple different meals. Or if you’re making a whole dish like a casserole, go with something simple that doesn’t have a ton of ingredients. Less is more. Remember, less is more.

Once you’ve decided what you’re making, decide next how much you need. Think about how many meals you need and how many mouths there are to feed, and plan accordingly. This is where making a double batch of chili, for example, makes a difference. Or buying the three-pound container of ground turkey instead of the one-pound container. That will make a difference in how your week goes.

Adopt the mantra, “Cook once, eat multiple times,” and make it a way of life in your home. Decide how much food you need to get through the week and buy enough groceries to get you to the finish line. I know this sounds simple and straightforward, but one of the most common things that comes up when my clients go to implement meal planning is they run out of their meals. They may have enough food prepared to get them through to Wednesday, but they didn’t account for taking their dinners as leftovers for lunch, or that their kids are eating the food too. And then, all the chicken chili is gone a few days earlier than anticipated. You can avoid this by having a plan for all of your meals.

I know I’m talking a lot about dinner, because that’s where so many people get stuck. But as you plan out your dinners, don’t forget to think about lunch too. Again, it goes back to planning. Decide not only what you’re going to have for dinners for the week, but also decide what your lunch is going to be.

And if you need enough food to have leftovers for lunch, plan for it and ensure that you’ve bought enough ingredients so you’re not empty handed come midweek and heading for takeout. This comes up all the time. So, I want to point this out because I’ve seen so many clients get stuck here.

Alright, next, don’t forget your weekend. Decide how many days worth of food you want to be ready for, because here’s another place I commonly see people get tripped up. Remember, there are seven days in the week. I know the work week is busy, and it may be your goal to have meals ready for that week when you’re running between work and home and you’re on a tight schedule. But don’t forget the weekend, too.

What are you going to eat over the weekend if all of your casserole is gone, and the pasta bake has long been eaten, and there’s no tofu taco meat left? Then what? I’m going to make a big, hairy deal out of this because I see a number of my clients get totally sidetracked by this. It is no secret that many people eat differently on the weekends than they do during the workweek. And without a real, legitimate plan in place, it can be really easy to let weekend eating go off the rails and end up with multiple meals from restaurants, fast food, or takeout. If you do that multiple times over a weekend, it will be really easy to undo any caloric deficit you’ve created during the week.

So, all of this is to say, have a plan for your weekend. How much food do you need to prepare so you have enough to get you through the weekend? Or if you plan to eat out over the weekend, take that into account. But the take home here is that when you plan your week of food, don’t forget the weekend too.

Does that mean you head to the grocery store a second time during the week to reload? Or do you make a whole bunch of protein at once so you’ve got enough to get you through the week? Think through all seven days. This may very well take some trial and error, but I would encourage you to include your weekends in your plans when you’re considering meal prep.

I’ve had a number of clients run into this snafu because they stopped planning for anything after Friday at 5:00. But then they go to the refrigerator on Friday evening after a long week of work, and it’s crickets. That often leads to, “Alright, forget it. Pizza it is.”

And for some that pizza snowballs into brunch and pastries on Saturday, and then burgers for lunch on Saturday, and then dinner out Saturday night. It becomes a downward spiral because there’s nothing in the fridge for the weekend. I’ve seen it enough times that I want to make a big, hairy deal out of it because so many of you told me that you struggle with maintaining healthy eating habits on the weekend.

Weekend’s count too, so have a plan for your weekend and ensure you’ve got enough food to get you through. That may mean prepping enough food for seven full days, instead of five. All right, so what if, as I’m going through this, you are still shaking your head and thinking to yourself that you have no time to do this. That is fine. My advice is to keep it very simple and start somewhere. As an example, you’ve heard me say at least a hundred times on this podcast, that an easy way to improve your overall nutrition is to aim for 50% of your plate to be covered in veggies, especially at lunch and dinner.

All right, so a bag of frozen veggies, that counts. Okay? That counts. If the idea of pulling out your peeler gives you a headache, or if you don’t even own a peeler, then get bags of frozen or precut, pre-prepared veggies, and call it a day. Costco, Sam’s Club, these places will have you covered. Give yourself permission to buy precut, pre-washed or frozen fruit and veggies. The day of Betty Crocker? That has come and gone. There is no prize for peeling your carrots yourself. It’s just extra time, and you may not have it. So, buy bags of pre-prepared veggies if that’s what you need.

Or, also consider pre-marinated proteins. If you’re like me, and you don’t enjoy cooking, you don’t have to start at square one. There are loads and loads of pre-seasoned proteins, choose one.

Granted, this may mean you’re taking in more fat, salt, or sugar etc. than if you were to season your protein yourself. But at the same time, you have a nutrition label. You can look at that label and decide if the pre-marinated protein fits into your plan. That’s versus going to a restaurant, where you may not have any idea what went into your marinade. Pre-marinated proteins will save you from buying extra ingredients, too. You don’t have to scratch your head and try to remember if you’ve got lemon juice at home, if you’re buying a protein that’s already marinated in it.

All right, another way to cut corners in your meal prep is to zone in on one pan, one pot, instant pot, or crock pot dishes. I love the concept of ‘set it and forget it’ with a crock pot. I had one client in particular, who said she would only make dishes where she could dump and cook. And, that’s exactly what we did.

She found recipes that essentially required a can opener and the scissors to open up the ingredients, dump them in a pot or pan, and cook. You can do the same. I don’t know about you, but I don’t love multi-step multi-pot dishes. I don’t love having a huge pile of dishes at the end of my meal prep. One pan or one dish, that is my preferred way to go.

If that’s you, prioritize your meal prep to consist of one-pot dishes. You can do a sheet pan with salmon, or chicken and veggies, and cook it all at once. Or you can do like my client did, and find some crock pot favorites, so you can dump, set it and forget it, and go. Keep it simple. Alright, so as you’re making your meal plan and deciding what foods you’re going to prep, decide on some favorites. Be willing to experiment and have some trial and error, and come up with your list of favorite dishes. These are meals that are winners for everyone; you know everyone at home will eat them, they taste good, they’re easy enough for you to meal prep, and they keep you on track. Find those favorites and keep going back to them. You decide how many recipes you need in that list of favorites. A lot of this will come down to your desire for variety. So, if you’re someone who is happy to eat the same handful of meals over and over again, in a rotation, you may not need as long of a list of favorites than if you’re someone who thrives on variety.

But one of the key pieces to making meal prep work is to put as much as you can on autopilot. It’s really nice when you get to a point where you don’t have to pull out a recipe anymore. You know the ingredients, you know the steps, and it’s easy. Have a number of dishes that you put on repeat and make them until it’s easy, until it’s automatic. Okay?

All right. So, to bring this all home, I want to bring out one key concept: Meal prep is not all or nothing. It really isn’t. You don’t need to walk away from your meal prep with every meal and every ingredient cooked, washed, and chopped, in order for it to be a success. Instead, broaden your definition, and think of meal prep as getting a few key pieces in place to help you save time during the week. Don’t fall prey to the myth that meal prep means all day Sunday in the kitchen. No.

I paid attention this week to what I did. Just this weekend I made a pasta bake. I divided up a three-pound container of turkey and made half turkey burgers, half taco meat. I roasted a family sized bag of broccoli, because it’s my kid’s favorite. I did all of that in one shot. All in, from start to finish, including cleanup, was less than two hours. Now, we’re set for the week. This is coming from someone who doesn’t like to cook. I have said it numerous times, I am not handy in the kitchen. But I also like to eat, and I like to eat at home. So, I made the concession that it’s worth it.

I put on my apron, because I am messy, and I got to work. And what that means, is now that it’s done, for the rest of the week the only thing my husband and I will be doing is chopping veggies and fruit to go with our dinners, for all four of us.

We always have a steady supply of apples, cucumbers, carrots, and whatever else is in season, and of course salads. So, the only thing we’ll do is chop some fruit and veggies, while we microwave the stuff we need advance, stick it all on a plate and call it dinner.

I share all of this because it’s not fancy. I am not talking gourmet dinners here. It’s a pasta bake, or a turkey quesadilla, or a turkey burger. But there are always fruit and veggies to go with it. And, we eat at home. I don’t feel gross after our meals. We’re saving money. And we’re modeling to our kids, this is what it looks like to eat healthy at home.

So, you can absolutely, 100%, do this. Okay? Start simple. Pick a protein you can prepare in advance and do it. Get enough to get you through the week, and cook it on a day when you’ve got time. It doesn’t have to be Sunday, there is no rule that Sunday is meal prep day. Do it on a day that you’ve got time.

See what happens when you have your limiting reagent ready in advance, and then go from there. This is not all or nothing. Your meal prep can certainly evolve over time, if you decide it’s a priority. Make a plan, prepare in advance, and you will see how much meal prep can help you meet your nutrition goals.

If you want help with this, let’s talk. It’s the new year, what are your goals? What are the habits you want to put in place? How do you change your lifestyle, and make it stick so that you don’t have to start over again next year? This is what we do in coaching.

If you want to make serious, legit changes to your life, with the mindset tools to make them last for the long haul, send me a message at www.CarrieHollandMD.com/contact and let’s get to work. All right, thank you again for hanging out with me now. I’ll catch you again next week. If you like what you’ve been hearing, please review the show. I would love to get your feedback and ideas. Your suggestions have inspired episodes and will help me make the show better for you. Share this podcast with a friend, text a show link, share a screenshot, or post a link to the show on your social media. Be sure to tag me @CarrieHollandMD on either Instagram or Facebook so I can follow along and engage with you.

This is how we get the word out to other working moms who want to feel strong inside and out. If you know someone who wants to feel better or eat and move differently but she is too tired or too busy, it is time to change things up. You know making that change starts with how you think, and that is what we do here on the Strong as a Working Mom podcast. I’ll see you next week. Thanks for listening to Strong as a Working Mom. If you want more information on how to eat, move, and think, so you can live in the body you want, with the mind to match, visit me at CarrieHollandMD.com.

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