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The Personal Trainer's Resource to Meal Plans for Clients


You know the success of your clients extends beyond their fitness component.  The question of ‘how, what, when do I eat?’ plagues most of our society. In this article discover client friendly menu planning basics; imperative components in each meal, and my most popular suggestions and tips for easy meals.

As personal trainers, it’s no secret that the dietary approach of our clients is equally if not even more important than their exercise regime.  Numerous scientific studies demonstrate how improper fueling pre and post workouts can drastically impair results. If your client’s food consumption is generally poor, chances are they will experience challenges such as moodiness, frequent injuries, slow recovery time and workout ability constantly fluctuating.

The most effective way to get them on board is to continually inform them on the importance of healthful eating habits, lead by example with your own dietary regime, share article and recipes, and encourage them to place as much emphasis on their nutrition intake as their exercise program. Inspire them as well bringing in samples of suggested quality items such as your favorite high quality ‘whole food’ protein power bars or balls, bought or home-made or packages and brand names of better options for commonly consumed foods such as cereal, bread, non-dairy milk etc…

Below - my basic meal planning guidelines that provide a stable foundation for nutrient dense, balanced eating habits. This can be made into a handout or blog post you share with your clients. (Please ensure credits are mentioned).

MENU PLANNING - The BASICS of Healthy Eating: 

EATING: TERI’S GENERAL GUIDELINES: (A great handout for your clients, please include author)

Begin each day with warm lemon water pre-breakfast!

 

   Raw Nutty Hummus                                      Salsa, Bean, Pesto Salad

Other store bought ideas – combine organic tomato sauce or salsa with black bean or rice pasta or spiraled veggies or spaghetti squash with added fresh or frozen veggies and legumes or heat sauce and toss in chickpeas or lentils; add veggies and curry or jerk powder.  Serve over a bed of spinach and you have a well-rounded meal in moments.  Sub in any theme you like such as Italian, Mediterranean, Thai, Tex-Mex...

Hummus or Cashew butter (or almond, macadamia, Brazil nut etc.) again this is great as the cheese on a pizza, Panini or wrap which can be an organic tortilla or butter lettuce leaf topped with pesto or tomato sauce, assorted veggies, legumes, leftover meat, seafood, fish, tofu or tempeh, shitake mushrooms, grains, etc... Consuming more plant based foods is a great way to augment the immune system, boost energy and minimize inflammation.  (Dairy is a top food allergen so pull it out of your body and pay attention to how you feel, especially with digestion, inflammation and allergy challenges).

QUICKIE CONSIDERATIONS:

At most restaurants main course salads are offered and these too can be topped with roasted or grilled veggies, animal/fish protein or for vegans- mushrooms, beans, peppers, onions, eggplant, broccoli, spinach etc…    Be sure to ask for what you want even if it’s not on the menu.  I do this all the time and get fabulous meal options. 

FUNDAMENTALS…

Trainers – enabling your clients ability to manage meals and consume quality whole foods is one of your best upfront insurance investments. Show them how easy it is once informed.  Be the trainer who stands out from the rest by addressing your clients ‘whole self-wellness’. In addition to their exercise component, assist them with nutrition and stress management practices you provide or refer them too.  It’s a great way to cross promo with your fellow fitness experts who specialize in those various areas and better serve the needs of your clients.