It’s been about a month since I went back to work, and calling it a challenge feels like an understatement. I’m managing better now than when I started, but I’m still adjusting to the new schedule. Getting up at 5 a.m. remains the hardest part. No one wants to start their day that early, but finishing work at 3 p.m. is a nice trade-off, even if I’m ready for bed by 8 p.m.
My first week was especially tough. After my first full day on my feet for eight hours, I actually had to take a day off just to sleep and recover. Every part of my body ached, and I was so exhausted that staying awake until dinner was a struggle. After eating, I crashed and slept from around 8 p.m. until 11 a.m. the next day, only waking a few times to use the bathroom and call off work. Later, I got up, ate lunch, watched a bit of TV with my kid, then took a nap. That night, I still went to bed early.
Now, I’m up at 5 a.m. during the week to get ready for my 6:30 a.m. start. My day includes two 10-minute breaks and a 35-minute lunch, with work wrapping up at 3 p.m.
After work, I take some time to relax before tackling chores around the house. To avoid feeling overwhelmed, I break up tasks throughout the week. For example, vacuuming downstairs and mopping the kitchen on Mondays, vacuuming stairs and landings on Tuesdays, and back upstairs on Wednesdays.
On weekends, I balance chores and rest to avoid going into the week already worn out. Laundry, shopping, and meal prepping happen then, with Saturdays mostly for rest. I spend the day catching up on emails, reading, and watching shows with my kid.
Sunday is my prep day for breakfasts and lunches, so I can grab-and-go during the busy week. I consciously avoid processed foods for these meals, focusing on options that are healthy, affordable, and easy to prepare ahead of time. This approach has made a big difference in my energy levels during the week.
Lately, I’ve been hooked on peanut butter and banana overnight oats. I make them with whole milk, natural peanut butter, and ground flaxseed, then press sliced banana into the mix. I never expected to enjoy cold oatmeal, but this recipe is really good—and I might even start warming it up once it cools off more.
I’m also rotating my lunches. One week, I had boiled eggs, cottage cheese, and fresh grapes and blueberries. Another week, chickpea salad with fresh fruit. I aim to maximize protein throughout the day because my levels were low before, and I think that was impacting my weight loss. Previously, my daily macros were about 51% fats, 34% carbs, and 15% protein. Now, I’m closer to 30% fats, 43% carbs, and 27% protein, which aligns well with recommended weight-loss goals of 20-30% fats, 40-50% carbs, and 25-35% protein.
I’ve paused my workouts for now since work keeps me active throughout the day, and I don’t want to risk a flare-up. Once I feel ready, I plan to start gentle yoga—either mornings or after I finish chores.
Since going back to work and adjusting my meal plan, I’ve lost about 30 pounds. It may not feel like a lot given the weight I’m carrying, but it’s the most I’ve lost in several years, so I’m proud of that. It feels great having loose pants at the waist.
Fortunately, I’m not on my feet all day anymore. While I was hired as a material handler, some parts of my day involve sitting on a forklift, with breaks when I handle production orders with small parts or use a hoist for larger items. Those tasks fall between periods when I’m seated, so it’s not constant standing.
Chronically Hustling 