I know I’ve mentioned it several times before, but our past few vacations (or weeks…) have been utterly indulgent. A few examples: ahi nachos (I don’t even eat dairy….), Reese’s  Pieces cheesecake (again…. I don’t eat dairy), sweet potato tempura (I tried to justify that one with the fact that it was a sweet potato….), potato pizza (there’s that dairy again…)… and let’s not even touch on the libations that were consumed. It’s not something I do often, so I decided to just enjoy myself and get back on track when we returned home. Towards the end of the trip though, it started to not taste so good, and I was definitely craving some vegetables and fruit.

So, when we returned home, that’s just what I did. I made a big ol’ trip to Whole Foods + Trader Joes’ and followed my normal grocery list pretty closely. It felt so good to get back on track… but it also felt equally as good to throw caution to the wind for a little while. I guess that’s what this blog is all about… finding ways to create balance and to fully live, and enjoy, all of life.

Monday:

Breakfast: 2 organic eggs (I like mine runny), on top of a bed of arugula + spinach, with half of an avocado. I topped it with a little himalayan sea salt, pepper, + red pepper flakes.
Snack: Kombucha (trilogy flavor has been my favorite lately, over ice), 1 small apple
Lunch: Chicken breast with roasted carrots + brocollini
Snack: Smoothie
Dinner: Grilled Salmon (used sea salt, pepper, + dill with a little lemon to season), asparagus, cauliflower rice with herbs.
Dessert: 3 cups of popcorn

Workout: Pure Barre Mommy-Baby Class

Tuesday: 

Breakfast: My favorite steel cut oats (from Trader Joe’s). I bring 1 1/4 cup of water to a boil, with collagen peptides in the water, and then add 3/4 cup oats. Once cooked I top with cinnamon, 1/2 banana, 1/4 perfect bar
Snack: Kombucha, some granola
Lunch: 2 organic chicken sausages on top of spaghetti squash (I mixed the squash with some himalayan sea salt, pepper, + a little olive oil) with 1 cup spinach and sliced mini heirloom tomatoes (pictured above).
Snack: 1 cup of carrots + a bunch of red grapes
Dinner: Mexican Night (my favorite night!!): sautéed shrimp with bell peppers + onions. I make a Mexican cauliflower rice (you can mix a can of diced tomatoes + diced chili verde peppers to season the rice) + top with guacamole + salsa verde.
Dessert: We got Pressed Freeze (I just can’t resist)

Workout: Spin Bike + Weights

Wednesday:

Breakfast: I made overnight oats for TJ + I. I put 1/2 cup steel cut oats in a mason jar. I then added 1 cup of unsweetened vanilla cashew milk, cinnamon, and roasted butternut squash. I then shook it all together and placed it in the refrigerator overnight. In the morning I topped it with 1/2 a banana and added some of my favorite perfect bar pieces.
Snack: Kombucha, remainder of my perfect bar
Lunch: 3 organic eggs (I was haaangry…), 1 small sweet potato, cut into cubes + roasted with shaved brussel sprouts. Once finished roasting, I placed eggs on top of roasted veggies. So. Good.
Snack: apple with peanut butter
Dinner: Crockpot shredded chicken: 1 can salsa verde with chopped bell peppers + onions. Place 4lbs chicken in the crockpot, and then place all veggies + salsa on top. I also added pink himalayan sea salt, pepper, garlic, and chili powder. I placed on low for 4 hours. Served with the Mexican cauliflower rice + guacamole.
Dessert: Popcorn

Workout: 45 minute walk

Thursday:

Breakfast: Chia Seed Pudding (my recipe)
Snack: Kombucha, some granola
Lunch: Roasted brussel sprouts + sweet potato with organic turkey slices.
Snack: Smoothie: 1 frozen banana, 1/4 avocado, 1 cup spinach, 1/2 cup frozen blueberries, 1/2 scoop vital proteins chocolate, 3/4 cup almond milk, cinnamon. Blend. So. Good.
Dinner: Chinese Food Night: I used a spaghetti squash and cooked it, scraped out the squash, and then sautéed it in a frying pan with a little sesame oil + garlic. Then I tossed in a cole slaw mix (for the cabbage + carrot mixture) and some water chestnuts. I then threw in tamari sauce (GF soy sauce) to my liking. In a separate pan I sautéed the shrimp. When both were finished I tossed together. It was a first time trying this and it was a hit.
Dessert: 1 Justin’s Peanut Butter Mini Cup

Workout: Slept through my alarm, so had to cut it short. 30 minute run. After Harper had been fed, I picked up some of the weights I had at home and did some lunges and squats.

Friday:

Breakfast: Same as Tuesday… my steel cut oats
Snack: Kombucha, and the rest of my perfect bar.
Lunch: Ate out with my mom… went to my favorite vegan spot Freesoul Cafe (clearly, I am not vegan…) and had butternut squash soup with a side salad packed with veggies.
Snack: Smoothie from Thursday
Dinner: Poke Bowls. I opted for 1 small scoop of rice and the rest salad…. edamame, green onions, double seaweed salad, + avocado.
Dessert: Big ol’ bowl of popcorn + wine

Workout: Favorite Yoga Video 

Sometimes I find that the easiest way to motivated myself to get up and out after a little break is with some new gear. I am currently loving this zip up jacket and this pullover, as they both have the perfect neckline to keep you warm. This oversized jersey tee is a great option to toss on after your workout if you plan on running errands, or heading out to breakfast/lunch (a healthy one, right??!). The cutout details on this top make it great as a multi-functional piece. I also think this long sleeve pull over is great for any workout, and I wear these high waisted mesh insert leggings all the time.