Well, the holidays are officially upon us, and if you’re like me, you plan on enjoying them in every way. Indulgent foods, fun fashion, and a libation here and there. I typically try to follow an 80/20 rule… eat clean 80% of the time, 20% of the time not worry so much. It allows me to feel better about indulging when I know that I have a good plan for setting the restart button on Monday. So, I thought that I would share with you the foods I’ve been using to do just that over the past few weeks… and the ways I plan on incorporating them well into the holiday season.

Monday:
Breakfast: Oatmeal: 3/4 cup old fashion oats cooked in 1 1/4 cup water. Topped with sliced banana + some perfect bar
Snack: Kombucha + some granola 
Lunch: Avocado Toast (featured above): Paleo bread, 1/2 smashed avocado spread over bread and topped with spinach, sliced tomatoes, sprouts, + two eggs (I prefer mine runny…).
Snack: Beet Chips
Dinner: Lentil Soup (recipe)
Dessert: Pressed Freeze

Workout: 40 minute spin + 5 minute core

Tuesday:
Breakfast: Museli (purchased from Trader Joe’s) with DF yogurt (from Whole Foods) + topped with chocolate probiotic granola + berries (I make this the evening before)
Snack: Kombucha + 1/4 perfect bar
Lunch: left over lentil soup + carrots
Snack: Kale Chips + Sweet Potato Chips (slice sweet potatoes into very thin slices, spray with olive oil spray, sprinkle with a little salt + pepper, bake for 20ish minutes at 450°. Watch them closely).
Dinner: Stuffed Acorn Squash: Slice acorn squash in half, top with a little bit of ghee and sprinkle with salt + pepper. Bake for 40-60 minutes (depends on oven) at 425°. Stuff with cauliflower rice (I use diced tomatoes + diced chilis with sautéed spinach), refried beans (these are my favorite), organic/grass fed ground bison (leanest of the red meats), guacamole, + salsa. This is one of our new favorite dishes.
Dessert: Popcorn

Workout: 4 mile run + 5 minute core + at home weights 

Wednesday: 
Breakfast: Almond Butter Toast: 2 slices Paleo Bread topped with 2 tbsp almond butter, sliced banana, + sprinkled with chia seeds.
Snack: Kombucha + some granola
Lunch: Roasted brussel sprouts + sweet potatoes, topped with two runny eggs
Snack: Green Smoothie
Dinner: Butternut Squash, Kale, + Black Bean Tacos: Toss butternut squash with a little bit of EVOO + salt/pepper. Roast butternut squash at 425° for 20-30 minutes. Sauté kale in garlic, EVOO, salt, + pepper until wilted (be sure to remove from stems). Once butternut squash is done, you can assemble the tacos. I used mini corn tortillas and topped with smashed avocado, butternut squash, kale, black beans, red onions, + salsa verde. Another recent favorite for us.
Dessert: Pressed Freeze

Workout: 45 minute walk

Thursday:
Breakfast: Same as Monday (Oatmeal)
Snack: Kombucha + hard boiled egg
Lunch: Ate out at Zinqué. I knew I was trying to stay on track, so I ordered the shrimp bowl and substituted the rice for cauliflower rice (to get my veggies). It was topped with tomatoes, arugula, + pesto.
Snack: Beet Chips + Kale Chips
Dinner: Ate out + ordered a Paleo Bowl with Ono fish
Dessert: Popcorn

Workout: 4 mile run + 5 minute core + weights at home

Friday:
Breakfast: Oatmeal (see Monday)
Snack: Kombucha
Lunch: Brussel sprouts, marinated mushrooms + sweet potatoes, with some grilled chicken breast.
Snack: Green smoothie
Dinner: Take-out Mexican food. I opted for the mesa rice bowl with grilled shrimp, rice, black beans, sautéed spinach + veggies. With lots of salsa + some guacamole. I also love the fermented carrots.
Dessert:  Pressed Freeze + 2 glasses of wine

Workout: Power Yoga Video (I swear by it!)

And, sometimes, a few new pieces of workout gear help keep me on track. I love this cross front pull over (I own it in light grey), these cutout leggings, and this drape back pullover. I know I’ll certainly be lacing up the day after Thanksgiving!!