Having been on vacation for over two weeks at the beginning of July, I was ready for a reset when we returned home. Being gluten free and dairy free (due to health reasons… you can read more about that here) it’s fairly challenging to find restaurants that offer those options, so I typically just enjoy myself, eat what I want, and try not to stress about it. But I can certainly say that by the end of the 14 days my body felt it… bloated, skin issues, etc… so getting back to our regular clean eating routine felt really good….
It didn’t require anything drastic, just returning to our “normal.” So below I shared what our “normal” looked like for the past five days… and hopefully it helps in some way if you’re looking for a way to mix up your weekday meals… or just looking to try something new!
I hope everyone has a good day… yay for hump day and being halfway through the week! Today is the first day of the Nordstrom Sale (not early access) so sharing my initial post here again.
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MONDAY
BREAKFAST: Overnight oats topped with strawberries and a dollop of peanut butter
SNACK: hard boiled egg
LUNCH: Vegetarian Fiesta Bowl: Trader Joe’s lentils, brown rice, avocado, pico de gallo, arugula, and Primal Kitchen Ranch Dressing
SNACK: sliced bell peppers and carrots w/hummus
DINNER: Pizza Night- I used the Simple Mills crust (recommend) + Violife cheese topped with green bell peppers, olives, mushrooms, artichoke hearts, red onion, and prosciutto
TUESDAY
BREAKFAST: Baked Omelette
SNACK: fresh berries
LUNCH: leftover pizza (my favorite)
SNACK: simple mills bar topped with peanut butter
DINNER: Shredded Chicken Tacos w/Right Rice Cilantro Lime Rice
WEDNESDAY
BREAKFAST: Ordered out Acai bowls (I get mine with acai, chia seed pudding, granola, strawberries, bananas, cocoa nibs, hemp seeds, and peanut butter
SNACK: full from breakfast
LUNCH: Used the leftover chicken and made a salad w/brown rice, shredded carrots, shredded cabbage, bell pepper, mixed power greens, and Primal Kitchen Ranch Dressing
SNACK: Simple Mills crackers + hummus
DINNER: Poké Bowls
THURSDAY
BREAKFAST: Birch Benders Pancakes topped with peanut butter and strawberries
SNACK: hard boiled egg
LUNCH: Primal Kitchen Chicken Pesto Bowl
SNACK: bowl of watermelon
DINNER: Asian Baked Salmon
FRIDAY
BREAKFAST: Sourdough Toast (gluten free option) topped with peanut butter and diced strawberries
SNACK: hard boiled egg
LUNCH: Quesadilla with an avocado + arugula side salad: 2 Siete tortillas filled with Violife colby jack cheese
SNACK: frozen grapes and simple mills crackers
DINNER: Ordered out from Malibu Farms (I got the shrimp thai) + champagne
