To say I’ve been indulging would likely be an understatement at this point. Multiple times a day we’ve ordered chips and guac, several margaritas… a few Corona Lights here and there… oh, and a decadent Italian dinner last night to cap off the trip. Yep… pants are fitting a little tighter as we speak. Yet, it’s ok. It’s life. It’s fun. I always know that when I come back, I load up on lots of water, hit the gym, and move to a clean diet… filled with veggies, fruits, proteins, and good for me carbs (oh, and my body is craving a kombucha….). So, as we prepare to head home today, here’s five days worth of what I ate last week… which will be similar to what I’ll be returning to on Thursday…..

And, because a little extra motivation is always needed… in the form of a few new workout pieces…. I snagged this oversized logo tee and leggings combo to get me through a Saturday morning spin class…. I’ve also been keeping up with the Tone It Up daily workouts while we’ve been here and have been doing them in these blush shorts + knot front tank combo… perfect for warm weather!
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Monday: 

Breakfast: 1 piece of toast, topped with 1/4 smashed avocado, 1 oz of lox, sliced tomatoes, red pepper flakes, + sprouts
Snack: Hard boiled egg + Kombucha 
Lunch: Super Spinach Salad (from Trader Joe’s, not with their dressing though) topped with 4 oz grilled chicken breast (from night before), and a homemade olive oil + lemon dressing.
Snack: RX Blueberry Bar
Dinner: Shrimp Stir fry 

Tuesday: 

Breakfast: 1 egg + 1/4 cup egg whites, 1/2 avocado, 2 pieces nitrate free + organic bacon (featured above)
Snack: 1 Energy Ball + Kombucha
Lunch: Super Salad
Snack: Beauty Smoothie 
Dinner: 5 oz baked salmon (lemon juice, sea salt + dill), broiled asparagus (with a little olive oil + himalayan sea salt), 3/4 cup brown rice

Wednesday: 

Breakfast: 3/4 cup rolled oats + 1/2 cup blueberries
Snack: Hard boiled egg + Kombucha
Lunch: Open Faced Tuna Sandwich: 1 slice of bread, 1/2 smashed avocado, 1 can tuna (used salt, pepper, and lemon juice and a little of the smashed avocado to mix it) topped with diced tomatoes + sprouts
Snack: 1 Energy Ball + bowl of berries
Dinner: Mexican Bowl: Mexican rice (used riced cauliflower, 3/4 jar of red salsa, onions, and garlic… sautéed with 1 diced bell pepper and spinach) with 1 cup baked sweet potatoes, 1/2-3/4 cup ground turkey topped with salsa verde. You can also try this acorn squash Mexican bowl (very similar) (featured above). 

Thursday:

Breakfast: 3 protein pancakes topped with 1 tsp almond butter and 1/4 banana sliced.
Snack: hard boiled egg + Kombucha
Lunch: Same as Monday
Snack: RX Bar chocolate flavor
Dinner: Left overs from Wednesday 

Friday:

Breakfast: Veggie Scramble: 2 eggs + 1/4 cup egg whites mixed with mushrooms, zucchini, bell peppers, spinach, and tomatoes, with 1/2 cup sweet potatoes (left over from Wednesday dinner), topped with 1/4 smashed avocado + some salsa verde
Snack: bowl of berries + Kombucha
Lunch: Ate out- two shrimp tacos with side of brown rice
Snack: 100 calorie perfect bar
Dinner: Ate out…. bowl of lentil soup and split the steak kabobs with TJ (came with a side of cucumber + tomatoes).
** 2 glasses of rosé