Okay, I guess it’s back to a full week of work, huh?
I will say, though, that there’s something kind of wonderful about Mondays. I think it’s the idea that you can start with a clean slate and craft your week however you’d like it to be, you know? I was only back in LA for three days last week, but I started getting back to a cleaner version of my normal eats after all the margs and guac that I could not pass up in Mexico! I seriously feel better and more energized already, so I’m going to keep up with this meal plan for at least another week to re-set my body!
I’ve never been one for cleanses or hardcore diets. My philosophy is that cutting things that I love entirely out of my diet just leaves me craving them more, and then once the diet is over, I just binge eat them (and everything else). Instead, my goal is to eat as many veggies as possible and keep processed foods down to a minimum. You know I love my energy bars, but I’m trying not to rely on those either, and instead reach for whole food healthy snacks. Here’s the easy plan I’m following (that I put together on the plane ride home from Cabo!) and the recipe for my quinoa salad can be found at the bottom of this post!
Pre-breakfast: 1 cup of coffee with 2% milk (the fat keeps me fuller for longer and skim milk has the most sugar of any of the low-fast milks!), 1 huge glass of ice water
Breakfast: 2% plain greek yogurt with 1/4 cup fresh fruit (mango, berries, banana, peaches, pineapple, etc.) and 1/4 cup granola
Mid-morning snack: 1 hard-boiled egg or a handful of raw almonds
Lunch: quinoa salad with chopped veggies, beans, greens, and a form of protein (sliced turkey, chicken breast, an egg, ground turkey, tofu, etc.), dressing: 1 tbsp low-sodium soy sauce or a mix of mustard/lemon juice/EVOO *recipe below!
Afternoon snack: baby carrots and/or celery with hummus
Dinner: smoothie with 1 scoop protein powder, 1/4 cup fruit, 1 huge handful of greens, 1 tbsp chia seeds, 2 tbsp fat (mix and match nut butter or coconut oil/butter), non-dairy milk (almond, coconut, hemp, soy, etc.)
My Favorite Quinoa Salad:
1 cup dried quinoa + 2 cups water
1 large cucumber
2 bell peppers (any color!)
1 cup halved cherry tomatoes
1 can chickpeas, rinsed and drained
1 hard-boiled egg (per serving)
3 cups spinach or kale
dressing: 3 tbsp each of mustard, EVOO, and lemon juice + warm water to thin
- In a saucepan or small pot, bring dried quinoa and water to a boil, then cover and simmer for about 10 minutes. *Keep an eye on it around the 8-minute mark to make sure it doesn’t burn at the bottom!
2. While the quinoa is cooking, chop all of the veggies and mix together the dressing.
3. Combine the veggies and cooked quinoa in a giant bowl and toss with dressing. Portion out for 4 lunches and top with hard-boiled egg (keep it in the shell until ready to eat!) or protein of your choice.
Some things to note – I’ve definitely had an extra snack or 2 in here, whether that’s some extra almonds, a random piece of fruit, or some more veggies. I don’t feel guilty having more food if I feel hungry, I just try to stick to some variety of the foods listed above. My rule: if it comes in a box or a bag, steer clear! The granola is the exception to that, but I try to choose granolas with low-sugar. I actually made a homemade recipe this weekend, so stay tuned for that later this week! Additionally, I have the smoothie at night because I tend to workout after work, but I have them for breakfast sometimes, too 🙂
How do you clean up your diet after an indulgent vacation?!