I recently got back from spending a couple of weeks travelling Europe. I got to revisit some places I had been before but never really had the proper time to explore the first go round as well as plenty of new places that had been on my ever growing list of places to visit for quite some time. As much as I love travelling, it’s pretty much a given that by the end of my trip the one thing that is really pulling me home is that I’m eager to get back into my own kitchen and have the ability to eat the way that makes me feel the best.
Don’t get me wrong – as I mentioned in my previous post, I aim to stay consistent with how I eat even while travelling. I think it’s very much possible to have some semblance of health whilst travelling, it just may take a bit more effort to seek out the places that are align with how you want to fuel your body and a bit of preparation in advance. Despite best efforts, it’s never quite the same and given that I am someone who loves to cook and happen to live in a wonderful places with abundant options of health and fresh food, there’s always a piece of me that is ready to come home and get back into my usual routine, no matter how much I may love a place.
Now that I am back, here is a look at what I ate today now that I am back in my routine.
Breakfast: 7 am
I usually like to start my day off with some sort of drink be it a tea or lemon water. Lately my go to has been combining holy basil tea with peppermint. I picked up the holy basil tea from a local super food shop as I’ve heard many people sing praises about it. I liked that it is an adaptogen (anti-stress agents), helps balance hormones and is beneficial for our blood sugar. If you want to learn more about it, Dr. Josh Axe does a great job of talking about the benefits: https://draxe.com/holy-basil-benefits/
While drinking the tea, I whipped up a green smoothie that I had been craving. This is my typical green smoothie: 1/2 avocado, 1 banana, pineapple, leafy greens (I used kale today), cucumber, parsley, fresh squeeze of lemon juice and some chia seeds. I add spirulina which is why the smoothie is a deeper green. Together the chia seeds and spirulina add a bit of protein and therefore this smoothie tides me over a bit longer. I blend with water and ice. It was easy to whip up, nutritious and hit the spot.
Snack: 10:45 am
These homemade bars have been my go to lately. They include beans in them which may sound totally bizarre, but the beans add lots of fibre and protein to the bars to help stabilize blood sugars and keep me satiated for a long time. Beans themselves are very mild flavoured and it’s likely you’d be none the wiser if you gave these bars a try. I wrote a blog post for Wymbin Yoga for Kids with more information and the recipe. Click here to read
Since I returned home I’ve gotten my first batch of produce from the CSA I signed up for which I had been eagerly awaiting since signing up a few months prior. Basically the CSA is helping fund a farm which allows you to later reap the benefits of when their crops come in and you get a share of their produce. A giant salad is my go to lunch anyways so it was nice to be able to include fresh, organic and local veg directly from my farmer for todays lunch. Todays salad included: Sprouted mixed lentils, green and red leafy lettuce (from CSA), baby cucumbers, fresh dill and parsley, scallions (from CSA).I topped it with a squeeze of fresh lemon, drizzle of cold pressed organic olive oil and a bit of sea salt. I always make homemade salad dressing. It is not something I buy and you won’t find a single bottle of it in my fridge! In my opinion it’s so much tastier (and obviously healthier) to make your own.
A piece of fruit and a small handful of almonds or walnuts is a very typical snack for me. It takes virtually no time to prepare and is usually just what I need to tie me over between lunch and dinner. Eating the fruit in its whole food form with all of the fibre and nutrients intact as well as pairing the fruit with a healthy fat such as the nuts helps avoid spiking my blood sugar by slowing down the release of sugars from the fruit into the blood stream. The crash that follows a spike as well as well going to long between meals leads to some serious hangriness which is why I always try to have healthy, balanced snacks like this on hand. In the background you may notice my S’well bottle making a guest appearance. Best water bottle ever! I pack a big water bottle every day with me and this is hands down the best bottle I own.
Dinner: 8:00 pm
Despite what I said at the beginning of this post about loving to cook, it’s inevitable that some days I get home from work and it’s the very last thing I feel like doing. As such tonights dinner felt pretty uninspired but I tried to push through my feelings of laziness and throw something healthy and tasty together without much effort. Using a bed of the same green leafy lettuce I had used in my lunch that I received from my CSA, I topped it with a bunch of shredded carrots, roasted cauliflower and curried chickpeas that I simply just warmed up on the stove with some spices. Typically I would have made a turmeric-lemony-creamy-garlic sauce for this but as I’ve just come back from Europe I haven’t done a proper grocery shop and didn’t have what I needed to throw much of any kind of sauce together.
It feels great to be back in the swing of things with my routine and regardless of tired uninspired dinners, I’m happy to be back in my kitchen whipping up healthy dishes again. This was a pretty typical day for me. What do you miss the most when you are on vacation? What does a typical day of eating look like for you?