I spent my first night away from my son EVER this past weekend, and we are both so happy to be reunited again.
I went on a quick overnight trip to Chicago this past weekend to attend the BlogHer Food ’15 conference. There are so many things to learn when it comes to running a website! When I got home on Sunday morning I treated my son to a visit to Starbucks, since he loves getting an ice water there with a special green straw. (Clearly, he’s easy to please.)
Whenever I travel I try to eat as healthy as possible around my trip to help give my immune system a boost– which can be challenging around the holidays.
Last Christmas, my son and I caught the worst cold the day after our flight home, and let’s just say I never want to experience being a sick parent with a sick kid again. So, even though I was in the land of deep-dish pizza this weekend, I focused on loads of fresh fruit, salad, and smoothies and I felt like a million bucks. Really, my trip was too short to venture out into Chicago anyway; I was there for 24 hours and barely left the hotel!
Even though my trip was brief, I’m exhausted. There’s something about air travel that always leaves me extra sleepy over the next few days. So, I’m taking it easy and eating super-comforting foods this week. Here’s what my meals have looked like lately:
Breakfast: Chocolate Superfood Shake. (from my preorder bonus pack) If you haven’t noticed, this is my favorite chocolate milkshake. My husband feels the same way, so we drink this one a lot. (I’ve been drinking mine in a reusable cup with a lid so my son can share– it’s too dangerous these days to let him have a cup without a lid!) Sometimes I add a spoonful of raw tahini or almond butter to it, and we usually add a bunch of spinach to it, too, so it doesn’t feel like we’re just having a chocolate frosty for breakfast…
Lunch: I reheated leftovers from the previous night’s dinner– Sweet Potato & Lentil Curry, which I made in my Instant Pot. I served it over cooked quinoa, and also had a large romaine salad topped with sheep’s feta, bell peppers and my favorite Everyday Basil Vinaigrette. (recipe in my cookbook)
Snack: We’ve been in a routine lately of enjoying some fresh green juice before dinner, so here’s a peek at the ingredients I used: a large English cucumber, kale, celery, carrots, apples and a lemon. The apples and lemon make for a very kid-friendly juice! My son gulps this one down, and it makes me feel better that he’s getting a variety of nutrients since all he really wants to eat is toast these days. (And these snack balls.)
Dinner: This is such an easy weeknight dinner. I toss some brussels sprouts and asparagus in olive oil and roast them in the oven for 30 minutes, and then the last 10 minutes I place my salmon under the broiler and it’s all ready to go around the same time. (I used the Maple Glazed Salmon recipe from my cookbook— it’s the only way my son will eat salmon.)
Un-pictured: My son loves feeding me tastes of his food, so I enjoyed several bites of toast topped with almond butter, and I also had two cashew butter cookies for dessert!
Reader Feedback: What are YOU eating this week? Do you have any special routines when you travel?