I don’t know about you, but I indulged in way too many Halloween sweets last month. I guess I could blame it on my crazy breastfeeding-a-baby appetite, but if I’m being honest with myself, I totally used the holiday as an excuse to eat too many treats.
Now that it’s November, and the Winter Detox is in full-swing, I’ve been cleaning up my act a bit and already feel so much better! My appetite hasn’t gone anywhere, but at least I’m making better choices when I need to reach for something in the fridge. I know we’ve all heard it a million times before, but preparation is seriously key. When you keep healthy options in your fridge and pantry, that’s what you’ll reach for when you’re hungry– if for no other reason than the fact that you have no other option. (Because I’m not about to jump in the car with two kids to satisfy a craving… nothing is worth that chaos.)
I’m sharing a look at what I ate yesterday, which was a bit of a strange day because it was pretty warm for November– it was 80 degrees outside! Our air conditioner broke, so it was 80 degrees inside, too. As a result, I ate more cold foods than I usually would at this time of the year…
Morning: I made a double-batch of the Blended Apple Pie a la Mode smoothie for me and my husband to share. (The recipe is in Everyday Detox)
Later in the morning, I ended up eating two slices of sprouted toast with 1/2 of an avocado mashed on top, along with a piece of almond butter fudge, which I was cutting up for my son. It’s so good, I can’t help but eat a piece when I give him one!
Lunch: Yesterday was a crazy day, so I didn’t have time to sit down for a formal lunch at all. I ended up eating half a bag of baby carrots while standing in my kitchen, dipping them in hummus.
When I had another free moment, I threw 2 cups of quinoa into the Instant Pot to cook while I worked. Once it was done cooking, I took the lid off to let it cool, and later made my favorite Quinoa Pasta Salad directly in the same bowl. I ate one bowl of it right away, then saved the rest to have on hand for quick lunches this week. (It’s even better after it’s been stored in the fridge overnight.)
Snack: More carrots and hummus.
Dinner: We played outside with our son after work, so by the time we got into our (hot) house, all we wanted for dinner was a milkshake. So, I whipped up a double-batch of my Chocolate Superfood Shake (recipe from the preorder bonus) with loads of spinach, and called it a day. It was like dinner and dessert all rolled into one!
Reader Feedback: What are YOU eating this week?