Although we’re already halfway through January, I feel like I’m just now starting to settle back into healthier “new year” habits. I didn’t make any crazy resolutions this year, partially because my birthday is in January and there’s no way I’m NOT eating cake on my birthday! (If you saw my stories on Instagram, you saw that I made the Vegan Chocolate Cake & Frosting from my new cookbook this year– it’s delicious.)
If I’m being honest with myself, I indulged in way too much sugar and treats over the holidays (using my nursing-a-baby appetite as an excuse), and now I’m reminded of how challenging it can be to reign-in my sweet tooth again. Why is it so easy to slip into bad habits, and so much more challenging to get back into healthier habits again? Ugh.
To help ease myself into healthier habits again, I’ve been following the 3-Week Bonus Meal Plan with the support of our new online Facebook community. (If you haven’t joined yet, you can request to join here— it’s free.) I love having the accountability and motivation of a group! We’ve also been doing the free Physique 57 workouts together, and I can’t believe how sore I am… even if I only have time for 10 minutes at a time.
I’m not being too strict on myself at this point, but I’m already starting to feel better just easing out of the sugar-fog I was in. I’m not gonna lie, there’s still a big stash of Almond Butter Blondies in my freezer that I will pick at every now and then, but it’s still a step up from what I was doing. Progress, not perfect, right?
Here’s a peek at how it’s going lately.
Morning: My husband is still obsessed with our favorite chocolate shake, so we have it at least 3 times a week. (Recipe is in the first preorder bonus.) My son doesn’t like chocolate right now, so I’ve been making two smoothies most days, to give him something fruitier. He loves the Strawberry Basil Blast (from Everyday Detox) this week.
Snack: My son is loving the Almond Flour Banana Bread that I posted last week, too. This week, I tried making it with eggs for those of you who asked, but I still prefer the texture of the vegan version better. (Eggs make it almost too moist, and more difficult to cut.)
Lunch: Not surprisingly, I made the Roasted Vegetable Quinoa Bowls for lunch– almost everyday for the last couple of weeks! I’m obsessed. I thought I’d show you what they look like after I chop them up because they’re not as pretty, but they taste better when they’re all mixed up.
Snack: I had two snacks between lunch and dinner– first, some leftover sweet potatoes with more cucumber tahini dressing drizzled on top. Later, I had two Almond Joy Energy Bites as a treat. (Recipe is in the preorder bonus for the new book.)
Dinner: I heated up a freezer “dump meal” from my new cookbook for a really easy meal. The Cauliflower Baked Ziti tastes like lasagna, without requiring any pasta. It’s my new favorite comfort food! (I could eat lasagna every single day.)
Reader Feedback: What are YOU eating this week?