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What I Ate: Travel Recovery

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I spent my first night away from my son EVER this past weekend, and we are both so happy to be reunited again.

toddler with a cup of water

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:

chocolate superfood shake, bowl of sweet potato and lentil curry, salad, and plate with salmon, asparagus, and brussels sprouts

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? 

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Laura ~ Raise Your Garden

I’m with you on eating super healthy when traveling, bringing snacks like roasted pumpkin seeds, almonds, sliced red peppers and cucumbers. Anything that fills the tummy and keeps me away from anything deep fried. Totally agree on the immune system ~ I just feel like I need to do whatever to keep it in check, because a sick mom + a sick kids is NO fun. When the mom is out of commission, the whole house shudders.


Love following your post and recipes. I have used many of your fantastic recipes and enjoy them so much. One thing that caught my eye was the instant pot. Maybe you could share some of the foods you prepare with that and how they turn out. Thanks so much!!!!!


We love the chocolate shake too! Also, I make your Caesar salad dressing from your cookbook twice a week. It makes a great dip for veggies. My daughter will now eat a whole bowl of carrots and peppers as long as she as your dip! It probably will make a good holiday dip with basil or dill. I am with you about trying to eat healthy when traveling especially around the holidays. I don’t get sick much but hate how I feel if I eat too much junk. keep up the good work!

    Megan Gilmore

    I’m so happy to hear that your daughter loves the dressing! I make the Caesar or Hemp Seed Ranch every week, too. I used rosemary-infused olive oil in the Caesar dressing last week and it was AMAZING! Highly recommend. 🙂


I’m a big fan of that cup with the stainless steel straw! My daughter loves smoothies aka “purple” drinks so I have to add blueberries to all of them ?


Megan- wondering if you ever use your homemade dressings to marinade fish/chicken? I’m not a big salmon person but thought broiling some chicken breasts and serving them up with some roasted veggies would be just as simple and good:)


I feel exactly the same way about flying. I always feel drained for several days after and my immune system seems to suffer, too. I’ve been doing smoothies almost every morning lately and have just started getting into green smoothie juice. I call it such because I don’t have a juicer. I throw arugula, kale spinach, a honey crisp apple, two kiwi fruit, lemon, fresh ginger and a little honey with some cold water and an ice cube or two (to protect the greens from the heat of the blender) into my Nutri Ninja blender. It’s a great pre-work out drink or pre-dinner drink. My husband and kids are skeptical of it, so I usually drink it all myself. Eating healthy foods around those immune-challenging holiday travel times is definitely worth the benefit of not getting sick!


First things first: Love you recipes! Made the stuffed kabocha squash for dinner tonight with your cook book Caesar dressing…mmm. I have a batch of that basil vinaigrette in my fridge, too, with the cinnamon raisin snack balls (instead of bars) in my freezer 🙂 I love a good trail mix when traveling and lots of water. Freeze-dried fruits and vegetables are great, too, even for my small kiddos. My 3 yr old loves toast, too! Something about it, I guess.


I always feel the same way after a flight and all this looks the perfect antidote! Interested to see you use a pressure cooker for the curry. I have one untouched in its packaging as I’m terrified to use it. Are they simple to use? Xx

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