I’m traveling for work this week, but luckily, I happen to be in the same city as my family– so I can take advantage of their kitchen while I’m here!
Below, you’ll see what one of my “travel days” looks like.
I’ve been taking my breakfast to work with me, because I’m never hungry right when I wake up. My appetite isn’t used to the time change!
When I do finally feel hungry, I’ve been snacking on a big bunch of organic grapes throughout the morning, followed by a cup of vanilla goat’s milk yogurt. (This brand uses pure maple syrup as a sweetener, instead of refined sugar.)
I’ve been aiming for filling lunches when I get a break, since I never know exactly how late I’ll end up staying at the office. I started off my meal with a large mixed green salad, topped with shredded carrots, avocado and a homemade balsamic vinaigrette.
Followed by two pasture-raised eggs, fried in grass-fed butter, served with two slices of whole wheat toast topped with more grass-fed butter. This combination seems to keep me full for hours!
I needed a snack as soon as I got off work, so I ended up munching on a large sliced banana with a spoonful of organic sunflower seed butter.
I met up with some friends at Panera, so I ordered a soup & salad combo featuring a Greek salad (dressing on the side) with a hearty bowl of black bean soup. Both were delicious, and we sat there chatting for so long that I ended up snacking on some of the bread that came with the meal, too.
It was too late for dessert by the time I got home, so I sipped on some herbal tea while reading in bed. (I’m currently hooked on Gone Girl.)
Reader Feedback: What are YOU eating this week?