James and I just got back from our England vacation, and really enjoyed seeing family, friends, and celebrating the wedding of two of our favorite people! The only downside of going away, aside from the jet lag, is that our usual healthy eating tends to go out the window. We went out to eat at least once a day, if not twice, and had wine or cocktails with almost every meal. Not to mention, that for the recovery brunch after the wedding, we partook in eating 25 Dominos pizzas – talk about guilty eating!
Now that we are back, both James and I have returned to having lighter breakfasts of protein bars or smoothies or the occasional egg. For lunch, I’ve returned to eating at least two lighter meals – think protein cereal, avocado toast, grilled chicken salads, and lettuce wraps. The only thing we’ve been a little slower to get back to is home cooked dinners. As you might expect after being away for 10 days, we’ve had a lot to catch up on, and when the jet lag hits around 5/6pm paired with the busy days, I have not had much motivation to cook. This weekend and next week we will get back on our normal routine fully!
Anyway, one of my favorite breakfasts is a protein smoothie. We have a great protein powder that is really low in sugar and lactose free! Smoothies are also a way to squeeze in extra fruit and veg into a meal that would otherwise lack these things. Plus when you are on the go, you can put these smoothies in your old salsa jars and throw them in the car!
What you need:
- 1 scoop of protein (25g or so)
- 8-10oz of milk of your choice (I love Cashew-Milk)
- 1/2 banana
- 2-3 sprigs of kale removed from the stem
- 1 handful of blueberries
- 1/2 avocado
- 1 tbsp chia seeds (optional)
Throw all of your ingredients into a good blender and mix until smooth.
Feel free to add ice if you want more of a milk-shake type feel, but this is not required.
You could also add in a handful of almonds, cocoa nibs, dried fruit, or oats to bulk it up a bit.