While I haven't been bringing day to day recaps on this vv reset, I have been snapping pictures and keeping them for this post. The whole point of the reset is balance, so you'll see super healthy meals coupled with some more comforting fair, but all have been super tasty. It was a very busy week, with work trips and wedding crafting, which is why you didn't hear as much from me. I'm cutting back my post schedule to 3 times a week for awhile, but don't fret, I'm not going anywhere.
The key word to our meals lately has been simple. Check it out:
I started my week off with this delicious blueberry and protein smoothie. It's how I like to start most days!
Tuesday, though, I was eyeing the avocados on my counter, and I decided to slap them on an English muffin and call it breakfast. It was definitely tasty.
Wednesday, I woke up thinking about avocado toast AND the leftover veggies I had in the fridge. So, a quick saute in the pan and I had an incredible breakfast.
Just look at the majesty that is a breakfast covered in veggies and avocado. Sexy, right?
Thursday brought another smoothie to my breakfast table, which is my work desk. This one had a bunch of cacao!
Friday, I went a little naughty and made my funky monkey smoothie, which is almond butter, bananas, and cacao. It was a treat!
Lunches for me are usually salads and/or a smoothie, but this week was super busy. Monday, I was craving a HUGE salad, even though I only brought a smoothie, so I headed over to Kroger and made this monster salad.
Tuesday, I was in Hot Springs for work, and I got to try Taco Mama. This place was good. Full restaurant review coming soon. This was definitely a break from the "reset" diet.
On Wednesday, I was running around getting stuff for the wedding. So, I popped over to Whole Foods and snagged some vegan sushi. It's so delicious, and I can't stop eating it.
Thursday, I chowed down on this massive salad. We're talking spinach, romaine, pepitas, hemp seeds, cherry tomatoes, green peppers, and a whole bunch of home made hummus. Yummers.
Friday, my very awesome and generous friend spent hours working with me on the table runners for the wedding. I knew this would be a serious undertaking, so I brought her tons and tons of vegan sushi in hopes that she would help me. She did, because she's awesome. Thanks, Erin!
Weeeee! I'm so excited about the wedding. We're under a month count down.
As long as you don't go overboard, snacks are important! I feel way more comfortable having a smaller lunch when I know a snack is around the corner.
Monday, that snack was a bunch of raw nuts. Yum!
Tuesday, even after my Mexican food throw down, I managed to work in a spinach and protein powder smoothie. I'm really trying to add green smoothies to my afternoon routine, because I like to not be starving when I get home. This makes it easier to have a reasonable dinner.
Wednesday, I paired my sushi lunch with some almonds.
Thursday was another green smoothie. This one had mangoes!
We've been trying to make really simple dinners lately. One easy way to do that is back cook a bunch of freezer burritos. This time around, I did brown rice, greens, and black beans, and I wrapped it all up in a sprouted tortilla. That proved to not be the best vehicle, because it cracked a bit, but they crisp up really great in the oven. This was Monday's dinner.
That massive burrito is Josh's. If you're in a shared household like myself (vegan and non-vegan), burritos are such an easy way to get dinner on the table for two.
I like to pair my itty bitty burritos with a HUGE pile of greens. I'm trying to eat kale or mustard greens with most things every night. So yummy.
Tuesday, I felt kind of bad about the huge lunch I had, so I went for something light and healthy for dinner. Spring rolls are so easy. Just chop up a bunch of veggies you have in the house, roll them up, and shove them in your mouth. I went with an almond butter/sriracha/rice wine vinegar/hot water sauce for dipping.
The leftover veggies became that massive breakfast you saw earlier. Yum!
On Wednesday, I finally got back in the yoga studio for a hot class. I didn't feel much like cooking afterwards, so we got Chef Shuttle from Old Chicago. Their small plate salads are super cheap, so I got one and dumped tabouli all over the top. Dinner is served.
Thursday, I wanted something homey and tasty, so I warmed up some leftover mashed potatoes and mushroom gravy we had the weekend before. It went great with a huge pile of nutritional yeast crusted greens and some peas. Veggies on veggies, please!
Not only did my awesome friend Erin help me craft stuff for the wedding, she and her husband cooked me dinner afterwards. Friday, I hung out there with their cute baby and got to have grilled tofu, sauteed kale, and the steamed buns and noodle salad I snagged from Whole Foods. It was a very tasty dinner.
One bun is red bean paste and the other is veggie. They were definitely a treat, but so good.
There you have it! That was my week. I'm still working on having the majority of my food fresh and light, and I'm upping my workouts, but overall I feel great.
What did you eat this week? Do you prefer smoothies or solid food at lunch? Leave me a comment!