To the beachhhhh!

Only two more workshifts until v-a-c-a-t-i-o-n in Myrtle Beach!!! Spelling out 'vacation' reminds me of that song "V-a-c-a-t-i-o-n (da da da daa) in the summertime!". On the last day of school before summer break, my mom would sing that to us and it still makes me equally excited to sing it now! Well maybe a little less excited than a 3 month vacation ;)

Usually before vacations, I have zero groceries and my diet (clean eating) kind of goes out the window. This time around I made sure we had enough food to last us and will freeze (or pack for car-ride snacks) what we don't use.

This week, I've been enjoying...

Guava kombucha!!! LOVE this flavor!



Blueberry Muffin Oats

1/2 c oats

1 T chia seeds

1/2 t flax seeds

~1.5 c almond milk

1/3 c frozen blueberries

1/2 scoop vanilla protein powder

1/2 t pure vanilla extract

1/4 t cinnamon

stevia (1 serving)

topped with shaved almonds

Blueberry Muffin Protein Cupcake w/ peanut butter "fluff"



2 scoops vanilla protein powder (SunWarrior brand)

1/4 c frozen blueberries

1 T egg whites

1/4 t baking powder

pinch cinnamon

1/4 t pure vanilla extract

water to moisten (few tbsps)

"Fluff"

2 T PB2 (a defatted peanut flour)

1 T water

few drops maple extract

crushed pecans, to garnish



Strawberry-Lemonade infused water

(Soaked overnight)

1.5 L water

1/2 lemon

5-6 frozen strawberries

stevia, 1 serving (adjust to taste)

Curried Kale and tofu (randomly threw together but was so good!)



1. Steam kale
2. Massage cooled kale in 1/4 c red curry sauce (I used Trader Joe's brand),
pinch each: turmeric coriander, cardamom, juice from 1 lemon wedge
3. Add 1/5 block firm organic tofu, cubed
4. Garnish with 2 T sunflower seeds (gives crunch and healthy fat)

And I know I just posted the recipe for my Healthy Chicken Enchiladas but I just had to make them again!

This time we used brown rice tortillas instead of corn. I liked them better as they didn't fall apart nearly as easily! Now the meal is dairy and gluten free!

Recipe here: Healthy Chicken Enchiladas (dairy and gluten free)


I used the left over filling topped over iceberg lettuce for today's lunch...

* * *

Well I'm off to run some errands, celebrate my girl Jill's birthday, then pick up my lil bro at the airport! Let the vacation begin!

Question

Do you splurge on vacation? Check out how I balance vacation indulgences and healthy eating