True story: I love butter and cakes and cookies and pasta.
Also true story:I eat healthy most of the time.
I don’t follow a diet nor am I paleo, whole30, vegan, keto or any of that. I like to think that I attempt to practice balance and moderation. It’s something I’m not always great at or successful at achieving but it’s what I strive to do and it works for me. I have a hard time eliminating things completely from my diet, so I eat literally everything, I just don’t eat ALL of it.
Most days I eat pretty healthy and that’s because it makes me feel better about myself. It makes me feel lighter and brighter and keeps my energy up.
These are my three favorite things to keep me feeling all sprightly!
My morning smoothie: I love having my morning smoothie an hour or so before a later morning workout OR right after a early morning workout.
And then there are mornings where I don’t work out at all and I still drink it.
Here’s what I add: 2 scoops of Vital Proteins Banana Collagen + Whey Protein Powder (I like Vital Proteins because it doesn’t have stevia and just tastes like banana and vanilla) 1 banana (frozen or room temperature) 1 tablespoon cacao nibs 1 tablespoon cacao powder Small handful of frozen kale or spinach 1/4 cup of frozen strawberries or ice Small handful of walnuts (more for the top) 1/2 cup of almond milk
I add a few teaspoons of chia seeds and more walnuts on top because your girl likes texture!
Reaching balance is on my to-do for spring and summer. It’s obviously something that I’m not always great at. I love cake. I love pasta. And I honestly don’t see anything wrong with having those beautiful things in my life. They’re not going anywhere. But I also have been trying to eat healthier on a day-to-day basis. Having lots of fresh produce and ingredients on hand has been a huge game-changer for me.
Did you know May is also National Salad Month? To celebrate, I teamed up with Rubbermaid to create salads for my entire week! The FreshWorks Produce Savers keep produce super fresh and crisp in the fridge! The CrispTray at the bottom of the container elevates produce away from moisture and promotes airflow to help reduce spoilage. After 5 days of being in the fridge, the radishes were crispy, the arugula alive and well and the green onions were snappy! I love going grocery shopping and then storing everything away in their Rubbermaid home until I’m ready to use them.
Here’s what I like to keep on hand!
1. Kale 2. Romaine 2. Arugula 3. Cherry Tomatoes 4. Green Onions 5. Radishes 6. Italian Parsley 7. Cucumbers 8. Strawberries
These ingredients make it easy to make a bunch of different salads. I like variety in my routine and it’s way easier to do that when you start with about 6 or 7 different types of produce.
One of the most frequent questions that I get, (besides people asking what Amelia is doing lol), is: “what should I register for?” I think registering is a very opportune time to get all of those kitchen-musts all at once. How great!
An item that I think is a great addition to your list is an air fryer/toaster oven combo. Admittedly, I didn’t really know how to use an air fryer, but now I find myself using it all the time!
This is a sponsored conversation written by me on behalf of American Egg Board. The opinions and text are all mine.
This post is proof that breakfast doesn’t have to be complicated. It doesn’t have to involve pancake batter or a waffle iron or a whole lot of time. This is something I’ve been eating over and over since the beginning of the year and I am INTO IT.
One of my favorite breakfasts in Los Angeles is at Jon and Vinny’s. First off, their pancakes are a dream. BUT, I never really order the pancakes, instead I always go with the olive oil fried eggs with braised kale. It’s one of those breakfasts that makes you feel good after you eat; I have energy and am so happy.
For this post, I teamed up with the American Egg Board to answer the question: How Do I Like My Eggs? (the age-old question posed in their new campaign). I like ‘em like this! Well, I like them a lot of ways but this way is my favorite (at the moment).
I figured I’d do a version of Jon and Vinny’s dish at home (since the restaurant is kinda far from me). Instead of braised—because I’m always short on time—it’s sautéed kale with tons of garlic, salt, crushed red pepper and a squeeze of lemon.
I love the newness type of feel that January has. It’s so fresh and clean and new. I love it so very much. Like everyone else in the world, I’m eating a bit lighter and fresher this month.
Have any of you done Whole30 before? Last year January I did Whole30 and it was a really interesting experience. I’m not doing it this year but I am definitely implementing a few Whole30-approved recipes into my routine because, like everyone else, I need a bit of break from indulgent foods.
For this post, I teamed up with ALDI where I went to gather all sorts of fresh, high-quality and organic foods. One thing that Whole30 requires is that all of your beef is grass-fed and organic. This shepherd’s pie was made with their SimplyNature 100% Grass Fed Ground Beef that is super affordable.