Healthy Chick For a Month

Well, I’m off to Mexico on May 9th and for the last couple of months, I’ve been a little strict with my diet. Not as many desserts, not as much wine, but all in hopes of that beach bod and getting to drink as many margaritas as I can stomach.

Daily Breaky: raspberry yogurt with sliced almonds, sprinkled with cinnamon with a vanilla and chocolate almond milk, banana, chia seed, cinnamon, blackberry, and organic vanilla protein powder smoothie

Lunches: they vary, but the best ones are: 1) pesto wrap with quinoa, mixed beans, chickpeas, chicken, mushrooms, and feta with an avocado, cilantro, red onion and lime dressing 2) spinach salad with hard-boiled eggs, dried cranberries, mixed beans, cherry tomatoes, mushrooms, and artichoke hearts with olive oil and balsamic dressing 3) sundried tomato wrap with plain yogurt spread, sweet potato, red onions, and feta 4) broccoli salad: broccoli, chickpeas, feta, dried cranberries, red onion, and walnuts in a plain yogurt ‘dressing’

Snacks: Turns out, working in a primarily Jewish office has its perks! Gluten-free, kosher treats during Passover are very helpful to a girl wanting some healthy snacks. ‘Terra’ gluten-free all natural potato chips (sweet potato, golden potato, and other kinds) and ‘Rebecca & Rose’ Gluten-Free Brownie Crunch dessert. I also can’t brag enough about how surprisingly delicious rice cakes with peanut butter, cinnamon and dark chocolate chips are!

There you have it folks, let’s hope this helps shed a few pounds and shed a bit of muscle for those sweet Mexican beaches.

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