This year (at long last) I have stayed true to an important resolution; to take *much better care of myself.
To step up to the plate for both my mind and body. To get into shape and feel stronger and healthier. To learn more about nutrition. An intention that successfully has changed my life. For the first time in a decade (from 21 to 31), I have never felt better. I had a few motivators that led the way –– first, of course, our wedding, but really it was something that had been on my mind years before getting engaged. I tried to rewire so many times and test diets and workout regimens, but I wasn’t dedicated enough to keep it up and uncover what was best for me.
I mentioned this before, but we were in Sydney in January and I hit a major wall. Granted it was post-holidays and tons of indulging and then going straight to vacation where we continued to treat ourselves–– but I felt horrible by the end of the festivities. I was sick of feeling like this in general, but when it started to disrupt my time being present on a fun trip, that’s when I knew I needed to make some changes.
I got back to San Francisco and reached out to my friend Sophie, who always inspires me with her love of learning about nutrition, clean cooking, and who has mastered the art of moderation (in my opinion). From there, I adopted a handful of things (which I will share below) and got back into pilates. I had done pilates (reformer) here and there a couple of years ago, and definitely enjoyed it, but wasn’t at a place I craved to go. Well, that has completely changed! I kept it up 2 times a week early on this year and eventually got into going up to 4 times a week this spring before our wedding. I not only crave going now because I see results and it makes me feel amazing but mentally, it’s even better. For that 50 minute escape, I am able to disconnect from the digital world and my mental to-do lists and connect with my mind and body. It has brought more clarity to my daily life and allows me to feel more present regularly. It has made me a stronger, happier, healthier person.
If you’re not a big workout class person, I highly suggest giving it a month or two to really know. It’s always intimidating at first, but if you enjoy the gist while in class, you’ll get better at it and from there it only goes up! Right now I am doing 2-3 classes a week. I love it because the workouts focus on core strength and strong lean muscles. I will go on a run or a weekend hike with Matt every once in a while, too, but pilates is my religion these days.
I am going to try and start meditating. I’ve had a hard time with it, to be honest, but I know what an amazing impact it has on your day to day life. If you have any tips, please send them my way! I am going to get back to HeadSpace this week.
I thought I would share my weekly routine below and I will include a few other relevant/recent post links at the bottom, too in case you’ve missed them!
I like to start my day with either––
1. alkaline water
2. hot water with lemon, a splash of Apple Cider Vinegar, a sprinkle of cayenne and most recently started adding a little turmeric
3. green tea
4. or a juice from The Juice Shop (celery juice, adaptogen juice, or citrus gold).
I used to not be able to function without coffee every single morning, but for some reason when I got back from Sydney and began trying new, healthier morning beverages, I stopped craving it. Now I will have an iced latte maybe once every week or two, but I can’t drink the whole thing. Didn’t see that coming! However, not a bad thing. If I need a caffeine kick, I will have a matcha latte or a green tea.
I either make a smoothie (one of these 3 usually), a hard-boiled egg (with salt and paprika), or a scramble with avocado. For smoothies, I try to balance them out with fiber, healthy fats, and antioxidants. Leafy greens, nut butter, coconut oil, berries… and all of my smoothies will have collagen powder, spirulina, chia seed, and hemp seed. I’m not a big eater in the morning, so these three options stay pretty consistent.
I almost always have a salad and love arugula or kale based salads. Two of my current favorite are––
1. arugula with avocado, roasted chickpeas (drain, rinse, dry… lightly drizzle olive oil and a pinch of salt and pepper and put on a baking sheet with parchment paper for 20 minutes on 400º), and honey mustard vinaigrette dressing (1 tbsp dijon mustard, 1 tbsp honey, 4 tbsp olive oil, 1 tbsp red wine vinegar, salt and pepper). So simple but completely delicious.
2. arugula and kale salad with sliced watermelon radish, carrots, cucumber, kalamata olives, pepperoncini, hard-boiled egg, avocado, and the same dressing as above!
A couple more ideas via Soph’s blog:
Brazil nuts (Sophie recommended these to me when I had fussy skin from stress and now I’m addicted). Carrots/Celery and hummus. Walnuts. Sunflower seeds. Blueberries. GG Crackers with homemade guac, almond butter, or tuna. Hard-Boiled Egg. Persian cucumbers with mustard. Olives. Avocado with Italian dressing and ‘everything but the bagel’ seasoning.
For dinner, Matt and I rotate a handful of our favorites and mix in new recipes, too. Our veggie bowl with quinoa and roasted veggies is a go-to always. We top it with avocado, coconut amino sauce, and ‘everything but the bagel’ seasoning. We also love trying new salad recipes from cookbooks. We have been making our own salad dressings, which is great to ensure all the ingredients in the salad are clean and good for you. We also like to make salmon or halibut once a week. Weekends we have cheat days –– Fridays are usually reserved for our favorite pizza spot, and we’ll likely indulge in one more dish over the weekend, too while out, but around those meals, we stick to healthy options.
At first, this was hard for me because, at restaurants, the heartier options always sounded best. But since changing my diet around and noticing such a difference with my stomach and how I feel when I eat clean, I prefer the healthy options now.
Meal Prep for the Week
I like to make hard-boiled eggs, but recently realized I like them when they are fresh. They are softer and fluffier, but I was making them on Monday, 1 for each day of the week. Now I just make them day-of. In case you don’t know how to make them, no shame–– I didn’t until this year! I put them in a pan with cold water (an inch of water over the eggs) and turn on high heat until they boil. Once it starts boiling, remove from heat and cover for 12 minutes. Then move them to a bowl with cold water and ice so they stop cooking and cool down a bit to eat.
I usually make quinoa on Sunday night to have in the fridge for salads and snacks (super good with the avocado and Italian dressing snack I mentioned).
Homemade pasta sauce is so easy and delicious! Obsessed with roasting broccoli and adding some on top. I just heat up garlic and onion in a pot with olive oil, salt, pepper, dried basil and oregano until onion is translucent. Then I add the canned tomatoes and let it heat up. Last, just mix it in Vitamix or use a smart stick. Also great to use with zucchini noodles or gluten-free pasta.
Cut up veggies to throw in salads and snack on. I always have carrot sticks and celery on hand for easy snacking options.
Make tuna for the week for atop crackers! I just use 1 can usually and mix with deli grain mustard. I usually do a fiber cracker, pickle on top, and then tuna on top of that. Tastes like a little sandwich!
A few posts this year with more of my healthy tips, rituals, and hacks!
As you know, we love wine. I usually take a day or two off during the workweek but will have 1-2 on the other evenings. Weekends we have a little more than during the week. I don’t find that it disrupts my progress at all, especially if I worked out that day and moderate! Can’t say no to wine…
One month until our honeymoon, so I am in go mode! I will be sharing more recipes as we make them on Instagram stories, so more to come soon! xx