Food Journal
We are officially knee deep in bathing suit season. If you are like me, this also means entertaining season-BBQs, chips and dip galore, and lime flavored beers. This is all fabulous until I wake up swollen like a stuffed sausage from copious amounts of sodium. FYI stuffed sausages do not look good in bikinis.

The only way I know to stay on track is to hold myself accountable. A simple Food Journal that I created back when I was running Skinny Mommy is perfect. Here’s a three day snapshot of what I ate over three days to squeeze into suit after hibernating all winter.

Day 1:

Breakfast: Whole grain toast with avocado and smoked salmon (I love the dill smoked salmon from Rushing Waters.)
Coffee with skim milk and a spinach smoothie.

Lunch: “Fake out” risotto that I make with quinoa and whole grain rice with marinara with a side spinach salad with Opa Greek yogurt dressing.

Snack: Coconut almond Pro bar and sparkling water.

Dinner: Broiled tilapia with a side cabbage kale salad. (You can get this awesome pre-made mix from Taylor Farms at Target)

Snack: 9 whole grain tortilla chips with salsa (Nearly impossible to stop at 9 for this salt addict!)

Day 2:
Breakfast:
Whole grain avocado toast with a blueberry spinach smoothie and coffee with skim milk.

Lunch: Arugula salad with goat cheese and sundried tomatoes and cup of minestrone soup with a small piece of bread; cucumber water. (This was at a restaurant called Zin. It is always a good idea to look at the menu ahead of arriving at the restaurant so you are not tempted to order something unhealthy!)

Snack: Mini Lara bar (I adore these 100 calorie all natural bars. They fill any sweet tooth cravings and are easy to travel with.); water

Dinner: Spinach ravioli with marinara, roasted asparagus and peas sautéed in olive oil with sea salt and peppers.

Snack: clementine, small piece of cheese

Day 3:
Breakfast: Mini Lara bar; coffee with skim

Lunch: Leftover ravioli with peas; water

Snack: String cheese, small orange

Dinner: Two taco shells with organic beef topped with spinach and avocado with salsa and plain Greek yogurt.  I like to make the ground beef with Frontera’s taco sauce, as it has no MSG like a lot of the other ones do.

That’s it! If only I can stay on track now.

What do you do to stay on a healthy path of eating?

Whoever you are, wherever you are, be the best version of YOU today!

xo,

Bree