Thankfully I’m back to menu planning after going rogue for a week.
Eating out too much during spring break and eating foods I normally wouldn’t eat has made me feel super heavy and toxic. I don’t know how much weight I gained but it was enough for my husband to ask the dreaded question, “How much do you weigh now?”
Imagine my eyes shooting darts at his head.
Now, if I was proud of how I’ve been eating that wouldn’t bother me but I was mad at him all day yesterday for asking and I even dreamt about it last night! I think I’ve been eating too much for the past month and it caught up to me this past week and now I need to lose at least five pounds–maybe more. And it really bugs me that it’s so obvious that he noticed and had to comment on it and yet, if he hadn’t maybe I would just keep going (I’m sure that’s why he risked life and limb to bring it up!).
Too much wine, cheese, restaurant food, too much wine, not enough sleep, FRENCH FRIES, not enough water, wine, barely any exercise and I wasn’t taking my MiraVita while traveling.
I’m back to salads, smoothies and a little bit of animal protein. I just roasted two whole chickens so we’ll have roasted chicken with roasted tomatoes tonight and then I’ll use the leftovers to make the Currried Chicken salad and the Paleo Basil Cashew Chicken.
Smoothies, fruit, gluten-free muffins for kids and an Kale and Red Pepper Frittata with leftover greens.
Here are some Paleo Salads and Salad Dressings to inspire you in the kitchen this week!