I’ve been lamenting about it a bit but we’re back to the office at work which means I’ve been pretty intentional about my meal planning, prepping and eating — especially on the days I start, or end, or — start AND end — my days at one of my fitness studios.
Like… yesterday.
Mondays are usually pretty chill for me. On Mondays, I typically skip my early morning workout and opt to spend my before-work hours cooking, cleaning, journaling, relaxing and getting ready for the week.
But, yesterday was a little different. I made plans to head to a 6:15 a.m. CycleBar class with a friend, so I’m up at about 5 a.m. — I start my morning with some coffee while I get ready to head to the spin studio.
After CycleBar, I head home for a second to shower and change (my CycleBar studio doesn’t have showers) and to grab a to-go mug of coffee and take my multivitamins. After that I’m back in my Jeep and on my way to the office so I can get there by 8:30 a.m.
Ryan’s been on a kick for intermittent fasting lately which has kind of carried over into my life as well, so I don’t eat the breakfast I packed right away.
On days that I work out early in the morning, I usually crack at about 11 a.m. — but today I have a meeting from 11 a.m. to noon, so I don’t eat my breakfast until a little after noon.
Overnight oats are one of my all-time favorite workday breakfasts. They’re easy to make in advance and store well. I use a variation of this recipe. This week, my base is the old fashioned oats, extra creamy vanilla oat milk, maple syrup, sea salt, Greek yogurt and chia seeds. My add-ins are bananas and chunky peanut butter.
I also have a juice shot that a friend from my yoga studio made me and gave to me the night before at craft night! It contains ginger, turmeric, apples, oranges, lemons, cayenne and black pepper.
My second meal comes at about 3 p.m, which I guess could be considered lunch. Lunch today is another dish packed from home: A sweet potato, avocado and quinoa breakfast bowl with a soft-boiled egg, avocado, spinach, colby jack cheese and everything bagel seasoning.
At about 4:30, I have a quick little snack. I’m teaching a 6 p.m. yoga class at the studio tonight, so I eat a bit beforehand. I have an orange-flavored Olipop prebiotic “soda” and a handful of grapes.
After yoga, I head home where Ryan has dinner ready and waiting for me.
Dinner tonight is a southwest salad consisting of romaine, black beans, tomato, grilled corn, green onions, red onion, avocado, shredded cheddar cheese, tortilla chips and chipotle-lime ranch. Yum!
After dinner I have a chocolate chip cookie (also gifted to me during the previous night’s craft night) to satisfy my huge sweet tooth.
And then, it’s off to bed!
