So you travel for work? So do I. In fact, I get on an airplane twice a week, every week. I know the NYC terminals like the back of my hand. I frequent so often that the barista at Starbucks is convinced that I work there. I change time zones on a weekly basis. I am a Management Consultant.
I came into consulting about a year ago as an experienced hire. As excited as I was about starting my new job, I was also completely worried about maintaining my healthy lifestyle. You eat out everyday? Networking events are key? Is there such thing as ‘The Consulting 15’? It took some trial and error, but here are 6 ways I’ve been able to maintain a healthy lifestyle while constantly traveling.
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Crunchy banana bread muffins topped with peanut butter 😋🍌🥜
Packed these with me on my flight to Seattle earlier this week and they made the 6 hour coast to coast flight a whole lot better.
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I’m so glad to have an extra few days off this holiday break and I can get back to cooking! I actually really enjoy cooking. I love food and something about making it yourself makes it so much better. I’ve only been back in NYC for a few days now and it’s crazy how much better I feel eating at home versus eating out. I’m eating such yummy food and much diverse meals compared to when I eat out. I’ve been on my project for several months now and I tend to go to the same places over and over and order the same meals. It took me awhile to find healthy places and understand the ingredients in each of my meals so I stick to what I know, but I’m feeling much more satisfaction with the diversity of meals and ingredients I’ve been eating while cooking at home these past few days.
I made this colorful Asian salad tonight with soba noodles. I like to cut up all of the raw salad ingredients before hand and place them in containers. I’m so glad that I made the switch to glass tupperware containers a few months ago. They’ve really come in handy and I don’t have to worry about any interactions with plastic- plastic interacting with your food is a real thing! The raw ingredients will be more than you need so this separate makes it super easy to prepare this recipe with the leftovers!
This salad has an Asian food type flavor. For the salad dressing, I used coconut aminos instead of soy sauce. This still gives it an Asian- like flavor, but without the soy. I generally avoid soy or treat it as a “treat” when I do have it (i love tempeh!), so this makes a great substitute.
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I’m not a vegan, but I lean towards the plant-based side of the spectrum. My favorite type of quick food places are raw vegan/ juice bar type places. When I first started consulting, I was disappointed to largely give up cooking, but then got over this quickly when I started researching all of the raw vegan juice bar esq places in my first city of work travel.
I got into the daily routine of eating “healthy” vegan food for every meal. At first it was great. I was trying all new kinds of vegan meals, getting great recipe ideas to cook at home, and eating delicious plant-based sweets that would require me so much more effort for me to make at home. I was ecstatic, until I started not to feel well anymore. I started gaining weight. I felt super full but was still hungry at the same time. I was lethargic. I was off. I wanted to get back to feeling good so I knew I had to make a change. But I wasn’t quite sure where I went wrong? I was eating at the most seemingly healthy types of restaurants I knew. Shouldn’t I be feeling great? I took a step back and made a few observations at what I was eating. These learnings have helped me flag certain items on the menu and have enabled me to order more wisely:
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I have a HUGE sweet tooth, but recently I have been making a conscious effort to avoid added sugars to my foods. I haven’t gotten to 100% no added sugar to my diet, but I’m not quite sure that’s my goal. I try to avoid extremes because they mostly end up not being sustainable. My goal is to actively recognize an added sugar as an added sugar- whether it’s maple syrup, honey, coconut sugar, etc. it doesn’t matter what type it is. It doesn’t matter if it’s organic sugar.
Sugar is sugar.
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If you haven’t heard of Sakara Life, they are an organic, plant-based food delivery company. They market eating healthy as fun and sexy. And if you haven’t yet seen their Instagram, you will immediately fall in love once you do.
I was first introduced to Sakara Life about 2 years ago, when a friend of mine told me I had to try Sakara. She warned me that it was pricey. And because of that, she only ordered it one week per month, but swore that after her week of Sakara, she always felt AMAZING.
Obviously, I was intrigued…
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After a week of traveling for work, I love waking up knowing that I don’t have to rush to Whole Foods or order Ubereats for food that day. I can wake-up Friday mornings ready- to- go and not feel bogged down by grocery runs or spend extra cash to get food delivered. This is because I keep a constant supply of organic produce in my freezer.
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What are you eating? Do you even know what you’re eating? If you are an average 20-Something, chances are you probably aren’t aware of all of the ingredients you’re consuming on a daily basis. As 20-Somethings, we grab bagels to go on the way to work and to us, cooking typically means “order Seamless.” We eat bars that are seemingly healthy and wonder why we feel like crap. Food labels trick us into thinking we are eating healthy while we are unknowingly consuming crazy amounts of sugar, gluten, soy, sodium, and preservatives.
In the words of Mark Hyman, “if it has a label or a barcode, you should probably avoid it.” Don’t let healthly seeming food labels saying “all natural” trick you either. The ingredients list is the first place to look. I am all about eating organic. I love organic foods and make a huge effort to eat organic as often as possible. However, the ingredients list still needs to be checked. Even if the ingredient list is organic, organic sugar is still sugar.
Continue reading “Do you even know what you’re eating?”