As promised, here’s some simple ways I’m semi-maintaining my health priorities while on vacation. But first I would like to note that I WILL be eating peppermint stick ice cream and fried clams (possibly at the same time) upon arriving in Plymouth. And a lobstah with buttah. And hopefully a cannoli from the North End. But like I said, here’s how I’m semi-maintaining my health priorities while on vacation; emphasis on ‘semi’. And I prefer the term ‘health priorities’ over ‘weight loss goals’ or ‘diet plan’ etc because, for me, it’s about the fully integrated health of the whole person. Mind, body, spirit. It’s pretty new for me to consider how all three are intermingled, thus expanding my goal from a particular weight or size to fully integrated health of my mind, body, and spirit. So here’s how I’m approaching this while on the road.
First, I prep regular ‘rescue meals’ ahead of time. Dishes that I normally eat and enjoy, and that I can fall back on when the other options aren’t the greatest for my health priorities. There’s 2 consistent items that fall into this category for me- Oatmeal & Protein Shakes.
Before we hit the road, I measured out the oatmeal into little baggies and poured in the spices. I did the same for the dried fruits and walnuts; all with the help of Little Einsteins entertaining the baby in the back ground, of course. Every morning while on vacation, I boil a little water and within 5 bleary-eyed pre-dawn minutes thanks to the above-mentioned early-rising baby, I have breakfast.
Secondly, I rely daily on Shakeology. I’m not a Beachbody coach nor do I sell Shakeology, but boy do I love it! It tastes great, it travels easily, and the ingredients are just absolutely fantastic. I pack the single-serve pouches with my shaker bottle and boxes of almond milk and this serves as one of my meals each day. I like the strawberry mixed with chocolate unsweetened almond milk or the chocolate mixed with vanilla unsweetened almond milk) and I consider my health worth every penny spent on these shakes. These are especially helpful on driving days where drive-thru’s reign. 
The third item I love, love, love this time around on the road is a recipe I modified from Pinterest. All you need is a food processor and about 20 minutes of prep and you’ve got a fantastic raw salad that keeps for up to 5 days. I made a huge trough of this and kept it in a cooler in the van with a spoon and bowl….and even brought it into Chic Fil A when we stopped for lunch.
Ingredients & Directions:
In a food processor, shred:
- half a head of cauliflower
- half a head of red cabbage
- several bunches of broccoli
- 4 carrots
- 4 celery stalks
- bunch of parsley
Place in a bowl and mix in:
- slivered almonds
- dried craisins
- sunflower seeds
Create a dressing of:
- one lemon, juiced
- 4-inch piece of ginger, grated
- TBSP olive oil
- TBSP honey
mix all together and store in air-tight container for up to 5 days.
Lastly, one of the consistent ways I maintain my health priorities on vacation is by drinking. Water, that is. I aim for a gallon a day (nursing a baby & lots of sweaty exercise) but am happy with a minimum of 90 oz. Because I tend to lose water bottles on vacation, I just purchase a disposable one and keep refilling it. My goal is to drink one by lunch, one by dinner, and one by bedtime. Besides keeping me hydrated, it also keeps me from snacking since I’m so busy chugging water!
For me, part of getting into vacation mode is relaxing my health priorities enough to…well…relax, but not so much so that I feel yucky and tired and bloated and irritable and uncomfortable in my clothes…. This is why it takes mind, body and spirit! And a plan!
tommimom 
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