I had a quick work trip this week. I woke up super early on Thursday morning to fly to LA, landed, went straight to work, got in a quick sleep, woke up, worked, got to the airport where I worked some more, got on a plane and flew back to NYC. Whew. It was quite a whirlwind.
It’s tough to stay healthy while traveling (as mentioned here), especially when everything is happening so quickly, but here are a few snacks and snaps from the trip:
There wasn’t much of an option for breakfast in the airport, but instead of grabbing a bagel or pastry, I got a fruit salad for breakfast and some almonds for a mid plane ride.
We ordered lunch at the casting studio we went to, and I got an amazing vegan salad: romaine hearts, mixed greens, carrots, scallions, avocado, cucumber, chickpeas, beets, radish, herb baked tofu, tempeh “bacon bits”, tamari roasted almonds, dill & tofu peppercorn ranch dressing.
We went out for Italian for dinner. I got a pasta with mushrooms and shrimp, but forgot to snag a pic.
For breakfast the next morning, we got to eat out on the pool deck :). I got a yummy (yet way overpriced) spinach, mushroom, and tomato omelette with fruit salad.
Then, we worked for a bit by the pool before heading back to NYC!
It was a crazy quick trip, but it was nice to be in the nice weather for a bit! It got me excited for spring!
Speaking of spring, I can’t believe it’s March already! Check out new healthysELF challenges for the first 2 weeks of March. I made a bunch of great recipes over the weekend to have during the week for Saturday’s challenge that I’ll share with you throughout the week :). Are there any challenges you’re looking forward to or might need a little inspiration for? Let me know. I’d be happy to help you think of some ideas.