What I’m Eating, Moving, and Loving This Week (March 9)
A cup of warmth, a moment of peace. There's something magical about slowing down with a rich, cozy drink and soaking in the simple joys of the day. Who else loves a quiet coffee (or cacao) ritual?
Spring is just around the corner, and I can feel the shift—not just in the longer daylight hours but in the way my body craves fresh, vibrant meals and movement that energizes me. This week, I’m keeping my meals simple, nourishing, and satisfying while mixing up my workouts with a balance of strength and core work. I’m also feeling the itch to get my hands in the dirt and start planning my garden—more on that below!
What I’m Eating This Week
Breakfasts
Lemon Poppy Seed Muffins – These muffins are bright, citrusy, and perfect with a cup of tea. I don’t make them vegan, but you absolutely can if that’s your preference! I use organic butter, coconut sugar, flour, and regular organic milk.
Baked Oatmeal – A staple in our kitchen for years! It’s cozy, hearty, and endlessly customizable—top with fresh berries, nuts, or a drizzle of maple syrup.
Lunches
Cauliflower Salad – This is one of my favorite meal prep-friendly salads. It’s packed with flavor, stays fresh for days, and pairs well with a side of hummus or avocado toast.
Sheet-Pan Gnocchi with Zucchini and Cherry Tomatoes – One pan, minimal effort, and crispy, golden gnocchi? Yes, please.
Dinners
Baked Ziti with Roasted Vegetables – A lighter take on a classic comfort dish, packed with roasted veggies and bubbling mozzarella.
Instant Pot Red Lentil & Sweet Potato Soup – This soup is like a warm hug in a bowl. I love that it comes together effortlessly in the Instant Pot.
Snacks
Nut Butter Energy Balls – The perfect balance of sweet and salty, these little bites are a great midday pick-me-up.
Roasted Chickpeas - Crispy, crunchy, and full of plant-based protein, roasted chickpeas are one of my go-to snacks. Simply toss a can of drained chickpeas with olive oil, sea salt, and a sprinkle of smoked paprika, then roast at 400°F (200°C) for about 25–30 minutes.
Crispy, crunchy, and packed with flavor! These roasted chickpeas are the perfect guilt-free snack—high in protein, fiber, and oh-so-addictive. Who else loves a good batch of roasted chickpeas?
How I’m Moving This Week
I’m mixing it up with strength training, cardio bursts, and core work this week. Here’s my plan:
💪 Full Body Strength + Sprint – A great combination of resistance training and quick sprints to keep my heart rate up.
🔥 Pilates Core Workout – Love how this focuses on deep core engagement.
🏋️ Leg Day Strength Training – Looking forward to this one!
What I’m Loving This Week
Planning My Spring Garden
The warmer weather has me dreaming of fresh herbs, crisp greens, and maybe even a few edible flowers. I’m mapping out a small raised bed garden this year and thinking about planting:
Basil & Thyme – A must for my kitchen!
Leafy greens like kale and Swiss chard for easy, nutrient-packed meals.
Chamomile for fresh, homegrown tea.
If you have a small space, don’t underestimate container gardening! A sunny windowsill or balcony is enough to grow fresh herbs and greens.
A moment of pure relaxation. A warm soak with Epsom salts, fresh florals, and calming candlelight—because self-care isn’t a luxury, it’s a necessity
A Daily Ritual I’m Revisiting
With everything going on, I realized I’ve been rushing through my morning routine. This week, I’m making it a point to slow down—sipping my tea mindfully, jotting a few thoughts in my journal, and setting an intention for the day. It’s a simple but powerful way to start each morning feeling grounded.
My Favorite Wellness Find This Week
I recently started adding Epsom salt soaks back into my evening wind-down routine. The magnesium helps relax sore muscles, and adding a few drops of lavender essential oil makes it feel extra luxurious.
