7-Day Post Holiday Detox Meal Plan

Thursday

Breakfast

2 egg whites, sautéed with yellow onion, red pepper, & tomato; 1/3 medium avocado, smashed; “Everything but the Bagel” Trader Joe’s season to top

Lunch

Tex Mex Salad* (no croutons or tortilla strip topping), 2 tbsp dressing

Dinner

1 filet Baked Mustard Salmon (TJs), 1c Mixed steamed or grilled veggies of your choice

Snacks

1/4c peanuts, 1 Cheese Stick

Total Calories: 1,196

Friday

Breakfast

1 bottle of kombucha, 2 hard-boiled egg whites, 1/2c fat free cottage cheese (I also like to put black pepper on mine for flavor!)

Lunch

2c Roasted Red Pepper & Tomato Soup w/ 8 Parmesan Crisps (soup is high in sodium – comes in reduced sodium for anyone that is watching their sodium intake or tends to use a lot of salt!)

Dinner

Caprese Salad*

Snacks

1 serving (13 crackers) Mary’s Gone Crackers w/ 4 tbsp hummus

Total Calories: 1,089

Saturday

BRUNCH

Spinach, feta, and tomato omelet – no sides (coffee ok!)

Dinner

1c red lentil pasta w/ 1/2c vodka sauce & 1/2c vegetarian meat crumbles, topped w/ 1 tbsp parmesan

Snacks

20 Carrot chips with 4 tbsp yogurt ranch

Total Calories: 1,049

Sunday

BRUNCH

1 bottle of kombucha, 1 vegetarian sausage patty, chopped/diced & sautéed with 1 egg, 2 egg whites, 1c of veggies of your choice, topped with 1/3c 2% Mexican Cheese & ½ mashed medium avocado

Dinner

Crockpot 3-bean chili* topped with 1/3c 2% Mexican Cheese + 2 tbsp fat free sour cream

Snacks

1 serving (13 crackers) Mary’s Gone Crackers w/ 4 tbsp hummus

Total Calories: 1,080

Monday

Breakfast

1 vegetarian sausage patty topped with one egg, ½ avo mashed + “Everything but the Bagel”

Lunch

Crockpot 3-bean chili leftovers topped with 1/3c 2% Mexican Cheese + 2 tbsp fat free sour cream

Dinner

Cheesy Crockpot Cauliflower*

Snacks

½ serving Caprese salad

Total Calories: 1,139

Tuesday

Breakfast

1/2c Crockpot 3-bean chili leftovers omelet with 2 whole eggs, 1 egg white, 1/3c 2% Shredded Mexican Cheese

Lunch

Cheesy Crockpot Cauliflower leftovers (add 1/3c milk or almond milk to make a soup!)

Dinner

Blackened Shrimp Salad*

Snacks

1 Cheese Stick

Total Calories: 1,330

Wednesday

Breakfast

2 egg whites, sautéed with yellow onion, red pepper, & tomato; 1/3 medium avocado, smashed; “Everything but the Bagel” Trader Joe’s season to top

Lunch

2 on-the-go tuna packets, 10 carrot chips w/ 2 tbsp yogurt ranch

Dinner

1 baked chicken breast lightly seasoned to taste (substitute for vegetarians) w/ 20 parmesan baked green beans*

Snacks

½ serving Caprese salad

Total Calories: (Approx) 1,173

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Meal Instructions:

Caprese:

• 1 beefsteak tomato, 4 oz (1/4 the package) fresh mozzarella, pre-sliced, basil, balsamic reduction (make your own by simmering balsamic vinegar in a skillet on low for 15-20 mins, stirring frequently, store in fridge)

• Slice tomato, top with basil leaf, cheese, and drizzle of reduction

Tex Mex Salad:

• 4c shredded/chopped iceberg lettuce, 2 tbsp yogurt ranch, 1/3c black beans, 1/3c mexicorn, 1/3c 2% Mexican cheese, avocado

Blackened Shrimp Salad:

• 4c shredded/chopped iceberg lettuce, 2 tbsp yogurt ranch, 1/3c black beans, 1/3c mexicorn, 1/4c feta, 1/2c sautéed onions and peppers, ½ avocado, 5 blackened shrimp (rinse frozen shrimp under lukewarm water until you can pop the tails off, then toss in a skillet with olive oil and cover in blackened seasoning until cooked through)

Crockpot Chili:

• One can each black beans, pinto beans, kidney beans – all rinsed, one 24 oz can diced tomatoes, one can tomato sauce, one bag of “meatless ground” (can use regular ground beef or turkey instead if you want, just use less time because it won’t be frozen), 1 red bell pepper diced, 2 yellow onions diced, 6 garlic cloves minced, 1/4 cup chili powder, 1/2 packet of taco seasoning, 3/4 tbsp cumin, 1.5 tbsp salt. Also optional – low fat/fat free sour cream, cheese for topping

• In a large skillet, heat olive oil and add peppers and onions, cook until soft (about 8 mins); add garlic, chili powder, and cumin to coat veggies, cook 1 min; add the meat and salt, cook 5 mins. Transfer entire mix to crockpot, add all of the rest of the ingredients and stir to mix. Cook on high 3 hours or low 5 hours. Add cheese and sour cream to serve if desired.

Crockpot Cheesy Cauliflower:

• 1 head of cauliflower, rinsed and cut into florets (not steamed!), 1 can condensed cheddar soup, 5oz can 2% evaporated milk, 1 bag (2 cups) shredded mild cheddar (do not use sharp cheddar – the acid will make t grainy!), 1/3 of a yellow onion, finely diced, 1 tsp salt, 1 tsp pepper

• Lightly grease your crockpot, toss the cauliflower in the crockpot, in a medium saucepot, mix the rest of the ingredients until melted, about 2-3 minutes, pour the cheese sauce over the cauliflower, stir and put on low for 3.5 hours, stirring occasionally to prevent the cheese from burning on the sides of the crockpot

Parmesan Baked Green Beans:

• 40 fresh green beans, 1 tbsp olive oil, 1 egg, ½ tsp garlic salt, 2 teaspoons minced garlic, 1/3c grated parmesan cheese plus a pinch more to top

• Preheat oven to 425 degrees. Cut ends off green beans. In a large bowl whisk the oil, garlic, egg, and salt together. Toss in the green beans and coat well. Sprinkle 1/3c of parmesan on the green beans and toss gently. On a baking sheet sprayed with olive oil, place beans in one layer. Bake 12-15 minutes or until golden. Top with pinch of parmesan before eating.

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Shopping List (meals for 2):

• 1 head iceberg lettuce

• 1 head of cauliflower

• 3 red peppers

• 4 yellow onions

• 5-6 beefsteak tomatoes

• 1 head of garlic (or jar of minced garlic)

• 18-24 eggs

• 3 avocados

• Fresh basil

• Parmesan Crisps Salad Topper (in the produce section)

• Herb Dijion Salmon (Trader Joes fridge case near veggies)

• Vegetable Melange in a light butter sauce (Trader Joes freezer case)

• 1 bag of frozen, deveined shrimp

• 2 bags/lbs of meatless ground or ground beef/turkey

• Blackened Seasoning (TJMaxx actually sells a really good one, but any will do!)

• Bag of baby carrots or carrot chips

• Container of hummus

• Yogurt ranch dressing

• 2% Mexican blend shredded cheese

• 2% MILD Cheddar shredded cheese

• 2% Polly O cheese sticks

• Fresh Mozzarella log, presliced

• Low fat/fat free sour cream

• Feta

• 1 can kidney beans

• 1 can pinto beans

• 2 cans black beans

• 1 large can mexicorn

• 1 24 oz can diced tomatoes

• 1 14-15 oz can tomato sauce

• Salt

• Pepper

• Cumin

• Chili powder

• Garlic Salt

• Trader Joe’s “Everything But the Bagel” seasoning

• Parmesan cheese

• 1 package Veggie Sausage Patties

• 2 chicken breasts OR 2 meatless chicken substitutes

• 4 Tuna packets

• Balsamic Vinegar or reduction premade

• Dry roasted, lightly salted peanuts

• 4 bottles of Kombucha Tea, any brand and flavor

Recipe: Cheesy Crockpot Cauli

Another amazing crockpot comfort food in the nick of time for winter!

If you love cheese, just make this. Whether or not you like cauliflower is completely irrelevant because this tastes basically like broccoli cheddar soup and it’s cheesy heaven. If you don’t like cheese, well, ain’t nobody need that kind of negativity in their lives.

Ingredients:

1 head of cauliflower, rinsed and cut into florets (not steamed!)
1 can condensed cheddar soup
1 5oz can 2% evaporated milk
1 bag (2 cups) shredded mild cheddar (do not use sharp cheddar – the acid will make t grainy!)
1/3 of a yellow onion, finely diced
1 tsp salt
1 tsp pepper

Instructions:

1. Lightly grease your crockpot.
2. Toss the cauliflower in the crockpot.
3. In a medium saucepot, mix the rest of the ingredients until melted, about 2-3 minutes.
4. Pour the cheese sauce over the cauliflower, stir and put on low for 3.5 hours, stirring occasionally to prevent the cheese from burning on the sides of the crockpot.

That is literally it! This yummy dish splits into about 3 servings at 395 calories each. My very non-vegetarian boyfriend referred to this meal as “straight fire”, so it’s safe to say it’s good for dieters, non-dieters, carnivores, and veggies alike!

Fall Favorites!

Fall is officially here! One of the best parts of living in New England is enjoying all four seasons. I’m trying to choose a favorite as I type this, but honestly – whichever one we’re in is usually my favorite (except Spring. I hate Spring, it’s too rainy and dewy and I feel like I’m just waiting for Summer – sorry, Spring!).

With everything I’ve been doing lately to improve my health and life — I’ve stumbled upon a few new favorites this fall season, from decor to hobbies to colors to food. Some of them aren’t new new, but have moved up the chart into Favoriteville; others are formerly completely outside my comfort zone. Peruse my list of favorites below for a little Fall Inspo!

Live Plants. Ugh, such a risk for me. I have a black thumb and have never been able to keep anything alive for more than a week (if anyone is looking for a full-time nanny position in about… 5 years, let me know!). But seeing all these amazing boho-chic spaces on instagram (@thestellabluegallery, @arrowsandbow, @emilyeveryday, @helmick_hacienda) inspired me to try my (black) hand at live, low-light plants once again. Status update: it’s been about 2 weeks, and they haven’t completely died yet, although my bush-plant thing is on round-the-clock suicide watch (it keeps dropping leaves!).

Plant pot, $29.99; Plant, $9.99 – both from IKEA (wish it luck)

Caprese. Can’t stop eating it. I think we’re out of tomato season (I have no idea what foods are in which seasons, see black thumb comment above), but there just is no fresher-tasting, easy-make, low-guilt (well, no guilt for me – I eat cheese carefree like it’s going out of style) meal that gives you a ton of flavor and texture. For an added BOOM! — throw your mozzarella slices right on the skillet to melt them before dropping them on the tomato. YOU. ARE. WELCOME.

Embroidery. I’m doing a handmade Christmas this year. I’m starting a new pottery class on Monday, and I have been inspired (by instagram, yet again – think I spend too much time on social media) by all these cute, sassy embroidery pieces I’ve been seeing! So, I swung over to Michael’s and picked up a bunch of hoops and floss, and have been chipping away at learning new stitches and having a creative hobby that yields a unique present!

Olive Green. Not that revolutionary for fall, I know. But I can’t get enough…my current olive obsessions:

1. OPI Suzy – First Lady of Nails. This color is the perfect olive color — there are others that make your nails look like rotten gangrenous stumps, but this shade is an elegant, deep hue.
2. Express Camo Leggings & One Eleven Camo Pullover Sweatshirt (not to be worn together unless you’re actually hunting in the woods). Both of these are crazy comfy, but the sweatshirt is, like, award-winning. It’s SO soft, I bought it in 2 colors and pretty much haven’t taken them off since.
3. Manduka Prolite Yoga Mat. Okay, technically this is more of a pine than an olive, but I love the deep green color for fall. Of course — for $82 a whack, you better hope to like it year-round! From what I hear, you really will. I don’t own one yet, but it’s on my Christmas list!

Photo credit: Pinterest

(Speaking of mats,) Yoga. Yoga, yoga, yoga! I’m not a diehard yogi like some people I know, but I feel like I’m starting to get there. I’ve dialed back my outdoor biking a bit since the sun is setting earlier, but I don’t love killing time on an elliptical. Yoga not only gives me a great, ever-changing physical challenge, but it’s made a huge impact on my overall stress levels and mood. I try to get in between 3-5 classes (practices?) a week, and I’ve started challenging myself to try new, more challenging poses. My absolute favorite studio if you’re in the North Shore area of Massachusetts is The Salty Buddha, in Salem, MA. They are running a $25, two-week intro special!

Felt Letterboard & Wood. These are two new additions to my little apartment. Wood is warm; historically I’m a very “modern” decorator with lots of metal, black, and neutral colors. The felt letterboard is a fun one, because you can change what it says – quotes, inspirational messages, notes to self, “happy birthday” – it’s like always having something new!

Watering can $9.99, Utility cart $29.99, Cutting board $7.99, all IKEA; Canisters $6 And $7, Teavana (sale); Tea Towel $26, hauswitchstore.com

Doc Martens. HOW HAVE I LIVED THIS LONG WITHOUT HAVING A PAIR?! I bought them right when fall “technically” started (that was arguably still Summer as far as I’m concerned), and I haven’t taken them off. Docs in Fall/Winter, Birks in Spring/Summer. What am I supposed to do with the other 150 pairs of shoes I own?

Just as an FYI, none of the products linked or mentioned in this post are sponsored, they’re just things I actually love!

How To: Diet on Vacation (yes, it’s possible!)

It’s officially been 102 days since I started my diet, and like anyone on a diet, I’ve had good days and bad days. Knowing what foods to head for and which ones to avoid is especially important on vacation, which can derail even the most disciplined dieters (full disclosure: I also packed workout clothes and had every intention of working out on my recent Miami weekend away and worked out an exact total of zero times, so don’t beat yourself up over ice cream or cocktails!).

Here are my top five tips for staying grounded when on the fly:

1. Salad is your friend. This is kind of a no-brainer, but salad is on virtually every menu, so it makes for an easy vacation staple. Regardless of diet, I have a few things I won’t forego (ranch, ranch, ranch, cheese, ranch), so if you’re in the same boat, be sure to get your dressing on the side so you can control the portion (and the calories!)
2. Ask for cocktails sans sugar. At home, I drink a Tito’s-Seltzer-Extra Lime; on vacation I spring for a Bacardi-Mojito-No Sugar. Expect your server to look at you like you have 12 heads, and be prepared for a bitter drink, but it’s minty, lime-y, and still really indulgent (and about 100 calories). Whatever you do, avoid frozen cocktails — those Fat Tuesday’s daquiris are 200 calories per TWO ounces! That means the whole drink is about 1,600 calories (that’s more than my whole day!).
3. Do your research. Yelp and Opentable are a big help here — while in Miami, I was able to preview menus and find a great place (plug: check out the Naked Taco on South Beach for lettuce wrap tacos galore) and not be stuck with a run-of-the-mill salad.
4. Get over it. I hate wasting food, but when on vacation, you have to get over it a little bit — no, I’m not bringing my leftover caprese salad home with me. That doesn’t mean I’m going to stuff myself to a 10/10 fullness, though. Don’t be wasteful, of course, but don’t let the fear of throwing some away force you into overeating. You should only ever get to about a 7/10 fullness level. Anything more and you’ll be uncomfortable; anything less and you won’t be satisfied.
5. Treat yo’self! I’ve lost a good amount of weight in the past three months, and I eat something sweet every single day. Am I losing weight as fast as I’d like right now (damn plateau ::fist shake at the sky::)? Maybe not, but I am losing weight and it’s staying off. BUT – if you don’t reward your hard work once in awhile, your “cheat meal” becomes a “cheat day” becomes a “cheat week” … and you get the idea. What do my vacation splurges look like? I had 5am pizza after a night out, I had pinkberry twice, and indulged in plenty of queso fundido before my lettuce wraps. And I didn’t go over my daily calorie allocation! Keep your treats within your guidelines (if you count calories or macros, etc.), but don’t be afraid to grab that spoon and dig in.

Of course, all of these tips in consideration, the most important thing is to relax and have fun. Pay attention to your diet if you want to – but don’t let it control your whole trip!

What other tips do you use to stay healthy while traveling?

Recipe: Vegetarian Crockpot Comfort Chili

This chili is so freaking good, your non-vegetarian husband/wife/dog/friend will be begging for seconds. Made from scratch, and best of all – EASY PEASY! I particularly like this recipe because it’s the first time I’ve used Quorn, which is not just meat-free but also soy free. I don’t worry about soy obsessively, but it’s one of those things women need to keep an eye on — high levels of estrogen can come back to bite you later in life!

Ingredients:

3 tbsp olive oil
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 24 oz can diced tomatoes
1 14-15 oz can tomato sauce
1 can green chilis (I use the mild ones)
1 bag of Quorn meatless, soyless ground “beef” (or choose your favorite)
1 red bell pepper, chopped to a medium dice
2 medium yellow onions, chopped to a medium dice
6 garlic cloves, chopped finely or put through a garlic press
1/4 cup chili powder
2 tbsp taco seasoning (from a packet is fine!)
3/4 tbsp coriander
1 1/2 tbsp salt

Optional for serving:
Shredded reduced-fat mexican cheese
Fat-free sour cream

Instructions:

1. Heat a large frying pan over medium, add oil. Once hot, add red bell pepper and onions. Cook until soft, about 8 minutes (it will seem like a LOT of veggies).

2. Add the garlic, chili powder and coriander, mix it to coat the vegetables and cook about 1 minute. Add the bag of Quorn and salt. Cook for about 5 minutes, stirring occasionally.

3. Transfer the whole mix to the crockpot. Add tomato sauce, diced tomatoes (and their juices), the 3 kinds of beans, and the taco seasoning. Stir to combine.

4. Cover the crockpot and cook on high for 5 hours, or low for 7 hours.

* When ready to serve, mix in 2 spoonfuls of green chilis, one spoonful of sour cream, and about 1/4 cup (it’s about a 4-finger grab into the bag) of shredded cheese. You can also eat this with tortilla chips as a chili bean dip!

This recipe makes about 8 servings, around 210 calories each before toppings. It’s great leftover as is or in an omelet. I had enough for my boyfriend and I to eat generous portions on night 1, give a big tupperware of it to my mom, eat another round the second night, and a third serving for lunch on day 3. If you’re one person, you could easily eat this for a week.

Did you try this recipe? What changes did you make? How did you serve it? Let me know!

ONE WEEK MIND & BODY RESET CHALLENGE

Today, I’m starting a One Week Mind & Body Reset Challenge. The idea is to reduce wasted time on social media and television and focus on activities that benefit mind & body — like yoga, cooking, reading, walking, etc. 

Check out the details below, and let me know if you want to join me! I’ll be updating throughout the week on my progress. Here’s to balance!

Recipe: Diet Scampi, 2 Ways

As a pescatarian, I get the bulk of my protein from seafood, eggs, and beans/nuts. Salmon is a definite go-to (the mustard-marinated one from Trader Joe’s is TO DIE FOR), but I’m always looking for new ways to chef up shrimp, scallops, and lobster. My dad scuba dives for the latter two and there is nothing yummier than a fresh scallop caught same-day *drools*. Here are two recipes for seafood scampi: one is a low-carb, diet-friendly version of the classic; the other is a spicier, more demanding recipe that works really well for scallops, since the flavors and textures balance really well!

No-Noodle Shrimp Scampi

You’ll Need:

1 bottle lemon pepper garlic marinade (I used World Harbor brand from Stop & Shop)
1 bag of frozen, deveined, shrimp (peeled or unpeeled – peeled dries faster on the grill, but shelled means more mess – your call! I got peeled, but they overcooked a bit. They were still yummy, though!)
5 cloves garlic – freshly chopped
2tbsp grated parmesan cheese

Instructions:

1. Remove your shrimp from the freezer, transfer to a ziplock freezer bag.
2. Dump the entire bottle of marinade over frozen shrimp in the bag. Add your 5 cloves of freshly chopped garlic to the bag and squeeze the bag to mix the marinade.
3. Place in the fridge to thaw & marinade for 6-8 hours. (Tip: prep your meal before you leave for work! It will be ready to grill quickly when you get home!)
4. Preheat your grill or a cast iron skillet on the stovetop.
5. Using a fork, remove the marinated shrimp from the bag and place on hot grill (use skewers for traditional grill to keep shrimp from falling through the slats) or iron skillet. You’ll have a lot of marinade left in the bag, that’s fine.
6. Cook until pink – be careful not to overcook and make the shrimp tough.
7. Remove from heat and plate.
8. Sprinkle parm over the shrimp while still hot. Let cool slightly, and eat!

This recipe is SO easy to do, and brings all the classic shrimp scampi flavor with none of the guilt! 12 pieces of marinated shrimp brings you to a mere 205 calories! It’s also a great meal to make with a non-dieting partner, because you can toss it with buttered pasta for a larger meal.

Spicy Seafood Scampi

You’ll Need:

1/4 stick of real butter (ingredients should only be cream and salt – no oils!)
(just under) 1/4c olive oil
1/2 tsp crushed red pepper
16 garlic cloves, minced (fresh makes a difference)
1 tbsp dijon mustard
1/2 tsp paprika
2 tbsp worcestershire sauce
1 tbsp fresh lemon juice
1 lb cooked lobster meat
10-15 sea scallops
(Optional) 2 tbsp grated parm

Instructions:

1. In a large pan, melt butter and oil over low heat.
2. Add garlic and brown slightly over medium heat.
3. Stir in mustard, paprika, red pepper, and worcestershire sauce; simmer for 5 minutes.
4. Add lemon juice and seafood, cook until meat is heated through.
5. Sprinkle with parm and serve as-is (or over spaghetti for the less diet-conscious!).

Note – I made this the first time around with 1 tsp of red pepper, and 1 tsp of paprika and it was S-P-I-C-Y, so next time I make it, I’ll make it as explained above. If you like a kick, go ahead and use the full teaspoon of each!

This entire dish is 1,690 calories, so just be sure to eat in moderation. While it’s compliant with South Beach and other low/no-carb diets, it does contain real butter and oil. One serving is about 1/4 of the dish, which clocks in at 423 calories – well worth it for an indulgent meal (and still within appropriate range on a 1,200-calorie diet!).

Creating a Budget that Sticks

Creating a budget has been a game changer in my life. My 5 rules to making one that really works.

1. To thine own self be true. You need to first know what kind of spender and saver you actually are, not what kind you want to be. Are you a “rationalizer” – someone who can make purchases seem important or critical and come up with good reasons to buy things you probably don’t need? Are you an “extremist” – you either spend a ton of money or none, with little room in between? Do you tend to spend more when you drink, are there certain events that trigger you to spend, do you spend more alone or when you are with others? Understanding your spending patterns is the FIRST step to creating a budget that will address your unique habits.

2. Use a budget tool. Your online banking or bank app on your phone may have a budget tool – some of the larger banks do. If not, you have options: Goodbudget, Mint, Fudget, or Spending Tracker. If you are a pen & paper kind of person, go that route – remember rule #1!

Be sure that your budget tool has separation for many expense types (rent/mortgage, transportation, entertainment, dining, utilities, etc.), and that you have included everything you actually spend in a month. Be real – don’t say “oh, I’ll stop getting my hair done” if you actually get it done every 6 weeks, because that will become an expense outside of your budget that throws you off. Don’t forget to include the monthly amount you’ll be paying on your credit cards, if you have any.

Screenshots of Goodbudget App – note how the app shows you % spend among different categories.

3. Set as much as you can on auto-pilot. If your utility companies or bank has an automatic payment option, take it! There are so many categories in your budget that you likely won’t be able to remember your limits for each. By setting the majority on auto-pay, you’ll only have to remember the ones that fluctuate and happen frequently: weekly groceries, “going out” money, gas, etc. For example, in my budget I have to remember relatively few items: groceries = $100/week, going out = $50/week. The rest is on auto-pay or is the same every month (rent, gas).

4. Split up your money. Beyond what you need for your budget in your account, the rest should automatically go elsewhere. If it’s in your checking account, you’ll be tempted to spend it. “Elsewhere” will depend on rule #1 — do you need it in a completely different bank to which you have limited access? Or is simply having it in a savings account at the same bank as your checking enough?

I break up my money like this: what I need to achieve my entire budget goes into my checking, with an extra $100 or so. I have 20% of my paycheck go directly into a savings account to which I have very limited access, and in the past (not right now as I’m both paying down credit card debt AND saving for a house), I have put an additional 10% into a completely separate account with no designated use. This allows me to always have a “cushion” — money beyond my savings and my budget that I can attribute to a purchase (birthday present, celebration, car repair, etc.) or dump in my savings without needing to borrow from my allocated savings account. While I’m not doing this right now – I found I always had more money than I thought when I split it in multiple accounts.

5. Check in often. Your budget is not a crockpot, you cannot “set it and forget it”. It’s a living, breathing, constantly-changing thing that needs attention. All it takes is one absent-minded shopping trip to throw you off. Set time each week to review how you’re doing and plan for the upcoming week: did you blow your grocery budget? How will you make up this expense in the current week? What can you do to close the gap?

As you continue to check in, identify patterns: are you always overspending on Friday nights? Are you renting too many on-demand movies? Find out where the holes are in your budget and adjust accordingly. Don’t forget to give yourself a high-five when you stick to your budget!

Budgeting is a skill, like balancing a checkbook – so if you don’t nail it in the first few days, that’s okay! Keep at it – your future self, and accounts, will thank you.

Must Haves: Bathroom Cabinet

A run down of my simplified beauty routine and the items in my bathroom cabinet I cannot live without.

Curology. This stuff saved my skin. I was closing in on 30 and still suffering from acne I thought would never go away. It ranges from annoying to downright embarrassing, and I wore a ton of makeup to cover it up, which of course only made it worse. Enter Curology! A simple online assessment about your skin and lifestyle, three selfies of your bare skin, and you’re connected with a dermatologist. The derm reviews your survey and pictures, and creates a custom, 3-ingredient formula for your skin. The consistency is creamy but not greasy, light but effective. It’s not quite a serum, and not quite a lotion. The instructions could not be easier: wash with mild soap or water in the morning; wash with mild soap in the evening and apply formula to dry face. Boom! Done. About 30 days after first use, I stopped wearing makeup, now I throw on a little mascara for work and that’s it! Curology asks for updated pictures to send your derm and adjust your formula as needed, and it ships automatically every month. All this for a meager $25 + shipping, and your first bottle is free! Could not recommend it more highly. This little cream has taken the place of 90% of my skincare routine.

(Not pictured) Noxema. Even though I keep this one in my shower (which is why you can’t see it), it’s really the only face wash I use on a daily basis. It’s creamy, menthol-y, and gentle. The best part(s) – it’s CHEAP (as in, < $5 from any pharmacy), and it takes off ALL of your makeup, like cold cream. Can I get a “YAS QUEEN!!!”?

Shiseido Ultimune Power Infusing Concentrate. If you’re lucky enough to be blessed with good (i.e. not breaking out) skin, and your concern is keeping your fresh face fresh, you need Shiseido Ultimune Power Infusing Concentrate. It’s pricey at $75 a bottle, but it smells like a spa and it leaves your skin feeling moisturized, smooth, and ready to tackle the day. Use after washing, before sunscreen or daily moisturizer. I find that since I started Curology, I use this serum less often, but it’s great to throw on in the morning before you attack the day (especially for weekend brunch!).

Dove Dry Shampoo. Dry shampoo is such a blessing and a curse. The PROs include being able to skip the extra hour washing/drying/styling my hair before work, making my hair smell fresh, and reducing the amount of heat treatments I put my hair through. The CONs including temptation to skip washing my hair far more often than I should, and the fact that most of the good ones cost > $20 per bottle — and most of the bottles are predominatly air with a small amount of product. My favorite dry shampoos include PHD ($22, 4 oz.) and DryBar ($23, 3.5 oz.), but the best value dry shampoo I’ve used is Dove Refresh + Care ($3.94, 5 oz.). While the smell doesn’t have that “spa-like” quality, it’s definitely fresh and the quality of the product is as close as it needs to be!

St. Tropez Self Tanner. As a summer baby, I love love love me some tan skin! BUT – I owe the tanning gods a great debt, as I spent my highschool years tanning multiple times per day, and worked at a tanning salon throughout college. Even though I live on the beach now, I slather on the SPF daily. That said, my love of bronziosity hasn’t diminished, so I’ve scoured the shelves for natural-looking self tanning products, and St. Tropez is the best I’ve found. The go-to is the Bronzing Mousse ($42, 8 oz.), which you apply with an optional mitt ($6.50) (I recommend picking up both). That’s truly all you need, but you can also pick up the facial self-tanning lotion ($30, 1.6 oz), the “One Night Only” self-tanning shimmer lotion ($18, 3.38 oz.), which washes off in your next shower, or any of their other tanning products.

Chanel Coco Mademoiselle Eau de Parfum. And finally, the signature scent. I’ve been wearing this perfume ($130, 3.4 oz.) since high school, and still love it. Always go Eau de Parfum – Eau de Toilette is mixed with more water and wears off more quickly. Although it’s more expensive, you get more bang for your buck with Eau de Parfum, or just plain Parfum. If you don’t know your signature scent yet, try getting a sample kit from Sephora, where you get minis of several perfumes PLUS a coupon for a full-sized version of your favorite.

Take a look in your bathroom cabinet – is it full of junk you never use? Pull everything out, and if you haven’t used it this week, you don’t need it in there! If you open the cabinet every morning and start your day with clutter and chaos, that’s how you’ll feel. Instead, prioritize this space with things you really need on a daily or every-other-day basis, and let the simplicity of necessities push your day in the right direction.

Recipe: Must-Make Mediterranean Bake

If you’re feeling a little stumped about what new healthy meal to cook tonight – this is your answer. Gluten-free and South Beach Diet Phase 1 compliant, this dish is a great, hearty meal that packs a ton of nutrition and reminds me of Spinach Feta Pizza — so, basically you need to make it ASAP. Fair warning: this one requires more prep than I typically use for a meal, but it makes 8 servings and will feed you for days, so it’s worth it!
You’ll need:

1 box (8 oz). of your preferred pasta or pasta substitute. Penne/elbow noodles or other hollow noodles work best.
1 lb spinach
6 oz (1 container) of feta crumbles
5 slices of 2% provolone cheese
6 scallions, finely chopped
1/2 onion (or one smallish onion)
8 sprigs parsley (leaves only) chopped
6 sprigs dill (fluffy part only) chopped
1/8 tsp nutmeg or allspice
1/2 tsp black pepper
1 tbsp olive oil
1/4 cup light alfredo sauce (optional)

Instructions:

1. Preheat oven to 375 degrees.
2. While the oven is heating up, prep & chop the dill, parsley, scallions, onion, pepper, nutmeg/allspice, and salt.
3. Cook pasta according to instructions. Drain & set aside.
4. Meanwhile, heat a large pot over medium heat. Add 1/3 cup of water & all of the spinach. Cover, reduce heat to low, and cook about 5 minutes or until the spinach is wilted.
5. Drain the spinach and run cool water over it to cool it. Taking small handfuls, squeeze out as much water as you can. You’ll be left with a small bowl of spinach clumps – fluff these back up a little & separate. Set aside.
6. Using the same large pot, put over medium-high heat, add olive oil, onions, scallions, and salt. Cook until onions are translucent (about 5 minutes).
7. Turn off heat and add spinach, stir.
8. Add parsley and dill, stir.
9. Add pepper & nutmeg/allspice, stir.
10. Add 4 oz of the feta & 3 slices of provolone to the mix. I recommend chopping the provolone so it gets dispersed evenly in your casserole. Stir to mix evenly. At this point, if you feel your casserole is really dry, you have the option of adding up to 1/4 cup of light alfredo sauce (only adds 35 calories per 1/4 cup).
11. Coat a baking dish (8×8 or similar size) with cooking spray. Dump the entire mixture into the dish and top with the last 2 oz of feta & 2 slices of provolone.
12. Bake about 25 minutes, until the cheese is bubbling.
13. Let cool at least 5 minutes before cutting (I recommend 8 pieces). Serve warm.

Each 1/8 square of this casserole has 220 calories. This dish is relatively calorie-dense because of the black bean pasta, so yours may be lighter depending on what you use! To reheat, you can put on a skillet, covered, over low heat, or throw back in the oven.

Have you tried this recipe? Let me know by leaving a comment below!