So I had such a great time this weekend! One of my very best friend’s from growing up got married and her wedding was fabulous!! I have never seen a couple so in love – if I ever had any thoughts that real love and soul mates don’t actually exist (Flash back 2 weeks ago to me shoving my face with soy ice-cream… watching 500 Days of Summer…and wondering why Prince Charming hasn’t called yet….), 5 minutes into their wedding and you would have already completed your E-Harmony profile, shaved your legs, and texted your last boyfriend.
My best friend, Kristen, and I at the church!
But while the wedding was gorgeous and we all had so much fun on Saturday night… what I really want to talk about is…Sunday morning.
And the puffy eyed… rings stuck on my fingers… yesterday’s mascara… half human I woke up to in the mirror the next day.
Weddings, holidays, parties, etc. are all times filled with our favorite people and our favorite foods. Mix those two together and it gets pretty easy to overindulge on that third piece of birthday cake or 3rd…4th…5th glass of wine!
What isn’t so fun is that gross bloated feeling we all get the next day. Feeling sluggish? Heavy? Puffy? …. Crabby?
So how do we get ourselves back on track and back to feeling just as confident as we did the night before??
That’s exactly what I asked Ashley! My resident registered dietitian and Sunday morning savior…
Click through the slideshow for her 7 Tips For Getting Back On Track
Wondering what lunch or dinner should like??
Exactly like my Quick White Bean Nicoise Salad!
This comes together in under 30 minutes and is packed with veggies, protein, healthy fats, and carbs!
Yields 2 Servings (very easy to double for 4!)
- 1/2 teaspoon minced shallot
- 1/2 teaspoon Dijon mustard
- 1 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- 8 oz. red potatoes
- 3 oz. green beans
- 4 cups mixed greens (I like spinach)
- 1/2 cup white beans. rinsed and drained
- 2 hardboiled eggs, peeled and halved
- 1 tomato, sliced into wedges
- 1/4 cup nicoise olives
- To make the dressing; whisk together shallot through olive oil in a small bowl, set aside.
- Place potatoes in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil and cook 11 minutes. Drain and set aside to cool. Slice into wedges.
- Bring a bot of water to a boil and prepare an ice-water bath. Blanch green beans until bright green, about 45-60 seconds. Quickly transfer beans to ice bath and cool. Pat dry with paper towels and set aside.
- Divide vegetables and egg evenly among two plates, drizzle with dressing, and enjoy!
Recipe adapted from Health Magazine and Power Foods