A lot of you have been asking for another food diary, so here’s a breakdown of what I shared on Instagram recently — from a typical weekday.

I don’t eat the same thing everyday, but I follow a similar routine. Overall, I stick to my nutritionist’s guidance (@bewellbykelly on IG), and load up on healthy fats, fiber + greens with each meal. Plus, as you know, I struggle with migraines, so I am super aware of how much sugar/carbs I have, because they seem to trigger headaches.

BREAKFAST | Every day starts with coffee (OBVI, because #momlife). I’ll sayyyy, it’s probably better to start with hot water + lemon, but that usually comes second for me.

Usually about an hour later, I’ll make a protein smoothie or stop for one on the way to the office (Ev also LOVES a smoothie date)! I follow Kelly LeVeque’s recipe for the Fab Four Smoothie. She says to always add: protein, fiber, greens, and fat. This smoothie has: almond butter (1 tbsp) + protein powder (1 serving) + spinach (a handful) + chia seeds (1 tbsp) + almond milk (2 cups) + strawberries (1/4 cup). The goal is to keep the fruit amounts low, but I always add a small amount for flavor.

LUNCH | I love a big green salad + protein for lunch. This one has: arugula, sweet potato, lentils, avocado, and pumpkin seeds. I also ate it with a side of chicken. The important part is to load up on fats (avocado, olive oil, etc) when I have a salad, otherwise I’ll end up starving because lettuce isn’t exactly filling. See below for my baked sweet potato recipe! For the dressing, I used a few dashes of extra virgin olive oil and red wine vinegar. I like this dressing because you don’t need a ton – the vinegar has a lot of flavor!

SNACK | Hummus, seed crackers, and veggies. My go-to. Easy, healthy, and so filling.

DINNER |  My husband is the master chef in our house, and FAR better than me in the kitchen. As I wrap up our nighttime routine with Ev, he is usually in the kitchen making dinner (lucky me)!! If dinner were up to me, I would basically make fancy yogurt and granola. But Jake makes real meals, so he typically tackles dinner (LOL). This dish was a chicken stir fry with cauliflower rice. I love this recipe! Can we all just agree that cauliflower is the best veggie in the world?? I’m also obsessed with cauliflower pizza crust.

DESSERT | Kick those sweet cravings with Hu kitchen quinoa dark chocolate bar – YUM!

BAKED SWEET POTATO RECIPE | I love batch cooking this and keeping it in the fridge for lunches and snacks during the week. First, chop your sweet potato into even-ish cubes. Then – soak in cold water for up to 30 mins. You can do this for up to a whole night if you like, it really helps your sweet potato get crispy in the oven! Then drain, pat dry, and toss with olive oil and pepper. Tip: wait till they are cooked to add salt, this also helps them get super crispy. Bake at 425 degrees for 30 mins, flipping half way through. So easy and delish!