Wedding Weekend + Airport Eatin’

Last weekend, we traveled to Hilton Head Island, SC for a wedding. The weather was gorgeous and so was the bride, a cousin of J. We saw lots of alligators basking in the sun pond-side. SO Wild! And enjoyed time with our extended family. J has a gazillion aunts, uncles, and cousins.

Friday Night – Hilton Head Island Wedding

Excuse the crazy hair, it was quite windy at the beach. The couple handed out flip-flops and sun glasses for all the guests – cute touch!

This was our first wedding since transitioning to plant-based eating. For formal occasions, we have decided to just “go with the flow” and eat pescatarian (vegetarian + fish) or vegetarian. But at this wedding, we were blown away! The bride and groom offered a vegan dinner option at the reception. Our meal was a colorful salad with delicious dried cherries and candied walnuts, a soft dinner roll, and a quinoa stuffed portobello mushroom. Hors d’oeuvres included roasted rainbow carrots, colorful cauliflower, and asparagus with hummus as well as crackers along with unique jams like roasted garlic onion.

For the sake of honesty, I’ll admit, skipping the wedding cake was HARD. I LOVE wedding cake. But snacking on a few Oreos (yes, they are vegan) back at the condo did make me feel better. Especially since they were double stuffed! Score!

We fully enjoyed our vacation and ate most meals out. Hilton Head may not be as vegan-friendly as SoCal, but we made it work. Here are some of the restaurants we tried and meals we ordered. Our favorite was Delisheee Yo for lunch on Friday.

The Salty Dog – Ordered the Black Bean Burger Basket with seasonal fresh fruit and a beer! Not positive this was 100% vegan – the roll tasted a little buttery.

Giuseppi’s – Shared a Greek Salad and Veggie Weggie – no cheese on either.

Delisheee Yo – Ordered the Happy Rap. Loved the vibes of this little cafe! Tons of vegan and vegetarian options.

Hilton Head Diner – Ordered ala carte and munched on a bagel with jam, fresh fruit, and home fries. Carbs on carbs on carbs!

Eating at the airport was a tad trickier. Our flight was a red-eye from San Diego to Charleston. We ate a large dinner at home and packed nuts and fruit for snacks. Our layover was in Dulles. I always always travel with oatmeal, so I ordered a coffee (duh) and a tall soy milk from Starbucks. I ate my oatmeal cold with soy milk and a banana. Cold oats are my newest breakfast obsession. More on that another time. In Dulles, J had coffee and a donut (not vegan!) and later a bagel with avocado and steel cut oatmeal from Panera.

Flying back to San Diego, we grabbed some food at the Charleston airport before taking off and then again during our layover in Houston at the William P Hobby airport.

Charleston Airport Eats

In Charleston, I purchased this Clif bar and the apple was a left over snack from home. Fun fact: many Clif bars are vegan as well as their Builder (protein) bars. White Chocolate Macadamia Nut is my favorite flavor!

Courtesy of Southwest, I also munched on peanuts and pretzels.

Houston Airport Eats
Houston Airport Eats

This beauty [Falafels, Pita, Greek Salad] was my dinner in Houston. Purchased from Yia Yia Mary’s. A tad pricey at ~$13.50, but I was happy to find a vegan option and truly fresh vegetables in an airport. Bonus: the staff was very knowledgeable about their ingredients.

Houston Airport (almost) Eats

Anyone else have a fear of being hungry mid-flight, thousands of feet in the air? I sure do! So we also picked up these bars in Houston too. We did not end up eating them. The top was Jimmy’s and the bottom mine.

NuGO is a line of vegan protein bars. This was my first time buying one, and I gave it a try at home. I rate it as a 7/10. It definitely has that unmistakable protein bar taste, but the dark chocolate flavor is pretty spot on. Would I purposely buy one again? Probably not. But I was happy to find a vegan option in the airport.

How do you eat healthy at the airport? I’d love to hear your tips!

Have a great week!

~Katie J.

Weekend Workout and Smoothie Bowls

It may be Tuesday, but I’m bringing it back to the weekend. Mine went a little something like this.

Smoothie Bowl – Leg Workout – Smoothie Bowl.

First Smoothie Bowl of the Weekend

Last week, I was sick as a dog and only managed two gym workouts. Gearing up for leg day on Saturday, I needed some major fuel, so I whipped up a giant smoothie bowl with a protein boost.

Vanilla Chia Banana Smoothie Bowl

For this bowl, I blended 3 frozen bananas, 3 tablespoons soy milk, and 3 tablespoons Vegan One Nutritional Shake in the Vanilla Chia flavor. Topped with Nature’s Path Vanilla Almond Granola and cocao nibs.

Vega is plant-based giving the bowl a slightly green color. It was my first time trying this brand. I bought a sample packet at Sprout’s and used about 1/3. These days, I am not big on protein powder. I prefer to get my nutrients directly from food, but I did really like the chai flavor in this bowl. We’ll see, I may buy sample packets from time to time.

Weekend Workout

Here are the details of my leg workout. It took about ~45 minutes. I usually rest about 15-30 seconds between sets.

Set 1: Super Squat Machine (facing inward)

  • 15 x wide stance [90#]
  • 15 x narrow stance [90#]
  • 12 x wide stance [110#]
  • 12 x narrow stance [110#]
  • 10 x wide stance  [130#]
  • 10 x narrow stance [130#]
  • 12 x wide stance [110#]
  • 12 x narrow stance [110#]
  • 15 x wide stance [90#]
  • 15 x narrow stance [90#]

*Start with the lightest weight, build to the heaviest weight, and then taper back down to the lightest weight.


Set 2: Lying Leg Curl  3 x 15 [45#]  *superset*                                                                                                        

Thigh Abductor  3 x 15 [75#]

*Complete set of lying leg curls, immediately complete set of thigh abductor, rest, and then repeat superset two more times.


Set 3: Leg Extension  8 x right leg [30#], 8 x left leg [30#], 8 x both legs [70#] *superset*

Stiff Legged Deadlifts  3 x 15 [40# barbell]

*Complete set of leg extensions, immediately complete set of stiff legged deadlifts, rest, and then repeat superset two more times. One set of leg extensions is 24 reps – 8 reps on the right, 8 reps on the left, 8 reps with both.


Set 4: Calf raises  4  x 12 [80#]

*To target all muscles in your calf – do the 1st set with feet pointed straight, 2nd set with feet pointed out, 3rd set with feet pointed straight, and 4th set with feet pointed in.


You’re done! Warm-down and stretch.

Let me know in the comments if you try this workout!

Second Smoothie Bowl of the Weekend

Sunday for lunch, I was craving another smoothie bowl. Luckily for me, I had 3 more frozen bananas. Unluckily for me, the hubs also wanted a bowl. I settled for a half bowl with a side of kale salad.

Strawberry Banana Smoothie Bowl
Strawberry Banana Smoothie Bowl

For this bowl, I blended 3 frozen bananas, 5 frozen strawberries, 3 tablespoons soy milk, and 3 tablespoons Vegan One Nutritional Shake in the Vanilla Chia flavor. Topped with Nature’s Path Vanilla Almond Granola, frozen strawberries, and cocao nibs.

I am just loving banana ice cream, acai bowls, and smoothies bowls. You must get on this bandwagon ASAP. Let me know your favorite combinations, and I will give them a try!

Have a great rest of the week, my blog buddies.

~Katie J.

Day of [Vegan] Eating

Curious what a plant-based dietitian eats in a day? If so, you are in luck,  because yesterday I chronicled my eats.

While each day various, this is a fair representation of how I eat on Sunday. Plant-based. Colorful fruit and veggies. Adequate protein. Treats in moderation. Healthy and Delicious!

For breakfast, we created our own acai bowls at home (I’ll be sharing my recipe soon). If you’ve never had an acai bowl, you are seriously missing out! Track one down and try ASAP! They are refreshing, loaded with juicy fruit, and chock full of antioxidants. In San Diego, you can find them just about everywhere. Smoothie shops, Juice bars, Cafes, and now the Jones Cocina.

Breakfast - Acai Bowl
Breakfast – Acai Bowl

At lunch, we made our new favorite. Portobello mushroom burgers with a side salad. Apparently, I’ve been living under a rock for the past (nearly) 30 years. Last weekend was my first encounter with this wondrous creation. And I loved it. And I made it again this weekend. Topped with vegan cheese. Savory flavor and a cinch to make.

Lunch - Portobello Mushroom Burger & Salad
Lunch – Portobello Mushroom Burger & Salad
Lunch - Portobello Mushroom Burger & Salad
Lunch – Portobello Mushroom Burger & Salad

For Sunday dinner, we always always have Mexican. Every few weeks, I cook 2# of dried pinto beans (with salt, pepper, red chili flakes) in the crock pot. It lasts about 8 meals for us. Top pinto beans with salsa, lettuce, and avocado. Scoop with chips or fill taco shells or a burrito. The hubs likes his with cilantro lime rice for that fullness factor. And then we enjoy as leftovers for Monday’s lunch. Best routine everrrr.

Dinner - Taco Salad
Dinner – Taco Salad

And of course, I snacked during the day. I ate about half of this pint. My first time trying Sorbabes – bought at Spouts. It was good! I will def buy again and/or try more flavors.

Snack - Sorbabes Sorbet
Snack – Sorbabes Sorbet

I also nibbled on fresh pineapple practically every time I entered the kitchen. So yeah, a lot of pineapple. And I sampled food, as I prepped for the week.

Recently J decided [on his own] to kick eggs to the curb. As some of you may know, I used to eat 4-6 eggs every morning and he ate 6-8 eggs every morning. Crazy, I know!! We ate mostly egg whites, but it was expensive and simply no longer aligns with our goals and personal preferences. While we both strive to eat plant-based when possible, we are flexible. For example, J eats vegetarian on grad school weekends. We do our best and always eat plant-based at home.

Since we don’t eat eggs for breakfast, what do we eat? I usually have a large bowl of oatmeal with fruit and/or peanut butter. Lately J has been making a breakfast burrito, oatmeal, and a banana. So on Sunday, I prep roasted potatoes, cilantro lime rice, and seasoned black beans. Just add salsa and avocado – makes a killer, filling burrito!

There you have it. My Sunday eats as a plant-based dietitian. Also on this day, I did not go to the gym, but rather enjoyed a long, leisurely walk with J and the dog.

Leave me a comment if you’d like a specific recipe. Have great week!

~Katie J.