I have often said that eating clean is a lifestyle. What happens then on holidays? My family and I subscribe to the 80/20 rule mostly. During the trip, I ate carefully. Being on holidays means we have our indulgences. I’m all for a good egg tart or dim sum, but generally I try to stay clean as possible (with allowances).
In Singapore and KL, My mum and mother in law are wonderful cooks. Chinese cooking can be quite healthy. We had steamed fish, plenty of broths and soups, stir fry vegetables like bitter gourd and sambal eggplant, steamed chicken with mushrooms. Eating at home, where I didn’t have to cook was a luxury.
When we do eat out, hubby and I tend to share certain treats. Instead of having a bowl of herbal jelly each, we shared one. We drizzle honey onto our bowl rather than pouring into it. (We had one! The other one in the photo belonged to my mum)
We came across one of my favourite- Pierre Hermes Macarons. Given that it has been nearly 6 years since we went to Paris, and it brought us lovely memories, we indulged-Sharing one between us every few days.
More importantly, we stayed active. Nearly everyday, we tried to move. We walked a lot of course (especially in HK), but I did body weight workout and used the weights at the hotel gym. I didn’t go over excessive. I just moved. It was probably of a lower intensity that my normal workout but that’s alright. My body needed to rest and so I rested. There was at least 2 days I did not workout. I simply felt tired.
– I packed small packets of nuts. It’s easy enough to buy roasted unsalted nuts at groceries stores.
– I pack my muesli. I try to start my day having a healthy, clean breakfast. Sometimes I would have eggs but I really enjoy my muesli with some greek yogurt.
– Mum makes cold pressed juices at home which I quite enjoyed!
– Taste. If I really like it, I will have the whole thing without guilt.
– Stay hydrated. We purchase plenty of bottled water.
– We brought our vitamins. However, we find that it is more helpful taking them at least before the trip to build our immunity up.
– Instead of watching TV, we were usually in bed by 10 or 11pm. Sometimes even 9:30! It was actually quite nice to take advantage of not having to do household chores and just catch up on sleep!
– On the plane, I would either order the low carb meal or have the meat and vegetables portion. I would skip the dessert (as it is usually not as nice!) and have a piece of dark chocolate if I feel like it.
With Asher, we mostly allowed him to have what we eat at restaurants. Thankfully, he likes his vegetables and would attack the broccoli with gusto in Hong Kong. In KL, he had cucumber and jiacama as snacks.
I know we are in autumn but I cannot resist not sharing this Ice cream recipe with you. It’s so quick and simple. You can do it with or without the ice cream machine. I find that with the machine, it is creamier.
- 250 ml of coconut cream (preferable kept in the fridge)
- 3 frozen bananas
- 1 tsp vanilla paste or extract
- Blend all ingredients together.
- Place it in the ice cream machine and churn for 10-15 minutes. Alternatively, pop it into ice cream moulds and freeze for 30 minutes.