Happy Wednesday! I have been in Baltimore since Monday and won’t be heading home until tomorrow night. Being here (for work) has forced me to get out of my normal routine and into a new one. I typically workout in the late afternoons at home, but with a packed scheduled here in Baltimore I have to get my workouts in first thing in the mornings. I posted my Tuesday workout on instagram. Get that here! Today, I did sprints at a 4 percent incline and abs.
When I travel, especially for work, I try to stick to my “normalcy” as much as possible. I do my best to eat the same, workout regularly and drink as much water as I can. Eating while traveling for work can be difficult because a lot of times meals may be provided for you that you can choose for yourself. When this is the case, there is most always an option to opt for meals depending on any food sensitivities and that is exactly what I did. Before arriving here, I filled out a form with my food sensitivities and at registration they gave me my “special meal” tickets. I truly do have food sensitivities (gluten and dairy), but even if you don’t, I suggest opting for the “special meals.” These meals will be cleaner with less (or no) sauces and simpler ingredients. I also come prepared with lots of snacks! A lot of times meals can be far and few between so having healthy snacks to reach for keeps my hangriness at bay and doesn’t have me running to the closest convenient store or coffee shop for something that most likely isn’t the healthiest option.
I made this bark before leaving for my trip and I am glad I left the house, otherwise I would have eaten way to much of this! It.is.good. I may even just make this trail mix mixture to keep on hand to mix in with yogurt for a healthy snack. Otherwise, this bark is great to keep in the fridge or freezer for a sweet tooth craving or for a little dessert after dinner.
- 1 bag Enjoylife Chocolate Chips + ¼ cup
- ¼ cup raw pistachios
- ¼ cup slivered almonds
- ¼ cup dried blueberries
- ¼ cup pumpkin seeds
- ¼ unsweetened coconut flakes
- pinch of himalayan sea salt
- Line a cookie sheet with parchment paper and set aside.
- In a small bowl add ¼ cup chocolate chips, pistachios, slivered almonds, blueberries, pumpkin seeds and unsweetened coconut flakes and toss until well combined. Set aside.
- Add a sauce pan to the stove over low medium heat. Add 1 bag of chocolate chips and stir continuously until fully melted. Pour the melted chocolate onto the parchment paper baking sheet and with a spatula spread out in a thin layer.
- Layer the trail mix on top of the melted chocolate and sprinkle with himalayan sea salt. Place in the refrigerator for 30+ minutes.
- Break apart in chunks and enjoy!