Rebounding After the Holiday
The Monday after a big holiday weekend can be a huge shock to the system. After lots of late nights, indulgences, and way too much food, our bodies are asking for a few things – water, rest, and nutrients. Here are my top three ways to rebound and start feeling like your best self!
Grains, sugar, alcohol, and stress can all increase our rate of dehydration. Being dehydrated can lead to symptoms of brain fog, fatigue, joint pain, and dry skin. We can start by drinking half our body weight in ounces, however sometimes that is just not enough. By incorporating hydrating fruits and vegetables we can boost hydration. Foods contain fibers that help our bodies retain the water.
Getting back to your usual sleep routine as soon as possible is vital to feeling normal again. I like to take advantage of sleep enhancers like a magnesium bath or yoga nidra to improve the quality of my sleep. Keeping the room cool, choosing a book over TV, and smelling lavender essential oils are a few of my favorite ways to enhance rest.
3. Leafy greens
In my opinion leafy greens give you the most bang for your buck. They are highly nutrient dense, which means you’ll be getting a large dose of nutrients each time you consume them. Kale is a classic, easy to sauté, throw into a smoothie, or eat as a salad. However, I have been a big fan of spinach recently and even using collard greens as wraps for lunch. Whichever way you decide to use them, you’ll be getting lots of antioxidants, vitamin A & K, fiber, and folate.
Revive Butternut Squash Soup
Full of hydrating vegetables, vitamins, minerals, anti-inflammatory fats, and gut healing collagen. Enjoy!
2 TBS avocado oil
½ onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
½ butternut squash, peeled and cubed
1 red pepper, chopped
1 cup shiitake mushrooms, sliced
4 cups chicken bone broth
1 TBS fresh rosemary, chopped
2 cups cannellini beans
2 cups kale, de-stemmed & chopped
Hemp seeds and avocado for topping
Heat a soup pot over medium heat. Add the avocado oil, onions and garlic, sauté until fragrant. Add celery, butternut squash, red pepper, mushrooms, broth, and rosemary. Cover and simmer for 15 minutes. Add beans, kale, and salt and pepper to taste. Simmer for another 5 minutes. Serve and top with hemp seeds and avocado.