Keeping It Lean on Vacation

Vacation is a time of relaxation and rejuvenation and more often than not waist line expansion.  In the past my husband and I have vacationed by staying in hotels or taking a cruise. In general this means limited healthy food options and ability to exercise. This year I decided to try a little experiment and challenge myself to make it as a healthy experience as possible without taking away from the relaxing experience it is meant to be.
For our four year wedding anniversary we decided to stay in a  hotel with suite apartments that included a full kitchen. We drove to our destination so I packed a few staple ingredients for the trip that included: extra virgin olive oil, demera sugar, agave nectar, some herbs and spices. The day after we arrived we had nutritious breakfast out and then hit up the local grocery store.   I purchased enough lean eats to last us through our trip. We also had a $20 dinning credit to use daily to two local restaurants that was included with our stay at the suite. I stuck to preparing quick lean meals and we ate out once every day for one of our main meals.
To keep it brief here are two recipes that I created while on this trip.
Chocolate Pudding:
1 cup of greek yogurt
1 tsp of agave nector
1 scoop of chocolate protein powder
! cup of berries.
Mix first 3 ingredients.Top with berries. Serves 2

Broccoli & Tomato Omelet:
2 whole eggs + 4 egg whites
1/4 cup skim milk
1 tsp of Italian spices
1 package of frozen Brocolli (about 2 cups)
1 cup chopped tomatoes
2 TB skim shredded mozerella cheese
salt and pepper to taste
Preheat oven to 375 degrees. Heat 1 tsp of extra virgin olive oil in an oven proof skillet. Saute broccoli, tomatoes, and Italian spices for 3 minutes. While veggies are sauteing mix eggs with skim milk and salt and pepper then add mixture to skillet. Cook until bottom of eggs are set and almost ready to flip. Then top with cheese and bake at 375 degrees in oven till top is golden brown and eggs are cooked about 5 minutes. Serves 2.