If you've been reading YBC for a while, you know that I've been counting macros for the last few months and have been so happy with the results in both how I look and how I feel. I continued to track my macros while in Italy last week - mostly just guestimating and letting that be enough. Like I've mentioned before, I try not to get hung up on little details when it comes to tracking macros for a few reasons:
1. I'm not training for anything specific, so if I go over or wind up under, who cares? A few days off isn't going to be a huge deal, you know?
2. The real enemy, when it comes to food, is stress. Being stressed out over the accuracy of tracking macros is more detrimental, in my opinion, than just letting it be and enjoying myself.
3. When you're in Italy, which arguably has the best food in the world, you should eat up with joy!
Ok, now that we've got that out of the way - here we go:
Breakfast is, hands down, my favorite meal of the day, but it was especially wonderful in Italy because we had the most incredible views, strong, delicious cappuccino, and a million options at our buffet style breakfast. For the first day, I went with scrambled eggs, a fresh croissant, two pieces of bacon, a cappuccino and a fresh juice I made with celery, ginger and 1/4 an apple.
I mean when in Italy....right?! Lauren and I split the salad you see between us which had arugula, tomatoes, olives, feta and corn. Then, we each had a pizza...and I ate the whole damn thing. #noregrets
We tried a number of restaurants in Bolzano, Italy, but my favorite was Aida. The food was incredible, and the service equally as great. The first time we went, I had the most delicious homemade ravioli stuffed with spinach and ricotta.
Lauren and I hit up Vogele in Bolzano for lunch one day, and this croissant looking thing was insanely good. It was like pretzel bread but in the shape of a croissant, and ugh, it was perfection.
Lauren is also on the bone broth wagon with me and we were kind of going crazy without it so when we saw brodo on the menu (broth, in Italian), we knew we had to have it. It came with a dumpling and totally hit the spot!
I ordered the homemade ravioli at Vogele and it was pretty good. It was filled with veal I think. The pasta was thinner than the ravioli at Aida, and I preferred theirs, but this was still a 9 out of 10 on the delish scale.
Obviously I had to grab a gelato from a gelato truck while downtown. I chose coffee with a cone and it did not disappoint!
I think one of the favorite parts of the trip for me was the food at our hotel. Each night we had a four course dinner. This was my second course on one of our last nights. The pasta was cooked to perfection and just tasted so different from the pasta in the states. Fresher, maybe? I don't know.
On the way home, I flew Emirates, which is my new favorite airline. Their service is fantastic, their food is delicious, and their seating is spacious and comfortable. Basically, I never want to fly any other airline. I started the flight with champagne (who am I?! I never drink, but I was feelin' like indulging, so I did).
When the plane took off, I was starving. There was a lounge just behind the business class area where they served drinks and small bites, so I grabbed a little plate that included a mini sandwich with roasted turkey, a macaroon and a chocolate.
About an hour later, they started the dinner service. I chose smoked salmon with squid ink and pretty much just only ate those two things - I wasn't into the deep fried thing or the onion looking stuff.
For the main course, I chose the baked salmon, spinach, and potatoes. I was feeling carbed out, so I just had the salmon and spinach.
For dessert I chose the chocolate tart, mostly because I can never say no to chocolate even though I was totally stuffed. It was really, really rich and I was feeling so exhausted, so I just had a couple bites and called it a day.
After that I settled in to enjoy the rest of the flight - the perfect end to my trip to Italy.
My heart was so full - it was a really wonderful week and I can't wait to share all about it tomorrow.