Reentry is never as easy as it looks. It’s certainly something I’ve had to wrap my mind around--vacation life versus life as usual. To really support myself when I return from a trip, there are a few things I enjoy eating and doing to help get back on track.

To make reentry easier, I make sure to go outside and get my steps in. I also get to bed early and make sure I’m eating well. Since I do have a tendency to get off track, when I return from a trip I eat foods I adore that are also satisfying and supportive to my health, including a variety of textures and plenty of healthful fats. And I love using my red light! Here are a few more things that help.

Water. I prefer mine in a Mason jar with beautiful ice cubes and slices of citrus. I refill it three times a day. The more water the better, especially when navigating through a transition.

Green juice. These days, I’ve been doing intermittent fasting, which means I have 16 hours a day when I’m not eating and a window of eight hours a day when I eat. It’s a stop-start method that helps people lose weight, and it’s also simply great for your digestive system to get a rest. I like to add a green drink to my fast.

Stir fry. Despite all the fantastic food I enjoyed in Italy, the restaurants were lacking fresh vegetables and salads. There’s nothing I love more than an easy stir fry filled with the goodness of the farmers market. Below is a guide for my Crispy Beef Stir Fry with Broccolini. It’s a simple version that comes together very quickly. It’s so delicious, and it tastes like home. Consider it a guide, not a recipe, and put your own spin on it.

A guide to Crispy Beef Stir Fry with Broccolini

• 1 to 1-1/4 pounds skirt steak
• 2 bunches broccolini, cut into bite-sized pieces
• Olive oil
• Arrowroot powder
• 1 shallot, chopped
• 1-2 cloves garlic, chopped
• Salt
• Pepper

• Cut beef against the grain into 3-inch slices. Drizzle olive oil over cut beef. Sprinkle beef with salt, pepper, and arrowroot and toss well. Let it set for 5 to 10 minutes.

• In 2 tablespoons olive oil, over medium high heat, sauté beef in batches for around 2-3 minutes, until brown and crispy on one side. Then flip and sauté another minute. Set aside.

• Sauté chopped shallots and garlic in the remaining olive oil for about 30 seconds to a minute.

• Add broccolini (using more oil if needed) and cook one minute then add 2 tablespoon coconut aminos, toss, and cook for another minute. Stir in the cooked beef. Excellent alone or served on a bed of rice.

As I’ve been navigating my way through various stir fry dishes, I’ve wondered why some are absolutely delicious, and some aren’t as luscious. I wanted to understand the proportions, including how much sauce and when to add each element, so I called my friend Maggie Zhu @omnivorescookbook, who’s created a beautiful new plant-based cookbook called Chinese Homestyle. You’ll find her favorite stir fry tips below.

1. Aromatics: Together, ginger, garlic and scallions are called the holy trinity of Chinese stir frying. They make the whole dish fragrant.

2. Mise en place: Have everything ready before you turn on the stove.

3. Hot pan: High-temperature cooking allows the ingredients to sear instead of steam.

4. Shaoxing wine is as essential as soy sauce.

5. Marinate the meat with a bit of wine, salt (or soy sauce) and cornstarch.

6. Cook each element separately.

7. Slightly undercook so ingredients will be perfectly cooked once you add the sauce.