Here, you’re going to find my guide to reducing waste, getting the most out of your money, and enjoying your food! College students, moms & dads, single girls (and guys) who want to make the most of the food you spend your money on, keep on reading!
Raw, frozen vegetables can be roasted, sautéed, or used in any dish fresh vegetables are cooked in. Frozen fruit is perfect for smoothies, on top of oatmeal, and in baked goods. What if you made too much of an entree? Freeze it. It doesn’t have to be fancy or in a specific, spendy, trendy container. It can be a Ziploc bag or an air-tight container. Just make sure you remove as much air as you can to preserve and maintain freshness and reduce freezer burn. Always date the bag so you know how long it’s been stored. Frozen goods can last up to a year depending on how well it’s sealed. 🙂
Those that know me know that I am a blend of a planner and letting spontaneity take its chance. That being said, I enjoy having a tentative plan of what I’m going to eat throughout the week; what I will have for snacks, which fruits I’ll purchase, and what I’ll cook ahead of time. This is no-fail, because if I decide to eat out with friends and I still have food at home, I can eat it for breakfast or lunch the next day. I am a huge fan of cold pizza for breakfast.
I don’t believe in any specific foods only being eaten for breakfast, or any specific foods being eaten for dinner. I will eat fried rice leftovers for breakfast after a workout (with a fried egg for protein), and I’ll make whole-wheat waffles for dinner. America is one of the few cultures in the world that eats dessert-like items for breakfast (donuts, coffee cakes, jumbo muffins, sweet rolls, chocolate chip pancakes, etc). I believe that having the mindset that food does not need to be eaten at certain meals, at specific times, and as certain meals opens up a lot of opportunities. At the end of the week, it isn’t too unlikely you’ll find my roommate and I making breakfast sandwiches for dinner.
Buy in bulk.
Heading to your local co-op provides you the opportunity to buy in bulk. This means getting larger quantities of non-perishable foods that can be stored on the shelf for a long time and used when needed. Some of my favorite items to buy in bulk include nuts, oats, chia seeds, dried fruit, lentils, beans, rice, and quinoa. Buying in bulk keeps these foods accessible and on hand whenever you need. AND, it reduces cost! Win, win.
Invest in some high-quality food storage containers. I prefer the glass Pyrex containers; they are microwaveable, don’t taste like plastic, and last a long time. Before I eat a meal that I’ve cooked (in which I know there will be leftovers), I make sure to store the leftovers in these containers. This not only helps save food for the week, but helps to portion it as well.
What other methods do you use to help you save money and eliminate food waste? Let me know! Thanks for reading as always!
I personally don’t love mayo mixed with noodles, in fact, I don’t like mayo at all. But did you know that pasta salad does not have to be full of anything that’s rich in saturated fat? AND still be good? That’s why I came up with this recipe!
Roast veggies, cook pasta, toss together. It’s really that simple.
*Recipe is vegetarian & gluten free*
1 box high fiber, high protein pasta (such as Banza)
1 large zucchini/summer squash
1 red bell pepper
1 tbsp olive oil
dried italian herbs
Roast vegetables! Slice zucchini and bell peppers into rounds and slices, respectively.
Coat in cooking oil of choice and coat with s&p.
Toss together and place in a 400 degree oven for about 15 mins.
Boil water and cook pasta according to box directions.
Drain pasta and rinse with cold water.
Cool roasted vegetables.
Toss cooled vegetables in with cooled pasta, olive oil, and Italian herbs, and parmesan.
Serve immediately if desired, otherwise it keeps will in the fridge for about a week. 🙂
One medium banana constitutes one of your two recommended servings of for the day.
One banana alone makes up for about 20% of your daily potassium recommendation.
One banana is the perfect pre-workout or post-workout fuel due to its carb content and potassium content that helps replenish the electrolytes that are lost in sweat.
In fact, did you know that the other electrolyte, sodium, is overly-consumed in the SAD (standard American diet), but potassium is likely to be deficient? Dietary potassium isn’t as readily available as dietary sodium, but once you’re aware of the foods that are rich in the micronutrient, it becomes much easier to consume foods that contain more potassium.
So long story short, bananas make for a versatile snack, are pre-packaged by mother nature, and are full of macronutrients AND micronutrients.
We all know that bananas vary greatly throughout their post-picked life span. When bananas are green in color, they are rich in probiotics, but most of us don’t desire the taste because they don’t present very sweet at this stage. When bananas are light to dark yellow, they’re sweeter and more enjoyable to eat. When bananas start getting spots, that’s when you know they’re on their way out, but probably pretty sweet. This is my personal favorite stage* 😀 However, when bananas start turning dark brown and the spots are more and more numerous, you might find yourself wanting to throw them away, as I do. BUT DON’T DO IT – at any of the described stages! Aged bananas are a versatile ingredient to have on hand. Let me show you some of the wonderful things you can do before you think about throwing your precious bananas out.
1. mash them:
Add a mashed banana to your oatmeal before you cook it, add it to your peanut butter toast for breakfast or a snack, or top your pancakes with a mashed banana – you won’t even need syrup!
When? Perfect for that lightly spotted-medium spotted stage.
2. freeze them:
Frozen bananas are the staple to the majority of the smoothies I make because they A) make your smoothie creamier, B) naturally sweeten your smoothie and C) and make it cold without adding ice that will eventually water your smoothie down. To freeze, I recommend cutting the banana in half, peeling the banana, and placing in an airtight bag or container and let freeze for at least 12 hours.
When? In the darkened-spotted stage for peak sweetness but not when the entire banana is browned or else you’ll have a mushy banana.
3. bake them:
Banana bread, baked oatmeal, healthier cookies, etc. Again, bananas provide natural sweetness and serve as a binding agent in several recipes. What’s not to love there?
When? This is when those BROWN bananas come in clutch. Mash them up well and incorporate into your favorite recipe!
The name of the book sounds…scary. And as we all know, the food industry in the United States can be rather that way. You are probably aware that obesity rates are increasing and not showing any signs of letting up, in fact, it continues to increase over time. You probably know that sugar is “bad,” and high fructose corn syrup is even worse as far as long term health consequences go. You have probably been told that burgers should not be a staple of your diet. But what SHOULD you eat? Read this one to find out. You’ll find that it’s a lot more simple than you’d think!
Dr. Furhman, a family medicine-trained medical doctor takes the current research behind diet and nutrition and applies it on a smaller scale. He also takes American history and gives insight as to how some of the deprivation we face has started – something I had hardly thought of previously. And not only does Dr. Fuhrman take the historical context of our country, he discusses the current socioeconomic disparities throughout the US; part of which is to blame for our current SAD (Standard American Diet). My nutrition program focuses on health disparities and working on solutions to these problems, so his aim resonated with me and what I hope to become as a future physician.
Dr. Fuhrman also discusses food additives, preservatives, saturated fat, ketogenic (or high-protein, low carb) diets, epigenetics and genomics, eating intact grains and how to cook them, and some of the psychological effects of food. He does a great job decoding some of the daunting terms and explains them in a way that the non-scientist can understand. Each time I read a book written by either a physician or a nutrition professional regarding nutrition, I am inspired and enriched by their knowledge and passion to change the food industry, and help other live healthier and more purposeful lives.
The best part about this book is that I found it at a closing bookstore (sad, yes), and it was 75% off !!!!!! I do not remember how much I paid for it, but if you desire to read this one, which I strongly recommend, you can find it on Amazon for about $16. 🙂 Click here for Dr. Fuhrman’s website, and find him on Instagram. ALSO, Dr. Fuhrman has written several books that have caught my eye… Don’t be too surprised if you catch me reading those too. 😀
It is difficult in our country to decipher what different food labels mean or what they can cause you to think about food in general. Health claims on food tend to offer you enormous benefits that are not necessarily backed by science, nor do they necessarily provide you with the benefit they claim to give.
Afer having analyzed labels in a variety of nutrition courses over time, I have created a list of these terms and labels and what they really mean – in hopes for you to reference them – whether they’re good, and informative, or…not that way. 😀
GLUTEN FREE: a food is only allowed this label if it contains 10 parts per million or less of gluten. This is often certified through the Gluten Free Intolerance Organization (GFIO) which is regulated with the USDA’s labeling standards. This label helps those with Celiac’s Disease spot “safe” foods, and others who are avoiding gluten by choice the same. Does gluten free mean “healthy?” Foods labeled “gluten free” are not necessarily healthier or more nutrient dense. There are plenty of cakes, cookies, pastries, crackers, and other processed foods now certified gluten free, offering those with an allergy or sensitivity, or Celiac Disease an option to enjoy their favorite foods too without gluten that causes them problems. If you see this label, you can safely assume is that there is NO GLUTEN in the product.
KOSHER: Probably the least known and recognized, Kosher foods are those that are deemed pure according to the Jewish law. Click here for all the standards for meat, fish, and other foods (koshercertification.org). This symbol above shows Americans that the food product is suitable to consume if one is observing dietary Kosher laws.
NATURAL: there isn’t a specific label that is associated with this nutrition claim simply because the term itself is misleading and ambiguous. The Food and Drug Administration, as well as the United States Department of Agriculture do not provide federal regulation as to what constitutes a “natural food.” This claim is misleading, vague, and cannot promise any benefits. Some food will be labeled as “natural” with other promised claims such as “no MSG, no preservatives, and no hydrogenated oil” which can be helpful to some, but remember, read the label, and that this claim is not regulated.
NON-GMO: a product with this label means that it does not contain any genetically modified organism (GMOs). The certification is based on the Non-GMO Project whose “commitment is to preserve and building sources of non-GMO products, educating consumers, and providing verified non-GMO sources.” If a food contains this label, you can be assured that your food has not been genetically modified. Beyond this, non-GMO food may or may not have other significant health benefits.
ORGANIC: This label is regulated by the United States of Agriculture as clearly observed by the label. For a food product to earn this label, it has to be produced by approved methods: “cultural, biological, and mechanical practices that fosters cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.” Similar to the “gluten free” claim, you can be assured that food with this label IS organic, but does that necessarily translate to “healthy?” No. There simply isn’t enough research to conclude that products labeled as organic provide more benefits than those that are not.
VEGETARIAN: vegetarian products in the United States are not regulated by the FDA or USDA. Therefore, independent organizations in our country have pridefully labeled their food as such – promising the absence of meat or meat products in their food items. If you purchase something with the vegetarian label (often a green symbol with a plant on it), chances are, that company takes great pride in their product and ensuring their product does not contain meat. Does vegetarian mean “healthy”? Something labeled “vegetarian” simply means the product does not contain meat. Though a plant-based diet does have plenty of benefits, there are plenty of other factors to consider when determining if a vegetarian product is deemed, “healthy” such as if the product saturated fat, sugar content, whole grains, and processed ingredients.
VEGAN: Similar to vegetarian, this label isn’t regulated by a government branch, but it is regulated by private companies such as Vegan.org which promise that there is zero amount of animal product in compliance with vegan standards. Does vegan mean “healthy?” Again, as mentioned previously about vegetarian products, eating a plant-based diet has benefits backed by research, however, did you know Oreos are technically vegan (though they might be cross-contacted with milk in some countries) ? Oreos are made from high fructose corn syrup, and other food additives; so overall, just because something like an Oreo is vegan doesn’t necessarily mean it is “healthy.”
As with anything, it is important to be a well-informed consumer by reading labels thoroughly, and understanding what they mean. I hope that by reading this, you are able to make more educated decisions about choosing foods when shopping and what you choose to purchase!
Wherever I go, whenever I travel, whenever there’s a new place in town, I cannot wait to try it. Tell me that being a “foodie” hasn’t influenced my decision to study nutrition as an undergrad! My point here, is that as much as I love cooking and creating new recipes, I equally enjoy eating out and trying new dishes as well as revisiting my old favorites.
Food is the center of culture: in many communities/ethnic groups, and consequently, offering food or sharing a meal together shows that one is welcome in that community. Going to eat is often a social outing simply shared around good food. With this social benefit of going out to eat together, the concept of eating out often gets a bad rap – this is due to our food culture in the U.S., not you!
Why, though? Portions are often out of control, dishes are loaded with excessive calories, and the meal can get expensive pretty quickly. Keep reading to learn how to eat out with more intention and to hack the food system while enjoying good food and company!
Soda and other speciality drinks can be more than three dollars per drink which are high in sugar and extra calories before your meal even begins. The easiest solution?
Order a water.
Free drink, free refills, no calories, and helps your stomach and body prepare for the meal you’re about to enjoy! What if everyone is ordering drink, drinks though? I suggest ordering one and drinking it slowly to enjoy it and not spend more than you had initially planned on.
Though salads usually are thought of as “the healthier alternative,” as you’re getting greens and vegetables in, you’d be surprised to see that at some restaurants, salads can be higher in calories and saturated fat than some burgers. What? How? The dressing is usually the culprit. Solution?
Ask for the dressing on the side.
You are then able to control the amount you want to put on your own salad and you’ll probably find yourself leaving some dressing behind. Restaurants often give WAY more than the recommended serving size alots for.
Many restaurants are accommodating and want to help make your meal the best way you’d enjoy it; it’ll bring you back in! After long tennis practices followed by weight lifting in college, my teammates and I would go to Noodles and Company to refuel. Now, not only does Noodles provide minimally processed fast food with fresh ingredients, they are one of the many restaurants happy to help customize your dish. After tennis practice, I would order a pasta dish (hello post-workout carbs), and in addition to whatever vegetables came with that dish, I would add broccoli and sauteed peppers for a few cents more. That way, you get even more vegetables and consequently, more nutrients, from your meal. Mac and cheese sounds really good? Spaghetti with meatballs? Chicken alfredo as a treat? Add some vegetables!
You will get to enjoy your favorite dish, but also enjoy the benefits of getting more nutrients in one meal. Yay!
4. Portion size too big?
If you go to other countries, and I’m thinking of European countries specifically, you’ll note that portions sizes are much smaller than that of ours in the US. This portion size isn’t your fault. But there are two different things you can do about it.
One: Share your dishes.
When you have someone to split your dish with, you’re eating half the calories, half the fat, half the grossly portioned size the restaurant often doses out. This alone will decrease your chances of overeating and getting a stomach ache, and you will likely not regret your decision to eat out. If you order dessert, too, ALWAYS share. 🙂 The other option is…
Two: Get a to-go box when you get your food and put half in the box.
Boom, two meals for one price and immediate portion control. This will prevent you from overeating from the start and give you another meal for the next day. Two meals for one price! What’s better than that!
Sure, a big burger is a treat for many to have as a “cheat meal” but what usually accompanies that? French fries, onion rings, you get it. If you want to opt to get some nutritional benefit from a meal like this,
Request a different side dish.
Swap french fries for steamed broccoli, onion rings for grilled vegetables, a cornbread muffin for corn on the cob. Most restaurants offer a variety of sides that you can pick from, only it’s up to you to make the change! Check out the menu of Famous Dave’s sides for example.
6. What comes on that?
As mentioned with dressing (see #2), restaurants tend to smother and load things on their meals such as mayo, cream-based sauces, barbeque sauces, alfredo sauces, mustards, ketchup, butter, or other unwanted or unnecessary additives. The solution?
Ask what comes on the meal you’re about to order.
The clears up any confusion, alerts you to any potential allergens, and gives you a heads-up as to what you’ll be consuming. If any of the ingredients listed are not something you want, as if you can skip that item, like the salad, ask for it on the side, or request a healthier alternative. This way, you are eliminating unnecessary cals or fats or sugars, and YOU are controlling how much you put on your meal.
*Bonus tip, my brother’s tip is to skip mayo and add avocado. You get the creaminess you desire [on a sandwich] without the processing, fat, and calories, and you get healthy (monounsaturated) fat from a plant source – woo!
7. Protein source?
Grilled or crispy? Chicken, steak or pork? Broiled or fried fish?
We’re often faced with a lot of options when it comes to choosing a protein source; especially at restaurants. Solution?
Choosing a lean, grilled or broiled protein source.
Choosing grilled chicken, black or pinto beans, roasted turkey, dishes with lentils or peanuts (legumes), or those with nuts such as almonds, pecans, or walnuts give you the leanest, and minimally processed protein sources. Avoid fried foods. Though they are better than nothing, they offer minimal nutritional benefits and pose potential health risks if consumed all too frequently.
8. What’s fresh?
Restaurants are often proud to disclose what they have on-hand. Some restaurants have partnerships with other local companies and will disclose where they get their honey, eggs, chicken, and produce from. If you’re looking for a healthier option when you go out to eat, eating at local, independently-owned restaurants are more than likely going to offer you higher quality ingredients and more flavor in your food.
Now, if you are enjoying a meal that’s a treat or going out is a treat for you, don’t feel guilty about your food choices. If you go to a specific restaurant a few times a year and go there specifically for their homemade baked mac & cheese with breadcrumbs (my weakness) and Moscow mules, don’t make food swaps. Enjoy your meal. What you can do is also get a water to drink with your favorite cocktail, and bring half of your mac & cheese home so you don’t eat too much, and you have more to eat later. Never follow a “diet” that deprives you from indulging every once in a while. Eating your favorite foods (though they might not fit into your every day “diet”) is good for the soul – trust me! As long as we aren’t eating this way all the time.
With that, I thank you for reading and I hope this helps when you choose to eat out at your favorite restaurants, trying new ones, and when you travel!
Anti-diet diets are among my favorite diets out there. Jennifer Adler, a Certified Nutritionist in the state of Washington, wrote the book Passionate Nutrition resonating with my perspective on nutrition practice:
FOOD IS MEDICINE.
Jennifer discusses her negative relationship with food throughout her life, describing her early life in poverty, surviving off of packaged foods and being truly hungry. Her story is a beautiful example of her passion, her own experience, and a career all coming together. I highly, highly recommend this read if you want to create a more positive relationship with food, feel better overall, and learn how food is quite literally, medicine.
I personally enjoy reading books and research provided by nutritionists and dietitians to learn others’ perspectives and ideas in the regarding food, diet, and implementation. The most influential individuals in the field, to me, are the ones who live by their practices and share the love with others.
A Gut Feeling
The Protein-Sugar Connection
Weight Loss and Metabolism Miracle
Food Miracles, Body Miracles
What is Your Body Saying
Three Ingredients for Natural Beauty
Good Food, Good Sex
*a section of recipes concludes the book*
Find Passionate Nutrition here and purchase used for less $. 🙂
If you’re looking for nutrition FACTS, advice, and how to improve your diet and quality of life overall, read this one. It is written by Walter C. Willett, MD, DrPH with the Harvard School of Public Health.
This book reiterated many of the concepts I have learned throughout my undergrad and showcases a number of studies with new information that might not be what you’d think! Dr. Willett goes through the timeline of the American “healthy” eating guides such as the original food pyramid from the 1990s, and what is challenging about following the current “MyPlate” guidelines.
BY THE WAY: the book was updated in 2017 SO this is the latest information you’ll find regarding diet and nutrition.
This book gives you a breakdown of nutrition, and most importantly, gives you a variety of sources as to WHERE to get your protein, carbs, and vitamins!
Breakdown of Chapters:
Healthy Eating Matters
Of Pyramids, Plates, and Dietary Guidelines
What Can You Believe About Diet?
Straight Talk About Fat
Carbohydrates for Better and Worse
Choose Healthier Sources of Protein
Eat Plenty of Fruits and Vegetables
You Are What You Drink
Calcium: No Emergency
Take a Multivitamin for Insurance
The Planet’s Health Matters Too
Putting It All Together
Healthy Eating in Special Situations
Shopping Tips, Recipes, and Menus
I was #blessed and found this book for a steal at a bookstore’s closing sale (overall, sad), but YOU can find this book right here for about $15 paperback. I strongly recommend this read to anyone who wants to learn more about evidence-based nutrition practice, and to anyone else who wants to learn the best things to put in their body.
Happy reading, and I hope you find yourself as fascinated as I am with overall diet and nutrition!
What does this featured meal have to do with today’s blog post? It is vegan, gluten free, and relatively low in calories, but packed with nutrients and will give you zero dietary cholesterol as an added bonus 🙂
Shawn Brokke, a friend, and plant-based foodie sat through the most frequently asked questions about veganism and answered them with delight. To contact Shawn, find him at @palegoon + @nutritious_goon on Instagram! He really knows how to get the conversation started! I have compiled some questions regarding his experience and life as a vegan.
Let’s start with the million dollar question(s): How long have you been a vegan? Why did you convert?
I’ve been a vegan for almost two years. I had been dieting before and was not happy with the food I was eating and the density of that food. I had been eating the stereotypical “bodybuilding” diet [consisting of chicken and rice and the occasional vegetable]. I wasn’t satisfied. The reason I looked into veganism was because of my mom’s chronic illnesses including thyroid issues. I discovered the vegan diet, and I’ve never thought twice about it!
Wow, just like that! How did you transition? How did you know what to do? That’s a drastic change!
Overnight, actually. I strongly considered have that “one last meal” of all my favorites that are not part of the vegan diet, but I decided not to. I figured if I did that, it would just prolong the process of transitioning. I gave my food to my brother and the rest was history. However, because I did this overnight, it didn’t come without challenges. I relied on YouTubers and trial and error. The key was not to get mad at myself if I ate something that wasn’t vegan friendly and I wasn’t aware of it. It’s a process and you learn as you go.
Now that you’ve been a vegan for a while now, what do you eat?
“My go-to is stir fry with all the vegetables – rice noodles, soy sauce or usually tamari.”(pictured above) others include:
The most commonly asked question for vegans (or so it seems), is getting adequate protein. Most people believe it simply isn’t possible to get enough protein from plants alone. You’ll see things on the internet regarding vegan bodybuilding and it is indeed possible to achieve physical goals with a vegan diet. If you are eating enough calories (based on individual dietary needs), you should not need to supplement protein or make any extra effort to meet the RDA for protein. It’s fairly simple! 🙂 Especially knowing foods like broccoli and snap peas [green vegetables] have “bonus” protein in them. Most people think of vegetables to fit in the “vegetable” food group, and fail to recognize that there are other either macronutrients or micronutrients that may be contained in that vegetable.
Do you take any supplements since your food is not sourced from animals anymore?
Yes! Vitamin B12 (a necessary supplement for those who follow a vegan diet). By taking it, I have noticed increased energy, and a better sleep cycle, and a decrease in symptoms of seasonal depression. I also take a vitamin D3 supplement.
Your experience sounds phenomenal so far. Have you had any challenges with this lifestyle?
Yes, of course. The major problem I have is that food I eat is so good. It is definitely possible to gain weight if you enjoy the vegan “junk” food such as cookies, cakes, sweets, and other indulgences too much. Though this can be seen as a negative, eating this so-called “comfort” food, can help you transition to eating more plant-based; as long as one is aware of this and can practice self-control while transitioning!
What about eating out? What would you tell someone who wants to go eat with friends?
It’s not as hard as one may think!
Noodles & Company: Japanese Pan Noodles with tofu.
Paradiso (in Grand Forks): offers burritos with vegan chicken and beef.
Olive Garden: minostrone soup!
Qdoba: no meat, and all the black beans.
Little Bangkok (Grand Forks): I really do miss sushi, but get the sweet potato rolls!!!
Chains usually have better options and are more aware of their ingredients than some of the smaller, locally-owned restaurants. Always ask!
You seem to like tofu and soy protein! What about people who tell you soy isn’t “good?”
Bodybuilders are often against the concept of soy protein because literature has stated that soy can mimic estrogen in the body and decrease your strength capacity. I feel that soy is the scapegoat in the world of veganism; people are so apt to believe that you can look and feel well when adapting this diet. It is interesting because mammalian estrogen is found in dairy milk and isn’t as accounted for as the plant phytochemicals that mimic estrogen (isoflavonoids) in soy.
Most bodybuilders follow diets that are high in chicken, beef, eggs, and other protein-rich animals sources. However, just because they are buff and look good on the outside does not mean that their arteries are not going to pose a health risk down the road.
What would you tell someone who wants to start adopting a vegan diet?
BE PATIENT WITH YOURSELF. Don’t get discouraged. It isn’t a transition that can’t usually [successfully] happen overnight.
Do not be mad at the world with concerns of ethics, frustrations with how food is produced, or people who just don’t listen. This will get you nowhere and nearly defeat the purpose of being that “one person” who is doing good for the world! The
You’ll need to eat a lot more. Plants are less calorie-dense than animal products; you will need to eat more, yes more, to maintain a calorie input and stay healthy. Perhaps download an app to help track calories to ensure your intake is adequate.
Any step is a step in the right direction. If you start narrowing things down, you’re making progress. If you have a slip-up and your intentions are still good, you’re still moving in the right direction! The ball is in your court!
And with that, I conclude my questions for Shawn. I personally learned a lot about the overall vegan diet and some of the resources that are available. If you considering adopting a vegan diet and need a resource, again, check out Shawn’s instagram or message him or myself with any questions you might have.
Thank YOU for reading, thank you to Shawn for sitting through an interview, and thank you to those who are considering eating more plants! Your body will thank you!
There are never enough hours in a day to get everything done. Is anyone else with me there? Preparing meals ahead of time is usually in the busy human’s repertoire, but grabbing *healthy* snacks may not be. Here are my top 5 favorite snacks that require little prep (if any), won’t upset your stomach, or your wallet.
They fit in little pockets. They are usually made from under 5 wholesome ingredients. They’re high in protein. They’re also my favorite. Buy in bulk to save money. And if you’re first trying them, get a variety pack so you discover which are your favorites! Peanut butter and coconut chocolate are mine. 🙂 Find them here!
High in carbs. Full of potassium (an electrolyte) to replace when you’re going to sweat. Sweet. Comes in its own package 😀 Have one before a workout for easily digestible carbs for quick energy OR add some peanut butter for protein and you have a post workout refueling snack.
3. Cucumber slices
High in water. Extra crunchy. Goes perfectly with whole grain crackers and cheese as as mini sandwiches! Slice the night before or while meal prepping and store in an air-tight container ready to grab and go!
4. PB & J
Carbs, protein, sweet, minimal prep. Make it the night before and store in an air-tight container/bag. Use whole grain bread, a natural peanut butter, and smashed raspberries as your ‘J” 😀
5. Mixed nuts
Full of protein and healthy fats, crunchy, satiating and super portable. Buy in bulk to save money and mix yourself to control the ratio! (My favorites are almonds, walnuts, and pecans). Measure out a serving size the night before!
Some of my other favorites include carrot sticks, yogurt (if you have a spoon), whole grain crackers, and grapes – but don’t limit yourself there! As always, get creative with the process – and PLAN AHEAD! 😀