A lot of you have expressed wanting to include more plant based eating as part of your nutrition goals. For many of you, this doesn't necessarily mean going 100% vegan or vegetarian, but just including more plants altogether. In line with that, this recipe is not vegetarian, but likely includes a lot less meat that you would typically include and way more veggies, without sacrificing the flavor or satisfaction of the dish.
Now that Halloween is behind us and the colder weather has settled in, it's the perfect time to dig in to some healthier eats to boost your immune system (and pace yourself before the holiday party invitations start arriving.) Mealtime is a great opportunity to stock up on your vitamins and nutrients. So we've put together a list of recipes that will help you get a healthy boost while enjoying a delicious meal or snack.
I love a good one-pot meal. The hands-on time is minimal and then you get to kick back and relax, or knock a couple of things off of your to-do list while your dinner simmers away and your house fills with delicious aromas. Bonus -- not only is the prep super easy, but so is your cleanup! One pot and done.
I have to admit, I was a bit hesitant to try this out. I wasn't totally confident it was going to turn out but I was pleasantly surprised! It holds together well and gives you a nice thin base to top however you please. I would avoid piling the toppings too high on this one as it isn't quite as durable as a regular grain based crust.
One thing I love about kale salads is that you can make a big batch to have for leftovers, and even dress it and the leaves won't go soggy. The leaves are much tougher than other greens, so I actually often like kale salads even better in the following days once the dressing has really soaked in and marinated the leaves.
Over the past few years, the terms 'organic' and 'sustainable' have become buzzwords for health. But these words go beyond a person's health. Supporting local organic food and farming can help revitalize the economy. Community-based agriculture has the potential to create jobs and develop small businesses. Encouraging locals to stay healthy is the side job.
Ask any parent and they will say making lunches is one of the most dreaded parts of the day. Being creative and offering healthy options their kids will actually eat is a challenge we all face during the school year. I've learned to avoid the dread by keeping my fridge and pantry well stocked and following these easy tips for creating healthy lunches kids will actually eat.
Something that takes meal planning to the next level is portioning out the recipes into Tupperware as soon as it's cooked. This may require a slight Tupperware investment, but actually kills two birds with one stone. You will save time in the morning as your lunches are ready to go, and even better, you will be far less likely to put too much food on your plate as you've already portioned out your meals.
I travel a lot, both professionally and personally, and although it is definitely more challenging to eat healthy on the road, it is far from impossible. At the end of the day it comes down to what is more important for you: your unique health and lifestyle goals, or saving a few minutes and just taking what society lays out for you. Here are some tips to help you execute your nutritional plan, regardless of your schedule.