Smoothies can be a great quick and easy meal on the go, but without a good source of protein, they can leave you feeling hungry 30 minutes later. I often use Greek yogurt for that very reason, but recently I've had a lot of clients looking for a vegan protein option, so I got to testing.
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.
Healthy foods shouldn't be complicated and knowing how to prepare the plethora of nutritious grains, organic produce, and essential fats you just purchased at the grocery store can be the difference between wanting to eat better and actually doing it.
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.
Don't be fooled by this meal's fancy name. It can be whipped together in under 10 minutes, so you can have it anytime you feel like just treating yourself for a nice breakfast. I also love to make this for guests. The combo of ingredients is a bit unexpected but it always gets rave reviews!
This recipe is perfect for a quick weeknight meal (let it simmer away, ready for you after a long day at work) or for a dinner party with friends. I like to set out a bunch of different salsas and toppings to make it a fun "make-your-own" event.
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.