How Do Snacks Fit Into Your Healthy Meal Plan?Made by @orangesandavocados Give Me Protein Snack BoxWhat’s in this snack: 2 hardboiled eggs. 4 oz. deli turkey, 1 oz cheese, 1 cup celery sticks with 1 Tbsp. peanut butterPortion Fix containers: 1 green, 2 red, 1 blue, 3 tsp.Fruits and Nuts Snack BoxWhat’s in this snack: ¾ cup plain 1% Greek yogurt mixed with 1 tsp. honey and ½ tsp. cinnamon, ½ cup strawberries, ½ cup nectarine or orange wedges, ½ cup green grapes, 12 raw almondsPortion Fix containers: 1 red, 1 ½ purple, 1 blueEasy Roast Beef PinwheelsWhat’s in this snack: ¼ cup goat cheese, 4 oz. sliced roast beef, ½ cup spinach rolled up in 1 6-inch whole wheat tortilla and sliced into pinwheels, ½ cup cherry tomatoes, 1 kiwi (or plum, or small tangerine)Portion Fix containers: 1 blue, 1 red, 1 green, 1 yellow, 1 purpleChips and Dips Snack BoxWhat’s in this snack: ½ cup baked corn tortilla chips (or these homemade tortilla chips made from 2 corn tortillas), ¼ cup guacamole, ¼ cup pico de gallo, ¾ cup bell pepper sticks, ½ cup pineapple cubesPortion Fix containers: 1 yellow, 1 blue, 1 green, ½ purpleNo-Cook Snacks for the Sweet ToothWhat’s in this snack: 1 cup raspberries (or blueberries), 4 chocolate or plain Graham crackers (1 sheet), 1 Tbsp. cacao nibs mixed with 2 Tbsp. unsweetened coconut flakesPortion Fix containers: 1 purple, 1 yellow, 1 blue, 3 tsp.
Caprese-Style Stuffed Tomatoes with Balsamic Reduction1 c. balsamic vinegar8 vine ripened tomatoes, about 2-3 inches in diameter1 1/2 t. sugar kosher salt & pepper4 T. extra-virgin olive oil1 c. couscous2 cloves of garlic, minced1/8 t. red pepper flakes1 T. fresh lemon juice1 c. finely chopped basil3/4 c. plus 2 T. fresh grated Parmesan cheese8 oz. mozzarella cheese, 1/2 c. shredded, the rest cut into 1/2-inch dice1. In a small sauce pan, bring balsamic vinegar to a simmer over medium high heat, simmer until the vinegar is reduced to 1/4 c. Set aside to cool. Preheat oven to 375 degrees f.2. Slice the top 1/2-inch off of each tomato (reserve tops) and using a sharp spoon or a melon baller (I used an inexpensive aluminum tablespoon-sized measuring spoon) scoop out the cores and seeds from the tomatoes into a fine mesh strainer set over a bowl to catch the juices. Using your hands, break up and squeeze the pulp from the tomatoes to extract as much liquid as possible. Reserve 2/3 c. of the tomato juice (if needed add enough water to the juices to equal the 2/3 c.). In a small bowl combine the sugar and 1 1/2 t. kosher salt and sprinkle evenly inside the tomatoes. Lay the tomatoes cut-side down on a plate and set aside for 30 minutes. 3. Heat 2 T. olive oil in a medium saucepan over medium heat until the oil is shimmering. Add the couscous and cook, stirring constantly until the couscous is coated in the oil and beginning to brown, about 2-3 minutes. Add the garlic and pepper flakes, stir until evenly dispersed and fragrant. Add the reserved tomato juice and remove from the heat, cover and let sit until the couscous is rehydrated, about 7 minutes. Gently fluff with a fork, stir in the lemon juice, basil and 3/4 c. Parmesan. Season with salt & pepper to taste. Then fold in the diced mozzarella.4. After the tomatoes have sat for 30 minutes, blot the insides of the tomatoes dry with paper towels. Sprinkle the cavities lightly with salt & pepper. Fill the tomatoes with the stuffing. Drizzle the remaining 2 T. olive oil in a 13x9-inch baking dish. Add the tomatoes to the baking dish. Combine the 1/2 c. shred
Healthy Cinnamon “Fried” BananasMade by: @dizzybusyandhungryRead more recipes at: dizzybusyandhungry.comYou Need2 overripe bananas2 tbsp coconut sugar1 tsp cinnamon1/4 tsp nutmeg1 tbsp coconut oilInstructions•cut bananas into slices•in a bowl mix sugar, cinnamon and nutmeg•use coconut oil to coat a large skillet over medium heat•toss bananas in skillet and cook for 2-3 min•during last minute of cooking on the first side, sprinkle 1/2 of cinnamon mixture on the banana slices•flip the slices, sprinkle with remaining mixture and cook 2-3 more min or until bananas are soft and warm
Radically changing your lifestyle is difficult and takes time. Instead of trying to do everything at once, make small steps towards a larger goal. You don’t have to cut out all carbs or work out 3 hours every day.
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AVOCADO PASTACredit: @comfortofcooking Prep Time10 minutesCook Time10 minutesTotal Time20 minutesYield4 servingsThe easiest, most unbelievably creamy avocado pasta that everyone will love. And it'll be on your dinner table in just 20 min!INGREDIENTS12 ounces spaghetti2 ripe avocados, halved, seeded and peeled1/2 cup fresh basil leaves2 cloves garlic2 tablespoons freshly squeezed lemon juiceKosher salt and freshly ground black pepper, to taste1/3 cup olive oil1 cup cherry tomatoes, halved1/2 cup canned corn kernels, drained and rinsedINSTRUCTIONSIn a large pot of boiling salted water, cook pasta according to package instructions; drain well.To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.Serve immediately.Adapted from @comfortofcooking