The first Nutrition Challenge is officially underway!
Post produce shopping for the Fruit and Veggie Filled week ahead!
(Side note: I mix between Trader Joe’s, Kroger, and what is on sale at Whole Foods for produce)
What I plan on Making this week:
I pair Almond Flour Zucchini Bread with plain greek yogurt + cinnamon + vanilla or almond extract and sometimes a few spoonfuls of pureed pumpkin for a filling breakfast that is easy to prepare the night before.
My go to snack is carrots dipped in almond butter + drizzle of honey or with a handful of mixed nuts. I love the sweet and salty combo.
If the weather is warm I will mix up a mixed frozen berry+cinnamon+PB2+spinach+ coconut milk smoothie to hold me over until dinner.
I make these Pumpkin Protein Bars weekly, just to have on hand to bring to work or whenever I am running errands (because apparently I can’t go any where without a snack). Side note: Save your left over pumpkin to add to a smoothie, bake with in place of butter/oil, or mix with cottage cheese or greek yogurt and freeze for dessert!
Pumpkin Protein Bars
1 cup pumpkin puree
6 egg whites
2 t. vanilla
2 scoops vanilla protein powder (approximately 100 cals and 20 grams of protein per scoop)
4 T. coconut flour
1 t. baking powder
2 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1-2 t. powdered stevia
**Can also add nuts, unsweetened coconut, chocolate chips, chia seeds or whatever your heart desires for a little extra texture!
1. Mix wet ingredients (egg whites, pumpkin and vanilla); set aside.
2. In another bowl, combine dry ingredients. Whisk dry ingredients into wet ingredients. Mix with an electric mixer.
3. Pour mixture into a greased 8×8 baking dish. Bake at 350 degrees for 20-30 minutes.
Makes 8 squares.
Lunches for me are usually “kitchen sink salads” – throw everything but the kitchen sink in. A mix of arugula and spinach + goat cheese+ chicken + cucumber + sprouts.
I have a zucchini problem! It is such a versatile vegetable that can be eaten raw, sautéed, or baked that I end up using it in a fair amount of my recipes. At least I know I am getting plenty of fiber, Vitamin C, potassium, and Vitaming B-6! In addition to my Almond Flour Zucchini Bread I plan on using the green squash for this Avocado Zucchini Pasta with ground turkey and some steamed broccoli or mini steamed artichokes for a few dinners this week!
Later in the week I’ll be chowing down on Cauliflower Fried Rice w/ Shrimp.
And because I can’t go a night without dessert I have strawberries to dip in a little dark chocolate or I will blend some berries with cinnamon and yogurt and freeze for later!
Need a little more Recipe Inspiration?
These Easy Spinach Artichoke Quiche Cups would be perfect if you’re usually short on time in the mornings and need something you can grab on your way out the door. You could store them in the fridge for the week and just pop them in the microwave before you dash!
Simliar to the Quiche these Turkey Meatloaf Muffins are packed with flavor , but a little more protein. They make a great snack or pair with a banana or apple for a well rounded breakfast! Feel free to add as many cooked veggies or substitute spices to make it your own.
Low Fat Oatmeal Blueberry Bread will make your house smell delicious and is a great brunch option.
With 4 different Overnight Oats options you have no excuse for not packing something healthy to eat at home, in your car, or at work. There are banana nut, very berry, pumpkin spice and tropical oats flavor options! (also makes a great snack for your kids!)
This Inside Out Spring Roll will have you packing EIGHT different vegetables into one refreshing salad that you can eat all week!
Tired of your typical salads? Try this Shredded Sprouts Salad or Smoky Heirloom Tomato and Grilled Peach Pasta Salad or Sushi Salad
If only my lunches looked this pretty. Homemade Flafael + Cucumber Dressing might just have to be a new make ahead meal.
Tired of your typical banana smoothie? Drink up a beautiful beet smoothie pack with antioxidants and anti-inflammatory benefits Strawberry Beet Smoothie
Make your own Pumpkin Hummus: Mix 1 C pumpkin puree with one can of drained and rinsed chickpeas (reserve a little of the can liquid), 1/4 C liquid form the can, drizzle of olive oil (or some tahini- I didn’t have any on hand, though), juice of 1/2 lemon, 1/2 t garlic powder, 1/2 t cumin, sea salt (to taste) and a hefty pinch of cayenne
Surprise your spouse with a fun date night dinner that is deceivingly easy and healthy. The La Jolla Crab Stack requires no cooking, but you don’t need to tell your date that (;
Skip the drive through and make Honey Chipotle Chicken Bowls instead. The Chipotle Chicken and Lime Quinoa can be made in advance and all thrown together the night of .
Finish it all off with a little Mixed Berry Crumble.
Also if you are Gluten Free http://www.edibleperspective.com/list/ has a huge list of recipes full of veggies but sans gluten you should try!
Happy eating (: