In an attempt to get back to blogging regularly again, I’m linking up to Peas and Crayons WIAW.
The theme this month is so perfect to how I’m feeling right now…. “Fall into Healthy Habits.” Sometimes life gets away from me. It gets busy, hectic and stressful. And then I start cutting corners, skipping workouts and eating junk. With the start of school, I’m working at getting things back to where I like them to be. That happy place is where I am eating well, exercising regularly and taking the time to properly plan meals for the family. We are all eating better again, not just me, the kids too. Here are things I’ve been doing lately:
1. Huge salads. I’m eating one of these for lunch every day. They keep me full and provide 4-5 servings of veggies. Yes, I said these are huge! Romaine, Spinach, Tomatoes, chickpeas, Red Peppers, Carrots, whatever I have on hand in the fridge. Last week I roasted a bag of beets and threw those into my salads with some chickpeas and a bit of goat cheese. This week I’m using humus and leftover brown rice with whatever veggies I can find.
I usually wash my salad greens (like romaine) on the weekend and keep them in the fridge covered with a damp towel in a sealed container. They will keep for several days like this. By mid-week I may need to wash and dry another bunch. I also buy a box of spinach or arugula on the weekend. I usually go with spinach because I like it in my smoothies too.
2. For those salads….. My new way to transport salad dressing to work. Individual servings of olive oil and balsamic vinegar in a little squeezy thingy (? What would you call it? It’s cute though, don’t ya think?). I found these at my local Foodland. I had a hard time finding a company website, so this is unlikely to help you find them in your area. Nevertheless… worth looking for.
The nice thing about this is it is just olive oil and vinegar. Nothing else! 90 calories per shooter. Incidentally this is my kid’s favourite way to eat salads too. The cute little containers have something to do with it, I’m certain of it. But hey, when we pack a salad with one of these in their lunch, they eat their salad. When I pack a container of baby carrots, dip or no dip, I have about 50/50 chance they will eat the carrots.
3. Carrot Spread. Holy Yumm. This recipe is from Clean Food by Terry Walters…… well, almost. I used sunflower seeds instead of cashews. I expect cashews would be creamier, but in vain hope my kids would like this stuff and I could pack it into their lunches, I used sunflower seeds. Well, no problem, it’s all mine. And yes, this is a perfectly acceptable substitute for butter. The miso makes his very savoury. It’s not sweet like you may think carrots would be.
- 2 large carrots cut into large chunks, ½ cup cashews or sunflower seeds, 1 cup water and 1 teaspoon herbamare seasoning. Bring to a boil over medium heat and then simmer until carrots are tender. Strain off liquid and reserve. Blend carrots and sunflower seeds with 1 tablespoon white miso paste and upto ½ of the cooking liquid to make a paste.
4. Horse Cookies. But really, who doesn’t like a healthy cookie. Because these are going to school, instead of the nuts in this recipe I used sunflower seeds. A healthy, hearty treat for the school lunch boxes. Full of whole grains, with a limited amount of sugar.
5. Frozen blueberries. The kids picked pounds of blueberries in August. More than I could use immediately, so I washed and dried them and threw them into the freezer in 1 cup baggies. We have been eating them in our morning cereal, oatmeal, pancakes and smoothies. One cup per baggy so I don’t have to measure if I want to make a batch of pancakes or something.
More importantly my kids seem to think these are the-best-treat-ever and have grabbed a bag to nosh on whenever they want something sweet. It has gotten to the point where I have actually said “That’s enough blueberries already!” But really, do I want to limit their blueberry consumption?
No. Munch away kids, munch away.