I’ve never met a snack I didn’t like (ok, or one I wouldn’t at least try). Snacking can be a great habit. It can help power you through the day by providing great sources of energy, and if you’re anything like me it can also keep the hangry beast inside at bay.
But, it’s important when snacking to remember to snack smart. While eating small meals through the day is recommended you must remain conscious of what you are putting into your body.
While I have no problem enjoying the occasional, this is too sinfully good to actually be good for you, treat from time to time I try to be aware of what exactly I am putting into my body and consider awareness one of the key pillars of monitoring my nutrition.
What about time? I understand that the average person doesn’t have 30+ minutes to spend crafting gourmet quality snacks (and yes I do tear up wishing that was not the case because face it people, Food = Love. It’s not just me right? Right….?) Even the busiest of individuals can create healthy, good for you snacks in a matter of a few minutes.
By only the very best, I mean blueberries and bananas! While we continue to move through the frigid March weather this smoothie is a definite pick me up and transports your taste buds straight into summer. It may not be time for flip flops, but that’s okay, we’ll make our own little vacation right here.
Start by wrapping yourself in the coziest of blankets. Now imagine a tropical beach, all toasty and warm. Maybe you’ve been there before or maybe it’s somewhere you’ve always wanted to go. Perhaps it’s covered with the finest of white sand and maybe the palm trees are swaying gently as they are caressed by a warm breeze. Feel that breeze across your face, and with every sip, sink further into your own perfect paradise.
The Best of the B’s Smoothie
Ingredients (serves 2):
-3 cups almond milk
-1 1/2 cups frozen blueberries
-4 ounces coconut yogurt ( I used Noosa)
-2 heaping tbsp sunflower butter
-1 banana sliced
-1-2 tsp frozen blueberries
Add all ingredients to blender and blend until smooth. Add more almond milk if needed to reach desired consistency. Top with sliced banana and additional frozen blueberries.
As always eat healthy stay fit,
As I sit today and stare out the window across my snow and ice covered yard, my body emits a little shiver and I’m gently reminded of how grateful I am to be inside. I hold my cup of tea closer, wrapping my chilly fingertips around its heat and take a deep, slow breath of Earl Grey goodness.
While the last few weeks (or months) of winter will be drawing to close, I can’t help anxious anticipate warmer days full of sunshine.
Today’s dish is simple and combines a light, fresh, fish cake with a heartier warming grain. While I am no Justice together they create a perfect marriage of the two seasons.
How many times can one use G in a title? If you’re me, never enough. During the cold New England winter months, it’s easy for one’s body to get overwhelmed. Lump the cold on top of a busy work and personal life schedule and you have a perfect (not so perfect) recipe for disaster.
When I woke up today feeling far from my best I decided a green soup was in order. In no time, I whipped (ok, if you must know I emulsified…look at me using fancy words) up this fabulous soup, and even managed clocked a 4.5 mile run for the books. Was it a miracle? I can’t confirm but needless to say, I felt on top of the world and was more than ready to tackle my bands performance the following day.
So, whether you’re feeling a bit under the weather, or are just looking for a bright and healthy soup to warm you through the cold this one’s for you.
While every fish may have had big dreams, I’m sure none of them involved turning into a fish cake. (Let’s face it that would be pretty self sacrificing, and bizarre.)
But what does one do when haddock is on sale and you have plenty of leftovers from fish taco night? Make delightful fish cakes of course. They are quick easy and absolutely delicious.
At our house we are known for our love of all things seafood. Shrimp, scallops, fish, you name it, and I want it all in my tummy. Seafood is by far my favorite protein to eat and to cook with.
These are seared scallops topped with a chimichurri sauce over a bed of vegetable flecked rice pilaf.
Things I love about this dish are it is fast, easy and works well as a romantic dinner for two or as a classic meal for a small dinner party.
Guaranteed to impress and keep stress levels low which are both wins in my book.
What’s your favorite seafood?
As always eat healthy stay fit,
I know these lyrics have nothing to do with Brett’s love of (or disdain) of beets, but I’ll admit the man certainly knows how to phrase his feelings:
“Well you got the soul and you know how to use it
Put your hand on my hip cause you know that I’ll lose it
You got my heart racing like there’s nothing to it
Falling in love to the beat of the music.”
I can’t promise this juice will have your heart racing (which is probably for the best… no cardiac arrest wanted here). One thing I am sure of is it will have your taste buds grooving. Imagine your little taste buds getting up off your tongue and doing some funky 70’s dance moves while high fiving each other…
Taste Bud 1: “Yeah man, you’re looking grooooovy.”
Taste Bud 2: “Can you dig it?”
Does this image have you slightly terrified? Yes, no…well let be honest it probably should. Dancing taste buds, and Brett Eldredge mentions aside, this juice is quite good. Juice, blend, enjoy.