Saturday snack time!
I always try to keep healthy snacks within eye sight not only for myself but for my family...noticed that when I started putting fresh clean and chopped veggies in the fridge at eye level...my toddler started grabbing carrot sticks and cucumber and just munching on them...
My go to snacks tend to be veggies and dip as shown in pic.
Rice cakes and nut butter (I probably liken this a bit too much!
A smoothie with lots of greens or another one of my nutrient dense shakes ( I have this especially when I'm craving g sweets!)
A banana or apple with nut butter
And sometimes I just make a salad with lots of fun textures to munch on! .
And Rx bar
I feel like it's sometimes challenging to eat healthy snacks as carbs and sugar tend to be the easiest things to find that are "snacky"
What are your favorite healthy snacks and do you struggle to keep it healthy?
Loved catching up with my friends, specially over a delicious crêpe with nutella and strawberries—this is by far my favorite cheat meal ever. It's saturday, so it's all good! Had a great swim last night so I deserve my special treat. Plus, as I mentioned in my insta story, I'm cutting as much dairy as I can in my diet, so I ordered my iced latte with almond milk this time, and it just tastes amazing! Let's see how far I can go with this.
What's your favorite cheat meal?
Have a great day! #healthy#lifestyle#organic#natural#cleaneating#eatclean#nutella#crepe#delicious#food#blog#blogger#health#benefits#l4l#ff
The Best Grilled Halibut_GRILLING WEEKEND:
1/4 cup Olive Wood Smoked Olive Oil
2" Sprig fresh rosemary, coarsely chopped
1 tablespoon medium course sea salt or kosher salt
1 teaspoon fresh ground pepper
2 medium fresh lemons quartered
Veggies of choice: Onions, Asparagus, Peppers
2 pounds fresh halibut fillets about 8 oz. portions - (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.) Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary, or buy our SEASONELLO infused sea salt. We use this stuff on everything.
In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. Deeply inhale... mmm.. You can grill or oven roast your fish choices in foil packets or in a glass corning wear dish. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.
If cooking poultry, make sure to cook through to at least 155 F. Mushrooms and eggplant will require about 15 minutes depending on taste.
Serve with lemon wedges.
Makes 4 generous portions or 8 average portions
Compliments of Chef Rachael Bradley-Gomez . . . . .