Recipe Box: Healthy Baby Bars

Happy Monday!

James is turning one year old on Sunday (CAN YOU BELIEVE IT??) and we are having a little Birthday party for him. Well...it was going to be little, but somehow we have over twenty people coming now! It will be fun to celebrate our sweet boy with our friends and family!

I am going to be baking James a cake from scratch, and I'm going to be using this recipe. It's all healthy ingredients and has no sugar in it. I make this a lot for James, but usually I cut it into bars for him to have as breakfast or as a snack. For his birthday I will leave it as a cake and I'm going to make a home made icing for it.

Anyways, here is the recipe I use for these healthy baby bars!

Here's What You Need:

  • 5 ripe bananas
  • 1/2 cup of sugar-free applesauce
  • 3 tbsp of melted coconut oil
  • 3 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 cup coconut flour
  • 1/4 cup whole wheat flour
  • 1 teaspoon cinnamon

Here's What You Do:

Preheat the oven to 190 degrees Fahrenheit.

Mash the bananas in a large bowl. In a separate bowl, add all of the dry ingredients. Then, add in the mashed bananas, apple sauce, melted coconut oil, and vanilla to the dry ingredients. Mix well.

Coat a cake pan with cooking oil. Pour the batter into the pan, and place the pan into the oven. Bake for around 20 minutes. Check to see if the cake is done with a toothpick (should come out clean).

Let the cake cool.

Slice into bars, if you'd like, or leave as a cake!

Enjoy!

What I Eat In A Day

Happy Wednesday, everyone!

Half way through the week, and - for those of us doing the Bikini Series - half way through week 5!!

So, as promised, I am going to be sharing what I typically eat in an average day. I'll share some recipes that are my go-tos.

M1: A smoothie bowl, oatmeal, protein pancakes, or eggs and toast.

For protein pancakes, I just follow this recipe:

Ingredients:

  • 1 serving of protein powder (I like using vanilla or chocolate flavored protein!)
  • 1 mashed up banana
  • 1 egg
  • a splash of coconut milk
  • a dash of cinnamon

Directions:

Mash up the banana with the egg and the coconut milk until well mixed/blended. Stir in the protein powder and cinnamon. Mix well. Pour about a half a cup of the mixture onto a pan over medium-high heat and cook until you see bubbles forming on the surface. Flip the pancake and cook for a couple of minutes. You kind of have to just use your own judgement when it comes to knowing if the pancake is cooked enough. I top mine with maple syrup and blue berries. Enjoy!

Here is my favorite smoothie bowl recipe:

Ingredients:

  • 1 serving of chocolate protein powder
  • 1 tsp cocoa powder
  • 1/2 avocado
  • 1 frozen banana
  • 1/4 cup frozen blueberries
  • 1/2 cup of coconut milk
  • small handful of kale

Directions:

Put all ingredients in a blender and blend well. Pour into a bowl and add your favorite toppings. I love to top with coconut flakes, chia seeds, blueberries, sliced bananas, and cacao chips. Enjoy!

You can also find my Patriotic Smoothie Bowl recipe here. It's pretty similar to this recipe!

Here is my favorite way to have oatmeal:

Make one serving of old fashioned oats. Stir in honey, pinapple chunks, coconut milk, blueberries, chia seeds, and flax seed.

M2: Usually a banana, egg muffins, a protein shake, or a TIU approved muffin from the Nutrition Plan! My favorites are the Lemon Poppyseed muffins!

I also love making this smoothie:

Ingredients:

  • 1/2 cup of frozen pineapple
  • 1/2 cup of frozen mango
  • 1/2 cup of coconut milk
  • small handful of frozen kale
  • 1 clementine
  • 1 tbs coconut flakes

Directions:

Add all ingredients into a blender and blend well. Pour into a glass, sprinkle chia seeds and coconut flakes on top, and garnish with a slice of pineapple! Enjoy!

M3: Turkey Chili, Tray Meal, Quinoa Salad, Salmon, or leftovers from dinner the night before!

For Turkey Chili, here's what I do (it's super simple):

Brown ground turkey in a pan. Then combine the turkey, a carton of organic low sodium vegetable broth (or make your own broth!), chopped up bell peppers, chopped up yellow onions, black beans, chopped garlic, cumin, cayenne pepper, ground black pepper, paprika, organo, and garlic powder in a big pot. Bring to a boil, and then simmer for a bit. Enjoy!

M4: Square from squareorganics.com (Use the code 'ANNAMCOHENBLOG' at check out for 20% off - nothing in it for me, just sharing the goodness! :)), Aussie Bites from Costco, Tuna with red onion, or greek yogurt.

My favorite way to make greek yogurt is to take one cup of greek yogurt, and stir in honey, chia seeds, coconut flakes, and cacao chips.

M5: Zoodles with Red Sauce, Salmon with Brussels Sprouts, Steak with Broccolini, Bratwurst with Onions and Bell Peppers, Beef and Broccoli, Steak and Cauliflower, Tacos, Hawaiian Pork Tenderloin... Those are the main meals on rotation at the moment! I *almost* always do a protein and a veggie.

Ben and I make our own marinara sauce:

Just mix chopped up tomatos, olive oil, red wine, chopped garlic, basil, and oregano in a large pan and bring to a boil. Then reduce it to a simmer for a long time...hours preferably, but just as long as you can. Ben has his over pasta, and I like making zoodles. Here is a nice spiralizer if you're looking for one: click here for the spiralizer

I usually have a handful of dark chocolate chips every night, because I HAVE TO, hahaha. I have found that it doesn't work to completely deny myself, so I definitely allow myself little treats here and there. I love making these tasty and healthy chocolate treats too! Click here for the recipe.

I hope this was helpful!! Please let me know if you have any questions, or if I can clarify anything!

How To Dye Easter Eggs Naturally

My Sweater: Nordstrom

This will be James' first Easter and I was SO excited to dye Easter eggs with him! I was interested in finding a way to naturally dye the eggs rather than using the store bought dye kits. I played around with some ingredients, and I am really happy with the results! The eggs turned out beautifully, and James was so intrigued by how colorful they are! :)

Also, his poor little face is chapped in these pictures because he has a cold and his face is so dry from having to wash it and wipe it off so much. Poor baby! But, he is almost all better...it's the tail end of the cold. It is the HARDEST THING EVER when your baby is sick. I just want to make him feel all better. :(

Anyways, here is how to naturally dye easter eggs:

Ingredients

Brown and white hard-boiled eggs - the brown eggs will come out a lot darker and different shades of the colors, so it's fun to do brown AND white! 

For pink:

2 cups of water + 2 cups of chopped up beets + a couple tablespoons of vinegar

For orange:

2 cups of the peels of yellow onions + enough water to fully cover + a few tablespoons of vinegar

For yellow:

2 cups of water + 1 tablespoon of turmeric + a couple tablespoons of vinegar

Here's What You Do:

Bring each set of ingredients (minus the eggs and the vinegar) to a boil, then turn it down and simmer for about a half hour. The longer you let the ingredients simmer, the more concentrated and darker the dye will be.

Remove each set of dye from the heat and let it cool to room temperature.

Strain the dye and then pour it into bowls or mason jars. Add the vinegar to each bowl of dye.

Add the hard-boiled eggs to the dye and let them soak until they reach the desired color. The longer they soak in the dye, the darker and more vivid the colors will be.

That's it! I hope you have fun trying out these natural ingredients for your Easter eggs! :)

Wild Eats: Cupid's Arrow Fruit Skewers

Looking for a fun, light, fruity snack that you can serve up for Valentine's Day?? Well, look no further! These fruit skewers are a pretty hors d'oeuvres, perfect for a festive party!

Here's What You Need:

1 Watermelon

1 Heart Shaped Cookie Cutter

Blueberries

Wooden Skewers

Here's What You Do:

Slice up the watermelon and use the heart shaped cookie cutter to cut the watermelon into hearts. Alternate sliding the hearts and the blueberries onto the skewer sticks. Then, slice the green rind of the watermelon into little strips. Slide them onto the end of the skewers as the fletching at the end, making the skewers into Cupid's Arrows!

Serve up and enjoy!

What are your favorite healthy Valentine's Day recipes?

Get 4 Free Meals Now From Sun Basket!

I've raved about Sun Basket before. It is seriously the best!! The meals are delicious, the ingredients are fresh, and the recipes are SO MUCH FUN to cook! Ben and I love cooking our Sun Basket meals together. It's such a blast to try out new recipes that we would never normally try.

For Cyber Monday, Sun Basket if offering new customers 4 Free Meals on your first order through November 30th! Click here to get started!

Happy cooking!

Wild Eats: Homemade Pumpkin Pasta

It's pumpkin season! Pumpkin lattes, pumpkin bread, pumpkin pasta...wait...PASTA? Yes, my friend. Pumpkin pasta. It's delicious, and surprisingly simple to make!

Here's what you'll need:

  • 3 cups of flour (i used whole wheat flour), plus a little extra for the rolling pin
  • 1 15oz can of pumpkin
  • Sea salt (for the water you cook the pasta in)

Here's what you do:

Pour the 3 cups of flour in a pile onto the center of a large cutting board. Make a hole in the center of the pile. Pour the pumpkin into the hole.

With your hands, mix the pumpkin and flour together until a stiff dough is formed. Then, divide the dough in half and set half aside, covering it with a clean towel so that it doesn't dry out.

Roll out the other half of dough so that it is super thin. Try to get it so that it is almost see-through...like...reeeaallly thin. Then, cut the rolled out dough into 1/4 inch wide strips. You can make the strips as long as you'd like your noodles to be.

Repeat with the other half of the dough.

Once you've cut your noodles, bring a pot of salted water to a boil. Add the noodles into the boiling water, a few at a time. Cook them for about 2-3 minutes. The noodles should float when they are ready.

Drain them, serve them up, and top them with your toppings of choice! I put a bit of butter and some grated Parmesan cheese on mine!

Enjoy!

Wild Eats: Cooking With Sun Basket

"Sun Basket works with the country's best farms, ranchers, and fishermen. As a certified organic service, we value sustainable farming practices, respect for the environment, and the humane treatment of animals."

As you know, I gave birth to my baby boy five weeks ago. (FIVE WEEKS AGO...where has the time gone?!) The last month or so of pregnancy was so hectic and I was so uncomfortable that it was hard for me to even think about cooking! Once James was born, Ben and I were so busy that, again, it was hard to make time to be in the kitchen, coming up with exciting or healthy things to eat for dinner.

Sun Basket contacted me and offered to send us a trial of their meals to review, so of course I jumped at the opportunity! They send you the ingredients and recipes for three meals per week for either two or four people. You receive a box full of all of the ingredients that you will need (perfectly measured out), the recipes, and detailed instructions that walk you through every step in preparing each meal. Ben and I are HOOKED. We absolutely LOVED cooking and preparing the meals together while James watched from his rock and play. :)

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It's so great because the ingredients are perfectly measured out, which takes the guess work and hassle out of the prep work, AND eliminates waste. Each meal is so gourmet and exciting and different, and they are things that we would never normally make or even THINK to make. But the recipes are amazing...seriously some of the best meals we have ever had and definitely some of the best meals that we've cooked ourselves. And the best part is that the meals are healthy and made from some of the best, freshest ingredients out there.

Cooking together while James watches us has become a fun new hobby for me and Ben. It is something that we really enjoy doing, and it is so fun to try new foods and recipes together! Sun Basket makes it easy!

Click the banner below to take advantage of their Labor Day sale and get $40 off 2 weeks of Sun Basket! You wont regret it! :)

xo, Anna

 

Wild Eats: Kale and Bean Soup

Lately, I've been craving a healthy, veggie packed soup. So, I came up with this recipe that is packed with kale, beans, and other tasty veggies! Serve it up hot with some parmesan cheese grated on top and a side of crusty bread! Leftovers of this soup make great snacks and meals that will last you the whole week.

Here’s What You Need:

2 tablespoons olive oil

3 carrots, diced

1 1/2 garlic cloves, minced

2 bay leaves

1/4 cup diced parsley

1 1/2 cups of beans, peas, and lentils 

2-3 cups of kale, stems removed & roughly chopped

32 oz. organic low-sodium chicken broth

1 tsp sea salt

1 tsp ground black pepper

1/2 tsp red pepper flakes

Here’s What You Do:

Cook your beans, strain them, and set them aside. Then, in a large pot, heat 2 tablespoons olive oil over medium heat. Add in the diced carrots, parsley, & bay leaves and cook until soft, about 10 mins. Add in the garlic and beans, and cook for another 2-3 minutes. Next, add the kale and cook it until it becomes wilted. Add chicken stock, and season with the sea salt, red pepper flakes, & ground black pepper. Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes. You can serve this soup with some parmesan cheese grated on top, and be sure to enjoy some crusty bread on the side!

Wild Eats: Chocolate Protein Donuts

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I have a thing for donuts. Krispy Kreme are my all time favorite, and I could probably eat them every single day, if it wouldn’t kill me. SO, when I learned that you can make HEALTHY donuts that still taste amazing, I was ALL about it. These make a really tasty, quick breakfast, or a not-so-dirty dessert. Best part - my husband approves of these scrumptious treats!

Here’s what you’ll need: 

-1 cup chocolate protein powder (I use Perfect Fit

-2 tbs cacao powder

-1 tsp baking powder

-A pinch of sugar (this isn't necessary - feel free to leave this out)

-A dash of cinnamon

-1 tsp vanilla extract

-1/3 cup egg whites

-1 cup unsweetened Almond and Coconut milk blend

-3 tbs melted coconut oil (important to stir this in last! I learned the hard way 😂) 

-Cacao Nibs (for the icing)

Here’s What You Do:

Mix all ingredients together in a bowl, stirring in the melted coconut oil LAST. Then spoon into a donut pan. Bake at 350 degrees Fahrenheit for about 35 minutes. Let them cool and then drizzle with a blend of melted cacao nibs and melted coconut oil. Enjoy!

Wild Eats: Cozy Cinnamon Rolls

Unfortunately, I didn't manage to get photos (let alone A photo) of these bad boys once they were baked and iced because, well, they were TOO GOOD! ;) So, here is a picture of these tasty, homemade cinnamon rolls that I made for Ben and I Christmas morning. I had never made cinnamon rolls from scratch before and I was a little intimidated. But honestly, these were super easy to make, and BOY WERE THEY YUMMY!! These are a perfect treat for a cold, wintery morning. And they are JUST as good reheated as they were fresh out of the oven. 

Here's what you'll need:

Rolls

3 1/2 to 4 cups all-purpose flour 

1/3 cup granulated sugar 

1 teaspoon salt 

2 packages dry yeast

1 cup milk 

1/4 cup butter or margarine (room temperature)

1 large egg 

Cooking spray to grease bowl and pan 

Filling

1/2 cup granulated sugar 

2 teaspoons ground cinnamon 

1/4 cup butter or margarine (room temperature)

Glaze

1 cup powdered sugar 

1 tablespoon butter or margarine (room temperature) 

1/2 teaspoon vanilla 

1to 2 tablespoons milk

Here's What You Do:

 -First, add 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast into a large bowl, and stir with a wooden spoon until well mixed. 

-Then, in a 1-quart saucepan, heat the milk over medium heat until it is very warm. You want an instant-read thermometer to read about 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Mix quickly with a spatula for 1 minute, until flour mixture is moistened. Then beat a bit faster for another minute1 minute, stopping frequently to scrape the bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until the dough is soft, leaves side of bowl, and is easy to handle (dough may be slightly sticky and that’s fine).

-Next, sprinkle a bit of flour on a large cutting board. Place your dough on thefloured cutting board. Knead the dough. You do this by folding the dough toward you, and then using the heels of your hands, pushing the dough away from you. Rotate the dough a quarter turn and repeat. Knead the dough in this manner for about 5 minutes, being sure to sprinkle the surface of your cutting board with more flour if the dough starts to stick. You want to do this until the dough is smooth and springy. 

-Spray a large bowl with cooking spray. Place the dough in the bowl, rolling the dough around a bit in order to make sure that every surface of the dough has grease on it. This will ensure it doesn't stick to the bowl at all. Then, cover bowl loosely with plastic wrap. Let the dough rise by placing the bowl in a warm place for about 1.5 hours or until dough has about doubled in size. You’ll know that the dough is ready when you can press your finger into the dough and an indentation remains.

-In a small bowl, mix 1/2 of the sugar with the cinnamon and then set it aside. Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Next, lightly sprinkle flour on a large cutting board. Take the bowl with the dough in it and gently press the dough to deflate it. Then, pull the dough away from the sides of the bowl, and set it on the floured cutting board.

-Flatten out the dough so that it becomes a 15x10-inch rectangle.  You can use your hands or a rolling pin for this. Then, spread 1/4 cup butter over the dough, being sure to leave about 1/2 inch of edges unbuttered. Sprinkle the sugar-cinnamon mixture over the butter. Starting at one of the 15inch sides, begin to roll the dough up, tightly. Next, using a sharp, serrated knife (such as a bread knife) cut the roll into slices that are about 1 inch wide. You should get about 14 or 15 rolls. 

-Place the slices on the pan, leaving a little bit of room between each slice. Cover pan loosely with plastic wrap and let the slices rise in a warm place for about 30 minutes or until the dough has about doubled in size. Then, remove plastic wrap.

-Move the rack of your oven to the middle. Heat the oven to 350°F. Pop the tray with the sliced rolls in and bake for about 30 to 35 minutes (or until the rolls are golden brown). Remove from the oven and place the baked rolls on a cooling rack.

-While the rolls are cooling, stir all of the glaze ingredients together in a small bowl until smooth, adding just enough milk so that the glaze is thin enough to drizzle over the rolls. Drizzle the glaze over the rolls and serve warm! Enjoy!

Wild Eats: Chocolate Nice-cream

Here is a fun recipe that will satisfy your dessert hankerin’ in a HEALTHY and delicious way! This is my go-to when I need a treat at night. Rather than indulging in something full of sugar and made with unhealthy things, I’ve come up with an ice-cream alternative: this chocolate nice-cream! It’s easy to make, tastes super yummy, and is full of things that are good for you! 

Here’s What You’ll Need:

-1 frozen, sliced banana

-1 cup of almond milk

-a handful of kale

-a few strawberries (I used three large ones!)

-1 tbs 100% unsweetened cocoa powder

-a few drops of mint extract

-a few drops of vanilla extract

-a few crushed ice cubes

-toppings of your choice! (I like coconut flakes and cacao nibs)

Here’s What You Do:

Add all of the ingredients into a blender (I use a Nutribullet). Blend well. Pour into a bowl, add toppings, and enjoy right away!

Wild Eats: Spicy & Meaty Thanksgiving Stuffing

This isn’t your average stuffing. In fact, this stuffing is anything BUT average! If you want to step things up this year, whip up a batch of this spicy & meaty stuffing, and prepare to have your mind (and taste buds) blown away. 

Here’s What You’ll Need: 

  • 8 tbs butter
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 4 cups chopped onions
  • 1 1/2 lbs andouille sausage
  • 1 lb ground red meat (we used venison)
  • 2 tbs minced garlic
  • 2 tbs hot sauce
  • 2 cups stock (we used venison stock)
  • 1 1/2 cups of very fine and dry bread crumbs (we used Panco)

Here’s What You Do:

Preheat your oven to 425 degrees Fahrenheit. Melt 4 tbs of the butter over high heat in a large skillet. Then, add in two cups of the onions, one cup of celery, and one cup of the bell peppers. Saute this mixture until the onions are dark brown.  Stir occasionally. Add in the andouille sausage and the ground red meat, and cook until brown. You’ll want to stir this frequently. 

Once all of the meat is browned, you’ll add in the rest of the chopped onions, celery, and bell peppers, the rest of the butter, the garlic, and the hot sauce. Stir all of this well. Then, reduce the heat to medium and cook for a few minutes, stirring occasionally. Next, you will stir in the stock and allow the mixture to come to a simmer. Cook this until the oil rises to the surface (about 10 minutes). Stir in the bread crumbs. 

Then, you will remove the skillet from the heat, and transfer all of the contents into an ungreased baking dish. Bake the stuffing uncovered for bout 45 minutes. Every 15 minutes you will want to stir the stuffing, making sure to scrape the bottom of the baking dish. 

Voila! You have some seriously GOOD stuffing that will be a game changer for all future Thanksgiving dinners. Enjoy!

Wild Eats: Stuffed Baked Apple Crisp

Aaahhh, the holidays! 'Tis the season for gatherings with loved ones and feasts brimming with delicious food. Impress your friends and family at the next holiday party you attend, and whip up a batch of these yummy Stuffed Baked Apple Crisps. These are a fun twist on the classic Apple Crisp recipe, and they are easy and quick to make. 

Here's What You Need:

  • 7-8 Fuji Apples
  • 1 stick of chilled butter (8 tbs)
  • 2/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup flour
  • 1/4 cup oats
  • 1/4 cup sugar
  • 1/4 tsp salt

Here's What You Do: 

First things first. Go ahead and preheat your oven to 400 degrees.

Next, let’s prepare the crumble topping. Whisk together the flour, oats, sugar, salt, 1/3 cup of brown sugar, and 1/2 tsp of cinnamon. Then, cut your stick of butter in half. Cut one half into cubes. Then, add those cubes into the dry mixture, and combine with your hands until the mixture is crumbly. Go ahead and set this bowl aside for now. 

Take three apples and peel them. Then, chop them up into small cubes. These are going to be the filling for your stuffed baked apples. Add the chopped apples, the other half of the stick of butter, the rest of the cinnamon (1/2 tsp), and the rest of the brown sugar (1/3 cup) to a medium sized sauce pan. Saute these ingredients over medium heat until the apples are tender. Then, remove the sauce pan from the stove top.

Take the remaining 4 apples, chop the tops off of them, and carefully use a spoon to scoop out the insides. You wont need the insides of these apples. You can throw them away OR use them in a different recipe! Don’t worry about getting every little bit of the insides of these apples out. You just want to make sure that you have enough room to stuff them with the filling. 

Now the fun part! Fill your scooped-out apples with the apple filling mixture from the sauce pan. Then, top with a hefty amount of the crumble topping. Put the stuffed apples onto a baking sheet, pop them in the oven, and bake them for about 15-20 minutes. You want the scooped-out apples to be soft, and the crumble topping to be getting kind of crispy. 

You can serve these warm, topped with vanilla ice cream and a bit of caramel sauce. Enjoy!



Tips To Eat Healthier

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Eating healthy is so important for a number of reasons, most of which you have probably heard many times before. Healthy, clean, natural, unprocessed foods keep your body working in tip-top shape, helping you to stay at your physical and mental best. I don't have to tell you how important this is for an active person. Fueling your body and your mind with healthy foods will help you to push farther, and stay strong through your workout, hike, or just your daily life in general.

But eating healthy can be a challenging undertaking. Processed foods are so readily available, and it can be so much easier to pop a microwaveable meal in then to prepare a healthy, clean meal from scratch. Cooking takes time. Plus it can be hard to know what to make!

I have learned a few little tips that make it a bit easier to stay on track and keep away from the tempting ease and tastiness of processed foods. Hopefully they will be of some help to you as well!

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  • PLAN AHEAD. This is, in my opinion, the most important tip. Plan ahead before you go grocery shopping so that you know exactly what ingredients and food items you need. Make a list, and stick to it! Going into a grocery store without a plan is a dangerous thing. Plan out the meals you want to make, and get ingredients that you need for those meals. Make a list of healthy snacks to keep on hand in case you get a craving or burst of hunger throughout your day. Plan out your meals for the week. Plan, plan, plan. And stick to it!
  • PREPARE. I have found it to be very helpful to prepare food and snacks ahead of time to have handy throughout the week. For example, I always keep a big Tupperware full of washed red lettuce leaves and sliced red onions. That way, if I'm hungry, I can grab a handful of this mixture out of the Tupperware, add a bit of home-made salad dressing, and voila! A healthy, easy, fast snack! You can also prepare meat, such as ground beef or turkey and have it ready in your fridge to mix up with some grilled veggies. Easy, fast, and tasty. Just like processed food...BUT HEALTHY!
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    • KEEP SNACKS HANDY. If you are like me at all, then you need to always have access to food. I graze throughout the day and am pretty much constantly hungry. It is important for me to carry snacks with me wherever I go, or else I get fatigued, cranky, and sick feeling. I have found that carrying a few healthy snack bars - such as Larabars, Kind bars, and Caveman bars - is the easiest way to ensure that healthy food is always at the ready. This ties into the PLAN AHEAD tip - think ahead about what your day holds for you, and then plan your snack-packing accordingly. If you'll be out for a long time, pack a lunch, like this healthy Turkey Pita Sandwich.
    • DRINK WATER. You may or may not already know it, but often times when you feel like you are hungry, you are actually thirsty. Confusing, I know. But it's just another great motivation to always have a bottle of water with you and drink drink drink. Hydration is so important to make sure that your body functions the way that it should. Being hydrated ensures that your skin will be glowy and you will have more energy for all of your adventures!

    Wild Eats: Turkey Pita Sandwich

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    Want to try something new to shake up your regular sandwich rotation? Try this HEALTHY and delicious Turkey Pita Sandwich!

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    Ingredients:

    1/2 of a piece of Pita bread

    1-2 pieces of Sliced Turkey breast

    1/2 of an avocado

    Hummus

    Red leaf lettuce

    Red onions

    Here's what you do:

    Carefully peel open the half piece of pita bread so that it becomes a pocket.

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    Then, gently spread hummus onto one of the interior sides of the pocket. Lay the pieces of turkey on top of the hummus, inside of the Pita pocket, followed by a few leaves of red leaf lettuce and some slices of red onions. Tip: I always keep a big Tupperware full of pre-made salad mix [red leaf lettuce and sliced red onions] in my fridge. That way it's always read when I'm feeling hungry. It's healthy, quick, and handy!

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    Gently place pieces of the avocado on top of the other ingredients, inside the pocket.

    That's it! Easy, right? Enjoy!

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    Wild Eats: Healthy Shamrock Smoothie

    In celebration of St. Patrick's Day, here is a tasty, HEALTHY,  dose of green goodness for you to whip up!

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    Ingredients:

    1 banana

    1 avacadoFullSizeRender copy

    2/3cup Strawberry Greek Yogurt

    2/3cup Vanilla Almond Milk

    1 bowl full of spinach

    A few drops of mint extract

    A couple leaves of fresh mint

    A handful of ice cubes

    Here's what you do:

    Mix all ingredients into a blender and blend until creamy. Garnish with a sprig of mint and enjoy!

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    Once you've made this, leave me a comment below and let me know how it turned out!

     

     

     

     

    Wild Eats: Frittata

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    This is a super easy, healthy, and TASTY frittata recipe. It takes about twenty-five minutes, including prep time, and you can keep it in your fridge and grab a slice to munch on the go throughout the week.

     

    Ingredients:

    4 eggs

    4 egg whites

    1/2 cup of plain greek yogurt

    1 cup spinach

    1/4 cup chopped green onions

    1/4 cup chopped yellow onions

    2 slices of cooked bacon, cut up into small little pieces

    Sea salt and fresh ground pepper to taste

     

    Before...

     

    Here's what you do:

    Preheat oven to 350 degrees. Spray a casserole dish with cooking spray - I like to use coconut spray oil.

    Combine the eggs, egg whites, and yogurt in a bowl. Mix well until they are a creamy, fluffy consistency. Then add in the other ingredients and stir well. Pour into casserole dish and bake in oven for about 15-20 minutes.

    Remove, and enjoy!

     

    After!

     

     

    Wild Eats: Banana Bread Recipe

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    Tasty, somewhat healthy-ish, and easy. Makes a great breakfast, just grab a piece on your way out the door all week.

    ImageIngredients:

    1/4 cup coconut flour

    1 and 3/4 cup whole wheat flour

    3/4 tsp baking soda

    1/2 tsp salt

    1 cup sugar (Ok, so this recipe is not even remotely healthy-ish)

    1/4 cup butter, softened

    2 eggs

    3 mashed up, ripe bananas

    1/3 cup strawberry Greek yogurt

    Directions:

    Preheat oven to 350 degrees. Mix coconut flour, whole wheat flour, and baking soda. Combine sugar and butter in a separate bowl and mix well. Add the eggs, one at a time, mixing well after each addition. Add in the mashed bananas and yogurt. Beat until well blended. Add flour mixture in and beat until moist. Pour batter into an 8 1/2 x 4 1/2 inch loaf pan that has been greased or sprayed with cooking spray. Bake at 350 degrees for about an hour, or until a knife inserted into the loaf comes out clean.

    Wild Eats: Mountain Man Chili Recipe

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    The weather is turning. The days are getting shorter and the air is getting colder. Fall is in full swing and that means less time out camping in the wilderness and more time holed up at home with a fire blazing in the fire place and cuddling in lots of cozy, warm blankets.

    I love fall. The world is transformed with bright colors and crisp air. With the changing of the weather, I have been craving something hearty and hot and Mountain Man Chili is just the thing to hit the spot!

    My mom and I perfected this recipe and it is hubby approved! Here's how to make a big batch of this hot, savory goodness:

    Ingredients:

    3-4 lbs of ground beef (or ground bison for you extra wild folks)

    2 cloves of garlic, chopped

    Two 15oz cans of tomato sauce

    1/3 green bell pepper, chopped

    3/4 yellow onion, chopped

    4 tablespoons chili powder

    2 teaspoons ground cumin

    2 teaspoons oregano

    2 teaspoons salt

    1 teaspoon cayenne pepper

    One 15 oz can of kidney beans, drained and rinsed

    One 15 oz can of pinto beans, drained and rinsed

    Top with shredded cheddar cheese, chopped onions, and fresh lime juice.

    Directions:

    Brown the ground beef (or bison) in a large pan with the chopped garlic cloves. Once the meat is brown, dump it into a large, deep pot and add in the tomato sauce, green pepper, onion, chili powder, cumin, cayenne pepper, salt, and oregano. Mix well, cover the pot, and simmer over low heat for one hour, stirring occasionally. Add 1/2 cup of water as needed if the mixture gets too dry. After one hour, add in the kidney beans and the pinto beans. Stir well to mix the beans in. Then cook over medium heat for about 10 minutes, stirring frequently. Serve hot. Sprinkle with cheddar cheese and chopped onions, and squeeze a little fresh lime juice on top. Enjoy!