I ask, you replied, fridge and pantry makeovers coming soon! I’ll guide you through the tips and tricks of a healthy space and show you some of the foods that are commonly found in these places, and most people don’t even realize are bad for them! I’m going to post a series for these tips, but decided to kick of today with a few fridge makeover tips! Hope you enjoy! 📓 Beware of sauces! Most bottled sauces are loaded up with sodium and sugar to add flavour. A tablespoon of barbecue sauce for example contains 6 g of sugar. On its own, not terrible, but without realizing this can seriously up your sugar intake for the day. Try to clear out as many of these as possible and check ingredients and nutrition facts before buying. 📓 Fruit juices. These are also very high in sugar. They can be good for you when consumed in moderation, but again check ingredients. Try to buy organic juices or juices not from concentrate. That will control the amount and quality of your sugar intake. The best bet? Swap for water 📓 Processed meats. While these are easy grabs and quick lunch options, processed meats are filled with sodium, preservatives like nitrates and lots of fat. Try as much as possible to substitute processed meats with the real deal- roasted chicken, turkey and even roast beef are all great options
I see you Spring. I know you’re shy, but we’re ready for you! This is the time of year, that final push when some days are freezing then the next is warm then freezing again that we get susceptible to catching a cold. To keep your health up going into Spring, try my colour guide to immunity boosting! ❤️ Red bell peppers! Red bell peppers actually contain twice the amount of vitamin C as citrus. They’re also a rich source of beta carotene, which keeps tour eyes and hair healthy. 🧡 Oranges! Citrus is packed with vitamin C which is thought to increase the production of white blood cells. You can also enjoy grapefruit, tangerines or clementines for the same vitamin C kick 💛 Lemons! These tart little guys can help to detoxify the body. They can flush away unwanted toxins left from the digestive process. Start off tour day with a glass of lemon water instead of a cup of coffee! 💚 Green veggies! The greener the better! Broccoli for example is packed with vitamins A, C and E. Spinach is rich in vitamin C. Kale is rich in calcium! These veggies are all rich in antioxidants and are great immunity boosters
Very, very excited about how this recipe came out. I’ve NEVER made a Thai inspired soup and I’m thrilled to say that it’s delicious! It’s completely vegan, and has a nice amount of heat from the curry. I was busy so I made it in my slow cooker, which makes the whole thing even better! Fully recommend a try! Ingredients * 1 large butternut squash, diced (roughly 4 cups) * 2 cups of vegetable broth * 1 small yellow onion, diced * 2 cloves of garlic, minced * 1 inch of fresh ginger, minced * 2 tbsp red curry paste * 1 can coconut milk * Salt and pepper to taste Recipe * Put all ingredients in your slow cooker, except the coconut milk. Cook on high 3-4 hours, until the butternut squash is soft * Remove from heat and blend with an emersion blender or in a blender. Be careful! The soup is hot and you don’t want to splash yourself * Stir in the coconut milk (slowly) saving a tsp or two to drizzle on the bowls * Top with crushed peanuts, cilantro or basil, drizzle with lime if desired! Lots of great additions to this already delicious soup!
I like to consider myself a pro leftover recycler. I often make one meal, and repurpose it multiple times throughout the week. This ensures I always have something ready for lunch or dinner, but it doesn’t get boring. I’m sure you’re wondering what I mean when I say that I recycle my meals. Well, here are a few of the ways I make sure to keep my pre-made meals interesting. 🍽 Add, add, add. If I make a veggie stir fry on Monday, and I plan to eat it again the next day, I’ll add in a new veggie or two or throw in some protein. One meal, several ways. 🍽 Modify. I’ll make a pretty generically flavoured dish, and then change it up with a different sauce or topping. Same exact dish, new flavour. 🍽 The side can be key. If you prep your protein for a few days, change it up with different side dishes. The bulk of the work tends to come when making the protein, so the side is a quick way to change up your meal
Just got my a@!* kicked by @training_n_traveling and now I’m ready to seize the day. I don’t know about you but there’s nothing I find more invigorating that starting off the day with a killer workout!
Weird Friday thought- time. I’ve been trying to figure out how to make more of it, despite knowing how unrealistic and impossible that would be. There just don’t seem to be enough hours in the day, week or month to get it all done. I had a conversation with someone yesterday and was advising them that’s it ok to ask for help, take a minute for yourself and not feel guilty doing so. Easy for me to say, right? Another thing to take my own advice. We’re all guilty of struggling to get by and feeling bad for asking for help. So I’m going to try to take my own advice this weekend. Get it done, but get some help and do a little something for me along the way 💕
“If we listened to our intellect, we'd never have a love affair. We'd never have a friendship. We'd never go into business, because we'd be cynical. Well, that's nonsense. You've got to jump off cliffs all the time and build your wings on the way down.”- Ray Bradbury
My few days of no fresh food shame is over! Had a field day at the grocery store last night re-stocking on all kinds of healthy yummies! While I was in my food drought, I was still trying to make as many meals as I could. I have a few “lazy” recipes in my arsenal, and this quinoa salad saved me this week! Packed with protein, and a better option than ordering out every day, the ingredients in this salad all have a long shelf life and are a great saviour when (if!) you’re low on fresh food. Ingredients * 1 cup of cooked quinoa * 3-4 hearts of palm chopped * 5-6 artichoke hearts chopped * 1 can of chickpeas * 1/3 cup frozen peas * Optional- capers! Directions * Cook the quinoa according to the package directions. In the last 5 minutes add the frozen peas and finish cooking. Let the quinoa cool all the way through. * Once the quinoa has cooled, add in the chopped veggies and chickpeas. Stir to combine. * Season with salt, pepper and olive oil Optional flavouring- I added sriracha to mine for a kick, you can also squeeze a lemon on the salad for some acid. Or use your favourite salad dressing. This is also a great base salad to add fresh veggies to. Cucumber and bell peppers would be great in this salad too!
And just like that, back into travel mode! I’ve been in Montreal for a while and I’m itching to get out of the city! I have just over a week before I leave, so this is my travel prep weekend! I’m already scouting out my destination for great photo spots, restaurants and workout studios! I’m a planner when it comes to travel, so there are 3 things I always do before I leave. 1. Research! I google the top blogs and Instagram accounts for the cities I’m visiting to find cool spots to check out. I find these are the best places to get to the places less traveled and up and coming spots. 2. Outfit plan! Before I even start packing, I map out when I’m going to need for the week. Where am I going? Who am I seeing? What am I doing? That will determine what I need to bring and what outfits I need to strategize. 3. Map it out! I always, and I mean always, google map my hotel. This gives me the chance to check out what’s close by, and what I’ll have to travel for. It also helps me determine if renting a car is worth it our not. What does your travel prep look like? Do you plan? Or fly by the seat of your pants?
I have NOT been a good meal prepper the last few weeks. My weekends have been packed so I’ve only been able to do small grocery shops mid week leaving me a bit strapped for meals at the beginning of the week. To avoid making bad meal choices when I’m out of mostly fresh foods, there are two things I always revert back to- 1. I do my best to keep healthy dried, canned and frozen foods at home. That way, in a worst case scenario, I can still whip up a quinoa or lentil based salad for example. You have to be careful with this option because canned goods can contain quite a bit of sodium. To avoid this issue, try to get low or no sodium canned choices. Some good things to keep on hand include: * Quinoa * Lentils * Chickpeas * Black beans (any beans really!) * Frozen peas and carrots 2. I have an arsenal of healthy restaurants that will deliver to my office 🤣 This is more of my “worst case scenario” because it’s not the most cost effective BUT at least I’ll get a healthy meal out of it My office order faves are: @velishco @kupfertkim @nationalfoodshop @mandysalads @copperbranch