I’m posting this because I definitely struggle with this. Since school started, I am on a tight budget and generally short on time. The other morning is a perfect example as I woke up and just barely fit in a workout and before I knew it I was running late. I managed to grab an apple and a granola bar but that was about it. And now that I’m living in the “burbs” I find it SO Much more challenging to eat healthy on the go!
Anyway, this morning I managed to scoop out some quinoa from the recipe below and make a little lunch for myself. I added some hummus and a tortilla, packed an apple and some homemade trail mix (almonds, raisins, ad goji berries) and off I went with my backpack and little cooler in hand! Can you say nerd alert?!?!?
Anyway, I’m making healthy on the go a priority of mine and look forward to sharing some of my ideas with you. What are some of your healthy on the go snacks and recipes? I’d love to hear from you!
Chia seeds originated in Latin America and were often used by the Aztecs and Mayans to fuel their bodies before going into battle. Chia is actually the Mayan word for “strength”. After the Spanish acquisition of the Americas, chia seeds were banned from being grown and for the most part were forgotten about until now. Health experts and nutritionists are raving about the benefits of chia seeds and are labeling them as a nutritional powerhouse.
- High in Omega 3’s
- Stabilize blood sugar
- Support heart health
- Filled with antioxidants
- High in fiber and Protein
- High in antioxidants
- Rich in vitamins A,C, K and E
- High in fiber
- Low glycemic index
Chia seeds are also a complete protein (contain all essential amino acids) which makes them a great ingredient to incorporate before or after a workout. Combining them with another antioxidant rich food such as blueberries creates a powerful and antioxidant filled snack that fights aging, helps repair muscles, aids in digestion and energizes the body!
Antioxidant Power Smoothie
1 Tbsp chia seeds
1 cup almond milk
½ tsp vanilla extract
½ cup blueberries
4 dates or sweetener of your choice (optional)
3 Tbsp or one serving of Protein Powder (I recommend rice protein)
A few ice cubes
Add the almond milk, then the other ingredients and blend until smooth.
*If you have the option, choose wild blueberries as mid summer is the perfect season. They are ripe between May and October.
This recipe has been a life saver lately. Between school and work, it’s been challenging preparing healthy meals for myself. For this recipe in particular, I’ve been cooking about 2-3 cups of quinoa ahead of time (usually in the beginning of the week) and then throughout the week I’ll add fresh ingredients.
1 cup quinoa
½ teaspoon sea salt
1 diced cucumber
1 carton grape tomatoes, halved
2 Tbsp freshly squeezed lemon juice
1 cup pinto beans or your bean choice (rinsed well)
¼ cup chopped cilantro
1 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
Bring water to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Let quinoa sit for 5-10 minutes until it has cooled.
Whisk olive oil, balsamic vinegar, sea salt and lemon juice in a bowl and leave aside. Add the cooked quinoa, cucumber, tomatoes, beans, and cilantro to the mixture. Toss well to combine. Or do what I like to do and put it in a bowl with a lid and shake shake shake!
Feel free to make it your own. I’ve been adding sliced avocado, kale, as well as experimenting with whatever beans I have in my cabinet at the time. My favorite addition has been adding a scoop of delicious hummus on top!