A lot of prep work needs to be done to eat healthy, which I know can feel very daunting when first starting out. However, if you plan well and are prepared to spend some time at the beginning of the week doing smart food prep you will be setting yourself up for success. A huge cause of why people end up eating unhealthy food is because they get caught off guard...hungry and with nothing healthy on hand. That’s why if you are prepared, slipups are less likely to occur. It may take a few hours to do the prep, but you will ultimately save time over the week, as well as, have healthy food ready to go to set yourself up for success!
And let me clarify...I love meal prepping but I'm not big into meal planning. I would rather see us get to a mindfulness and listening to our bodies as to what they want vs “ tonight is chicken and salad night but I really want salmon and broccoli”. I also believe that meal planning can give us a false sense of security and a false sense of control. It's kind of...
It doesn't get much faster, easier and more yummy than this! Plus, perfect for this cold weather.
Directions: chop 6 carrots, 6 celery stalks and one yellow onion. In large soup pot, sauté onion with two cloves of garlic in 1 tablespoon of coconut oil. When onion is translucent add carrots and celery. Sauté vegetables for about three minutes. Add 2 cups or two large handfuls of chopped kale and half a bunch of parsley roughly chopped. Sauté until Kale is bright green about 1 minute. Then add 32 oz salt free or low-sodium organic free range chicken broth, 32 oz water, and half cup apple cider vinegar. Add salt and pepper to taste and half a tablespoon red pepper flakes. Then add (I used nature's promise organic rotisserie chicken breast) 2 cooked organic chicken breasts. Chop chicken breasts and add to the soup. Let simmer for about five minutes or until vegetables are tender. Easy, fast and super yummy!!
We have ingredients here that I wouldn't consume on a daily basis but they're a great substitute for refined flour and sugar. It's all about substitutions when it comes to indulging without sacrificing health.
2 large eggs
1 tablespoon vanilla extract
¾ cup coconut sugar
½ cup unsweetened applesauce
1 cup gluten free oatmeal flour
½ cup cocoa powder
1½ teaspoons baking soda
¼ teaspoon sea salt
2 cups peeled and grated zucchini
1 cup semi-sweet chocolate chips
Directions: Preheat the oven to 350 degrees F and line an 8″x8″ pan with parchment paper or spray with baking spray.
In a large bowl, mix together the eggs, vanilla, coconut sugar, and applesauce and let this sit for 5 minutes to let the coconut sugar dissolve. In a separate medium bowl, mix together the flour, cocoa powder, baking soda and salt. Make sure there are no clumps before going on to the next step. Add the dry mix to the wet, gently stir until combined, but do not overmix. Then fold in the zucchini and 1 cup chocolate...