I can’t believe it’s already late August! Where has the summer gone? It feels like it was just last weekend Devin and I were putting together our summer bucket list. We’ve done a pretty good job at crossing things off of it (Harpers Ferry, Annapolis).
Just over a week ago, we came back from our trip to Georgia to visit with family and go on our anniversary trip! We went back to the Jekyll Island where we got married and had an amazing time relaxing in the southern sun! Biking on the beach, rum runners, and morning coffee amongst the Spanish moss trees capped off a perfect vacation.
Now we’re gearing up for one last summer trip to California. I have to be out there for work, so Devin is coming along and then we’ll take a few days during the long weekend to explore. Can you believe neither one of us have been to California!?
With the amount of travel we’ve done this summer, I’ve really had to rely on a few healthy recipes to get us by. Any client that I work with will tell you that I preach simplicity! Don’t overcomplicate healthy eating. And these recipes define simple. They include staples that are always in our house: oats, peanut butter, chia seeds, milk, kale, quinoa, etc. They’re also foods that pack a nutritional punch. I’m naming these my favorites for summer 2017, but I’m sure they’ll be favorites long after it starts to get chilly!
- I make these every week! They’re Minimalist Baker’s Energy Bites. However, I make a few subs: instead of protein powder, I use almond meal. I also use dark chocolate chips and raisins. One week I ran out of raisins and chips and just threw in a handful of trail mix. It’s such an easy and versatile recipe. I make them for a quick bite for after work so I don’t over snack while making dinner or for a tasty pre-workout snack in the mornings.
- Chia seed pudding has been a replacement for yogurt this summer. I’m usually an oatmeal girl, but when it’s hot, I can’t quite think about eating warm oatmeal. I’m lactose intolerant, so yogurt doesn’t always sit well with me. Using chia seed pudding topped with berries, nuts, and granola has been a refreshing breakfast. Here’s one recipe you can try. The only other thing I add is a dash of cinnamon.
- I don’t really have a recipe for this (sorry in advance). That’s because it really doesn’t require one – it just requires your favorite greens, grains, and beans. For a hearty, cool lunch, kale salads mixed with quinoa and chickpeas have been a go to for us. I use 1 large head of kale, ripped into small pieces, 1 can of chickpeas, drained and rinsed, and 1 cup cooked quinoa (cooled). Toss it all together with veggies from the fridge (favorites include cherry tomatoes, peppers, and green onion) and your favorite dressing (I heart Tessemaes). It lasts for about 3 to 4 days in the fridge. You can top with more protein such as chicken or tuna or you can stuff it into a pita or a wrap with a little bit of cheese.
Do you have go to meal prep recipes that keep you fueled throughout the week? Share them with me! I’m always looking for new ideas 🙂