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Favorite Energy Snacks

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A lesson I learned the tough way, is always bring little snacks to work or on the go, to eat through out the day. A while back, I would eat one meal throughout an 8-10 hour work day, as well as drinking a bunch of coffee. With little energy throughout the day, I would then come home exhausted and just zone out on the couch.

Since, I’ve come to respect my body more and value my energy, as well as understanding that being more attentive and on the peak of my game is being respectful to each client who sits in my chair.

In any given day, I will have my lunch with me, as well as two snacks plus an energy bar or some almonds stashed away for emergencies. Below are some of my favorite quick and inexpensive go-to (and to-go) snacks.

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Whole Wheat Toast + Drizzle Red Pepper Olive Oil + Sea Salt +Avocado

Carrots + Peanut Butter

Smoothie

Hummus + Celery

Almonds

Chia Pudding

Hard Boiled Eggs + Sriracha Sauce

Greek Yogurt + Berries + Cinnamon + Drizzle of Honey

 

Pumpkin-Maca Chia Pudding

Lately, I have been making this recipe time and time again. I happened to come up with it one day when I wanted to put a little spin on my chia pudding. It is such an easy and energy boosting snack to throw together, especially when you make it and shake it right in a mason jar. Throw it in the fridge for a few hours and eat it at work or on the go. I love the idea of adding Maca powder to snacks for a nice kick of energy, just be sure to add only 1/2 a teaspoon to a full teaspoon as it has strong effects. I also added some cinnamon for its natural ability to regulate sugar as well as carob chips for its ability to lower cholesterol, rich in calcium and it’s filled with natural antioxidants. Look below for the recipe.


 

Pumpkin-Maca Chia Pudding * Per Mason Jar

  • 1/4 C. Chia Seeds
  • 1/2 C. Pumpkin Purée
  • 2 Tbsp. Carob Chips
  • 1 Tsp. Maca Powder
  • 1/2 Tsp. Cinnamon
  • Dash of Pumpkin Pie Spice
  • 1 Tsp. Honey
  • Coconut or Almond Milk

Put all of the ingredients into the jar, filling it slowly with either coconut or almond milk about 2 inches from the top. You want to leave room because it will expand a bit. Cap the jar and shake ingredients well. About 30 seconds. Place in fridge for at least an hour before eating. Enjoy!

Asian Baby Cabbages

  
 
This is one of those random dishes that I made one night with stuff in the fridge. Not going to lie, it was pretty amazing and that is why I’m sharing it with you. I found myself with a bunch of Brussels sprouts that only had a few days left so I had to find something fun to do with them. A veggie that often gets overlooked but is a rock star in the nutrients department is Red cabbage which is the base of this recipe. A kick of protein rounds this recipe out with the addition of crunchy peanut butter and grilled chicken.
Ingredients

o Brussel Sprouts

o 2 Grilled Chicken Cutlets

o 2 C. Chopped Red Cabbage

o ½ C. Peanut Butter

o ½ Red Onion

o 2 Tbsp. Soy Sauce

o Ground flax seed

o 1 Tsp. Turmeric powder

o ½ C. Water

Start by warming coconut oil in two medium sized pans over medium heat. Chop your onion and add to the pan along with the red cabbage. In the other pan place the Brussel sprouts and sauté each for about 15 minutes. Once cooked through, add the peanut butter and soy sauce to the Brussel sprouts adding the water to thin out the sauce. After about 3 minutes when the sauce has melded the flavors and thickened up, remove from heat. Plate the red cabbage mixture and serve the sprouts on top. Sprinkle with a bit of flax seed to add extra nutrients and texture. This is great to add cold on top of a salad the next day too. Enjoy!

Spaghetti Squash Baked Ziti

 

I could eat this meal time and time again. Baked ziti is such a delicious comfort food, but this spin is a healthier version. Made very similar to traditional baked ziti, the spaghetti squash replaces the pasta lowering the calorie and carb count, although it doesn’t replace the flavor!

Spaghetti Squash is filled with lots of vitamins such as Vitamin C, A, B and K. It’s improves your skin, nails, eyes, helps keep hair and bones strong and healthy as well as improve your immune system. A good source of minerals and fiber, it will leave you feeling full longer.

I like to make my own sauce for this dish, but you can buy store bought sauce for a super quick meal. Below is the recipe for my go to sauce as well as The Baked Spaghetti Squash.

Elle’s Homemade Sauce

  • 1 Sm. Chopped Onion
  • 4 Chopped Garlic Cloves
  • Olive Oil
  • 2 Cans San Marzano Diced Tomatoes
  • 1 Can San Marzano Whole Peeled Tomatoes
  • 2 Tbsp. Tomato Paste
  • 1 Tbsp. Brown Sugar
  • 1 Tsp. Crushed Red Pepper
  • 1 Tsp. Crushed & Dried Oregano
  • 1 Tsp. Crushed & Dried Basil
  • 2 Dried Bay Leaves

Heat up a big pot on a low to medium heat setting and add in about 1/2 a cup of olive oil. Once heated, add in chopped onions and let them simmer for about 10 minutes, stirring occasionally. Add in chopped garlic and let simmer for about 5 minutes. Once garlic is golden (but not burnt) add in the 3 cans of tomatoes. Stir all together. Add in your spices and bay leaves. Stir again. Turn heat up to higher cover for 5-10 minutes, letting the sauce come to a boil and meld all of the flavors. Uncover, add the Tomatoe paste to thicken, and the brown sugar to cut the acidity from the tomatoes. Stir again and set the heat to low. Allow the sauce to simmer for 2-3 hours stirring occasionally.

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