healthy-snack-ideas

Summer is approaching...

How to begin to love yourself and your body

Exercises (muffin top, abs)

Tips for healthier, glowing skin (1, 2)

Foods that fight sun damage

Yummy foods/drinks under 100-150 calories (cocktails, snacks, homeade fruit roll ups)

DIY ideas for summer

Hangover remedies

43 hidden hiking trails through the United States

How to stay healthy on road trips

Hua HIn Night Market finds: Grilled Corn of all different varieties and colours. Of course we got the multicoloured corn, which is a less sweet and deliciously chewy version of it’s relative, sweet corn. I watched the stallholder shucking fresh corn and putting it straight on the grill - no slathering of butter or sugar - and it was a strangely satisfying sight. A real question though: why does grilled corn taste so much better from street stalls than it ever does at home? 

Eat your way to abs: http://nutritionbeast.com/downloads/pantry-raid/

For all you foodies out there who, like me, are always hungry and always looking for a snack, 20 Quick & Healthy Snack Ideas from Keep Your Diet Real. Click the link or the photo for the full list!

Thanks to The Realistic Nutritionist (Danielle Hamo) for finding and sharing this

[image by Keep Your Diet Real via The Nutrition Vault]

2

The last of the dinosaur (-sized strawberries): Balsamic and
Black Pepper Roasted Strawberries

Yes, I’m getting obsessed with balsamic. Balsamobsessed. I think it started with this morning’s caprese sandwich with balsamic glaze, but it was so good and I was thinking - how good would the sweetness of strawberries taste, not just roasted, but roasted in the sour-sweetness of balsamic? I had to use up the last of my lovely huge strawberries, and thus was born what today’s ama a a azing (I seriously cannot emphasize enough how much of a must-do this is) roasted strawberries, perfect to top a salad with for dinner or to eat with yogurt for breakfast.

  1. Preheat the oven to 200 degrees celcius
  2. Cut the strawberries into slices and place them in any sort of baking dish, making sure they’re spread out in one even layer
  3. Cover all the strawberries completely with balsamic vinegar, making sure that there is extra balsamic liquid in the baking dish (it gets infused with the liquid from the strawberries and just becomes amazing), and then add an even sprinkling of black pepper
  4. Bake for 5-10 minutes, depending on how many strawberries you have
  5. Take them out and serve warm on a salad or cold the next day with your breakfast, and be sure to drain the strawberry-balsamic juice for further use!

ROASTED CHICKPEAS (omnomnom)

Delicious and nutritious. Preheat your oven to 400 degrees. Rinse them and roll them around to get the skins off. On a foil-covered pan,drizzle them with olive oil (I personally use a spray which does a better job at covering all of them) and roll them around in a spice of your choice. Bake for 20-30 minutes- the longer, the crunchier!

Happy snacking! :)

Healthy lunch box ideas pt. 2 is now up on the blog - this time featuring a summery strawberry/asparagus pasta salad with pesto dressing + chocolate hazelnut “nutella” balls and fresh fruit <3
www.amillionmiless.com

Big breakfast today - gingerbread oatmeal made with banana, hazelnuts, raisins, and rice milk; topped with sliced banana, chilli peanut butter, soya yoghurt and a sprinkle of cinnamon. I also had a Pink Lady Apple and three glasses of orange juice 🍊🍎🍌

2

Having my cake and eating it tooEasy raw, No-bake Vegan Blueberry Yogurt Oatmeal Bars with Blueberry chia seed sauce

Following the deliciousness of yesterday’s blueberry banana chia seed smoothie, I was trying to think up some way I could eat just the smoothie for breakfast and still get my fill of carbs and protein as well as vitamins and minerals. And then, I chanced upon this: the perfect, super easy solution to making smoothies even better than they already are.

  1. Blend together cooked oatmeal (I cooked mine in soymilk for extra nutrients and also I just love oats cooked in milk), dates and walnuts for the base. It should form a sticky, chewy texture. Press it into the bottom of a non-stick square baking pan (don’t worry, no baking forthcoming though).
  2. The filling can be any kind of smoothie you like - I used my blueberry banana chia seed smoothie, and just poured it on top of the base. Now freeze this overnight.
  3. Everything should have set when you take it out again, and then you can top it with one layer of soy-yogurt or greek yogurt, and then add blueberry chia seed sauce or any sort of jam/sauce to swirl 
  4. Freeze again for another hour, and then you can enjoy! 

Invest in YOU! http://theproteincookiecompany.com/