Habit Yet?

Fitness and being healthy should never feel like a punishment. It is important to take small, positive steps every day to work towards achieving your goals. When wanting to lead and live a healthy lifestyle, take the time to actually learn about the food that you are putting into your body.

Learning about the vitamins and minerals in the foods you choose, is taking time to invest in yourself as well as your health. I find if you properly make yourself more knowledgeable on what certain foods can do to and for your body, you will actually want to make healthy choices.

Eating well and making these daily healthy choices will help to increase productivity and enhance your mood. Small changes over time will result in a healthier you! Remember to always stay hydrated, don't skip meals (try and eat around the same time every day), get active, pre-plan around cravings and most importantly forgive yourself if you slip up. 

A few small changes in the right direction is the start in improving your life. 

Dinner: Buddha Bowl With Cashew Tahini Sauce

Ingredients- 

• ¾ cup unsalted cashews

• ½ cup water

• ¼ cup packed parsley leaves

• 1 tablespoon lemon juice or cider vinegar

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon reduced-sodium tamari or soy sauce

• ¼ teaspoon salt

• ½ cup cooked lentils

• ½ cup cooked quinoa

• ½ cup shredded red cabbage

• ¼ cup grated raw beet

• ¼ cup chopped bell pepper

• ¼ cup grated carrot

• ¼ cup sliced cucumber

• Toasted chopped cashews for garnish 

Directions-

• Blend cashews, water, parsley, lemon juice, oil, tamari (or soy sauce) and salt in a blender until smooth.

• Place lentils and quinoa in the center of bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 tablespoons of the cashew sauce over the top. Garnish with cashews, if desired.

________________________________________________________________________

Dinner: Mediterranean Chicken Quinoa Bowl

Ingredients-

• 1 pound boneless, skinless chicken breasts, trimmed
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 7-ounce jar roasted red peppers, rinsed
• ¼ cup slivered almonds
• 4 tablespoons extra-virgin olive oil, divided
• 1 small clove garlic, crushed
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper (optional)
• 2 cups cooked quinoa
• ¼ cup pitted Kalamata olives, chopped
• ¼ cup finely chopped red onion
• 1 cup diced cucumber
• ¼ cup crumbled feta cheese
• 2 tablespoons finely chopped fresh parsley

Directions-

• Preheat broiler to high. Line a rimmed baking sheet with foil.

• Sprinkle chicken with salt and pepper and place on the prepared baking sheet. Broil, turning once, 14 to 18 minutes. Transfer the chicken to a clean cutting board and slice or shred.

• Meanwhile, place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until smooth.

• Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.

• To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of cucumber, the chicken and the red pepper sauce. Sprinkle with feta and parsley.