Got to do a healthy meal makeover on one of my favorite unhealthy dishes today – fish ‘n chips! Stay tuned for this special episode and the incredible recipe I created! I wouldn’t let anyone touch my tasting plate, it was all MINE!
You know what makes me thrive? Awesome trips and vacations on my calendar. No matter what I have going on in my life, as long as I make sure these are happening, I’m good to go. [Did you see all the awesomefun I had at Coachella this past weekend?!]
One of the most common complaints I often hear about traveling, though, is that your healthy eating and exercise habits go out the window. This can be so frustrating when you’ve worked so hard to develop your healthier routines.
Well I’m here to tell you I’m living proof that this doesn’t have to be the case. You CAN travel and continue to live your healthiest life, and I’m going to share with you how easy it is to do! [Share these travel-friendly health tips.]
Buy or make kale salad to bring along - I always make and pack a massaged kale salad for the hubs and I for any flight we take. The stuff they feed you on the airplane is crap, and not at all filling, so by doing a little bit of prep work ahead of time, you’ll be full, satisfied, and ready to enjoy your trip. Want to make it even easier? My famous massaged kale salad recipe is below!
Massaged Kale Salad with Apples and Almonds
About 3-4 generous cups washed and chopped kale (Lacinato or Dinosaur kale works great)
1 tbsp olive oil (or more as needed)
Juice of 1 lemon
½ large carrot, shredded directly into salad
¼ cup cranberries
½ cup raw almonds, chopped
1 tbsp hemp seeds
½ apple, finely diced
½-1 tsp cumin
½-1 tsp turmeric
Fresh ground black pepper
1. Cut lemon in half and pre-measure and prep spices (you’ll need them ready to go after massaging).
2. Pour 1 tbsp (more if needed) of olive oil over kale, and sprinkle with sea salt. With clean hands, massage” the kale so that all of the oil is coating it and it begins to wilt.
3. Squeeze lemon juice and add seasonings. Continue to massage the kale.
4. Toss in remaining ingredients and mix.
5. Taste and adjust seasonings as desired. Allow salad to sit for 10 minutes before serving.
Pack a refillable water bottle - Drinking plenty of water is important all the time, including while traveling. It helps… By packing a refillable bottle, you cut down on waste, the amount of crap you have to carry, and you can utilize cool refill stations like the one at Laguardia International below.
Pack healthy snacks - Apples and almonds (like these great probiotic ones) are easy to pack and carry, and provide a delicious and filling snack on your journey.
Meditate to help center yourself - How many times do you hear people say that they need a vacation after their vacation? It doesn’t have to be this way. Take time for yourself in your new space; you don’t have to jump right in to stressful activities.
Make exercise a priority - No matter where I’m at, I make sure exercise is a priority. Moving your body can make you feel so much better, especially when you’re in a new place. You might even be able to locate fun and exciting ways to move where you’re traveling.
I know I’m not the only one who has tips to share to live a healthy life while traveling. I want you to spill your best kept secret with us in the comments below!
Kitchen Sink Quinoa for Passover Seder! And yes quinoa is good to go for Passover (unless your super strict then check labeling). Happy Passover everyone!
Kitchen Sink Quinoa
Remember to have fun with this! Experiment and use whatever ingredients you have lying around. Everything but the kitchen sink will work in this recipe. :)
2 – 2 ½ cups cooked quinoa (one cup raw) according to package directions (I add a little olive oil and good quality salt and pepper during cooking)
¼ – ½ cups small diced red onion (whatever you prefer amount wise) – if you don’t like raw onions soak them in the dressing first, this will mellow the onion flavor
Handful of chopped fresh flat-leaf parsley
1 large cooked sweet potato (peel, dice, boil in salted water for 10-15 min till tender while the quinoa is cooking, you can also use a leftover baked sweet potato, won’t be as pretty but still yum)
Few handfuls of baby arugula (Olivia’s organics boxed baby arugula is my fav)
Mix ingredients in large bowl. Add dressing (recipe below). ENJOY!! It can be eaten room temp, cold or hot for lunch or dinner and will last for days in the refrigerator. Really, it’s the perfect meal.
Juice of half a lemon (you can add some zest too if you want to get fancy)
Big spoonful of good Dijon mustard
Salt and pepper
Squeeze of agave nectar, honey or any other natural sweetener you have
1 clove of grated garlic (trust me, amazing) – you can use a zester or the smallest side of a box grater
Extra Virgin Olive Oil
Combine ingredients together and drizzle in olive oil last. You can add more or less mustard, sweetener etc. – the dressing is meant to be customized as well.
Jica-what? Jicama is a lesser known vegetable but a favorite in the Your Healthiest You kitchen. You can slice it into chips, toss with lime and sea salt to satisfy your salty chip craving, add it to your salad for some extra crunch, and it’s delicious roasted with simple seasoning.
1 medium jicama
2 cloves garlic, minced
1 teaspoon Herbes de Provence
3 tablespoons olive oil
Sea salt and pepper
-Preheat oven to 400 degrees
-Peel and chop the jicama into 1-inch cubes
-Toss with minced garlic, Herbes de Provence, olive oil, salt, and pepper
-Roast for 60 minutes (or until fork tender and browned), stirring around every 15 minutes