Don’t have the time or the energy to grill? Love steak, but need quick protein to go? If you answered yes to one or both of these questions then this recipe is the perfect compromise for you. Tender and juicy steak, cut into bite size pieces that cook up quick and flavorful in grass-fed butter & fragrant herbs… if your mouth isn’t watering then you aren’t even human.Read More
As many of you might already know, I run the CrossFit Kids classes over at Jersey Devil CrossFit and love to get my kids talking about healthy snacks. Well, not just talking about them... eating them too! I test a lot of my snack ideas for the blog out on them and start the conversation about what's good fuel for our bodies. I don't get too many kids on Thursdays so I decided to do something special for them this week.Read More
Everybody loves a good smoothie and this strawberry quinoa treat is no exception. It's naturally protein packed and made from wholesome ingredients. It'll satisfy a sweet tooth without undoing any hard work you put into eating healthy. Actually, this smoothie would be perfect post workout as a recovery shake thanks to its greek yogurt, hearty whole grains, and antioxidant packed berries. Want an extra boost of flavor? Replace half the strawberries in the recipe with raspberries! Mmmmmmmmm, yes.
It's also the perfect pink for valentine's day which means it's the perfect treat to make for your sweetheart. Whether you're into giving the gift of post wod gains, everyday health, or a special sweet treat, this smoothie will cover all your bases.
Strawberry Quinoa Smoothie
KID FRIENDLY & COMES TOGETHER IN 15 MINS OR LESS!
- 1/4 cup cooked quinoa
- 1/2 cup milk
- 1/2 cup plain greek yogurt
- 1 1/4 cup frozen or fresh strawberries
- 1 splash vanilla extract
- 2 ice cubes
If quinoa is not already cooked, place uncooked quinoa and water into a small saucepan over high heat. Bring to boil and reduce to simmer. Cover and let cook until all the water has absorbed (5 mins).
Add quinoa, milk, yogurt, berries, vanilla, & ice cubes to a high powdered blender. Blitz everything together until smooth. If your smoothie is too thick, add a splash of milk & blitz again until desired consistency is achieved. Pour into a glass & sip.
* The strawberries in this recipe can easily be replaced with your favorite berry. I personally love raspberries & blackberries here. The quinoa can also be replaced with oats, but won't contribute quite the same nutritional punch. Happy snacking!
- Adapted from myfussyeater.com (aka even the pickiest of eaters will love this one!)
If you want a kick-booty game day spread that everyone will love AND that you can feel good about serving, I've got to let you in on a little secret. The key is to make healthy junk foods. That's right, healthy versions of classic game day fare is the best way to your guests hearts & stomachs. No one wants obviously healthy food when they're watching sports. They want pizza & wings & potato skins. They want buffalo chicken & bbq sauce smothered everything. Luckily, I'm not the only one catching onto this trend & you can find healthy versions of all your favorite game day junk foods all over this glorious thing called the interweb. One of my personal favorites are these sweet potato skins topped with cheese & guacamole.Read More
Today I'm coming in hot with a quinoa granola bar recipe that'll knock your socks off! That is, if you're wearing any. They're sweet, nutty bars made from oats & quinoa (which you don't even have to cook first!). Great as a snack or a healthy sub for all those Christmas cookies you probably have or will have lying around the house this week!
Quinoa Granola Bars
- 2 cups old fashioned oats
- 1 cup uncooked quinoa (I used tri-colored)
- 1 cup cashews
- 1 cup almonds (half whole, half chopped)
- 1/2 cup coconut flakes
- 1/2 cup dried cherries
- 1/2 cup raisins
- 1/4 cup flax seeds (or a handful chia seeds)
- 1/3 cup honey
- 1/4 cup agave nectar
- 1/4 cup coconut oil
- 1/3 cup peanut butter (or almond butter)
- sea salt to taste
Preheat oven to 350 degrees F. In a large saute pan, toast the oats and quinoa over medium high heat until fragrant. Remove and combine with cashews, almonds, coconut flakes, dried fruit, and flax seeds in a large bowl.
In a small saucepan, heat and stir the honey, agave, coconut oil, and nut butter until hot & melted. Pour over quinoa and oat mix in the large bowl and fold to combine.
Line a 9x13 or 8x8 baking dish with parchement paper (depending on how thick you want your bars; I used 8x8 to get a thicker bar). Pour mix into pan and flatten with the back of a spoon or spatula. Bake for 25-35 minutes or until golden and the edges are toasted. Sprinkle top with sea salt & allow to cool at room temp for 15 minutes. Place in the refrigerator and let cool for another 20-30 minutes before slicing. Store in an airtight container in the fridge.
Today's snack recipe is not quite traditional, but it's darn good. It's a salad... yes, a snack salad... and it involves a little bit of prep, but it's oh so worth it for these flavors. It's got your dose of fresh fruits and veggies with no cooking involved at all!Read More
Hello healthy dipping! Everything, especially fruits & veggies, are better with a sweet and tasty little dip to go along with them. Today, our healthy snack is this smooth peanut butter yogurt dip, giving greek yogurt a serious upgrade with natural peanut butter, cinnamon, vanilla, and a little sweet honey.Read More
I'm not big on beans. I never really bought into the whole beans as a solid source of protein thing because beans just don't have all the essential amino acids. That means they have to be paired with a food that has those amino acids they're missing for us to use them all to their full potential. Ew biochemistry, not cool. Anyway, I didn't LOVE them so I never really felt a need to eat large amounts of beans and never did I think I'd jump on the roasted chickpea bandwagon, yet here I am popping chickpeas into my mouth while writing this post.
That's right! Today's 25 Days of Snacks post is a delicious recipe for salt & vinegar roasted chickpeas because, even though I don't LOVE cooked beans, these chickpeas are roasted and that always makes everything better. They become crispy little bites dressed with salt & vinegar, becoming a much healthier alternative to processed snacks any time of day. You go chickpeas, you go!
Salt & Vinegar Roasted Chickpeas
- 1 - 15oz can chickpeas, drained & rinsed thoroughly
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- fresh ground black pepper
- 1 tablespoon red wine vinegar
Preheat the oven to 400 degrees F. Place the drained & rinsed chickpeas on a kitchen towel or paper towels and pat dry. Transfer to a baking dish and toss with extra virgin olive oil, salt & some pepper.
Roast the chickpeas for 15 minutes. Remove from the oven, toss and continue to roast for another 10-15 minutes (until golden, but not too dry or burning.)
Drizzle with vinegar. The chickpeas should absorb the vinegar right away. If not, return to the oven for another 30-60 seconds or until crispy. Remove & let cool to lukewarm before eating. Store in an airtight container.
At Get Real Nutrition, we love easy frozen treats, especially when they've got healthy fruits and smooth yogurt! That's why today's 25 Days of Snacks recipe is for these healthy little Fruit & Yogurt Pops! They've got rich, protein packed Siggi's Icelandic Style Skyr with a homemade berry sauce swirled in.
Siggi's is a skyr, which is just a fancy word for special strained yogurt. It's high in healthy fats, which makes it perfect for the smooth texture of these pops! Our berry sauce is made from berries we stuck in the freezer this past summer, but you could definitely go find some good frozen berries at your local grocery store.
Fruit & Yogurt Pops
What You'll Need:
- 8 Small paper cups
- 8 Toothpicks
- 2 containers Siggi's Plain Icelandic Style Skyr Yogurt (or Plain Greek Yogurt)
- Agave nectar or Honey
- Berry Puree (*Recipe Below)
What To Do:
Clear some room for your pops in the freezer. Alternate small scoops of yogurt & berry puree into small cups. Mix entirely together or swirl together using a toothpick. Leave said toothpick in yogurt cup in the center, sticking straight up. Place pops in the freezer and allow to set, at least 3 hours. Peel back paper cups and enjoy!
For the Homemade Berry Puree:
- 1 cup-ish frozen berries (we used about 1/4 cup each raspberries, blueberries, blackberries, strawberries)
- Juice from 1 lemon wedge
- 1/4 cup water
In a small saucepan, heat frozen berries, lemon juice, and water over medium high heat. Bring to a simmer and let cook, stirring occasionally, until berries have thawed, cook down, and begin to reduce. If your berries are very tart it may help to add a splash of agave nectar or honey to sweeten things up and mellow the flavor. After roughly 10-15 minutes, remove from heat and let cool. Blend with an immersion blender or in a regular blender.
Overnight oats are the perfect snack for all my oatmeal lovers who just don't have the time to slave over the stove, stirring their perfectly creamy oats. In this recipe, time & your refrigerator does all the work, while you get on with your life and come back to perfect oat-y goodness.Read More