#HH30Days Snacktime!

 

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So have you signed up for the #HH30Days challenge yet? I have! And I am determined to stick to it for 30 days!  How do I plan on doing that while also working full time and dealing with life in general? Good question!

Planning

So let’s think about this: if I want to eat healthy things, then I have to have healthy things available to me. That means I need to shop on HH’s site for delicious things that I want to eat, and it just so happens that one of my favorite things on the planet is tzatziki. To be even more specific, Cava Mezze’s tzatziki. I’ve googled online for the recipe more times than I care to admit, but now I don’t have to because I can just order it and have it ready-made and in my bag on my delivery morning. JACK. POT. I could eat it with a spoon, but I use celery instead:

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Another favorite is guacamole and chips, but I keep it healthy by substituting red peppers for chips.  Still delicious!

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Prep work

For me, and for many people I think, the most important part of the week is the part before it even starts. Basically, Sunday night. If I prepare and plan on Sunday night, then I have healthy options in the fridge that make it easy to grab and go. If I have to work late, then I have to take all of my meals with me, and that’s especially doable if I have a fridge full of healthy prepared meals. So I take all the yummy things I got in my bag and make them into something delicious. This week, it was a quinoa salad with corn, black beans, red peppers, mango, and…spring garlic! I am obsessed with it lately!

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PROTEIN (MY BFF)

So really, my sister is my BFF, but protein is a close second.   It helps me feel full on fewer calories, so that’s a win right there.

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Pairing protein and veggies or fruit is an excellent way to feel full on a smaller total amount of calories. For example, celery and tzatziki (can you tell I love that snack?), carrots and hummus, an apple and peanut butter, hard boiled eggs…it’s all a win, because they will keep you feeling satiated and not ravenous for longer than a bag of chips will.

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Share your favorite healthy snack below!

All About…Spring Garlic!

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Have you ever had spring garlic?  If so, you already know how delicious it is.  If not, let me tell you how delicious it is!!  I’ll start by saying I am absolutely not a morning person.  I basically stay in bed until the absolute last possible second, then rush around to get out of the house on time with coffee and a quick, grab-able breakfast from the fridge that I can eat in the car on my way to work.  It’s always a close call.  HOWEVER!  All of this changed the minute I put spring garlic in my eggs over the weekend.  I now, somehow, manage to drag myself out of bed for the sole purpose of making scrambled eggs before I leave the house.  Now, that’s a total of about 10 minutes, max, but for someone who allows less than a minute at home for breakfast on a typical day, that is quite a feat!  While I could go on and on about how magical this little spring delicacy is, let me first explain what it is.

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If you’ve seen spring garlic, you know that it looks a lot like scallions, aka green onions.  So what exactly is it?  Well, it’s young garlic that has not yet developed a bulb, and it is usually pulled out of the ground early, in spring, if the garlic crops look crowded.  Removing the young garlic plants allows the ones still in the ground to develop into big ole garlic bulbs that we all know and love.   Now, if you are wondering how these differ from garlic scapes, the difference is simply that the spring garlic is the actual garlic plant, whereas scapes are the flowers, essentially, that grow from the actual garlic plant.  Similar tastes, but different things.
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What does spring garlic taste like?  Mmmm, a little bit of heaven, if I’m being honest.  It is a milder flavor than a garlic bulb, but still potent.  I used maybe a tablespoon in my scrambled eggs (though I put more on top because they are so delicious that I want them all!), and the flavor was noticeable but not overwhelming.  I did not feel like I would knock someone over with my garlic breath after eating them, but you know, brush your teeth anyway.
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So why should you eat it?  First of all, as mentioned more than necessary, it is delicious!  Nutritionally, too, spring garlic has all of the health benefits that regular garlic has, but it’s a bit easier to eat raw than regular garlic (see above re: brushing your teeth), and when eaten raw, you get the most health benefits, particularly in the allicin, a compound found in garlic that is thought to have anti-inflammatory properties.  Basically, all signs point to eating more spring garlic!
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How can you enjoy this spring treat?  Well, my favorite way is in my eggs, chopped up and mixed in with scrambled eggs.  I found one tablespoon of chopped spring garlic was perfect for two eggs.
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You could also easily add it to salads or a sandwich or make pesto out of it.  Share your favorite way to eat it below!

Butternut Squash-Sage Frittata

Bag items: butternut squash, fresh sage, chives, eggs

Butternut squash for breakfast? Yes! Usually butternut squash is a lunch or dinner accompaniment, but in this frittata, it works wonderfully. Serve it with a side salad of Hometown Harvest’s fall mix lettuce, and you have a quick and healthy brunch!  Not to mention that all of the ingredients you need for this recipe are available from Hometown Harvest!

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Not only is the flavor combination of sweet and savory a winning pair, but 1 cup of butternut squash also has more than your recommended daily amount of the vitamin A for a day, as well as half the vitamin C you need.  Total win!  Don’t be dissuaded by the tough skin; below is a step by step on how to turn a chunky vitamin-packed squash into bite sized cubes:

First, cut just above where the squash rounds out.

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Then starting with the flat side down, slice down the sides. Take the rounded end, and slice it in half, then scoop out the seeds. Chop into ½ inch cubes.

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Add the fresh herbs:

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Add the eggs:

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When the eggs are just starting to set around the edges (below), move it to the oven:

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10-12 minutes later you will have this beauty:

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Butternut Squash-Sage Frittata

Ingredients:

1 butternut squash
2 Tbsp. fresh chives
1 Tbsp. chopped sage
10 eggs
1/4 c. crumbled goat cheese (optional)

Instructions:

1.) Preheat the oven to 375F.
2.) Prepare butternut squash according to instructions above.  Then sauté in a large oven-proof non-stick pan over medium heat until tender.
3.) Add in chives and sage, then stir.
4.) Whisk 10 eggs in a bowl, then season with salt and pepper.  Pour over squash mixture in the same sauté pan, then dot with goat cheese if using.
5.) When the eggs start to set around the edges, move the pan to the oven for 10-12 minutes until the eggs are set in the middle.
6.) Remove from the oven, slice, and enjoy!