#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!

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Game Day Eating!

Spinach, onion, and mushroom packed between layers of flaky puffy pastry.

Spinach, onions, and mushrooms – oh my!

Yeah, the Big Game is still several days away …. doesn’t mean I’m not already thinking about it. Not about the game, or about the million-dollar commercials, no—the best part of a Super Bowl party is the food!  However, I am still intent upon sticking to my 9 A Day. And with all the great veggie-centric snacks out there, it really should be a piece of cake, er…so to speak.  I’m hosting this year, so you can bet there will be lots of veggies at my party, like my Spinach Mushroom Spanikopita. If you’re attending a party, why not bring along a veggie dish? Here’s my plan for getting my 9 servings on Super Bowl Sunday.

I’ve found in my journey to consume 9 servings a day that it is always best to start that 9 off with breakfast.  I’ve been lucky to enjoy strawberries lately. I add a half cup of strawberries atop either pancakes or oatmeal.

You should know by now that salad is my favorite way to knock out multiple veggie servings. However, a salad for lunch serves a dual purpose here: getting in my veggie servings and filling me up so I don’t get carried away at the Super Bowl party later on.

It’s party time! I plan to enjoy crudite with hummus, sweet potato fries, and a serving of Spinach Mushroom Spanikopita. Packed with spinach, mushrooms, and onions, one square definitely counts as a serving of veggies.

Spinach Mushroom Spanikopita

16 oz. fresh spinach
1 tbsp olive oil
1 cup cast iron skillet mushrooms, chopped fine
1 small onion, minced
2 cloves garlic, minced
1 egg, beaten
8 oz. crumbled feta cheese (or try Crazy Feta, with jalapeno for a bit of kick!)
1 package puff pastry dough
salt and pepper to taste or try Whiskey Island Spyced Salt

1. Preheat over to 350 degrees.  Sauteed spinach in olive oil until just wilted. Work in batches, so that spinach is cooked evenly. Set aside. While spinach cools, saute onions until just translucent. Add garlic and cook just 1 minute longer. Set aside.

2. When spinach has cooled enough to handle, wring out excess liquid. Chop spinach roughly.

2. Combine chopped spinach, chopped mushrooms, sauteed onion and garlic in a bowl. Mix thoroughly. Add beaten egg and feta and mix. Season to taste.

3. Line an 8×8 baking dish with one layer of puff pastry dough. Spread spinach mixture evenly over dough. Top with second layer of puff pastry dough.

4. Bake at 350 for 35-40 minutes, until puff pastry dough is flaky and cooked through.

5. Slice into squares. May be served warm or at room temperature.

What’s your favorite game day snack?

Today’s Menu
I started off my day with strawberries atop my oatmeal. For lunch, I had a small side salad and a 6″ veggie sub. I had a banana slices with yogurt for a pre-workout snack. Dinner was a pepper and onion omelet with homemade hashbrowns.