I couldn’t be more excited for Spring weather and more fresh veggies available. I like to switch up my salads frequently with a variety of proteins, veggies, healthy fats and omega-3s. I swap out everything from vegan chicken, to sunflower seeds, to beets to keep it from getting boring. Prepping veggies early in the week, make this simple, yet nutrient packed salad easy to throw together for lunch or dinner.
Start out with a base. I love fresh romaine, and I wash and cut it up early in the week so salads are easily accessible. I deseed veggies like cucumbers and tomatoes, and cut up red onion. Healthy fats like fresh avocado, walnuts and sunflower seeds keep it filling. I always add a couple protein options like garbanzo beans, tofu, tempeh or veggie chicken strips. My favorite vinaigrette is equal parts Organic Extra Virgin Olive Oil and Organic Red Wine Vinegar, mixed with Pink Himalayan Salt, Fresh Ground Black Pepper, Granulated Garlic and Oregano.
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Shakeology has been apart of my daily morning routine for the last year. Vegan Chocolate is my go-t0, but Monday launched the newest flavor, Cafe Latte. If you’re a coffee lover it’s a must try, all the benefits sans the caffeine! (Cafe Latte is not vegan)
I’ve been expanding our usual eats, with some creative swaps and cuisines lately, and putting a healthy spin on them. This recipe was delicious, and one of my hubby’s faves. It can be made vegan or non-vegan. I made both and just added the preferred meat to the individual dish. Mostly a one-pot meal with the addition of the meat on the side. It has the perfect amount of kick, without being too spicy. If you’re following the 21 Day Fix meal plan, the healthy swaps fit right in.