Hello fall! I’m obsessed with this side dish. It brings in the amazing flavors of ripe, fall apples and keeps it sweet using cinnamon even with a slightly bitter green. This is super east to make and is packed with nutrients. You will love this one!

3 tips for eating healthy on the road

Travel much? Eat too much? You’re not alone!

Traveling for work can make eating healthy and staying on track really difficult no matter what eating regiment you follow (if you don’t follow any, that’s okay too but don’t you find that wining and dining clients can be so indulgent & exhausting? That’s partially because of what you’re eating!)

Making sure you’re prepared before getting on the plane or walking into that big client dinner can make all the difference. Read on for the top three tips on eating healthy while on the road, on a sales call or entertaining your favorite clients on a regular basis.

1. Pack snacks!

Gone are the days of feeling so famished that you end up eating anything and everything just so you don’t pass out. And no, coffee isn’t enough, you need real food! Keep snacks in your bag or suitcase so you can control what and when you eat. Some of my go-to snacks: unsalted nuts (almonds & walnuts are best), an apple (washed and ready to eat), LaraBars (just have one, it seems small but if you eat slowly it will satisfy your hunger). Packing your own snacks helps with portion control as well…which leads me to number two.

2. Portion control

Often times when eating out with coworkers or clients, we feel pressure to eat so much. Appetizer, main course, dessert & wine – sound familiar? Try to keep your portions small if you’re in a position where ordering each course and sharing is a must. Skip the bread, have 2 pieces of calamari instead of a big spoonful (or more) or go bunless on your burger. Passing on the bread & butter will be much easier if you’ve had your healthy packed snacks earlier in the day. If you can’t avoid certain foods to be polite or to not offend a client, taste everything but only take a few small bites so that you enjoy what’s in front of you. This will still allow you to focus on your main meal (fish & veggies perhaps?)

3. Keep your plate colorful

Big client meals can often be at steakhouses or Italian restaurants where it can be a little trickier to keep your plate colorful. Why not try ordering a side dish of veggies as an appetizer? Attempt to stay away from an overload of heavy carbs that can creep its way on your plate. The more colorful the better, think important vitamins, minerals etc. Just some of the benefits of fruits & veggies:

• Greens: Nutrients promote healthy eye development, cell growth & overall balance in the body
• Oranges: Beta-carotene & vitamin A which boasts eye & heart health
• Reds: Aids in heart health & improved memory
• Violets: Boosts motor skills, eye development & the immune system
• Yellows: Vitamin C, helps overall support of the immune system

So, instead of bread or chips, try ordering veggies to dip into hummus or guacamole. You’ll be supporting your joints, promoting collagen growth, detoxifying and adding powerful antioxidants into your diet while still enjoying the appetizer just as much as your client!

It must be Hanukkah, I have my pre-school menorah and sweet potato latkes! This recipe is such a crowd pleaser, I barely even needed apple sauce to dip the latkes in. Even if Hanukkah isn’t your holiday, wow your next party with these healthy deliciousness!

I love smoothies! This greenberry smoothie is packed with vitamins, protein, cancer prevention properties, promotes heart health, etc etc. So much goodness is just one glass will keep you going in the morning or when you need a pick-me-up snack.

Almonds are my go-to snack when I’m on the go. To have a sweeter option that’s super healthy and easy to make, try adding cinnamon and roasting for an hour and voila! Something a little different for your afternoon pick-me-up.

I’m not a big dessert person. I would much prefer a salty meal but sometimes even I just need something cold and sweet. I started freezing grapes a few months ago and it’s the perfect after dinner snack. Simple and delicious!   

Ingredients:

~ 1 can (15 oz) Chickpeas

~ 1/3 cup tahini

~ 2 tablespoons Extra Virgin Olive Oil

~ 2 tablespoons fresh lemon juice

~ 1 clove of garlic – chopped

~ 1 tablespoon parsley

~ 1-2 tablespoons of basil

Directions:

~ Drain and rinse chickpeas

~ Mix all ingredients into a food processor

(If you prefer a thinner consistency, add 1 tablespoon of water at a time until desired consistency)

Ingredients:
~ 1 Plantain
~ 1 teaspoon coconut oil (melted)
~ ½ teaspoon pink himalayan salt (or more to taste)
Directions:
~ Preheat oven to 350
~ Cut off the ends of the plantain and begin to peel skin off
~ Once the skin is off, slice the plantain into as many thin slices as
possible
~ On a baking sheet, combine sliced plantains and melted coconut oil
~ Sprinkle salt on top
~ Bake for 20-25 minutes

Ingredients:
~ 2 1/2 Avocados
~ 1/8 red onion
~ 3 teaspoons of fresh lime juice
~ 1 tablespoon of cilantro
~ Salt to taste (if possible, pink Himalayan sea salt)
Directions:
~ Mash up avocados in a bowl
~ Add onion, lime juice, cilantro and salt and mix together