Homemade Tropical Trail Mix

in GEMS25 days ago

With the long hours of professional development, I’ve also realized that thoughtful meal-planning is an absolute must. I simply haven’t had the time to play around in the kitchen and toy with recipes like I could before. I also realized rather quickly that I can’t spend so much time each morning preparing my lunch and snacks. In the beginning, I would wake up in the wee hours of the morning to blend a smoothie for breakfast, slice up fruit for a snack, and prepare a salad and some quinoa for lunch. Yep, it took forever. Now I’ve realized that I need to expedite the process. Instead of spending so much time each morning on every meal, I make a bunch of food twice a week to keep in the fridge and throw together when I’m scrambling to get ready in the morning.

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First, I make a big batch of my favorite smoothie, which is usually enough to last me for 2-3 days. Then, I prepare a TON of quinoa. Because I eat so much, I figure it’s better to make more than I think I’ll need. Somehow, I’m always surprised when it’s gone in just a few short days.

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I’ve also gotten in the habit of keeping roasted or steamed sweet potato in the fridge. Sweet potato adds bulk to a meal and, when added to a salad or some quinoa, can make a sparse meal much more filling. Because cooked sweet potato won’t stay fresh in the fridge for more than a couple of days, steaming can be a great way to save time; I usually just steam a chopped sweet potato for approximately seven minutes and then season it with a sprinkle of sea salt or even a bit of coconut oil when it’s done.

I’ve also gotten in the habit of preparing a big batch of fresh, homemade pico de gallo (diced tomatoes, onion, garlic, cilantro, and lime). That way, when gathering my lunch in the morning, all I have to do is pack some lettuce to make a salad with the prepared sweet potato, pico de gallo, and maybe some quinoa or sauerkraut. Oh yeah, and avocado, too (of course) :)

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Then, when I come home at night and I’m too exhausted to make an elaborate dinner, I can use those same ingredients to make something different, like these delicious tacos!

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I’ve also realized that having almond butter around is an absolute must (I know, duh).

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And, last but not least, I make sure to have a healthy, filling snack on hand at all times–one that doesn’t spoil or require a refrigerator. Enter my Tropical Trail Mix. This yummy snack takes only a couple of minutes to throw together and satisfies my sweet and salty cravings in a healthy way. The recipe is super easy.

Tropical Trail Mix Recipe

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Ingredients

½ cup banana chips
½ cup gogi berries
½ cup pitted, chopped dates
½ cup coconut flakes
½ cup roughly chopped Brazil nuts
½ cup cashews
¼ cup cacao nibs or chocolate chips

Instructions

Stir together and enjoy!

Notes

Store in the fridge for the greatest freshness.

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