Eating Healthy When You Are Crazy Busy

I wanted to share some tips with you for when you are really busy but still want to eat healthy, because it makes you feel GREAT to keep eating healthy, right?!

And we aren’t going to let “being busy” stop us from feeling great, right?!

Well, I have some tips for ya on what you can eat to stay healthy when you are busy!

healthy choices on the go

Smoothies.

So fast, just pour some ice and water, coconut water, rice milk or hemp milk into the blender- about 1-2 c total.

Then throw in about 2 c of your fruits (berries, bananas, apples, peaches, etc).

Now add some veggies (about 3 c of spinach, kale, cucumber, romaine lettuce, just to name a few).

Add some protein if you like (maybe a scoop of undenatured whey protein concentrate or hemp protein powder) and some healthy fats (avocado, coconut oil,  hemp seed or chia seed).

For extra flavor, add some vanilla extract or dash of cinnamon.

This should give you two servings so you can save the rest of it for an even faster meal.

Salads.

Chop up a bunch of lettuce – romaine or red leaf – and add some spinach. Pile on some other veggies – tomatoes, cucumbers, carrots, radishes, sliced beets, bell peppers, onions…whatever you like.

Add some protein. Choose pumpkin seeds, hemp seeds, cooked organic chicken breast, kidney beans, sprouts, a hard-boiled egg, or salmon or tuna.

Make a quick dressing with stone-ground mustard, lemon juice, olive oil, and a dash of Coconut Aminos (or just a bit of sea salt if you don’t have coconut aminos or can’t find it). Toss it all together and eat.

If you chop the veggies in bulk you can make a couple salads at a time, don’t add the dressing to them yet, and they usually last a couple days.

Know where you can get healthy take-out.

This could be from a nearby restaurant. I love my local FreeBird’s when I’m out and about- I get the Freedom salad with greens, chicken breast, black beans, lots of veggies, and guacamole for some healthy fat.

You could also find a place like MyFitFoods in several Texas cities (they’ve expanded to a few other places as well). They prepare healthy food to go. I used them a couple of times when I had to travel for work. Their portions will keep you on track but you can also get a medium or large size meal if you want to have extra leftovers.

No, it’s not quite as cheap as buying and preparing it yourself, but if you are a busy person (OR you just don’t enjoy cooking) and would just spend the money on junky fast food or pizza delivery, then it’s a much better value.

It’s always the small habits that add up. Don’t let yourself fall back into old habits that cause you to not feel so great! I’d love to hear from you, too: what do you like to eat when you are really busy?

If you’d like more tips to make it through this crazy season, then join my FREE Healthy Through the Holidays Program.

Pumpkin, Pumpkin, Pumpkin

I’m so excited that it’s pumpkin season! There are so many wonderful pumpkin recipes out there.

The kiddos love to go to pumpkin patches and I love pumpkin seeds. I also love pumpkin flavored goodies. We got some pretty big pumpkins which means I now have lots of pumpkin puree.

Getting it was pretty painful though. With the first one I tried to peel it first, the peeler slipped and I took a big chunk out of my knuckle…not good! Then I tried to cut it- that’s what’s pictured below. It was still pretty hard. With the second one I figured I’d actually look up how to do it. Then I discovered you can actually just cut the pumpkin open, scoop out the seeds, and bake it in the oven in a roasting pan, opening down, in some water until its soft. Then you let it cool and scoop out the flesh-forgot to take a picture of this one. It’s a lot easier- and less painful- that way.

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Anyway, what I really wanted to share was some of the great recipes I have found lately. I’m not a food blogger and I even forgot to take pictures of most of this stuff as I was cooking, but at least the recipes are there. I’ve included a breakfast recipe, one that could be a breakfast or dessert, a good grain and dairy-free pumpkin pie substitute, a dinner, and a dip for snacks.

Pumpkin Pancakes

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  • ½ c pumpkin
  • 1 mashed medium banana
  • 6 eggs
  • 2 Tbsp coconut flour
  • 1 tsp vanilla
  • 1-2 tsp cinnamon
  • ½ – 1 tsp nutmeg

Mash ingredients together and let sit for 5-10 mins so that the coconut flour can absorb the liquid. Cook over medium heat using coconut oil, approximately 2-3 mins per side depending on the thickness of your pancakes.

I make a big batch of these and freeze, then toast them for easy breakfasts for the kids.

 

Chocolate Chip Pumpkin Coffee Cake

  • 1 cup sweet white sorghum flour
  • 1/2 cup brown rice flour
  • 1/2 cup gluten free pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (or a mix of cinnamon, ginger, and nutmeg)
  • 1/2 cup unsalted ghee
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil melted
  • 1/2 cup honey
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin purée
  • 1 ½ c semi-sweet chocolate chips

Preheat the oven to 350°F.

Line a 9″ x 13″ pan with parchment paper. Set aside. In a bowl, combine the flours, baking soda, and pumpkin pie spice. Set aside. In another bowl (or the bowl of your stand mixer), beat the butter and sugar together until combined.

Beat in the coconut oil and honey. Beat in the egg and vanilla extract. Beat in the pumpkin purée until combined. Beat in the dry ingredients. Stir in the chocolate chips. Pour into the prepared pan. Bake for about 25-30 minutes or until the edges are slightly light brown and a cake tester comes out clean. Allow the bars to cool completely in the pan before cutting into squares.

You could use these for dessert with a little powdered sugar or maple syrup glaze. They are good for special coffee cake breakfast the way they are.

Servings: 12-16 squares

 

Pumpkin and Sweet Potato Shepherd’s Pie

  • 1-2 tbsp coconut oil
  • 2-3 cloves of garlic
  • 1 chopped onion
  • 3-4 c of chopped veggies (bell peppers, broccoli, cauliflower, asparagus, etc)
  • 1 lb. ground beef, chicken, or turkey
  • 2 Tbsp tomato paste
  • 1 Tbsp coconut aminos
  • 2-3 tsp of seasonings as per your family’s tastes (basil, oregano, turmeric, cumin, etc)
  • 3 c of mashed pumpkin or a mix with sweet potato (for topping)

Preheat oven to 375.

Warm coconut oil in skillet over medium heat. Saute garlic, onion, and veggies together until mostly cooked. Remove veggies from skillet and add meat, cook until browned. Add tomato paste, coconut aminos, and seasonings and stir until combined. Add veggies back into skillet.

Pour meat and veggies into the bottom of a 9×13 baking dish or casserole dish. Top with mashed pumpkin and/ or sweet potato.

Bake for 25- 30 mins until topping is browned

Pumpkin Nut Butter – from The Healthy Foodie -she is actually a food blogger so check out her pictures of the process

  • 1 c almond butter
  • 1 ½ c strained pumpkin puree (about 1 ¾ to 2 c before straining)
  • 2 T black strap molasses
  • 1 Tbsp cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • ½ c raisins soaked overnight (while the pumpkin puree is straining)

Add nut butter and all other ingredients to a food processor and mix until creamy- about 3-4 mins. It will last for about 2 weeks in a glass jar in your fridge.

This is great on a rice cake, graham crackers, apple slices, and more.

Lastly, I made these Vegan, Gluten-Free Pumpkin Mousse Squares exactly as the recipe shows. She is actually a food blogger and took some great pictures of the process. I took these to a potluck lunch at church and they were a big hit.

Well, I hope these help with your need for pumpkin this season.

Questions? Comments? Please let me know.

Jessica