Eating Healthy on Vacation
For the 4th of July my husband and I spent the weekend at the beach. It was a great getaway! Although we did indulge a little over the weekend (banana s’mores!), for the most part we ate very healthy thanks to planning ahead. In today’s Healthy Grocery Girl Show episode I share some of the recipes we prepared over the weekend. Watch, enjoy and let me know if you try any of these recipes yourself!
Sprouted Veggie Sandwiches
Makes One sandwich
Ingredients:
2 slices of sprouted whole-grain bread such as Food for Life
1 teaspoon mustard
1 tablespoon hummus
1/4 cup spinach
1-2 slices of roasted red bell pepper (I buy mine in the jar)
1 tablespoon olives, sliced
Directions: Toast bread and then spread hummus on one piece and mustard on the other piece. Layer ingredients; spinach, roasted red bell pepper and olives. Place together, slice in half and enjoy!
Guacamole
See how to make it HERE
Coconut Carrot Slaw
Makes 4-6 servings
Ingredients:
1 can (15 ounces) of organic unsweetened coconut milk
2 tablespoons apple cider vinegar
A pinch (or two!) of sea salt
1/2 head cabbage
1 large carrot
2 large celery stalks
1/2 cup green onion
Directions: Wash and chop cabbage, carrot, celery and green onion and toss together in a medium size bowl. In a small bowl or mason jar mix together coconut milk, apple cider vinegar and sea salt to make dressing. Pour dressing over bowl of veggies and mix together evenly. Enjoy! *Best when served chilled.
Banana S’Mores
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A few Pics from our Trip!
