fresh and fit: eating healthy

Monday, April 16, 2012

Today at the office, I overheard a conversation about losing weight. "It's not just about exercising - it's the quality of food and portion control," she said.

You'd think that's simple and easy to remember, but when you're working 24/7, it's difficult to make time and plan healthy meals that have a balance of protein, carbs and the right amount of veggie servings.

My quick fix to this solution? Always have a bag or container of fresh spinach, spring greens and baby kale (ready to eat) in the fridge.
*I'm a big fan of organic girl - you can find their products at Whole Foods or another local grocer.*

Even if I don't feel like cooking an elaborate dinner, a side salad of those veggies makes dinner more filling and gets at least 1 1/2 servings of your daily vegetables. Also, I save my grocery shopping and "weekly cooking" for Sundays - allowing me a full day to cook and control my portions for each day.

Important reminders:
(1) always eat breakfast in the morning even if it means just a banana
(2) snacking isn't a bad thing - keep a jar of non-salted almonds or kale chips at your desk - you'll risk the temptation of stuffing your face with calorie-filled goodies from the vending machine
(3) hydrate, hydrate and hydrate - drink plenty of water

Here's my typical day, maybe it will help you plan your meals for a light, fresh and fit week!

breakfast - (eaten at 7:45 a.m.) (option a) fresh steel cut oatmeal with flax seed, drizzled honey, almonds and cranberries (a dash of brown sugar because of my sweet tooth) or (option b) honey flavored greek yogurt with pumpkin seeds, granola, almonds, flax seeds and fresh berries

pre-lunch snack - (eaten an hour and a half before lunch - 9:30 a.m. to10:00 a.m.) luna bar - lemon zest and vanilla almond are my favorites

obsessed with organic girl | baby spinach, spring mix and baby kale | fresh, clean and ready-to-eat

lunch - (always eaten around 12:00 p.m. to12:30 p.m.) spinach, mixed greens and kale salad with cucumbers, sprouts, half an avocado, tomatoes, edamame beans and carrot-ginger dressing (Whole Foods has the best one!)

after-lunch snack - (eaten two hours after lunch - 3:30 p.m.) small apple with 1 1/2 spoonfuls of organic peanut butter or two small clementines

*sometimes a piece of dark chocolate makes its way into my stomach*

[4 - click here for the recipe!]
dinner  - (eaten around 6:00 to 7:00 p.m.) lemon chicken or kale wrapped salmon, a side asparagus and  spring salad without dressing, paired with a glass of wine or rose

You all must think I'm anal for these specific times, but I've read that it's important to have a food routine. It helps keep your metabolism stable at a fast, steady rate and ensures healthy digestion. Notice that every meal has a veggie or fruit component. I also strongly suggest taking vitamins in the morning too, to ensure that you're getting the require nutrients for a balanced, healthy body.

healthy body = peace of mind = clarity = less stress = positivity

For more tips on eating right, check out recipes featured on these happy miles! She always posts the healthiest dishes.

Stay fresh and fit!
images: [1] [2] [3] [4]


  1. Does drinking copious amount of tea count as hydration? ;)

    that kale-wrapped salmon looks simply divine!!
    My favorite kale breakfast/snack is a kale, banana, soy milk smoothie. It's better than it sounds- trust me!!

  2. Oh my goodness you are amazing. I love your oh-so-foodie meal plan haha. And I LOVE baby spinach! I always have a bag in the fridge and I eat it with pretty much anything: pasta, a variety of quinoa salads, cooked meat, beans, whatever! So good.


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