carrots

Fruits & Veggies Made Easy

Just yesterday I embarked on a three 3 week effort to get in great shape before Memorial Day weekend. I’m trying to increase my physical activity, and get myself on a strict, fruits/veggies/protein only diet (bye bye carbs :(). One day down, and I’m feeling great!

I have no problem eating healthy, I just don’t like how it always seems to be so inconvenient to do so. Whenever I feel a healthy streak coming on, I get ambitious and buy a ton of fruits & veggies- but many times they end up going bad because I’m too lazy to cut them up or wash them when I’m in the mood to snack- and in turn I end up eating junk food #fail.

I recently discovered a way to avoid that problem, so I spent Sunday afternoon doing just so…

I picked up celery, carrots, watermelon, and grapes (not pictured) for the week…

I pre-washed, cut and bagged everything!

Red grapes
Celery
Carrot & celery snack bags
Oh my gosh, is it difficult to cut up a watermelon!
Watermelon snack bags
Look at that!

Now my fridge is stocked with fruits and veggies, ready at my fingertips. It makes healthy snacking at home much easier, and packing a healthy lunch simpler as well. I’m ultimately saving money since nothing goes to waste, I’m filling up on healthy foods, and not feeling as guilty about snacking since I’m avoiding more tempting, junk food options.

I wish I were this ambitious about healthy eating all of the time, but you never know- maybe it’ll become routine and stick. Here’s to hoping!

Happy snacking. 😉

Quick & Healthy Dinner

I needed to whip up a quick dinner the other night, but wanted something simple and fairly healthy. I pulled ingredients from my fridge and pantry and made a primavera-esque dish that was actually really good!

I gathered as many veggies as I could find- broccoli, carrots, onions, and mushrooms.

I sliced my onion and immediately put it into the frying pan with some olive oil to caramelize. After the onion slices started loosing their shape I added the rest of the veggies, a tad more olive oil and some salt and pepper to season.

Cook until all veggies are soft

While the vegetables were on the stove, I cooked and drain some wheat spaghetti in a separate pot…

Wheat pasta takes just a bit longer to cook.

Once the veggies were done, I mixed them into the pasta and added a bit more olive oil to substitute as a sauce.

Sprinkle with grated parmesan, salt and pepper to taste

That’s it!

The dish was actually pretty filling and I had plenty of leftovers to bring for lunch the next day.

I love to cook, but not so much on weeknights. I’m always looking for simple and healthy dinner recipes- please feel free share your favorites below!

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