Summer, is that you?
It hit 90 degrees the other day in Charleston, so in my mind it’s basically a yes. With the recent warmer weather, I’ve also increased my beach days from zero to a million in a month so needless to say, I’ve got boat days, summer stripes, and berry picking on my mind.
Today I’m sharing 6 lunch ideas of mine from the past few weeks – sad desk lunch no more! I like to bring my lunch to work because a) it saves money b) it gives me the flexibility of having healthy options that I actually want to eat. Also, it’s fun for me – there’s something about an incredibly organized lunchbox that gives my OCD mindset all the feels.
Fun fact: I brought my lunch to school every single day all through elementary, middle, and high school. Needless to say, I’ve got some experience under my belt. However, gone are the days of Lunchables and Capri Suns – the current brown bag situation is SO much better (healthier, tastier, and overall more kick-ass.)
Each of these lunches are as easy as the title says – prep them the night before and grab and go in the morning!
It’s Monday so I got a little coconut crazy to start the week right. Story of my life.
They other day I got asked the age old question, “If you could eat only one thing for the rest of your life, nutrition benefits aside, what would it be?”
Truthfully, the first thing that popped into my head was avocado.
Just to preface, these are RIDIC-OUS-LY good. I apologize in advance for the jars of nut butter you’re about to harm in the making of these cookies.
So, butternut squash for dessert. AKA vegetables for dessert. I get you. Always have vegetables and dessert on the mind. You know, the finer things in life – we’re all about that here at the Nutrition Happens kitchen.
I had pack of pre-cut butternut squash from Trader Joe’s leftover in my fridge from last week so I was trying to find a way to use it up. I’m not saying that butternut squash is soooo winter (because I love squash), but my body really enjoys eating seasonally and currently, I’m really enjoying spring vibes and its abundance of fresh produce. (Did you catch this Minted Strawberry and Fava Bean Salad with Asparagus last week? My tastebuds are still humming!)
