These Chocolate Tajin Pistachio Apples are made with Setton Farms Tajin Seasoned Pistachio Kernels, a craveable combo of sweet, salty, and just the right kick.
Pistachios are a powerhouse of plant-based protein, fiber, and essential nutrients, making this treat as nourishing as it is delicious.
I made it, you guys! There are approximately 43054 boxes still unpacked and I’m sitting on the living room floor with my TV since the new furniture has yet to come in, but I’m so excited to start this new transition in my dietetic career. Also, running in non-triple digit temperatures doesn’t suck either. The temperature yesterday morning was a prime 70 degrees – vast improvement from 100 degrees!
Do you guys have a favorite leafy green?
Truthfully, I’m one of those people that likes all her greens but if I had to pick one, it would be arugula. It belongs to our beloved cruciferous family (think kale, broccoli, brussel sprouts, and cauliflower) and takes a salad to the next level with its peppery taste and bite. I like kale and spinach just as much as your average health fanatic, but arugula’s unique characteristics add that “something extra” to a salad that you actually want to eat.
My picks for travel snacks are always changing to match the meals I’ve been eating. I use to be very habitual about eating on a routine and the same things on repeat – and although it’s obviously not a bad thing to know what you like (and routine eating can often take the guess work out of healthy eating) it doesn’t quite work for me when I travel.
I knew I was going to be spending a good amount of time exploring the food scene in the area – so I stashed a few items that were versatile enough for both snacks, mix and matched for meals, and (pre) breakfast. Do you wake up extremely hungry or is it just me? I find that I always need a bite before everyone officially rolls out to brunch together – I can never wait that long! The hangries for sure gets real for me, and it’s not the prettiest thing in the morning!
The items above are from a recent trip I took – I definitely did not go through everything. Being the compulsive packer and picky eater I am, I like to be prepared rather than not. Here are a few items I packed this go round:
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!
I hope you haven’t gotten tired of me boasting about all things spring-y around here…the spring produce love is REAL. I’m digging my daily greens (as usual) and the warmer weather definitely help sets the spring time mood – can’t wait for berry season soon!
Post-workout. A 2% mango and jalapeno Siggi’s with coconut chips.
Iced coffee via Kudu’s and a blueberry Bai5.
I also had some raw carrots for a snack with hummus…which I never got a picture of. But I am giving you this picture, which shows a little bit of what I prepared for the week – including the carrots! I guess the theme of the week is orange…oh wait that’s every week. (Go Tigers! And Vitamin A!)
Made a batch of this cucumber. radish, and mango mix for the week – with a squeeze of lime and drizzle of honey.
Which got mixed into this salad – with a bed of arugula + avocado + smoked salmon and a little bit of goat cheese.
Which you can see in action here…work lunch.
An minneola orange. Hauled last week
An everything but the kitchen sink salad – my favorite! A base of kale and arugula + shrimp + sweet potatoes + roasted tricolor carrots + peas + sundried tomatoes + peas all tossed in lemon juice and tahini.
A piece of this kick ass chocolate I got in the mail from the Easter bunny. They sure do know me well – coconut and dark chocolate and all!
Head on over to Jenn’s linkup for more food inspirations – she’s talking all about her CHARLESTON eat’s today – yay!
