EATING HEALTHY AS A PICKY EATER

Life as a picky eater has not been easy, especially when it comes to eating healthy. Would I rather a bag of cheetos over apples and peanut butter? ABSOLUTELY. However, this isn't always the best choice to fuel your body. Your body runs better and keeps you going longer when you fuel it with good things for you. Here are a few of my favorite snacks and recipes:

THE RIO-ACAI BOWl

NEEDED:
-SAMBAZON ACAI FROZEN PACKS (2)
-APPLE JUICE
-BANANA
-NATURE VALLEY VANILLA ALMOND GRANOLA
-ANY OTHER TOPPINGS

BLEND:
-2 SAMBAZON FROZEN ACAI PACKS
-1/4 CUP APPLE JUICE
-1/2 BANANA
BLEND TOGETHER FOR ABOUT TWO MINUTES.

POUR INTO BOWL, TOP WITH 1/2 CUP OF GRANOLA, TOP WITH OTHER HALF OF BANANA

OTHER THINGS YOU CAN ADD ON TOP (if your not picky like me): STRAWBERRIES, BLUEBERRIES, COCONUT, PEANUT BUTTER, ALMOND BUTTER, SUNFLOWER SEEDS

AVOCADO CAPRESE CHICKEN SALAD

This recipe can be found here. 

PEanut butter energy bites

This recipe can be found here. Great for a quick snack before or after working out. 

Honey lemon Chicken and asparagus 

This recipe can be found here. Great for if your looking for a quick, easy dinner that is healthy and good for you!

Spinach artichoke dip

INGREDIENTS:
  • 1/2 cup fresh shredded parmesan cheese
  • 1 1/2 cups gruyere cheese , divided
  • 10 oz frozen chopped spinach
  • 14 oz marinated artichoke hearts
  • 8 oz cream cheese , softened
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 cloves garlic
  • 1-2 tablespoons olive oil
  • 1 baguette for serving

DIRECTIONS:
  1. Preheat oven to 375 degrees.
  2. Defrost spinach and squeeze dry. Chop artichokes.
  3. In a bowl combine parmesan cheese, 1 cup gruyere cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and 1 clove of garlic, minced. Place into a casserole dish or pie plate and top with remaining 1/2 cup gruyere cheese.
  4. Bake 25-30 minutes or until bubbly and cheese is browned.
  5. Slice baguette into 1/2″ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
  6. Remove from the oven and gently rub each slice with a clove of garlic.

One pan pesto chicken and veggies

INGREDIENTS:
  • 2 tablespoons olive oil
  • 1 pound chicken thighs, boneless and skinless, sliced into strips
  • 1/3 cup sun-dried tomatoes, drained of oil, chopped
  • 1 pound asparagus, ends trimmed, cut in half, if large
  • 1/4 cup basil pesto
  • 1 cup cherry tomatoes, yellow and red, halved

DIRECTIONS:
  1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
  2. Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
  3. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

All recipes have been found on pinterest.