Nutrition

Today’s post is about one of my go to Acai bowls I make a few times a week for my family. I used to make our smoothies and Acai bowls with juice but recently switched over to using ZICO® Premium Coconut Water™ as a base. It’s refreshing and slightly sweet without all the empty calories of sugary juices.  “ZICO. Crack Life Open™” It comes in natural and chocolate flavor!  You can pretty much always find one stashed in my diaper bag. It’s an easy on the go healthy drink that Ava loves as well!  My Acai bowl change slightly depending on what I have in my kitchen but they mainly consists of one frozen acai packet, 1/2 cup plain Greek yogurt, 1/2 cup frozen berries, a spoonful of goji powder (I use the powder because I don’t care for them whole), a couple spoonfuls of hemp seed and a bottle of natural flavor ZICO® Premium Coconut Water™. I used to use juice as my base but found coconut water to be a much better option. My bowls tasted just as good and didn’t need the extra calories and sugar from juice. I blend it all up and top it with half a banana and a small amount of pumpkin and flax seed granola for a super filling and healthy meal!

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Morning lovelies! In trying to keep up with my weekly Honeybee Health posts here we go with this weeks random shots…. A typical breakfast of protein waffles, ground chia seed and a little agave/maple syrup blend. 90% of the time I have a carb breakfast. They fill me up and give me plenty of energy for the day.

We love cereal in our household! These are a few of my go to cereal options. All of these are higher in fiber and lower in sugar (and taste good too).

My Instagram grocery cart check in from last week. These are pretty much my staples at Trader Joes. I try my best to stock up on the majority of my items from Traders since its much more affordable and save Whole Foods for our meat and specialty items.

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Happy Sunday loves! It’s been fashion overload here lately 😉 so thought i’d switch it up a bit a do a Honeybee Health post with some random shots from last week. I posted this dinner I made on my instagram and several of you asked how I prepared it. Honestly it was crazy easy and turned out SO yummy! My husband actually hates fish (unless its breaded) and he ate the whole thing! As far as meat, poultry and fish goes I tend to spend more money on better quailty items. This is wild caught Chilean Sea Bass and it can be a  little more pricey but in my opinion you can really taste the difference! I marinated them with a little olive oil, crushed garlic and sea salt then put them in a glass dish and cooked for 15 mins at 450 (until the middle is cooked through). I served them with simple sides of white rice and black beans. Yes I said white rice 😉 brown rice is a better option but from time to time we have white rice (especially because the hubby isn’t a fan of brown). I’ve made homemade mango salsa before but cheated with this one and picked up a pre-made one from Whole Foods.

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Today’s post is a super easy healthy meal that I make when i’m running short on time. It’s a mexican inspired and filled with fiber, protein, colorful veggies and healthy fats. (posted on my inastagram @andeelayne a couple days ago ) When i’m in a hurry I pick up a rotisserie chicken, shred it and set aside. You can also grill your chicken at home and then shred it as well but the precooked rotisserie chicken saves me time. Next I satuee one red bell pepper and a large onion in a frying pan with a little olive oil and set them aside.  I toss my shredded chicken back into the frying pan and add a little sea salt, cumin and a can of cannellini beans. I drain a bit of the liquid out of the can first but not all of it. I mix it all together in the frying pan and add a little bit of chicken broth just to give it a creamy kind of texture (think tuna salad consistency). Add your sautéed peppers and onions back in to the frying pan. Put a 1/2 cup of brown rice on your dinner plate and add your chicken mixture on top.

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Happy Friday lovely ladies! I decided to move my “Forever Friday” post to tomorrow since i’ve been receiving tons of requests for a Honeybee Health post. Sorry for lagging on the nutrition posts lately but I lost my phone a few weeks back and all my food shots that were saved on there as well. ;(   As you know we’ve been traveling the last couple weeks and most of the time we were eating out. I know it can be really difficult to eat well on vacation but it just takes a little effort. Here are some food shots from the last couple weeks while we were traveling….. (Snacks I brought along for the family on one of our many flights)  No cookies, sodas or (potato) chips here! I packed peanut butter filled pretzels for the babe (I steer clear of these because I could eat the entire bag), Chia Squeeze pouches (have tons of Omegas the little one loves them too) and lastly some all natural apple chips.

On another flight we flew Virgin America. I’ve posted on them before but if you haven’t flown with them you MUST! Seriously the best! You can pick your meals and put in your order  from the screen in your headrest.

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Many of you ask about my workout plan and for more of these Honeybee Health shots so i’m trying to make them a weekly post! Life is so busy lately that I really just don’t get into the gym 5 days a week like I used to. I would say it’s more like 2-3 times a week now but the biggest thing for me is continuing to eat clean. Whether its eating out or cooking for my family I try to keep it consistent. Here are some random shots from last week… Easy weekly vegetable prepping! These are more for my hubby on the go but great for the diaper bag and in the car as well! I cut up all these organic veggies and portion them out in Ziplocs. I eat them raw or sometimes with hummus. The hubby tosses his with a little balsamic dressing. Either way they’re super easy, filling and low in calories!  Simply OBSESSED! I try to buy the smaller container so I won’t take on all the extra calories but its still better for you than soda or sugary juices. 😉 A quick breakfast at home… Whole grain toast,

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Earlier this week I posted a picture of a Nutella Banana Bread I made on my Instagram (@andeelayne) and it was just toooooo ridiculously tasty not to share the recipe with you ladies! I had pinned it on my Pinterest TASTE board and let’s just say that I don’t think i’ll ever make any other banana bread. If you ladies are like me and love sweets then this recipe is for you! The original recipe can be found HERE but I made a quick, cheaters version 😉 below…

I love this Everything but the Bananas mix from Whole Foods. It’s premixed and pre measured for you and there’s nothing processed in the box! All you have to do is add the bananas, a little oil and water and you’re done!

DIRECTIONS:

Preheat your oven to 350 degrees. Make this mix as directed on the box. Next heat about 1/2 cup Nutella in the microwave for about 20 seconds so it will be easier to mix. Then carefully fold about 3/4 of your Nutella in your batter trying not to over mix it so it won’t take away the pretty swirl design.

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Happy Sunday laddddies! Many of you have requested more Honeybee Health posts so i’m going to try to do these weekly for you. Here are some random shots from last week….. (Organic ground chicken with bell peppers, quinoa and my Homemade Kale Salad) For those of you who have been following me for awhile you will probably notice a reoccurring meal theme which look like these two. Doing meal preps earlier on in the week helps me to stay on track esp for lunches. Its typically lean proteins, complex carbs and a large portion of veggies. Organic rotisserie chicken , brown rice and roasted veggies Out to dinner I felt for pasta so I had it! I opted for the turkey bolognese and only ate half of this portion (and had a nice glass of wine too! ) Keeping it healthy out to lunch with an open faced tuna sandwich (mayo free!) made with olive oil and on whole wheat. I requested “no pesto” but they forgot and I ate it anyhow.

I’ve mentioned before my hubby LOVES wings! So off to Buffalo Wild Wings we went 😉 I’m not a fried food kind of girl but I am a margarita (and this one is DEF not a skinny version) and warm soft pretzel kind of girl so I indulged in these!

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Alright lovelies its been WAY to long since i’ve done a recipe post. Life has been crazy busy lately (this toddler stage is kicking my butt) but I do want to get back into the routine of trying new healthy recipes to share with you ladies! So here we go!  This week the hubby requested chili for dinner and the first thing that came to my mind was my favorite one from Cheesecake Factory, the white chicken chili! Chili is one of my favorite comfort dishes that’s perfect for chilly nights (lol no pun intended). So I got to googling and came across this recipe from The Food Pusher and it turned out awesome!!  One of my instagram followers said this would be perfect dish for a Super bowl party and I couldn’t agree more! Not to mention its a little lighter than the traditional ground beef and cheese recipe.  (This was the hubby’s portion.  Mine was about half of this and served with brown rice) Ingredients:

• 1/4 cup canola oil (I didn’t have so used olive oil instead)
• 2 pounds* cubed chicken breast meat or chicken tenders
• 1/2 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 1/2 tablespoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon butter
• 3/4 cup chopped yellow or white onion
• 1 tablespoon minced garlic
• 1/4 cup chopped roasted poblano pepper (I cheated and used the pre prepped ones in a jar to save time)
• 1 1/2 tablespoons finely diced green chilli pepper (I used a serrano)
• 1/3 cup flour (I used whole wheat)
• 4 cups chicken stock
• 2 tablespoons salsa verde
• 1/2 tablespoon chili paste
• 1/2 tablespoon Tobasco (I didn’t use any)
• 1/2 cup heavy cream ( I reduced this to 1/4 cup)
• 1 cup white beans (from a can,

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