It’s 11 O’clock and you still have one hour before your lunch break.
You find yourself rummaging in your drawer (or office fridge) looking for something to snack on. Ah! There’s a bag of potato chips and with a sigh of satisfaction; you happily munch your chips.
But wait a minute…….
That snack you are happily munching contains about 200 calories that you don’t really need!
No, don’t spit it out!
Nutritionists have confirmed that snacking helps fight weight gain and also keeps your metabolism stable.
Snacking is great as long as it is healthy and within your budget. Don’t worry. There are loads of budget friendly healthy and tasty snacks that you can reach for when that snack craving hits you.
Healthy and budget snacks together?
Is that possible?
Below is a list of 15 health budget snacks that you can treat yourself to:
• Air-Popped Popcorn
• Hard-boiled eggs
• A serving of nuts (raw almonds are my personal favorite, though I eat them in moderation – they can be pricey!)
• Yogurts (make sure they aren’t filled with sugar!)
• Pickled vegetables
• Crackers and cheese
• Carrots (buy the big ones and slice them yourself – no need to pay extra for baby carrots)
• Beans (white or black)
Sliced Cucumber with Goat Cheese
Hummus (make your own to keep the cost down)
Salsa and Veggies (especially freshly homemade!)
Be rest assured that you are not alone in your craving for snacks.
But next time the craving creeps up on you, try to choose one of the healthy snacks above instead of reaching for that bag of potato chips. Your body will thank you! (No really, it will!)
Do you have a favorite frugal and healthy snack? Please share in the comments box below.
*Linked up at Frugal Friday
This last week was a good one. I am officially allowed to workout again, as long as I don’t push too hard! Yay! I can feel an improvement and boost in energy, and I can tell my treatment plan is working. I also had the chance to review a cute kids’ movie and am hosting a giveaway for a copy of the DVD. Yes, a good week!
Holy cow, it’s the last week of summer break. Time to get organized for back to school and back to work! I’m sad for the break to end, but I feel partially content as well, knowing that it’ll be good for the kids, especially Buddy Boy, to be back on a more specific schedule again. I’m hoping to get a lot done this week, but I also want to have some FUN too! Hopefully I can find a good balance that’ll keep the kids and me happy.
Here’s the menu plan for the week:
Monday – Baked Potato Bar
Tuesday – Del Taco (we’re running from hair appointments to back to school nights, so we’ll take advantage of Taco Tuesday!)
Wednesday - Roasted Chicken and Potatoes
Thursday – Breakfast (waffles, fruit salad, etc)
Friday – Leftover Night
Saturday – Homemade Taco Bowls
Sunday – Family Dinner at my Mom’s
Goals for the Week:
- Take car load of stuff to local thrift store.
- Do a freezer cooking session.
- Buy stuff for and put together gift baskets for some awesome volunteers at Resolution Horse.
- Take Munchkin to get her hair done.
- Take kids to Back to School Night.
- Back to school shopping trip with Aunt Linda.
- 2 Horseback riding sessions; 1 gymnastics class.
- Harvest and juice grapes.
Have a great week! We’re linked up at OrgJunkie.
This is a quinoa-crusted chicken that is perfect for those that are gluten, dairy, peanut, or sugar free.
I discovered this recipe over at The Baking Beauties, and I adapted it for my own needs, since there are a few ingredients in the original recipe that I have to avoid. I’ll share my adapted recipe below.
SO good, seriously! When my 7-year old heard the word “quinoa”, he told me twice, “don’t forget Mom, that I don’t like quinoa!!” ha ha….but he ate it right up, along with the rest of the family.
I have since had a negative reaction to eggs, and so the next time I make it I’ll probably omit the egg, but I’ve left it in this recipe for now. I’m making a big freezer batch of this chicken tonight!!
This was lovely served with brown rice and fresh fruit on the side.
*To get the recipe for the Mango-Chili Sauce you see on top, GO HERE.
*Linked at Gluten Free Wednesdays
Child Friendly, Freezable
The Baking Beauties
Quinoa Crusted Chicken - Gluten, Dairy, Peanut, Soy, and Sugar free.
- 2 Boneless, skinless chicken breasts (cut into strips)
- 1.5 cups cooked quinoa
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 cup brown rice flour
- 1 pinch ground black pepper
- 1/4 teaspoon sea salt
- 1 large egg
- 2 tablespoons water
|Put cooked and cooled quinoa in a large shallow dish. Add paprika, cumin, and 1/2 tsp sea salt, gently combine. |
|In another shallow dish, combine the brown rice flour with the pepper and 1/4 tsp sea salt. |
|In a 3rd dish, whisk together the egg and water. |
|Preheat oven to 400 degrees F. |
|Line up the chicken, flour mixture, egg mixture, and quinoa mixture on your counter (in that order). |
|Dip the chicken strips first into the flour mixture, and then into the egg mixture, and finally into the quinoa mixture. Press the quinoa onto the chicken. |
|Lay the strips of chicken on a parchment-lined baking sheet, and bake at 400 degrees F for 15-20 minutes, or until completely done (length of cooking time will depend on how thick the strips have been cut). |
|If freezing, transfer the strips to the freezer and flash freeze. Transfer strips to a freezer bag, and label. To reheat, take as many as you'd like and pop into the microwave until hot, or bake in a 400 degree F oven for 5-10 minutes, until heated through. |
Howdy, howdy! Happy Monday, friends.
I am beginning week 3 of my anti-inflammatory diet. I can feel improvements, and I’m so grateful. I actually was feeling good enough to attempt exercise today, but I didn’t last long. After telling my doctor about it, I received a gentle scolding and was told that my adrenal glands are not recovered enough yet, and that in 3-4 weeks we’ll start talking exercise. So…I guess that means I’m on mandatory “relaxation”!
The meal plan I’m sharing today is what I’m feeding my family, not myself, since I’m basically eating salads with chicken for nearly every meal, and some sort of fresh fruit for all snacks.
fresh raspberries (from the garden)
other fresh fruit (we currently have oranges, apples, bananas, kiwi, and mango to choose from)
fresh fruit (see above)
chicken and cheese quesadillas
veggies of choice (on hand we have corn, peas, carrots, cabbage, lettuce, squash, and zucchini)
Monday – Taco night
Tuesday – Chicken and Rice SoupWednesday - Breakfast for Dinner (waffles, homemade hash browns, fruit salad)
Thursday – Leftover night
Friday – Dinner at Grandma’s
Saturday – Dad’s in charge
Sunday – Dinner at Grandma’s
As for my goals last week, here’s how I did:
- 1 hour freezer cooking session – YEP!
- Start exercising again. – YES, but got busted for it.
- Finish up my two giveaways – YES
- Post at least 2 new recipes on the blog. – oops, NO
The plan for this week:
- Do some yard sale back to school shopping.
- Declutter and organize the bookshelf area of my bedroom.
Have a great week!