Healthy Spring Break Recipes

Spring break is right around the corner ladies, and I don't know about you, but I want to look and feel my best. Which means that it's working out and healthy eating season for me. Here are a few recipes that are both tasty, and healthy to help you feel good, too!

PS: You're beautiful no matter what size!

Breakfast:

1. Peanut Butter Overnight Oats

Ingredients:

- 1/2 cup of milk

- 3/4 tablespoons of chia seeds

- 1/2 cup of rolled oats

- 1 pack Stevia

- Peanut butter

Add milk, chia seeds, stevia and rolled oats into a jar and mix. Add peanut butter and mix. Cover jar with with foil or wrap and leave it in the fridge overnight. These oats will be a perfect and quick breakfast in the morning!

2. Green eggs with toast

Ingredients:

- 2 eggs

- Garlic pesto spread

- Spinach

- 100% whole wheat english muffins

- Everything but the bagel seasoning

-Olive oil spray or canola oil spray

- Butter or Ghee

Spray a frying pan with canola oil or olive oil spray and turn stove heat to medium. Beat 2 eggs in a bowl. Pour egg batter into frying pan and use a spatula to scramble. Before eggs are cooked, add spinach. Once spinach and eggs are cooked, add a spoonful of garlic pesto and mix in pan. Cut english muffin in half and add butter or ghee on top. Put in toaster oven. Add Everything but the bagel seasoning to eggs and/or english muffin to finish.

Lunch:

1. Egg muffins

Ingredients:

- Canola oil or olive oil spray

- 2 eggs

- Shredded cheese (I usually use mozzarella)

- 3 veggies of your choice (I usually use onion, spinach, and broccoli)

- Seasoning of your choice (I usually use either red chili flakes or Everything but the bagel seasoning)

Preheat oven to 350 degrees. Spray muffin tin with canola oil/olive oil spray. In a bowl, beat 2 eggs and add seasoning. Chop up your veggies into really small pieces. Add to bowl. Add shredded cheese to bowl. Put mixture into muffin tins (should make 2 muffins). Once oven is heated, put tin inside and cook for 7-10 minutes. Take out and let cool.

2. Taco Salad

Ingredients:

- 4 ounces of ground turkey

- 1.5 teaspoons of taco seasoning

- 3 cups of shredded romaine lettuce

- 1/2 cup diced tomatoes

- 1/4 cup yellow corn

- 5 blue corn tortilla chips, crumbled

- Pinch of shredded cheese (I use mozzarella)

- Olive oil or canola oil spray

Spray frying pan with olive oil or canola oil spray and put on medium heat. Add turkey and use spoon to make small pieces of it. Add taco seasoning and mix. In a bowl, toss the turkey and the rest of the ingredients together.

Dinner:

1. Salmon and Kale bowl

Ingredients:

- 1 cup brown minute rice

- 1/2 cup kale

- 1/2 cup broccoli florets

- 1/2 cup arugula

- 1/2 cup frozen corn

- 1/4 cup red chopped onion

- Salmon

- Canola oil or olive oil

- Garlic salt

- Olive Oil

Spray frying pan with canola oil or olive oil. Put on medium heat. Put salmon on pan and cook for 4 minutes. Turn over salmon and cook for about 3 more minutes. Put rice in microwave for 1 minute. Put kale and broccoli in bowl, add garlic salt and olive oil, and mix. Put broccoli and kale mixture in frying pan on medium heat for about 5 minutes. Then add, frozen corn and chopped onion to the pan. Cook for another 5-7 minutes. Put rice in bowl first, then add kale, broccoli, corn and onion. Then add plain arugula. Then add salmon.

2. Balsamic chicken

Ingredients: - 1/3 cup balsamic vinegar

- 1/2 cup chicken broth

- 1 tablespoons white sugar

- 1/2 garlic clove, minced

- 1/2 teaspoon dried italian herb seasoning

- 2 boneless, skinless chicken breast

- 1/2 tablespoon olive oil

In a bowl, mix together the balsamic vinegar, chicken broth, sugar, Italian seasoning and garlic. Place chicken breast in the mixture and let sit for 10 minutes on each side. Heat olive oil in a frying pan over medium-high heat. Put chicken on the pan. Don't throw out the marinade! Cook chicken until browned (about 7 minutes on each side). Add marinade to the pan and let it thicken. Continue to turn chicken breast. Cook for 5 minutes.