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Appetizers

Decadent Five Layer Dip That’s Healthy Enough For Dinner

By Jen

the dip that’s a dinner, too
click here to jump to recipe

Yup, you can have your dip and your health, too. It’s easy to dismiss dip as party food only, to be enjoyed without the goal of actually eating healthy. Well, this dip recipe (that’s honestly more of a meal than a dip) is your game changer. It’s easy to assemble, is chock full of vegetables, protein, and slow carbs, AND includes all of those 5-Layer-Dip essentials: avocado, cheese, and a bit of sour cream. Yes, your favorite game-day appetizer can be your Tuesday night dinner! And let’s not forget that you can always dump any leftovers into a container and pack it for lunch tomorrow.

And, no, I didn’t resort to anything gross like lowfat cheese and fake meat in a misguided attempt to make this healthy. Uh uh. No way. I would never do that to you guys. You deserve better. Instead, I made a few tweaks that shifted this into “healthy enough for everyday”, while still giving you the full fiesta experience that a proper five layer dip should provide.

  • The bottom layer is your basic refried beans. Refried beans are essential to a five layer dip, and are a great source of slow-acting, satiating carbohydrate (that also happens to include a bit of protein, too). Beans are considered the world’s #1 longevity food, so there’s that, too. Wowsers, right? To keep things easy, I use canned refried beans. I used fat-free because the other types of refried beans (labeled “traditional”, etc.) are often made with low quality fats that are more harmful than healthful. This is where the avocado layer comes in . . .
  • The dip is topped with a generous layer of avocado, which is an excellent source of heart-healthy, anti-inflammatory monounsaturated fat. But wait, there’s more: avocado also is a rich source of potassium, fiber, vitamin K, folate, vitamin C, and more.
  • I added a cup of cauliflower rice (store-bought, straight from the freezer) to the ground turkey. This does not change the texture and taste of the meat layer of this dip. It does, however, painlessly add yet another serving of vegetables to your day. Winning!
  • Instead of chips, I’ve included some healthier options for scooping up. A few options are red pepper strips, homemade corn tortilla chips (which results in chips made with a healthier fat such as avocado oil), or even Ezekiel sprouted grain tortillas you can oven bake for a sturdy chip. Of course, if you (or your loved ones) have a “from my cold dead hands” relationship with classic store-bought tortilla chips, I’m not going to get in your way. This is a no judgment zone.
  • I included some cheese and sour cream in this dip, because, hey, did you even five layer dip if it didn’t include those? I aimed to include enough to satisfy without going overboard. In case you were wondering, yes, a bit of dairy now and then is fine for you, provided you aren’t lactose intolerant. Ideally, opt for grass-fed sources of dairy if possible (but don’t sweat it if that’s not an option). Of course, if you’re lactose intolerant, feel free to subtitute with your favorite dairy-free stand-ins.

I am a big fan of any shortcut that makes a real-food lifestyle easier. Feel free to use store-bought taco seasoning when you make this, but please check the ingredient label for any funny business. You don’t need weird fillers and mystery ingredients in your food. Or you can use what you probably already have in your spice rack, and make my recipe for Taco Seasoning. Keep things easy by passing off the spice recipe to someone else in your household. Hey, if you’re making this incredible five layer dip for them, it’s the least they can do.

If dips are an essential part of your eating life, check out my recipes for 5-Minute Hummus and also Buffalo Chicken Hummus Dip.

leftovers all packed up for tomorrow’s lunch

Print Recipe
Decadent Five Layer Dip that's Healthy Enough for Dinner
Have your dip and your health, too with this satisfying and nourishing Mexican Five Layer dip. Perfect for an easy weeknight dinner, an appetizer, or for a snack.
Course Appetizers, Main Dishes
Cuisine Mexican
Servings
generous entree portions (serves more if used as an appetizer)
Ingredients
Dip ingredients
  • 1 lb. ground turkey
  • 2 16 ounce cans refried beans, fat-free (see notes above why to go fat-free here)
  • 2 teaspoons avocado oil
  • 1 pint cherry tomatoes, halved
  • 1 medium avocado, diced
  • 1 cup frozen riced cauliflower (a.k.a. cauliflower rice)
  • 1 packet taco seasoning (no junky ingredients; or use my recipe "Taco Seasoning")
  • 1/4 cup shredded cheddar or Mexican blend cheese
  • 1/4 cup sour cream
  • 1 bunch scallions, chopped
  • 1/2 bunch cilantro, chopped
Dipping options (Pick and choose. You do you.)
  • 3 red bell peppers, cut into wide strips
  • 4 corn tortillas brushed with avocado oil, sprinkled with salt and oven baked to crispy; cut into chip size pieces after baking; optional
  • 2 large Ezekiel sprouted grain tortillas oven baked to crispy (a pizza stone works great for this!) break into chip size pieces after baking; optional
  • 1 1/3 cups cooked brown rice (measured after cooking); optional
Course Appetizers, Main Dishes
Cuisine Mexican
Servings
generous entree portions (serves more if used as an appetizer)
Ingredients
Dip ingredients
  • 1 lb. ground turkey
  • 2 16 ounce cans refried beans, fat-free (see notes above why to go fat-free here)
  • 2 teaspoons avocado oil
  • 1 pint cherry tomatoes, halved
  • 1 medium avocado, diced
  • 1 cup frozen riced cauliflower (a.k.a. cauliflower rice)
  • 1 packet taco seasoning (no junky ingredients; or use my recipe "Taco Seasoning")
  • 1/4 cup shredded cheddar or Mexican blend cheese
  • 1/4 cup sour cream
  • 1 bunch scallions, chopped
  • 1/2 bunch cilantro, chopped
Dipping options (Pick and choose. You do you.)
  • 3 red bell peppers, cut into wide strips
  • 4 corn tortillas brushed with avocado oil, sprinkled with salt and oven baked to crispy; cut into chip size pieces after baking; optional
  • 2 large Ezekiel sprouted grain tortillas oven baked to crispy (a pizza stone works great for this!) break into chip size pieces after baking; optional
  • 1 1/3 cups cooked brown rice (measured after cooking); optional
Instructions
  1. Preheat oven to 350F.
  2. Heat the avocado oil over medium heat in a medium skillet. Add ground turkey. Stir frequently until browned, continuously breaking up the meat into the smallest possible pieces. You might need to turn up the heat beyond medium for part of the cooking process.
  3. Add the taco seasoning to the meat, and stir to combine.
  4. Add the frozen riced cauliflower, and stir to combine. Heat the turkey mixture for about 2-3 more minutes. Set aside.
  5. Spread the refried beans into a 9x13 baking dish, smoothing out evenly with a spatula.
  6. Top the bean layer with the turkey mixture. Spread out the turkey mixture so that it's even distrubuted.
  7. Scatter the shredded cheese over the turkey layer.
  8. Bake in preheated oven for approximately five minutes, long enough to melt the cheese.
  9. Allow baked mixture to cool for a few minutes.
  10. Top with diced avocado, scallions, sour cream, and cilantro.
  11. Serve with your choice of sides (see dipping options above).

Filed Under: Recipes Tagged With: easy, party food, quick and easy

5-minute Hummus

By Jen

If someone had told me a few years ago that someday I’d routinely be making my own hummus, I would have laughed at the absurdity. Well, never say never. These days, I make it on a regular basis – maybe once every two or three weeks as part of meal prep.

I used to believe that making hummus would be difficult and time consuming, and I didn’t see any need to make my own when I could simply buy it at the store.Β  I was motivated to finally try making my own when I got tired of paying SO much for those tiny little tubs of hummus at the supermarket (have you seen the price lately??). Also, as I began to read nutrition labels a bit more closely, I realized that many hummus brands contain poor quality, inflammatory, highly refined oils.

When I make my own hummus, I’m not only saving a bit of money, I’m also able ensure that it doesn’t contain those icky inflammatory oils. And the best part? I was pleasantly surprised to learn that making hummus is ridiculously easy! Seriously, if you know how to turn on your food processor, you can make hummus.

Hummus is a great addition to a bowl meal.

Hummus is super versatile, which is a nice bonus when you’ve actually taken the time to make it yourself. We enjoy it as a dip with veggies for a snack, in a mediterranean bowl meal, added to a salad or wrap, or even thinned with red wine vinegar to make a creamy dressing. It’s also deliciousΒ spread it on roasted eggplant slices, for a hearty snack or a side to round out your meal.Β It’s a meal prep staple in our house.

Give it a try in your meal prep this week! I swear it will make your life easier as you pack lunches and throw together meals.😊

An easy, well-rounded snack: hummus and veggies.

Great as a spread on roasted eggplant slices with greens.

 

 

 

 

 

 

 

 

 


Print Recipe


5-minute Hummus

Course Appetizers, Snacks
Cuisine Mediterranean

Servings


Ingredients
  • 2 14-15oz. cans chickpeas, drained and rinsed (or, if cooking your own chickpeas, 3 1/2 cups cooked chickpeas)
  • 2 cloves garlic
  • 2/3 cup tahini
  • juice of two lemons
  • 2 ounces water (Add more if hummus is too thick for your liking. Different batches of chickpeas have varying water content, which can slightly affect how much water you'll need.)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • dash of cumin

Course Appetizers, Snacks
Cuisine Mediterranean

Servings


Ingredients
  • 2 14-15oz. cans chickpeas, drained and rinsed (or, if cooking your own chickpeas, 3 1/2 cups cooked chickpeas)
  • 2 cloves garlic
  • 2/3 cup tahini
  • juice of two lemons
  • 2 ounces water (Add more if hummus is too thick for your liking. Different batches of chickpeas have varying water content, which can slightly affect how much water you'll need.)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • dash of cumin


Instructions
  1. Add all ingredients except water to a food processor, and blend until almost completely smooth.

  2. Add water as processor is running, and blend until completely smooth.

Filed Under: Uncategorized Tagged With: easy, quick, vegan, vegetarian

Baked Buffalo Chicken Hummus Dip

By Jen

Weekends are for sweatpants and eating dip, right? Well, you’ll have no problem adding veggies to that list with this Baked Buffalo Chicken Hummus Dip. It’s great as a meal, snack, or the perfect appetizer for game day.

If you’re wondering how you feel about warm hummus, fear not. It’s amazing! I was a skeptic, too until I tried it. I consider myself a bit of a hummus purist, and I’m used to consuming it at room temperture or slightly cool. The hearty chickpeas and garlicky tang from the hummus are a natural addition to a warm dip that will satisfy your appetite and taste buds.

This recipe comes together quickly, and is perfect for doubling up for a lunch or two (or even dinner) later in the week. You can tackle this recipe completely from scratch, by making your own hummus (5 minutes, I swear – check out my recipe), or simply use store-bought hummus. Cook the shredded chicken yourself, or use a rostisserie chicken from the market.

A FEW TIPS:

I like to serve this dip with crunchy veggies like celery sticks and carrots, instead of highly refined chips and bread. I included some brown rice in this dip as an additional nourishing slow carb, because I know that combination works for me and my energy needs. Feel free to skip the addition of rice, as the dip is just as amazing without it.

The amounts below are enough for a monster lunch/dinner portion for one, or for a small appetizer to share. The recipe can be scaled up or down to suit your needs. Party of one? Party of 20? Whatever works!

Feel free to use shredded boneless, skinless chicken breast OR boneless, skinless thighs. The thighs would be a little bit juicier, and are a good choice if that’s what you’re looking for.

Here are some ways you can jump start your prep ahead of time, to help you put this recipe together even more quickly the day you plan to eat it:

JUMP START:

  • Chop your veggies for serving (celery sticks, carrot sticks)
    If you are making the chicken and hummus yourself, prep a day or two ahead of time, and refrigerate until use
  • Cook the brown rice a day or two ahead of time (addition of brown rice is optional)

If you’re going to spend time making this recipe, you might as well leverage your efforts and make a little bit extra of some of the ingredients to repurpose in other meals during the week. I like to call these my β€œNow & Laters”. Prep some for now, and some for later use in other meals, with hardly any extra effort.

NOW & LATER:

  • Double, triple, etc. the entire recipe for extra meals or snacks later in the week
  • Make extra chicken to use in soups, chicken salad, bowl meals, tacos, or even store in the freezer for use much later
    chop extra veggies to use
  • If you’re making your own hummus, use the leftovers/extras in other meals during the week, or with snacks

Print Recipe
Buffalo Chicken Baked Hummus Dip
Course Appetizers, Main Dishes
Servings
Ingredients
  • 3 ounces cooked chicken, shredded (boneless, skinless breast or thighs work)
  • 1/2 cup cooked brown rice
  • 1/2 cup hummus (store-bought or make your own)
  • 1 teaspoon Frank's Hot Sauce add more if you like more heat
  • 2 teaspoons shredded cheddar or cheddar jack, or crumbled blue cheese
  • 1/4 small avocado sliced
  • diced red onion optional
  • scallions optional
Course Appetizers, Main Dishes
Servings
Ingredients
  • 3 ounces cooked chicken, shredded (boneless, skinless breast or thighs work)
  • 1/2 cup cooked brown rice
  • 1/2 cup hummus (store-bought or make your own)
  • 1 teaspoon Frank's Hot Sauce add more if you like more heat
  • 2 teaspoons shredded cheddar or cheddar jack, or crumbled blue cheese
  • 1/4 small avocado sliced
  • diced red onion optional
  • scallions optional
Instructions
  1. Preheat oven to 350F.
  2. Add following ingredients to a baking dish, and stir to combine: shredded, cooked chicken breast, cooked brown rice (optional), hummus, and Frank's Hot Sauce (add extra if you like more heat).
  3. Top with the cheese. Bake for 8-10 minutes or so, until cheese is melted and bubbly on top.
  4. Top with sliced avocado. Serve with celery sticks and carrot sticks for dipping. Optional: top with diced red onion or sliced scallions.

Filed Under: Recipes Tagged With: chicken, dip, entertaining

Grilled Veggie Party Platter

By Jen

Headed to a party or barbeque this weekend? Stack the deck in your favor by bringing something loaded with veggies, good fats, and legumes, like this grilled veggie platter with lentils and Bitchin’ Sauce (recipe deets below).

Weekends are a vulnerable time for getting off track, so boost your odds for success by piling your plate with real food. This will help crowd out the junk, and also will nip cravings in the bud.

This summer party platter is pretty straightforward to make. I grilled a veggie combination of zucchini, summer squash, and eggplant, thenΒ piled some cooked french lentils* on top of the veggies, and drizzled it all with Bitchin’ Sauce, recipe courtesy The Faux Martha. The sauce is super easy – just dump all ingredients into blender and you’re good to go! (As an alternative, you could top with a different sauce of your choice.) Finally, I topped it all with some fresh chopped herbs from the garden – basil, parsley, and oregano.

*I like French lentils versus regular brown lentils because I prefer their flavor and they are firmer than brown lentils. To make, combine 1 cup French lentils, 1 bay leaf, and 3 cups broth. Bring to a boil, then simmer, uncovered for approx. 20 minutes (check to avoid overcooking). Drain before serving.

To make the grilled veggies, I cut zucchini, summer squash, and eggplant into 1/2″ slices lengthwise, and red onion about 1″ thick. I sprayed both sides with avocado oil, and sprinkled with salt, pepper, and garlic powder. I grilled the veggies over medium heat, flipping halfway (maybe 5-8 minutes each side??).

So, yes, enjoy that party, dig in, and stay on track.Β  You got this!

Print Recipe
Grilled Veggie Party Platter
Course Appetizers, Main Dishes, Salads & Side Dishes
Servings
varies
Ingredients
  • zucchini (cut into 1/2" slices lengthwise)
  • eggplant (cut into 1/2" slices lengthwise)
  • summer squash (cut into 1/2" slices lengthwise)
  • red onion (cut into 1" slices)
  • avocado oil or extra virgin olive oil (I like to use the kind that comes in the spray bottle for convenience.)
  • salt and pepper
  • garlic powder
Course Appetizers, Main Dishes, Salads & Side Dishes
Servings
varies
Ingredients
  • zucchini (cut into 1/2" slices lengthwise)
  • eggplant (cut into 1/2" slices lengthwise)
  • summer squash (cut into 1/2" slices lengthwise)
  • red onion (cut into 1" slices)
  • avocado oil or extra virgin olive oil (I like to use the kind that comes in the spray bottle for convenience.)
  • salt and pepper
  • garlic powder
Instructions
  1. Preheat grill to medium heat. Spray both sides of each veggie slice with avocado oil (or, instead, brush with oil), and sprinkle with salt, pepper, and garlic powder. Grill the veggies over medium heat, flipping halfway (cook approximately 5-8 minutes each side).Β 

Filed Under: Recipes Tagged With: beans, grilled, lentils, summer, vegan, vegetarian, veggies

Easy appetizers: Salad-on-a-Skewer & Sprigs in a Blanket

By Jen

So much entertaining this time of year, right? I looove it, but I don’t want to spend the holiday season stuck in the kitchen! If you happen to party with me this time of year, you’ll probably see these quick and easy appetizers make an appearance.

Salad-on-a-Skewer and Sprigs-in-a-Blanket (a.k.a. prosciutto-wrapped asparagus) are a breeze to make, and also pack in a lot of veggies. And, let’s face it – it’s nice get a few veggies in this month in between all those Christmas cookies. These appetizers are also free of refined carbohydrates (unlike the usual appetizer choices full of bread and crackers).

Salad-on-a-Skewer:
I used the small bamboo skewers, and loaded each with a chunk of roasted beet (you can skip the roasting yourself and use the precooked), a few leaves of baby spinach, and a chunk of blue cheese (I found some Danish blue cheese that was firm enough to hold up to being skewered). Last, I drizzled them with some sherry vinaigrette (recipe below – makes a big batch to keep for other meals and salads during the week).

Sprigs-in-a-Blanket:

Works best with thick asparagus spears, but I could only find thin ones at my supermarket, so I just wrapped two sprigs in each. Spiral wrap a proscuitto slice around the asparagus, and cook on a baking sheet at 450F until prosciutto is crispy (5-8 minutes). Halfway through cooking, rotate the spears for even cooking.

Print Recipe
Sherry Vinaigrette
Course Appetizers, Salads & Side Dishes
Servings
Ingredients
  • 2 teaspoons dijon mustard
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup sherry vinegar
  • 1/2 cup extra virgin olive oil
Course Appetizers, Salads & Side Dishes
Servings
Ingredients
  • 2 teaspoons dijon mustard
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup sherry vinegar
  • 1/2 cup extra virgin olive oil
Instructions
  1. Add all ingredients except olive oil to a bowl or jar and whisk to combine. Slowly drizzle in olive oil, a little bit at a time, whisking to combine. This makes a large batch, leaving you plenty for the rest of the week.

Filed Under: Recipes Tagged With: easy, entertaining, quick

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About Me:

Hi, I’m Jen, and welcome to Nourished Not Famished. Here you’ll find recipes, meal ideas, and wellness tips to thrive without deprivation, restriction, or calorie counting. Nourish yourself and your loved ones with the pleasures of eating real, whole foods, using familiar, easy-to-find ingredients and without spending endless hours in the kitchen. Β Find out about more about me here.

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Hit like if you use your favorite restaurant meals Hit like if you use your favorite restaurant meals for cooking & meal planning inspiration! πŸ™Œ #copycatcooking πŸ™Œ  Today I threw together a recreation of one of my favorite items from a local Italian restaurant @trattoria_san_pietro , garlicky shrimp & broccoli rabe (a.k.a. rapini) with sourdough toast.😍 (deets below)

To be honest, we usually just make a lot of things on repeat here to keep meal prep & planning easy. When we're feeling kind of bored it, I'll throw something new into the mix. We'll try out a new recipe, or copycat one of our dining out favorites.

Our copycats don't always come out exactly how we want πŸ€·β€β™€οΈ, but it's fun trying anyway. We always end up learning something new about a cooking technique or flavor profiles, which boosts our #kitchenskills in the long run.

How do you mix things up in the kitchen when you're feeling really bored of your usual meals? And what are some ways you've been able to level up your kitchen skills to make the whole meal planning and meal prep thing easier?

πŸ”₯Deets on my meal:πŸ”₯

πŸ‘‰ Inspiration struck when I saw some super fresh looking broccoli rabe at the supermarket.

πŸ‘‰Next, I hit up my freezer:
βœ”οΈThawed some pre-cooked shrimp.
βœ”οΈToasted some Trader Joe's multigrain sourdough I had stashed in the freezer. (You store unused bread in your freezer, too, right? πŸ™‚)

πŸ‘‰ Gave the rabe a rough chop, then a quick blanch (salted water). Immediately placed it in a bowl of ice water for about 2 minutes. (This stops the cooking process rapidly, retaining a bright green freshness to the veggie.)

πŸ‘‰ Sauteed a boatload of thinly sliced garlic and a pinch of crushed red pepper flakes over low heat in a large skillet. Added blanched rabe and a smidge of butter and heated for a few minutes, stirring occasionally. Seasoned with salt.

πŸ‘‰Plated it all and enjoyed! #nourished
#nutritiousisdelicious 

πŸ‘‰ Bitter foods like rabe can stimulate digestion and improve the absorption of nutrients. πŸŽ‰ Even if you don't fall in love at first bitter bite, your taste buds *will* grow to love bitter foods. Literally, over time the proteins in your saliva change and adapt in response to eating bitter foods, ultimately changing the taste ex
Hi, I'm Jen and I LOVE TO WALK. πŸ˜€ Do you? Don't Hi, I'm Jen and I LOVE TO WALK. πŸ˜€ Do you? Don't underestimate the power of a walk! Even if you only have ten minutes, it is *totally* worth your time. I know I sound ridiculously enthusiastic about walking πŸ˜€, but, you guys . . . walking daily can be life-changing! #everythingisconnected

Walking is a balm for the mind, body, & soul . . .

πŸ‘‰ Outdoor movement calms the nervous system and boosts creative thinking.

Here's how that's playing out for me:
βœ”οΈShuts down the hamster wheel of anxiety in my head over pandemic stress, parenting teens (#dearLord 😟), & general life stressors. 
βœ”οΈ Lets my mind wander freely, sometimes resulting in creative solutions to current problems and challenges I'm working on.
βœ”οΈ A short walk in the early evening is helping me relieve stress and unwind from the day. I'm leaning less on that evening glass of wine as #stressrelief ! Plus, no downsides or icky side effects to walking (not so true about the wine πŸ€·β€β™€οΈ).

πŸ‘‰ Exposure to outdoor, natural light can boost your Vitamin D levels. Vitamin D helps your body maintain healthy bone density, helps your immune system function well, and might even help ward off depression.
βœ”οΈ Yay! Potentially less risk of osteoporosis as I age. 
βœ”οΈ Helps my immune system kick colds & other viruses to the curb. πŸ’ͺ
βœ”οΈ Boosts my odds of getting through  winter without #seasonalaffectivedisorder 

πŸ‘‰ A brief walk after a meal can help regulate your blood sugar response. This is a great benefit for anyone, but especially for anyone who might be pre-diabetic or #diabetic.
βœ”οΈ My walking habit has helped me steer my health away from blood sugar issues. Walking, along with some tweaks in my way of eating, better sleep, and resistance training turned me away from becoming pre-diabetic.

So, yes, I am a major fan of walking! How about you?

❓What are some ways you could or have set yourself up to make getting out for a walk easier to do? 
❓Do you keep your walking shoes and outdoor gear in a handy spot? 
❓Do you schedule short walks into your daily plan, to help ensure they happen?
❓Do like to use walking to get in some much needed #alonetime, or do you like company when you walk and use it as a time to connect?
Maple Tahini Dressing/Dip 😍 Aiming to eat more Maple Tahini Dressing/Dip 😍 Aiming to eat more veggies this week? You'll have no problem getting yourself to hit your #veggiegoals if you're pairing them with this perfectly tangy-yet-sweet, smooth & creamy tahini dressing. Hit link in my bio @nourished.not.famished for the recipe!

Tahini (a.k.a. sesame seed butter) is a great plant-based fat to add into your rotation. It can be used in a million different dishes, so if you decide to take the plunge and buy a jar, I assure you that it will not go to waste. πŸ™Œ

In my house, we'll be using this as a dip to go with our usual veggie platter we prepare almost every week.

When the dinner hungries hit, and dinner isn't ready quite yet, I grab our veggie platter and dip out of the fridge. Everyone nibbles aways, takes the edge off their hunger as they await dinner AND, boom πŸ’₯ - everyone's just eaten a hearty serving of veggies. πŸŽ‰

What's your plan to hit your veggie goals this week? How are you setting up your Future Self to succeed with that? πŸ™Œ #letsdothis 

#mealplan #mealprep #shapethepath #tinyhabits #healthyhabits #simplenutrition #ditchthediet #omnivore #plantforward #plantfocused #veggies
πŸ˜† Truth, right? Let's be real, grocery shopping πŸ˜† Truth, right? Let's be real, grocery shopping isn't all that fun, but if you already have a clear plan in place *before* you shop, it feels a lot less overwhelming. And by "have a plan", I mean:
πŸ‘‰ Figure out *what* you (and your household?) are going to eat for meals in the coming days. Nope, it doesn't need to be perfect. 
(πŸŽ‰I've broken that down for you into 6 bite-sized steps to help you get it done.πŸ™‚ Hit link in bio @nourished.not.famished to see it now on my blog!)
πŸ‘‰Then, make your shopping list based on your plan. 

I promise you . . . if you start with a plan before shopping, you will probably end up spending less, eating better, and reducing #foodwaste .
#winning πŸ™ŒπŸ™Œ

❓So, what kind of grocery shopper are you? A planner? Just-wing-it? A little bit of both??

❓What's on your meal plan this week? 
❓How are you showing your Future Self (who *really* wants to make good choices) some love & support by planning ahead?

πŸ“· photo by Suzanna Kreiter of The Boston Globe

#mealplan #mealprep #groceries #groceryshopping #adulting #simplenutrition #feedingmyfamily #ditchthediet #healthyhabits #healthymom #healthymoms 
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