Eating Healthy While Out and About
Eating clean while on the go can be difficult. The convenience of something pre-packaged and often times not so healthy is too tempting. With a little forethought and the commitment to only putting the right kind of fuel in your body, you can navigate the food world beyond your front doorstep.
Prep step 1. Make enough for leftovers.
When you do take the time to make a great meal, make enough for a couple more quick, on-the-go meals.
Prep step 2. Keep it simple.
Maybe this should even be rule #1 of clean eating. Don't make it hard on yourself. Simple fruits and veggies are really all you need. Whether you take frozen veggies and heat them up quickly or just simply have a bowl of fruit, that's all you need to have a quick meal on the go.
Prep step 3. Give yourself options (and others too!)
When a guest at someone else's get together, it can be hard to control what food options are available to you. An easy way to solve that issue AND be a rockstar guest is to bring some food! I knew I was going to an outdoor BBQ with lots of great meat options, so I brought along a fresh salad to make a meal of it.
Prep step 4. A mommy's best friend is the frozen food aisle.
If used correctly, the frozen food section of the grocery store gives you endless quick and healthy food options. Of course, it's all-too-conveniently located right next to the ice cream and other frozen goodies, so stay the course! My all-time favorite quick meal option is Organics Mediterranean Style Quinoa. It does have a bit of feta cheese, which isn't really in our clean eating meal plan, but I don't stress about that. The flavor rocks!
Share with me some of your grab and go clean eating tips! I'm always on the lookout for another quick meal to take along when I'm running out the door.
FLANK STEAK AND SALAD RECIPE
Here are some great flank steak recipes. Just season and slap on the grill! -
Balsamic Marinated Flank Steak
Dave Wendel's Flank Steak Roulade
Paleo Marinated Flank Steak
Simple salad dressing recipe (soooooo yum!)
For every 3-4 cups of salad mix-
2 Tbsp dijon mustard
Whisk in SLOWLY about 1/2 cup olive oil.
Season with a little salt and pepper.
Throw in your greens and toss to coat.
Recipe can be adjusted to your taste. Truth be told I just eyeball the amounts and adjust as I go.