So if you stay updated with us on Facebook or Instagram then you know that Emily T and I have started a cleanse. This means we are right there with you guys on the clean eating train!! It is great to have people around you to help motivate and hold you accountable when changing your lifestyle because we are all human and mess up sometimes. I am grateful to be around the team five days a week for this reason. No matter where you work staying on track with eating can have challenging moments, but it’s not impossible. It can actually be quite easy if you know how to set yourself up for success. This means that we have to spend some time planning to know how much food you need to bring and what exactly is going to keep you satisfied. it also means that you have to get to know your body and what’s good for you! This is what is going to be beneficial for you guys in the long run. So this weekend I want to try some good snack recipes that we can bring to work that will help sustain us all day. Changing your diet while going to work and dealing stress and the office donuts is not our ideal situation, but it’s so worth it! I know it’s hard guys, but just remember WHY you started and keep that as your vision. When has “doing the right thing” ever been easier anyway? This is a challenge but I truly believe it’s a challenge we are meant to take and live by. As your coaches, we are right here with you and will help you through this process. Before you know it you’ll be encouraging someone else to do it and become their support! Proud of you for taking journey and taking on the challenge!
ROASTED EDAMAME … we all need a good crunch sometimes!
- 1 1 lb bag frozen in-shell edamame beans, defrosted
- 1 tbsp. extra-virgin olive oil
- kosher salt
- pinch red pepper flakes
- Flaky sea salt
- Lemon wedges, for serving
- Preheat oven to 450 degrees F. On a large baking tray, toss edamame with olive oil, salt and red pepper flakes.
- Bake until the edamame is charred, 10 to 15 minutes. Sprinkle with flaky sea salt to taste and squeeze fresh lemon juice over the edamame. Serve warm with a small bowl for discarding pods.
- 2-3 cucumbers- peeled or not
- ½ of a red or sweet onion
- ½ cup apple cider vinegar or white wine vinegar
- ¼ cup olive oil
- 2 tablespoons honey or a few drops of stevia
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh dill
- Cut the cucumbers lengthwise and cut in to slices.
- Thinly slice onion into slices.
- Place both in a medium sized bowl.
- In a 2 cup measure, mix the vinegar, olive oil, honey, salt, pepper, garlic and dill and whisk well.
- Pour the mixture over the cucumbers and onions and stir until well coated.
- Store in the fridge for at least two hours to let flavors marry.
- Serve and enjoy.