Eating Healthy on Vacation

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For the 4th of July my husband and I spent the weekend at the beach. It was a great getaway! Although we did indulge a little over the weekend (banana s’mores!), for the most part we ate very healthy thanks to planning ahead. In today’s Healthy Grocery Girl Show episode I share some of the recipes we prepared over the weekend. Watch, enjoy and let me know if you try any of these recipes yourself!

Sprouted Veggie Sandwiches

Makes One sandwich

Ingredients:

2 slices of sprouted whole-grain bread such as Food for Life

1 teaspoon mustard

1 tablespoon hummus

1/4 cup spinach

1-2 slices of roasted red bell pepper (I buy mine in the jar)

1 tablespoon olives, sliced

Directions: Toast bread and then spread hummus on one piece and mustard on the other piece. Layer ingredients; spinach, roasted red bell pepper and olives. Place together, slice in half and enjoy!

Guacamole

See how to make it HERE

Coconut Carrot Slaw

Makes 4-6 servings

Ingredients:

1 can (15 ounces) of organic unsweetened coconut milk

2 tablespoons apple cider vinegar

A pinch (or two!) of sea salt

1/2 head cabbage

1 large carrot

2 large celery stalks

1/2 cup green onion

Directions: Wash and chop cabbage, carrot, celery and green onion and toss together in a medium size bowl. In a small bowl or mason jar mix together coconut milk, apple cider vinegar and sea salt to make dressing. Pour dressing over bowl of veggies and mix together evenly. Enjoy! *Best when served chilled.

Banana S’Mores

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A few Pics from our Trip!

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What do you pack, make or eat while on vacation?! Comment below and let us know!

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