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Eating Healthy on Vacation

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!

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Sprouted Veggie Sandwiches

Makes One sandwich


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!



See how to make it HERE


Coconut Carrot Slaw

Makes 4-6 servings


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!





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

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Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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