I must admit something and composing it here helps it be official: I must say i haven’t been feeding on healthy lately. The whole month of travel really caught me off safeguard. Usually I’m quite cautious and pretty diligent about making healthy food choices but I’ve had my fair talk about of sweetness this month.

As anyone who has had meals struggles, it is important for me personally to stay on track with the way I eat because if altered, I can easily develop an harmful relationship.
Exercise smart, things are excellent. I make sure to work or do at home workouts whilst travelling and when home I walk nearly 4-5 mls/day plus do a yoga exercises class. Still, Personally i think much less like myself. Actually I don’t think the scale had moved up more than 2 pounds nevertheless, you can easily tell when your jeans are snug or if your body isn’t searching the same within the mirror.
Most of the time, it’s the little choices that accumulate; too many occasions I’ve said yes to fries instead of a salad or indulged in a delicacy even though I wasn’t hungry after a food but merely because I could. I hate once i convince myself the opposite of my true intention. It’s all about the commitment to living a wholesome, balanced lifestyle and I have to remind myself of the throughout my time and particularly when it comes to how I nourish my own body.
While I still consider myself a wholesome person, I love checking and sharing these thing together with you because it makes me feel even more accountable towards my health goals. What exactly are those specific goals you ask? To eat even more vegetables and less refined sugars, to develop more muscle and to enjoy every once in a while. Overall, my meals choices just require a little bit of an adjustment and I’m going to be using the rest of April to make sure I’m performing just that.
Because of this, I made these granola pubs for a day snack. They’re above all the best granola bar however because of all of the fun substances like oats, quinoa, fruit, nuts, chia and hint of banana flavor. And they also don’t break your budget. Honestly they’re incredibly filling, much like how you experience after you eat one of those giant Clif pubs yet they don’t weigh you down.
In the meantime, I’d like to invite you to follow me on Instagram where I’ll be sharing my healthy meals and snacks as part of my health goals for April. I’ll hashtag everything #AKhealth too so you can see at length the foodstuffs in consuming, exercises I’m carrying out and browse along as I document my improvement. xoxo!
To maintain up to now with posts and behind the scenes information, follow AK:
Prep time:
10 mins
Cook time:
25 mins
Total period:
35 mins
1/2 cup uncooked pre-rinsed quinoa
2 tablespoons chia seeds
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
1/4 cup normal creamy almond butter
2 tablespoons honey or pure maple syrup
Preheat oven to 350 levels F. Collection an 8×8 inch baking skillet with parchment paper to avoid pubs from sticking.
In a large dish, combine oats, uncooked quinoa, chia seeds, sodium and cinnamon. Mix in mashed banana and vanilla. Fold in almonds, pecans (or walnuts) and dried fruit.
Place a little saucepan over low warmth; add almond butter and honey (or maple syrup) and stir until warm and almond butter is usually melted. Fold into granola bar blend until well combined. Pour into ready skillet and press down securely with hands or having a calculating cup to greatly help pubs stay intact. Bake for 25 a few minutes or until edges turn golden brownish. Allow to awesome completely before cutting into 10 pubs. I slice mine into 8 originally plus they were much too filling for any snack, so I reduced the meal to 10.
Feel absolve to mix and match dried out fruits and/or nuts when you see fit.
These bars can be stored at room temperature for a few times, https://suncakemom.blogspot.com/2019/12/pigs-feet-recipe.html but are best kept tightly wrapped within the fridge or freezer.
But seriously. Woman look at that body.

It's only fair to share...Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn