Every year as summer approaches, Brittany and I try our best to get bikini-ready together, and this year we’ve been “checking in” to keep ourselves accountable with weekly emails about what we’ve been eating and the workouts we’ve been doing. It’s super motivational to do something like this with a friend and we both have learned a lot about our eating habits by seeing them written down.
Of course Britt is totally balanced and well-organized with her salads and good breakfasts and protein-packed dinners. But I, on the other hand, have to deal with Italian eating times (crazy.) and the dreaded CC’s: constant carbs (pasta, pizza, bread, focaccia etc.)
Take this day for example:
breakfast: oatmeal, green tea w/ lemon
snack #1: 1/2 apple
lunch: whole wheat pasta with zucchini and ricotta
snack #2: almond milk, 2 dates and some almonds
snack #3: banana, rice cake with jam
snack #4: 1/2 yogurt and apple
-->this is what happens when you don't go out to dinner until 10, you eat snacks!!<-- p="">
dinner: piadina with prosciutto, fontina, lettuce, tomato, mocktail
See what I mean? It’s practically impossible to eat healthy here because they have their big lunch and then nothing until dinner which, if you go out, is never earlier than 10. I have been here for awhile but I still haven’t gotten used to that. I’ve tried having my American dinner early, but then when you go out you just end up eating again and defeating the purpose of your healthy dinner at home.
So, the moral of this story is, I need snackage, and lots of it. Last night before drifting off I remembered I wanted to try this fun recipe for yogurt bark that I saw, and my friends, it’s going to be my savior now that I’m going to start needing summery snacks. It’s like having a mini, substantial, creamy popsicle! I can’t wait to try new flavor combos too; like coconut yogurt and chocolate chips! Or lemon zest and bits of strawberry, mmm…
greek yogurt of your choice
toppings like dried fruit, oats, granola, nuts, seeds, spices, chocolate chips, coconut, fruit, etc.
On a sheet pan covered with parchment, spray a bit of cooking spray so the yogurt doesn’t stick. Spread yogurt out about 1/4-inch thick. Sprinkle on your toppings. Freeze until set. Cut into squares and enjoy! Store remaining squares in the freezer.
[I put raisins, oats, coconut and dates on mine]
Help me out with some good snack ideas if you've got some! :)