I’m excited to be back on plan as we head into Fall, so I chose eating healthy for this week’s Microstock Monday theme. It’s easier for me to stay on a healthier eating plan through the fall and winter, believe it or not, rather than summer. With all the traveling we do through the summer, the big one being our two week excursion out west, and various camping weekends, it’s tough to be good. With summer festivities winding down, we eat at home rather than out, and I can tear through ebooks on my elliptical. That’s the plan, anyway. 🙂 Even with the holidays approaching, I still find summer to be a tougher time to adhere.
So the first image is of blood oranges, sooo good! They are in season from December to May, so a perfect fruit to enjoy during the winter months.
I loved this idea, fresh veggies with ranch dressing at the bottom of the cup. These were from my niece’s bridal shower. Excellent way to grab some veggies and socialize without trying to hold a plate.
Mmm.. Peppers and onions. Ready to saute for a steak or chicken fajita. Serve it over brown rice instead of in a tortilla!
Apple slices, just in time for Fall. Honeycrisp is my favorite and have been very inexpensive lately. Blend reduced fat peanut butter with non-fat vanilla yogurt for an awesome dip! Or use Dannon Light & Fit Greek Vanilla or Toasted Coconut Vanilla yogurt.
I have actually grown to like shredded wheat. Plain shredded wheat in skim milk. Even better with blueberries.
Thanks for reading! Please share any suggestions in the comments.