Our Savannah Trip!

Hey y'all! Last week Hayden and I took a road trip to Savannah, Georgia for the European Experience car show! It was so much fun, and I loved the city. Here's the vlog and extra pictures of the trip below! ;)

Thanks for watching!

Xoxo,

Steph

Healthy Recipe | Salsa Verde Chicken and Cilantro Lime Rice

Hey guys! Last night I tried out a new recipe and I wanted to share it with y'all! I was inspired by Paige Hathaway (one of my favorite fitness girls!) and her last vlog video when she showed how to make this. It's super easy, takes minimal effort, and is very healthy. It's high in protein and has a good amount of carbs, and is low in fat- which make a great post workout meal. This chicken recipe uses the crockpot, so it's very convenient if you have a busy schedule. Just let it cook on low for 4-5 hours and you're free to leave the house. I also love cilantro lime rice, so I'm glad I know an easy way to make it now. This recipe seriously tastes like it came from a gourmet Mexican restaurant. Let's get cooking!


SALSA VERDE CHICKEN
Serves 3-4

Ingredients:

• 1 pound of chicken breast
• 1 jar of salsa verde (green salsa)
• 1/4 cup chopped cilantro
• optional: extra garlic, black pepper, or seasonings you like

Directions:

1. Place chicken in crockpot 
2. Pour salsa on top
3. Set crockpot on low and set the timer for 4 hours
4. Later, when finished cooking, remove chicken, and shred with a fork. It will be super tender! 

CILANTRO LIME RICE

Serves 3-4

Ingredients:

• Rice of choice (I used wild rice, but white rice, brown rice, jasmine rice all work!)
• 1/2 cup chopped cilantro
• garlic powder
• juice of 1 lime

Directions:

1. Cook rice according to package. (I brought 2 cups of water to a boil, turned down hear, and cooked 1 cup rice on low for 15 min.)
2. Once rice is done cooking, add in the lime, cilantro, and garlic and stir.
3. Optional: add a teaspoon or two of olive oil if the rice is a little dry, but mine didn't need it. 

TIME TO EAT!

1. Scoop a serving of rice (whatever a serving is for YOU) on to the plate
2. Add chicken
3. Top with a little of the juice from the crock pot
4. Top with fresh cilantro!
5. Enjoy!

Hope you guys enjoyed this quick recipe and let me know if you'd like more!

Xoxo,

Steph

FULL DAY OF EATING #1

Hey guys! I finally did a full day of eating video! I try to follow a pretty healthy diet- diet meaning "way of eating" not fad die- and healthy is different for everybody. On a daily basis like to eat mostly natural whole foods, but I do eat some processed things like protein bars, chocolate chips and cool whip ;) I'm currently just eating to maintain my weight, and focus on fueling my body right to perform in the gym. No extremes, just healthy and balanced. I'm currently eating vegetarian for lent, so all the meals in today's video happen to be vegetarian friendly! And my dinner is actually vegan. All macros and nutritional info are included in the video. Enjoy!

Thanks for watching! What are some of your favorite meals?

Xoxo,

Steph

My Favorite Breakfast | Egg & Avocado Toast

Hey guys! Today I'm going to show you how to make one of my all time favorite breakfasts- egg & avocado toast. I'm sure you've seen a ton of egg & avocado that pics on Instagram, so this may be nothing new- but I wanted to show you my take on it! It's such a good balanced breakfast because it contains complex carbs from the whole grain toast (I use Ezekiel bread, which is minimally processed), protein from the eggs, and healthy fats from the avocado (and the egg yolks!) Not to mention, it's full of flavor! I think my secret is in the spices... I crave this combo so much that I literally don't go more than a few days without it. It combines a lot of my favorite foods: avocado, serrate and runny eggs. Yum. Wanna see how to make it? Keep on reading! 

Egg & Avocado Toast 

(serves 1)

INGREDIENTS

2 pieces of whole grain bread 

1/2 an avocado

2 eggs (or egg whites)

pink sea salt

pepper

cumin

sriracha

INSTRUCTIONS

1. Heat a pan sprayed with a little non-stick spray, or use a drop of coconut oil

2. Crack the eggs into the pan. (I used 1 whole egg and 2 egg whites)

3. While the eggs are cooking, toast the bread.

4. When the bread is toasted, mash the avocado with a fork and spread on each piece of toast.

5. Add sea salt, pepper, and a sprinkle of cumin.

6. Drizzle with sriracha (if you like it spicy!)

7. When the eggs are done cooking (I like my yolk runny, so much more flavor and toast dipping..) place on top of the mashed avocado toast and enjoy!

Thanks for stopping by my blog! Let me know if you try out this healthy breakfast recipe! You can follow my health & fitness Instagram @bananabalancedfit for more daily food ideas! Love y'all!Xoxo,Steph

What I Eat In A Day.

Ever wondered what I eat in a day? Well wonder no more. I did a full day of eating video to show you guys everything I ate that day. Keep in mind every day may be slightly different- some days I eat more, some days less, some days super duper healthy, some days I have "unhealthy foods"- it just depends! I strive to eat a well balanced healthy diet, that keeps my body and mind healthy. In this video there's no calories, macros, or numbers- simply a flexible, common sense approach to eating. I like to keep "protein, carbs, and fats" in mind, but not to limit or exactly count each gram- to make sure I fuel my body properly with a good balance of the three. ;)
Watch the video to see what I ate!

https://www.youtube.com/watch?v=ua9CUz5UZH0&feature=gp-n-y&google_comment_id=z13ti5ioyza1gpv0b23tzbqynyrgdpvlk


Thanks for watching!
Xoxo,
Stephanie

Paleo Gingersnaps

Gingersnaps are a Christmas cookie classic. Since most cookies are filled with flour, gluten, and sugar -- things that I'm ok with in moderation but would be happier without... I've been experimenting with some paleo cookie recipes and loving them. These healthy version of gingersnaps are made with almond flour so they are grain free, naturally sweetened with honey (no refined sugar), and the blackstrap molasses actually adds a boost of iron, calcium, copper, magnesium and potassium! I made these, along with my paleo thumbprint cookies, to take to a Christmas cookie party at my church and they were a big hit! I'm all about balance, so of course I indulged in some not so healthy cookies, but I love to be able to have healthy ones to enjoy at home - knowing I'm putting good ingredients into my body and feel good after eating them!

Shoutout to the bf for helping me make these ;) and take some cute pics. Actually! I meant to tell y'all Hayden is diabetic so these are a much better option for him haha. But of couse that won't stop him from eating a plate of regular cookies. He did, however say these were really good! But his favorite were the jam thumbprints. He kept stealing them and I had to take them away before the cookie party. haha They're my favorite as well.. but I love these gingersnaps too! ;) Keep reading to find out how to make them!

PALEO GINGERSNAPS

(makes 12 cookies)

INGREDIENTS

• 1½ cups almond flour
• 2 Tablespoons coconut oil, melted

• ¼ cup pure maple syrup or honey
• 1 Tablespoon blackstrap molasses
• 2 teaspoons ground ginger
• ½ teaspoon cinnamon
• ⅛ teaspoon fine sea salt
• ¼ teaspoon baking soda
• 3 tablespoons unsweetened almond milk
• 2 Tbs. coconut sugar, set aside for finishing

INSTRUCTIONS

1. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Chill the batter for 30 minutes in the fridge, to make sure it's nice and firm before scooping.
2. Preheat the oven to 350F and drop the batter by rounded tablespoons onto a baking sheet lined with parchment paper. 
3. Using the back of a glass, or anything round and flat- dip the glass into the coconut sugar set aside and then press down on each cookie to flatten it. The coconut sugar adds such a great crystalized coating on top!
4. Bake for 8-10 minutes, until firm around the edges, but still soft in the center.
5. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving.

I made this batch soft and chewy, but if you want a more crispy gingersnap, simply increase the baking time and press them into flatter shapes before baking.

And that's it! I hope you enjoyed this simple and healthy gingersnap recipe! Let me know if you try it out!

xoxo,

Steph

HEALTHY JAM THUMBPRINT COOKIES

Ok. So it's officially Christmas cookie time. Every year my mom and I have always made a variety of Christmas cookies, and jam thumbprints have always been a favorite of mine. This year I wanted to try to make a healthier version of them, using whole, unprocessed ingredients. I've tried many paleo baking recipes in the past, and I've always loved them. I based this recipe on a previous cookie I've made and decided to add jam to make them the classic thumbprints. I knew they'd turn out good...but I didn't know how  delicious they'd be. They taste like the real thing! But honestly I like these better than cookies filled with flour and refined sugar because you don't gross after eating them. They have healthy fats and are lower in carbs than traditional cookies. Even my parents- who are hard to please with "healthy cookies"- loved them.

The base of the cookie is like a soft and chewy sugar cookie, and the center can be filled with any flavor of jam you like! Tonight I'm going to a Christmas cookie party that our church hosts every year, and I decided to take these! I think it's awesome to share a healthier recipe with people and surprise them out how good healthy can taste! Last year, my paleo snickerdoodles were a huge hit. Even though I love to make healthy cookies, don't be fooled- I'll definitely indulge in some not so healthy ones too... hehe. But how can you beat a cookie that tastes good and is good for you?!

HEALTHY JAM THUMBPRINT COOKIES
(makes 18 cookies)

INGREDIENTS:

• 2 cups almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 1 tablespoon unsweetened almond milk
• 2 tablespoons of almond flour for finishing
• your favorite jam

INSTRUCTIONS:

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. Combine the first three dry ingredients into a mixing bowl and whisk together.
3. Then add coconut oil, honey, vanilla, and almond milk.
4. Mix the batter with a spoon until it forms a dough. (If your batter is too wet - add a little more almond flour- or if it's too dry - add a little more almond milk.)
5. This dough should make about 18 cookies. Roll each piece of dough into a small ball and dip one side of the ball into the almond flour that was set aside for finishing. This helps the jam stick later. Place the ball onto the cookie sheet with the side that was dipped in flour facing up.
6. Press the ball down leaving a small indentation in the center of the cookie.
7. Fill the indentation in the middle of the cookie with your favorite jam (I used raspberry!) I'm generous with the amount of jam because I love it! I'm guessing a little over a teaspoon in each, but you don't need to be exact.   
8. Bake for 8-10 minutes. 
9. When the cookies come out of the oven their texture will still be very soft. Don't let this fool you into baking them for longer! (trust me...I've made that mistake before) Transfer them to a cooling rack and allow them to cool completely. During the cooling process, they will firm up a little bit, but still remain soft and chewy. Just what we want! 
10. Finish with a sprinkle of almond flour. 
11. Then try one, give one (or not...) and enjoy with almond milk, coffee or tea! :)

Boyfriend approved...

Let me know if you try out these healthy thumbprint cookies! 

Xoxo,

Stephanie

Spicy Cumin Sweet Potatoes

Sweet potatoes are one of my all time favorite foods! They are full of vitamins and betta carotine and are a great complex carb. I like to eat them several ways. I either bake or cube/roast them and either season them sweet or savory. One of my favorite savory ways to enjoy them is roasted and seasoned spicy! They're so much healthier than the spicy sweet potato fries you order when you go out, but just as much flavor!

Spicy Cumin Sweet Potatoes:

(2-5 servings depending on size of potatoes)

• 2 Sweet Potatoes 
• 1 tbs. coconut Oil 
• 1 tbs. cumin
• 1 tsp. chili powder
• 1/2 tsp. sea salt
• 1/2 tsp. garlic powder

1. Pre-heat oven at 400 degrees 
2. Cut sweet potatoes into cubes or wedges and place into a baking pan.
3. Add spoonful of coconut oil, and mix potatoes so they are evenly coated.
4. Add spices and toss the potatoes
5. Bake for 30-40 minutes 
6. Enjoy with a protein and veggie and you have a great simple meal!

If you try out this recipe let me know by tagging me on Instagram! 

Xoxo,

Steph

Stay Balanced And Eating Disorder Free During The Holidays.

The Holidays are a hard time of year to keep that balance of "staying fit" and also "indulging in the season's special treats." It's even harder when you add in the factor of recovering from an eating disorder. Family recipes, pumpkin pie, gingersnaps, mashed potatoes, hot chocolate, stuffing, and all the options on Thanksgiving... there are so many more opportunities to indulge in amazing (but nonetheless more indulgent) food!

I was inspired to write about this topic after reading a post by my sweet friend Julia, "How to Survive The Holidays With an Eating Disorder." She said  so perfectly everything I was feeling. She has a way with words I only wish I could have, so I just wanted to give her a little shout out! :)

I also found this great article  from Huffington Post about how to host a Thanksgiving that supports Eating Disorder Recovery. I loved everything they said, and I'm glad to see awareness of the issue around the holidays being spread!

I started to think about my past holiday seasons spent with the monster of an eating disorder controlling every decision about food that I made, what I've learned, and what I would tell my younger self or anyone going through the same struggle.

I will say now, that of course I have my "hard days"... but I am at my healthiest mentally and physically that I have ever been. I feel like I can give my insight and advice genuinely. I actually take my own advice and practice what I preach. If I had tried to write this post a year or two ago, I feel like I'd be being fake--preaching balance while still struggling so much on the inside myself.

The holidays can be a struggle for many kinds of eating disorders--not just the restrictive type. Being surrounded by delicious food can be triggering for someone with BED (Binge Eating Disorder) because they feel like they can't simply "have a little bit of pie" without being triggered to binge. I have friends in my personal life that have dealt with BED and it's amazing how we can relate now to the struggles even though our types of eating disorders were different.

Allow yourself to indulge in holiday recipes.

Like Julia said in her post, I would spend hours scrolling through Pinterest drooling over the delicious holiday recipes, that I would hope to allow myself to enjoy, but secretly knowing I never would. And then if I did indulge, I would feel so guilty and try to burn it off the next day. What I like to do now, is pick some healthier treats to make so I can enjoy them without any feelings of guilt. That being said, I'm still working on having a spontaneous cookie or piece of pie without guilt, but the thing is--I'm working on it.

Find healthy recipes you truly enjoy and that satisfy your tastebuds and soul. And then, let yourself have your favorite classics--like your mom's Magic Cookie Bars (my personal fav).

I vividly remember one year being so restrictive leading up until Christmas day because I told myself I was going to indulge in the food "without guilt" only if I was "extra good" with my diet leading up to it. Now for someone who doesn't have a past struggle with food, it can be a totally healthy mindset to eat a little cleaner leading up to a more indulgent day of eating. But someone who does have a past struggle with food, it just sets you up for disordered thoughts and behaviors.

Don't restrict your body, respect your body.

Try to eat normally (maybe a little bit lighter, but nothing extreme) even when you know you'll be having some richer food during the day. Never starve yourself during the day, just because you're planning on having a cheat meal at night. That just sets you up to over eat and feel guilty later. I like to focus on higher protein and veggie filled meals that will keep me full and my metabolism burning before I have a big indulgent meal.

Lastly, I wanted to say that you don't have to be so hard on yourself. I used to feel like I wasn't "recovering from my eating disorder" if I didn't make myself have a treat. I felt obligated to prove to myself an my family that I was "strong", that I was "normal." What? Why? Normal people pass up pie if they don't feel like it, so why can't I? The thing to realize is you have to decipher when your eating disorder is telling you not to eat something because it's "fattening" or when your body simply doesn't feel like it. If I feel like having an extra piece of pie just because it tasted so good, I'm going to allow myself to. If I feel to full after Thanksgiving dinner, and want to skip pie, I'm going to allow myself too. It will be there later. If I over eat and feel full and bloated, I'm not going to beat myself up over it. If I wake up feeling anxious, I'm going to allow myself to feel anxious. But I will not allow those feelings to take away from the joy of spending time with friends and family. When I start to feel anxious and those disordered thought creep in, I don't ignore them and push them away. I pray. I pray to God to help me work through those feelings, see where they are coming from, and go about my day with peace and Him by my side when I'm faced with a challenge. Shoving your feelings away only makes them come out stronger later. Just stop, acknowledge the feelings, breathe, and pray. 

My goal this coming year is to take care of myself mind, body and spirit. Being healthy is not just about eating well and working it out. It's about being happy, loving, being present, spending time with your friends and family, being confident, and doing what works for you! I hope you all find your balance, and have a great holiday season filled with friends, family, and yummy food!
xoxo,
Steph

Keep Your Nails/Cuticles Soft and Healthy This Winter!

Hey y'all! Today I'm going to be taking about something that happens to all of us during the colder months- dry cuticiles!!! I know that doesn't sound fun, but it's something we all struggle with! I think keeping your nails and cuticles healthy and soft is really important to feeling confident when rocking those fun nail colors! Recently, I started using the Dermworx MoistureWORX Nail and Cuticle Fortifying Treatment every night and I have seen a huge difference in my nails and cuticles.

I used to get a lot of hang nails and I would always put on hand cream, but it just wasn't cutting it. When I started using the MoistureWORX (which is specifically for cuticles) everynight, my hang nails started to heal and stay away. I like to get my nails done every few weeks, and before I felt like I was paying so much and my nails just not staying how the salon made them look so healthy. Now, I can go longer without getting them done because the nail bed just looks so much healthier!

All I do is squeeze out a tiny but of the nail and cuticle treatment and rub it in between my fingers to warm up the product, then massage it on to my cuticle and nail bed. I like to apply it overnight before bed so it can soak in overnight.

Smooth, moisturized nails are a sign of good health

Healthy nails typically need three products to strengthen, hydrate and protect.  Nail & Cuticle was designed as a convenient 3-in-1 formula to give you the gorgeous nails you want without the hassle of using multiple products. That's what I need. Something simple!

Key features of MoistureWORX Nail & Cuticle Fortifying Treatment include:

• Keratin Protein to strengthen and fortify nails
• Beeswax and Shea Butter to hydrate and condition rough, dry cuticles
• Petrolatum and Vitamins A, C & E to protect against drying and irritating environmental factors
• - See more at: http://www.dermworx.com/shop-now/moistureworx-trade-nail-and-cuticle-fortifying-treatment?gclid=CMLtmMK-n8kCFQeKaQodyLEC-A#sthash.vjNnTULj.dpuf

I hope you guys try out this product if you have the same struggle as I do with dry cuticles! Now time for some fun holiday nail colors! ;)

xoxo, 

Steph

Healthy Pumpkin Spice French Toast

Today I have super simple and super delicious fall breakfast recipe! Its a little twist on my normal healthy French toast recipe- Pumpkin Spice. Yes we're all obsessed, but to enjoy the craze of "pumpkin spice everything" you don't have to make an un healthy, super sugary choice! Little changes like using a whole grain bread, stevia instead of sugar, almond milk and egg whites (for a lightened up batter) make this French toast recipe a lot lighter and a lot healthier! But still just as decadent. You won't even be able to tell it has less than half the calories than ordering French toast from iHop! Crazy right?! Watch the video below to see how to make it!

Ingredients:

• 1/2 cup egg whites
• Splash of almond milk
• Stevia (I used vanilla stevia drops)
• pumpkin pie spice
• cinnamon
• 2 slices of bread (I used sprouted grain Ezekiel bread)
• toppings of choice (I used peanut butter)
• maple syrup (I used sugar free)

Instructions:

1. Pour egg whites into tupperware
2. Add pumpkin, stevia, spices, and almond milk
3. Whisk well
4. Dip the bread into the “batter”, let it soak for a few seconds, and flip over. Let it soak on the other side
5. Place the bread slices on the heated, sprayed pan.
6. Cook for a few minutes, or until brown, on each side.
7. Place on a plate and slice if you want.
8. Top with peanut butter, coconut oil, or butter.
9. Add syrup!
10. Enjoy!!!

I  hope you all enjoyed this recipe! Let me know if you try it out!

XoXo,

Stephanie