Periodically we like to round up a series of articles on a particular topic – today, we’re dishing on healthy eating when you work from home (and therefore have constant access to your kitchen but possibly very limited time for making healthy meals).

photo credit: tedeytan via photopin cc

photo credit: tedeytan via photopin cc

When you work from home (or own your own business outside of your home), it’s a fairly typical problem to skip lunch, or to grab something quick that isn’t necessarily nutritious. My biggest problem is that I literally have to walk through my kitchen – right past the pantry – to get from the main areas of my house to my home office. To say that I never stopped for a quick snack would be an outright lie.

As a solo-preneur, I struggle not only to eat healthy snacks while I’m at home (no raiding the cookie jar) but also to make healthy, single-serving lunches that don’t take too much time away from my work day to prepare. Since I imagine some of you are in the same boat, today I’m rounding up some delicious recipes for healthy snacks and quick meals you can eat while you’re working (from home or anywhere else).

  • If you find yourself getting caught by the mid-day slump, here’s a list of energy-boosting snacks from Fitness Magazine to help you get back on track, and back to work.
  • Granola is a great way to start your day, but the pre-packaged varieties are often loaded with extra sugar. Make your own with this recipe from Tree Hugger and you can have it for breakfast or any other time of the day! Pair it with fruit and yogurt for a more filling combination, or eat it straight instead of snack mix or chips.
  • Speaking of chips, how about a few healthy substitutes? Snack Girl has a recipe for kale chips and one for apple chips, so whether you’re in the mood for salty or sweet she’s got you covered. Betcha can’t cook up just one batch!
  • One of my newest healthy-snack obsessions is the KIND nuts and spices bar variety. Delicious, and much healthier than other grab and go snacks. The problem is that they’re nearly $2 a bar at my grocery store, so I love this copycat recipe collection from The Yummy Life that shows me how to make my own!
  • Chickpeas are a great source of protein, and they’re basically my favorite member of the legume family. I love this recipe for making spiced chickpea “nuts” from – I could see myself mixing up a batch of these ahead of time and pairing them with some fresh veggies, fruit and cheese for an easy lunch!
  • If you want a light lunch or an easy but hearty snack, try out some Tabbouleh from Whole Living! Pair it with whole grain pita chips and you’re good to go, any time of the day.
  • On a hot summer day, fresh veggies and dip is a snack that really hits the spot. If you’re tired of putting kale in your smoothies and salads, cream it into a dip! This recipe from Whole Living shows you how.

So the next time you’re looking for a healthy snack and you’re tired of apples and peanut butter – give one of these recipes a try! If you’ve got a favorite that we didn’t include in our list, let us know in the comments below so we can all chow down!


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Welcome back for #MakersWednesday, where we take a little time to celebrate the creativity in all of us.

MakersWednesday button

This week I’ve been baking up some goodness – cookies that taste good and are at least slightly healthier for me than the others in my recipe shelf (or in my grocery store).

The problem I have when I make homemade cookies is that they call to me from the kitchen.

Eat us … eat more of us … eat the whole batch, nobody’s looking!

Um, not good, not good at all. So even if I make my cookies healthier, it doesn’t really count if I eat a dozen in one day, you know what I mean? Lucky for me, the Internet has come to the rescue, again! I found this great idea for baking cookie dough and putting it into ice cube trays. After it freezes, you can just bag it up and then pull out a perfect portion to bake every time. No more over-doing it, and as a bonus I can have cookies for a few weeks out of just one batch!

Here’s a photo of two cookie dough portions, fresh out of the freezer and ready to bake:


The only “problem” I’ve found with this method is that sometimes the cookies get too done on the bottom/edges before they’re done in the middle. So to fix that, I bake them for about half the time and then gently flatten them out a bit with my spatula before finishing the baking time.

The result? YUM:



How about the recipe? Basically, what I did was a modified version of the oatmeal chip cookies from my go-to cookbook: The Better Homes & Gardens Cookbook. Here’s how I made them:

– 1/2 cup butter, softened
– 1/4 cup sugar-free applesauce
– 1 cup packed brown sugar
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon ground cinnamon (optional)
– 2 eggs
– 1 teaspoon vanilla
– 1 3/4 cups whole wheat (or all-purpose) flour
– 2 cups rolled oats
– 1 cup semisweet chocolate chips or dark baking chocolate chips/chunks (optional)
– 1/2 cup chopped nuts (any will do, especially walnuts, pecans, almonds) (optional)

1. Beat the butter in a large mixing bowl using an electric mixer on medium to high speed for 30 seconds.
2. Add brown sugar, baking powder, baking soda, and cinnamon (if using). Beat until combined, scraping sides of bowl occasionally.
3. Beat in eggs and vanilla until combined.
4. Beat in the flour (as much as you can with the mixer; you may have to stir the last bit).
5. Stir in the rolled oats, nuts, and chocolate chips (if using nuts and chocolate chips).
6. Spoon dough into ice cube trays and freeze for later, OR:
7. Drop dough by rounded spoonfuls onto a baking sheet (ungreased). Bake at 375 degrees (F) for approximately 8-10 minutes or until edges are golden. Cool for one minute on cookie sheet, then transfer to a wire rack.

Note: I make these cookies healthier than the original recipe by substituting some of the ingredients for healthier options. However, I don’t bother to do the math on the resulting change in the calorie or fat content. Let’s be serious here, if I wanted to be super healthy I wouldn’t eat cookies at all. So I just enjoy them for what they are, knowing there could be worse things to snack on. I hope you enjoy them in that same spirit, and don’t worry too much about the calories.


What are YOU making this week? Share it with us on social media with the tag #MakersWednesday – and have a sweet week!

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